A ubiquitous sight at almost any Mexican or Tex-Mex-themed restaurant, this green dip has become a significant player in international cuisine as a dip, condiment, and salad ingredient. Guacamole has become a considerable part of the world’s food economy. But it is so much more than just a mashed avocado!
Yes, guacamole comes from Avocados. This fruit can be found just about anywhere over the past few years as it has exploded in popularity. Like a pear, an avocado is a large berry with a single seed. It should come as no surprise that it originated in the regions of South Central Mexico sometime around 7000 to 8000 BCE. . We have the Aztecs to thank for domesticating the Avocado tree.
Avocados are heavily used because of the healthy nature of the fruit. It is easy to use in many ways and is rich in several B vitamins, vitamin K, C, E, and potassium. For more information about avocados, check out this blog: https://nachohippo.com/2019/09/18/the-avocado/
Guacamole is traditionally made by mashing a peeled, ripe avocado with salt using a mortal and pestle. Most often, recipes include lime juice, cilantro, onion, and jalapenos. More and more frequently, you are seeing guacamole recipes that require sour cream, tomatoes, basil, and/or peas. The nutritional value of guacamole comes from the vitamins, minerals, and fats from the avocado itself and the added ingredients.
Guacamole can be enjoyed as part of a healthy diet and is a great way to increase your health-promoting nutrient intakes like monounsaturated fats, fiber, folate, and potassium. Because it is a calorie-dense food, you must be careful how much you consume in a single sitting.
Are you interested in making your own guacamole? It’s not too challenging. Here is a simple recipe for you to try at home.
- 2 ripe avocados
- 1/4 teaspoon kosher salt, plus more to taste
- 1 tablespoon fresh lime or lemon juice
- 2 to 4 tablespoons minced red onion or thinly sliced green onion
- 1 to 2 serrano (or jalapeño) chilis, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and tender stems), finely chopped
- Pinch freshly ground black pepper
- 1/2 ripe tomato, chopped (optional)
- Tortilla chips to serve
Please note: it is important to be careful when handling chilis. It is wise to wear food-safe gloves or, at the very least, thoroughly wash your hands after handling the chilis and NEVER touch your eyes or the area around your nose.
Step 1. Cut the avocado in half, remove the pit, score the fruit with a knife, and remove and put the inner flesh in a medium-sized bowl.
Step 2. Mash the avocado, but don’t overdo it. You want some small chunks left over.
Step 3. Add the lime or lemon juice, onion, chilis, cilantro, tomato, salt, and pepper, and gently mix. We advise that you taste as you go. Fresh ingredients have wide variability in taste, so start slow and add individual ingredients as needed to get to your desired flavors.
Step 4. Serve immediately! Avocado has a natural chemical called polyphenol oxidase that causes the vibrant green to turn brown quickly. The lime juice will help to neutralize the effect, but if you plan to make your guacamole and serve it later, we strongly recommend sealing it in an airtight container in the refrigerator.
Don’t forget the chips! If you want to make your own, we shared how to do that here: https://nachohippo.com/2020/01/08/make-your-own-nachos/
Colorful, delicious, and a conversation starter, guacamole is a great dip to have at your next party or night in. Being able to create it yourself will make it taste even better, but if you just want some great guacamole and tortilla chips, we have a table waiting for you at Nacho Hippo!
Did you know we have two locations to serve you along the Grand Strand? Check out both of our locations here: https://nachohippo.com/find-us-2/
Nacho Hippo is proud to be a part of the Divine Dining Group family of restaurants. Check out our sister restaurants, view our open staff positions, and/or purchase gift cards for your next visit here: https://divinedininggroup.com/