Researchers believe Puebla, located in South Central Mexico, to be the motherland of the avocado, where this strange and delicious fruit first flourished and locals began consuming them nearly 10,000 years ago. It’s also believed that Mesoamerican tribes first domesticated the avocado tree (Persea Americana) 5,000 years ago, making the cultivation of avocados as old as the invention of the wheel.
The Word, “Avocado”
Early English speakers exposed to the fruit used a derivation of the Spanish word. They called the fruit an “Avagato pear” because it bears a striking resemblance to a pear’s shape. It was also known as an “alligator pear” because of the texture of its skin.
The word for guacamole is also related to the Aztec word for avocado. “Ahuacamolli” is the Aztec name for guacamole. It is a compound of the Aztec word for guacamole and the word for “sauce.”
Guacamole is an avocado based dip, which is primarily avocadoes, salt, and lime juice. If the only time you ever enjoy guacamole is as a side at your favorite Mexican restaurant, you are missing out on a lot of opportunities to enjoy the delicious dip. It’s a must have addition to parties, Cinco de Mayo celebrations, and get-togethers with your friends. It turns out, the Mexican favorite has become a modern American tradition during the big game. The tasty dish has a place in every snack or meal, whether it’s a special occasion or a little thing called lunch.
- 1 Avocado
- 1 Lime
- 3/4 Cup Diced Onion
- 3/4 Cup Diced Tomatoes
- 1 Tbsp Cilantro
- 1/2 Tsp Cumin
- 1 Tsp Salt
- In a large bowl place the scooped avocado pulp and lime juice.
- Add in the onion, cilantro, lime juice, salt, cumin, and tomatoes and stir until combined.
- Let sit at room temperature for 1 hour and then serve.