Who hasn’t heard of guacamole nowadays? Like many others, guacamole has become an international dish, one that as well as being a firm feature in the home kitchen, is to be found on the menus of many restaurants, and even ready-prepared on the supermarket shelves.
Such international popularity has translated into different variations, and in some cases it's even lost one of its most basic characteristics: the fact that the avocados are mashed. Mashing has often been replaced by blitzing in the food processor, moving away from the traditional way of preparing the dish. At the Cava Regulatory Board, we have a recipe for you that take this into account, and is as close as possible to a true Mexican guacamole.
The name "guacamole" comes from the Náhuatl "Ahuacamolli", a combination of the words: "ahuacatl" (avocado) and "molli" (sauce). Originally, guacamole was made from mashed avocado, water, lemon juice, tomato and chilli, although as it has evolved, other ingredients such as onion, coriander and garlic have been added.
What it's served with depends on which country you happen to be in. In Mexico, it’s used to accompany different types of meat, tacos or tortas, while in another countries such as Venezuela is also combined with different kinds of roasts. In Spain, thanks to the widespread production of avocados in areas like Axarquía in Malaga, Granada or Gran Canaria, guacamole is an easy recipe to prepare at home because avocados are freely available in the shops, and there's no need to resort to imported produce.
And that’s it - guacamole ready to go! Now you need to decide how you want to serve it. Serve either in a big central bowl so that people can help themselves, or in individual bowls. It can also be served with classic tortilla chips.
Based on recommendations from our aromas specialist, at the Cava Regulatory Board we advise pairing with a traditional cava (aged for more than 9 months), and a goat’s cheese sandwich with mint. A combination that gives a very pleasant sensation of contrasting flavours in the mouth.
Olive oil: can be replaced with avocado oil if you prefer.