The Origins of Guacamole


by Alejandro Mole


Guacamole is the dip made originally by the Aztecs, the old people of Mexico. As early as Fifteenth century, this kind of avocado-based sauce or paste was a piece of the Mesoamerican delicacies. Typically, it has been prepared by mashing mature avocados with the aid of a molcajete (mortar and pestle), dusted with salt and a few hot peppers for finishing touches. This historical avocado-based sauce was the valuable treat not just for the commoners in the Aztec empire, but of Emperor Montezuma.

When the Spaniards discovered Mexico during 1500's and came across the Aztec empire, they had at the same time find the guacamole. The dip quickly was a favorite for the Spaniards. Its major ingredient, avocados, grew to be very trendy to the Spaniards and the fruit has been deemed a new world food to them. This was precisely the beginning of the dip's reputation. The Spanish conquerors enjoyed avocados in three ways, with salt, along with sugar, or along with each.

The Story Behind the Name, Guacamole

The Aztecs formerly refer to it as "ahuacamolli" or "ahuaca-mulli", which basically implies avocado sauce. The name was a fusion of two Nahuatl terms, ahuacatl that stands for avocado and molli, which means sauce. Nahuatl has been the earliest dialect of the Aztec empire. In those days, the Spaniards have been struggling to enunciate ahuacamolli the right manner. They enunciate the word sounding like "guacamole", and so they wind up calling the dish guacamole. A few linguistic experts believe that the Spaniards mixed up the Nahuatl word ahuacatl to their very own Spanish word "abogado"(lawyer) to call our favored fruit, avocados. The Aztec term ahuacatl was employed by the Aztecs in mentioning the fruit avocados, but it truly means "testicles".

One more cause behind avocados' recognition was the reality that this fruit contains the highest fat amongst fruits. The Aztec eating plan was very low in fat compared with today's standards. It is not surprising how a fruit that supplied life sustaining fats and protein could become incredibly valued. The Spaniards stole the idea from the natives and brought it to their own country, Spain. They also changed the dip's name from ahuacamolli to guacamole. Apart from modifying the name, they also modified the original recipe by introducing onions, cilantro and lime juice into the dip.




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