Guacamole dates back to the Aztecs – The Aztecs referred to guacamole as ahuaca-mulli which translates roughly to avocado sauce or avocado mixture. This concoction was very similar to what you might fix now in your own kitchens today. Avocados, the main ingredient in guacamole are a New World food that became quite popular with the Spaniards. It is said the Spaniards liked their avocados three ways, with salt, with sugar or both. Although actual guacamole recipes were not well preserved the Spaniards documented their likes for the avocado fruit.
The Aztecs believed the avocado to be an aphrodisiac. Read more about this topic on our Aphrodisiacs Foods page. Clearly this had something to do with the popularity of the food with the Spaniards.
Another reason for the popularity of the fruit was the fact that the avocado has the highest fat content of any fruit. The Aztecs had a very low fat diet compared with today’s standards. You can understand how a fruit that contained life sustaining fats and protein could become so highly regarded.
1–3 fresh green chillies, depending on heat, and your taste, finely chopped
2 spring onions, thinly sliced
Handful of fresh coriander, roughly chopped
3 ripe avocados
1 ripe medium tomato, cut into 3mm dice
Juice of 1 lime
1. Put a teaspoon each of the chilli, onion and coriander into a pestle and mortar, along with a pinch of coarse salt, and grind to a paste.
2. Peel the avocados and remove the stone. Cut into cubes, then mash into a chunky paste, leaving some pieces intact.
3. Stir the chilli paste into the avocado, and then gently fold in the tomatoes and the rest of the onions, chilli and coriander. Add lime juice and salt to taste. Serve immediately, or cover the surface with cling film and refrigerate.
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