Guacamole is, without doubt, one of the most popular and quintessential Mexican dips. Avocados originated in what is today Mexico and variations of this dish have been eaten since pre-hispanic times. It is still very popular today, both within home kitchens and served at restaurants and taquerias. The word ‘guacamole’ is derived from the Náhuatl (Aztec language) word ‘ahuacamolli’ meaning ‘avocado’ and ‘sauce’.  But not to be confused with the Avocado Salsa.

Similarly to many ingredients that the indigenous Mexicans used and later got introduced to the entire world – chocolate, tomatoes, corn, chilli, to name a few – guacamole now claims worldwide fame.  During the NFL Superbowl in the USA, guacamole is the most consumed dip.

Depending on whom you talk to and where in Mexico you go, guacamole recipe and ingredients vary greatly.  Tomatoes and onions are typically found on guacamole recipes. If you adding onion to your guacamole, it is always a good idea to cure them with the lime to remove some of its bitterness flavour and replace it with the acidity of the lime.

Every family in Mexico will have their own recipes to prepare guacamole. The recipe that runs in my family has changed over the years and mainly because I have lived more than half of my life overseas. Ingredients will be different depending on where you are and also palates.