Guacamole: Difference between revisions

{{short description|Mexican avocado-based dip, spread, sauce, or salad}}

| main_ingredient = [[Avocado]]s, [[salt]], [[lime (fruit)|lime juice]], [[onion]], [[cilantrotomato]]

| variations = [[Sour cream]], [[tomato]]es, [[basil]]

'''Guacamole''' (({{IPA-|es|ɡwakaˈmole|lang| GuacamolePronunciation.ogg}}; informally shortened to ''guac'' in the United States<ref name="Oxford Dictionary">{{cite web |title=Oxford Dictionary |url=http://www.oxforddictionaries.com/us/definition/american_english/guac|archive-url=https://web.archive.org/web/20130901230311/http://oxforddictionaries.com/us/definition/american_english/guac|url-status=dead|archive-date=September 1, 2013|access-date=August 12, 2018}}</ref> since the 1980s)<ref>{{Cite web |url=https://en.oxforddictionaries.com/definition/guac |archive-url=https://web.archive.org/web/20180820074726/https://en.oxforddictionaries.com/definition/guac |url-status=dead |archive-date=August 20, 2018 |title=guac {{!}} Definition of guac in English by Oxford Dictionaries|website=Oxford Dictionaries {{!}} English|access-date=August 20, 2018}}</ref> is an [[avocado]]-based [[dip (food)|dip]], spread, or [[salad]] first developed in Mexico.<ref name="zeldes">{{cite web |last=Zeldes |first=Leah A. |title=Eat this! Guacamole, a singing sauce, on its day |website=Dining Chicago |publisher=Chicago's Restaurant & Entertainment Guide, Inc. |date=November 4, 2009 |url=http://blog.diningchicago.com/2009/11/04/eat-this-guacamole-a-singing-sauce-on-its-day/ |access-date=November 5, 2009|url-status=dead|archive-url=https://web.archive.org/web/20100323081500/http://blog.diningchicago.com/2009/11/04/eat-this-guacamole-a-singing-sauce-on-its-day/|archive-date=23 March 2010}}</ref> In addition to its use in modern [[Mexican cuisine]], it has become part of international cuisine as a dip, [[condiment]], and salad ingredient.<ref name="beard">{{cite book |last1=Beard |first1=James |author-link1=James Beard |last2=Bittman |first2=Mark |title=Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking |url=https://books.google.com/books?id=s9Q7PTP-GdgC&pg=PA86 |access-date=March 14, 2012 |date=September 4, 2007 |publisher=Bloomsbury Publishing USA |isbn=978-1-59691-446-9 |pages=86–87}}</ref><ref>{{cite book |last=Smith |first=Andrew F. |title=The Oxford companion to American food and drink |url=https://books.google.com/books?id=AoWlCmNDA3QC&pg=PT171 |access-date=March 14, 2012 |date=May 1, 2007 |publisher=Oxford University Press |isbn=978-0-19-530796-2 |pages=144–146}}</ref>

