The Aztecs called it Ahuacamolli, apparently, it was Montezuma’s (the second) favourite dish! Over the years, not only has its name changed but its composition too. The ancient Aztec word, ahuacatl referred to the avocado although it actually meant “testicle”, referring to the shape of the fruit! Molli or mole as the word is used today, of course refers to sauce. Over time the word for avocado became aguacate, giving us the name we are familiar with, guacamole. You’ll never look at it the same way again now, will you?!
It was of course during Montezuma’s reign that Hernan Cortes invaded Mexico, taking him prisoner. The Spaniards, thankfully, brought with them much more than just bloodshed! They introduced many European flavours and spices to the indigenous foods. Hence the guacamole adopted onions, coriander and lime, this is of course the version of today – I can’t imagine it without, can you?
This is my recipe, I don’t like mine ultra smooth, preferring to taste large bits of avocado every now and then. I’ve also on occasion, increased the amount of onion I use (not here) as I like the strong flavour of raw onions, I think it complements the creaminess of the avocado so well.
2 ripe avocados
half to one green chilli, chopped finely, adjust to taste
half medium white onion, chopped finely
1 medium tomato, chopped to the same size as the onion
a handful of coriander leaves, chopped finely
juice of 2 limes
pinch of salt or to taste (I omit this most of the time)
1. Roughly mash the avocado with a fork, adding a little lime juice as you’re doing it.
2. When you’re happy with the avocado, add the rest of the ingredients, mix well and serve immediately.
I’ve tried covering it firmly with clingfilm and leaving it in the fridge for a couple of hours and while the colour wasn’t a bright green anymore, it was still green and more importantly, delicious.