Guacamole Recipe (Easy, Authentic, from Scratch)

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Guacamole is one of the deceptively simple dishes I have been making since shortly after I graduated from high school. Today, guacamole is sold in refrigerated cases in grocery stores and quick seasoning packets are sold to quickly make guacamole. However, using a few basic ingredients, it is quick and easy to make guacamole at home without any processed items.

Guacamole is a modern-day adaption which has evolved from an ancient dish. Between the 14^th and 16^th centuries, the avocado was a major source of sustenance for the Aztecs. They mashed this fruit native to central America with a mortar and pestle then added tomato, green chilis and salt, enjoying it with warm tortillas. The dish was called ahuacamolli, which comes from the native words for avocado and sauce.

In 1519, Spanish conquistadors reached the area known today at Mexico and developed a taste for ahuacamolli. They adapted the avocado dish to their tastes, adding ingredients brought from Europe such as onion, lime and cilantro. The Spaniards also brought lard used to fry the tortillas, making them more crispy and easier to use to scoop the dish now christened as guacamole.

Using citric acid from lemon or lime is essential to keep the mashed avocado from turning brown. I include lemon juice in the mixture, they top my guacamole with additional lemon juice to maintain the beautiful green color.

Equipment:

Mini Prep Food Processor

Mortar and Pestle

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