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Guacamole is a dip, spread, or salad made from avocado that originated in Mexico. It is now used as a dip, condiment, and salad element in foreign and American cuisines, in addition to its use in modern Mexican cuisine.

Avocados were initially planted roughly 10,000 years ago in South Central Mexico. Avocados were often known as alligator pear in the early 1900s. The first known description of a guacamole recipe (though not known by that name) was in the 1697 book A New Voyage Round the World by English privateer and naturalist William Dampier, who noted a native preparation made of grinding together avocados, sugar, and lime juice during one of his circumnavigations in Central America.

In the United States, guacamole has boosted avocado sales, particularly on Super Bowl Sunday and Cinco de Mayo. Guacamole consumption is anticipated to be on the rise as a result of the United States government eliminating an import prohibition on avocados in the 1990s and the growing Latino population in the United States.

Traditionally, guacamole is produced by crushing peeled, ripe avocados with sea salt in a molcajete and tejolote (mortar and pestle). Lime juice, cilantro, onions, and jalapeos are frequently used in recipes. Sour cream, tomatoes, basil, or peas may be used in several non-traditional dishes.

Because avocado cells contain polyphenol oxidase, when exposed to oxygen in the air, an enzymatic reaction occurs, resulting in the formation of melanoidin pigment, which turns the sauce brown. This effect is often unappealing, and numerous ways (some anecdotal) are employed to mitigate it, such as keeping the guacamole in an airtight container or firmly wrapping it in plastic to reduce the surface area exposed to the air.

Guacamole’s nutritional value comes from the avocado’s vitamins, minerals, and lipids, which provide dietary fiber, various B vitamins, vitamin K, vitamin E, and potassium in large amounts. Avocados are high in saturated and monounsaturated fats, as well as phytosterols like beta-sitosterol. Beta-carotene, zeaxanthin, and lutein are among the carotenoids found in them.

Guasacaca is a Venezuelan avocado-based sauce that can be thin and acidic or thick and chunky, and is eaten with parrillas (grilled food), arepas, empanadas, and a variety of other foods. It’s customary to prepare guasacaca using a little hot sauce instead of jalapeo, but it’s not generally eaten as a hot sauce on its own, like guacamole. In Latin America, it’s pronounced “wasakaka.”

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