Dish · mexican
Guacamole
Ripe avocado is mashed with lime juice, onion, cilantro, serrano chile, and tomato into a chunky dip, eaten fresh before it browns.
Where it comes from
Guacamole comes from ahuacamolli, an Aztec dish of mashed avocado, and the recipe stayed close to that base for centuries in central Mexico before it spread north.
What cooks argue about
The main argument is texture: mash the avocado smooth with a molcajete or fork, or dice it and fold it in for chunks, and whether tomato belongs in it at all.
Nobody has published a guacamole recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.