Is anyone else having major cravings for some fresh, savory, authentic guacamole? Okay, I’m no fantastic cook (although, if I may, the few things I can cook are delish), but this quarantine, I’m taking it upon myself to learn a few more of my favorite foods. The first recipe on my list: guacamole, of course. I am surprised by how simple it was to make and how delicious it turned out.
But first, a cool history on Guacamole and its origin.
According to one study, the Aztecs first made guacamole before the 16th century. Early guacamole was purely mashed avocado. The modern name derives from the Nahuatl word, āhuacamolli, which translates to avocado sauce. Guacamole became incredibly popular in Mesoamerican society because avocados have a very high fat and protein content for a fruit and diets in the community had a relatively low fat content; avocado’s naturally became a vital element of the diet of the people native to its habitat.
The Aztecs also believed guacamole to be an aphrodisiac(!), further increasing its popularity. Europeans arrived, they too enjoyed the dish, even going as far as to attempt to replicate it with substitutes for the avocado. However, the replacements failed to reach the same level of popularity, and European interest in the avocado grew dramatically.
Many of the staples of modern guacamole, including the avocado, the tomato, and onions, are native to the Americas. The base of guacamole dates back to the Aztecs’ consumption of mashed avocado, which began long before contact with Europeans.
Despite these deep roots, however, the Columbian exchange provided new flavors to this traditional recipe. Ingredients commonly added to guacamole today, such as garlic and cumin, came first from southern Asia to Europe and America through the Columbian exchange.
The Persian lime, now a staple to many a guacamole recipe, originated in south Asia, was produced on a large scale in the Middle East and reached Western Europe around the crusades. Finally, in 1493, it was introduced to the Americas by Columbus on his second journey.”
Onto the recipe!
Time: 10 mins
- 3 ripe avocados
- 2 ripe Roma tomatoes
- 1 lime
- 3 tbsp cilantro, chopped
- 1/2 cup onion, diced
- 1 tsp salt
- 1 tsp cumin
- Cut the 3 avocados and place them in a serving bowl. Mash with a fork.
- Add in the lime juice, cumin, and salt.
- Dice the 2 tomatoes (pro tip: remove/scoop out the seeds) and put them in the serving bowl.
- Add the cilantro and onion.
- Mix everything.
- Grab some tortilla chips and enjoy.
For more tasty recipes, check out this link!