The Best Guacamole, Ever

By Annette Sandoval

Guacamole is the dish with endless possibilities, but where did this delicious dip come from? There are many ways to make guacamole, but what is the best traditional recipe?

Let’s start with the history. The avocado is a fruit that dates back to around 7,000 B.C., and was considered an aphrodisiac by the Aztecs in Mexico. Guacamole was originally made with mashed avocados, chili peppers, tomatoes, onions, and salt. Not much different than today.

FYI, the name, “avocado” comes from a Nahuatl (Aztec) word “ahuácatl” meaning testicle. “Guacamole” derives from “ahuacámolli,” and loosely translates to testicle sauce or soup. The Spanish turned, “ahuacatl” into “aguacate,” which we in turn changed to “avocado,” and “ahuaca-mulli” became “guacamole.”

On a health note, avocados are a good source of folic acid, potassium, vitamin C, phosphorus and antioxidants. It's low in sugar and diverse in healthy fats like MUFAs (monounsaturated fatty acids), which help protect your body against heart disease and can lower LDL (bad cholesterol) and elevate HDL (good cholesterol).

GUACAMOLE RECIPE

This is an old family recipe, and no, you don’t have to share it with anyone. Ever.

Serves 4 (or 1, if you are me). Prep time: only 10 minutes

INGREDIENTS

2 avocados. Since avocados are sold per unit, choose the biggest ones you can find. They should feel firm yet soft.
½ small red onion, finely minced
1 medium tomato, diced

2 tablespoons lime or lemon juice
1 clove of minced garlic
2 – 3 tablespoons fresh, chopped cilantro
½ finely minced fresh jalapeño (add seeds for heat)
¼ teaspoon cumin powder (optional)

Kosher salt and freshly cracked black pepper to taste

METHOD

Place avocado flesh in a medium bowl.
Mash with a fork, or potato masher until slightly lumpy.
Mix in the remaining ingredients and adjust seasoning.

Guacamole may be served with tortilla chips, but I serve it with nearly every Mexican dish I make.

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Annette Sandoval is a recent transplant to Newport from California. She is the author of several books and is working on a cookbook, “The Unbearable Lightness of Beans.” When not cooking or eating, and while thinking about food, Annette hangs out with her boyfriend, Pip, and their two dogs. For more recipes, visit Annette’s blog, “Annette’s Tortilla Press: Guacward Moments in a Life” thetortillapress.wordpress.com

Courtesy Photo: Annette Sandova