The name comes from [[Classical Nahuatl]] {{lang|nah|āhuacamōlli}} {{IPA-nah|aːwakaˈmoːlːi|}}, which literally translates to 'avocado sauce', from ''āhuacatl''<ref>{{Cite news |url=https://www.thoughtco.com/is-the-g-in-guacamole-silent-3079533 |title=How to Pronounce "Guacamole" in Spanish |work=ThoughtCo |access-date=August 20, 2018}}</ref> {{IPA-nah|aːˈwakat͡ɬ|}} 'avocado' + ''mōlli'' {{IPA-nah|ˈmoːlːi|}} 'sauce' or '[[Mole (sauce)|mole]]'.<ref name="zeldes" /> In [[Mexican Spanish]], it is pronounced {{IPA-|es|wakaˈmole|}}.<ref>{{cite book|editor=Claudia R. Guerra|title=300 Years of San Antonio and Bexar County|url=https://books.google.com/books?id=6ilbDwAAQBAJ&pg=PT55|year=2018|publisher=Trinity University Press|location=San Antonio, TX|isbn=9781595348500|page=55}}</ref><ref>{{cite book|author1=Maria de Lourdes Santiago Martínez|author2=Juan López Chávez|title=Etimologías: introducción a la historia del léxico español|url=https://books.google.com/books?id=lKuajvrBhzsC&pg=PA241|year=2004|publisher=Pearson Educación|isbn=9789702604938|page=241}}</ref> In American English, it tends to be pronounced {{IPAc-en|ˌ|ɡ|w|ɑː|k|ə|ˈ|m|oʊ|l|iː}},<ref>{{cite web | url=http://oxforddictionaries.com/definition/american_english/guacamole | archive-url=https://web.archive.org/web/20131003032429/http://oxforddictionaries.com/definition/american_english/guacamole | archive-date=2013-10-03 | title=Guacamole: Definition of guacamole in Oxford dictionary (American English) }}</ref> and this pronunciation is also common in British English, but {{IPAc-en|ˌ|g|w|ɑː|k|ə|ˈ|m|əʊ|l|eɪ}} is more common.<ref>{{cite web |title=Definition of guacamole in English by Oxford Dictionaries |url=http://www.oxforddictionaries.com/definition/english/guacamole |archive-url=https://web.archive.org/web/20120712103302/http://oxforddictionaries.com/definition/english/guacamole |url-status=dead |archive-date=July 12, 2012 |website=Oxford Dictionaries English |access-date=21 August 2018}}</ref><ref>{{cite web|url=http://lifebyyou.com/us/detroit/food/guac/rock-your-guac-2018.html|title=Etymology|access-date=August 12, 2018}}</ref>

== Ingredients and preparation ==

Thinner and more acidic,<ref>{{cite news |title=Caracas Calling |url=http://www.nypress.com/article-9759-caracas-calling.html |newspaper=[[New York Press]] |date=July 13, 2004 |access-date=March 4, 2010 |archive-url=https://web.archive.org/web/20150610201611/http://www.nypress.com/article-9759-caracas-calling.html |archive-date=June 10, 2015 |url-status=dead }}</ref> or thick and chunky,<ref>{{cite news |title=Guasacaca&nbsp;– Venezuelan-style Guacamole |url=http://southamericanfood.about.com/b/2009/07/02/guasacaca-venezuelan-style-guacamole.htm |website=[[About.com]] |date=July 2, 2009 |access-date=October 6, 2013 |archive-date=November 13, 2013 |archive-url=https://web.archive.org/web/20131113180342/http://southamericanfood.about.com/b/2009/07/02/guasacaca-venezuelan-style-guacamole.htm |url-status=dead }}</ref> ''guasacaca'' is a [[Venezuelan cuisine|Venezuelan]] avocado-based sauce; it is made with vinegar,<ref>{{cite journal |last=Serpa |first=Diego |year=1968 |title=Avocado Culture in Venezuela |journal=California Avocado Society 1968 Yearbook |volume=52 |pages=153–168 |issn=0096-5960 |url=http://www.avocadosource.com/CAS_Yearbooks/CAS_52_1968/CAS_1968_PG_153-168.pdf |access-date=March 4, 2010}}</ref> and is served over ''parrillas'' (grilled food), ''[[arepa]]s'', ''[[empanada]]s'', and various other dishes. It is common to make the ''guasacaca'' with a little hot sauce instead of ''jalapeño'', but like a guacamole, it is not usually served as a hot sauce itself. It is pronounced "wasakaka" in Latin America.<ref>{{cite web |website=Oxford Spanish-English Dictionary |title=guasacaca |url=http://www.oxforddictionaries.com/us/translate/spanish-english/guasacaca |access-date=February 1, 2016}}{{dead link|date=September 2022|bot=medic}}{{cbignore|bot=medic}} Sound file is at "{{sc|lat.am.sp}}", to the right of the headword near the top of the window.</ref>