guacamole
American Heritage Dictionary:
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gua·ca·mo·le
(gwä'kə-mō'lē) 
n.
A thick paste of mashed avocado, often combined with citrus juice, onion, and seasonings and usually served as a dip or in salads.
n.
A thick paste of mashed avocado, often combined with citrus juice, onion, and seasonings and usually served as a dip or in salads.
[American Spanish, from Nahuatl ahuacamolli : ahuacatl, avocado + molli, sauce, paste.]
Gale World Recipes:
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Guacamole
Recipe origin: Guatemala
Ingredients
- 1 ripe avocado
- 1 teaspoon chicken bouillon (or 1 cube chicken bouillon)
- 1 to 2 cloves garlic, minced
- Tomatoes and onions, chopped, to taste (optional)
Procedure
- Peel, remove the pit, and thoroughly mash the avocado.
- Add the bouillon and the minced garlic. Mix well.
- Add chopped tomatoes and onions, if desired.
Serve with tortilla chips.
Recipe origin: United States Latino Americans
Ingredients
- 1 ripe avocado, peeled, pitted, and mashed
- 3 to 5 teaspoons of fresh salsa (see recipe above), or bottled salsa
- 1 teaspoon lemon juice
- ½ teaspoon minced garlic (or garlic powder)
- ¼ teaspoon salt
- 1 ripe tomato, diced
Procedure
- Add all of the ingredients except the tomato into a bowl.
- Use a fork to mash the avocado and the other ingredients together.
- After dicing the tomato, stir the small pieces into the bowl with a spoon.
- Cover the bowl with plastic wrap and put it in the refrigerator for 1 hour.
- Serve as a dip with tortilla chips, as a sauce on top of tacos or burritos, or as topping on a baked potato.
Oxford Food & Nutrition Dictionary:
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guacamole
Mexican; sauce made from very ripe avocado, mashed with garlic, lemon juice, and chilli.
Barron's Food Lover's Companion:
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guacamole
[gwah-kah-MOH-lee; gwah-kah-MOH-leh] A popular Mexican specialty of mashed avocado mixed with lemon or lime juice and various seasonings (usually chili powder and red pepper). Sometimes finely chopped tomato, green onion and cilantro are added. Guacamole can be used as a dip, sauce, topping or side dish. It must be covered closely and tightly to prevent discoloration.
Random House Word Menu:
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categories related to 'guacamole'
- Prepared Dishes - guacamole: Mexican dip or salad of mashed avocado, lemon juice, salsa, garlic, and sometimes cilantro
Wikipedia on Answers.com:
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Guacamole
Guacamole (US /ɡwɑːkəˈmoʊliː/; Spanish: [wakaˈmole] or [ɡwakaˈmole]), is an avocado-based sauce that originated with the Aztecs in Mexico.[1] In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.[2][3] It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for tomato, onion, lime juice, chili, yogurt and/or additional seasonings.
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Contents
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History
Guacamole was made by the Aztecs as early as the 16th century.[1] The name comes from an Aztec dialect via Nahuatl āhuacamolli, which literally translates to "avocado sauce", from āhuacatl (="avocado") + molli (="sauce").[1] In Mexican Spanish it is pronounced [wakaˈmole], in American English it is sometimes pronounced /ɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌwækəˈmoʊliː/.
Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "Say Huakamole". Later marketing tried to create a "luau" or Pacific Island image of the avocado in the 1960s, and a Spanish or Mediterranean image in the 1970s. Guacamole has pushed avocado sales to 30 million pounds on two days a year, Super Bowl Sunday and Cinco de Mayo.[4]
Guasacaca
Thinner and more acidic,[5] Guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar[6], and is served over parrillas (grilled food), arepas, empanadas and various other dishes. It is common to make the guasacaca with red chili peppers instead of tomato and jalapeño, as a hot sauce is frequently offered in a separate container.
Mantequilla de pobre
Mantequilla de pobre (translated as "poor-man's butter") is a mixture of avocado, tomato, oil, and citrus juice. It predates the arrival of cattle in the Americas.[2]
Commercial products
Prepared and fresh guacamoles are available in stores, often available refrigerated. The non-fresh guacamole that is most like fresh is preserved by freezing or sometimes high pressure packaging.[7] Other non-fresh preparations need higher levels of fillers and artificial preservatives to be shelf stable.
See also
References
- ^ a b c Zeldes, Leah A. (November 4, 2009). "Eat this! Guacamole, a singing sauce, on its day". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc.. http://blog.diningchicago.com/2009/11/04/eat-this-guacamole-a-singing-sauce-on-its-day/. Retrieved November 5, 2009.
- ^ a b Beard, James; Bittman, Mark (September 4, 2007). Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking. Bloomsbury Publishing USA. pp. 86–87. ISBN 978-1-59691-446-9. http://books.google.com/books?id=s9Q7PTP-GdgC&pg=PA86. Retrieved March 14, 2012.
- ^ Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. pp. 144–146. ISBN 978-0-19-530796-2. http://books.google.com/books?id=AoWlCmNDA3QC&pg=PT171. Retrieved March 14, 2012.
- ^ Charles, Jeffrey (2002). "8. Searching for gold in Guacamole: California growers market the avocado, 1910–1994". In Belasco, Warren; Scranton, Philip. Food nations: selling taste in consumer societies. Routledge. pp. 131–154. ISBN 0-415-93077-4. http://books.google.com/books?id=p9wPoDHQR-IC. Retrieved September 20, 2011.
- ^ "Caracas Calling". New York Press (Manhattan Media). July 13, 2004. http://www.nypress.com/article-9759-caracas-calling.html. Retrieved March 4, 2010.
- ^ Serpa, Diego (1968). "Avocado Culture in Venezuela" (PDF). California Avocado Society 1968 Yearbook 52: 153–168. ISSN 0096-5960. http://www.avocadosource.com/CAS_Yearbooks/CAS_52_1968/CAS_1968_PG_153-168.pdf. Retrieved March 4, 2010.
- ^ Steve Connor (February 5, 2000). Eureka! Scientists discover how to keep guacamole green. The Independent. http://www.independent.co.uk/news/science/eureka-scientists-discover-how-to-keep-guacamole-green-726376.html
External links
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American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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Gale World Recipes
Junior Worldmark Encyclopedia of Foods and Recipes of the World. Copyright © 2002 by The Gale Group, Inc. All rights reserved.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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Random House Word Menu
© 2010 Write Brothers Inc. Word Menu is a registered trademark of the Estate of Stephen Glazier.
Write Brothers Inc.
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