Guacamole, a recipe driven by the Aztec civilization, is a nutritious dish that allows us to benefit from the properties of avocado.
Guacamole, originally known as guacamol in Central America and Cuba, is a delicious avocado sauce from the Aztec civilization. The recipe, extended long after the hands of the conquerors among European countries, has evolved according to geographical location in both uses and ingredients. A delicious delicacy that we can easily cook today and that deserves to be known.
The name of the guacamole comes from the Nahuatl “Ahuacamolli”, a union of the words: “ahuacatl” (avocado) and “molli” (mole or sauce). According to mythology, the Toltec god Quetzalcoatl offered this recipe to his people and was later disseminated throughout the Mesoamerica area, located in eastern and central Mexico and Guatemala. For the Aztecs, the avocado had certain erotic connotations, a belief that prevented women from being part of their collection as it was considered a symbol that represented the testicles.
In its origins the guacamole was made with crushed avocado, water, lemon juice, tomatoes and chili, although different ingredients such as onion, cilantro or garlic have been added later. The customs of consumption vary according to the geographical point in which we are. Thus, in Mexico it is used to accompany different types of meats, tacos or cakes, while in other countries such as Venezuela, it is also used to combine with the various types of roasts. Different is the case of countries such as the United States, Australia or some regions of Asia.
In these areas, given the high export cost of avocado, the recipe is implemented with other foods such as mayonnaise to increase the volume of the sauce. The guacamole arrived late to Europe, driven mainly by the conquerors. In the case of Spain, thanks to the high production of avocados in areas such as the Axarquía malagueña, Granada or Gran Canaria, we can enjoy this tasty recipe and benefit from all the properties of this tropical fruit, which helps reduce cholesterol levels and triglycerides, increasing good cholesterol by the presence of monounsaturated fats. It is also a natural antioxidant for the skin.