El Guacamole - recipes, and why it's such a good fit with South American cuisine
Since about 2008, I've been on everyone's lips - literally. I have my origin in the Mexican kitchen. I also got my name from the Mexican natives. "Guacamole" comes from the Nahuatl terms for avocado ( āhuacatl ) and sauce ( molli ) and means "avocado sauce".
Meanwhile, I am not only consumed in Tex-Mex restaurants or at the Mexican restaurant itself (whether in Mexico or elsewhere), but also at home.
Meanwhile, I am not only consumed in Tex-Mex restaurants or at the Mexican restaurant itself (whether in Mexico or elsewhere), but also at home.
You can make me from the avocado. The easiest way to do this is to use an already well ripe variety. If you want to make me in the simple - let's say standard - variant, you just have to puree or crush the avocado and thus the pulp and season it with some lemon or lime juice, coriander and salt.
My origin
But I can also be extravagant. I add pepper, onions, garlic and green chili or pieces of tomato, depending on your taste. Personally, I find garlic and tomatoes simply tastiest.
But some caution is required. If I am not protected, I can behave a bit like a chameleon and turn brown - like the table... This is due to the polyphenol oxidase contained in the avocados. How exactly I don't explain here and leave this to the chemistry professionals.
Where can I be found?
Mostly you can find me in the pureed and yet rather dip-like, creamy version on the table with a selection of bread, tapas or nachos. Dipped and dipped into me, almost everything tastes great and melts on the tongue and in the mouth.
Of course, you can also enjoy me as a fine raw vegetable salad, as you can see on the picture. But sometimes I don't feel so well if the salad is named after me - I'm not so sure about that at the moment.
Of course, you can also enjoy me as a fine raw vegetable salad, as you can see on the picture. But sometimes I don't feel so well if the salad is named after me - I'm not so sure about that at the moment.
Also, as sauce or cream on Tex-Mex burgers or wraps I am not too bad. Because actually I can and want to refine everything.
Apostle of morality
As I am mostly made up of one or more avocados, I can't resist to say a few words about consumption and the influence of this on nature.
Especially since in the meantime not only the consumption regarding nutrition and the consumption of avocados has increased but also the production of all kinds of things (cushions, etc.) from the seeds, one should also take a short look at the dark sides.
The import of avocados has increased significantly by well over 50,000 tons since 2008, and this despite the fact that even without in-depth research - with a little thought - you can quickly see that this cannot be good. Of course, the unsaturated fatty acids are good for our human organism, but the production and transport of avocados to Germany or any other country in the world does not only damage the CO2 balance.
For the mass production, which due to the climate is unfortunately only possible in very warm countries like Mexico, South Africa, Brazil, Chile and Peru, some normal forests are simply cleared to satisfy the market and thus the consumer. Irrigation also harms nature to this extent, because for about two and a half avocados you need 1000 liters of water. I think everyone is aware that in warm countries this is not a commodity that is available in abundance.
Conclusion
But enough of the admonishing words. It is with me and my other representatives (avocado here and avocado there) as with almost everything in life, sometimes less is more. But you can still enjoy it.
You should also read: Why is the avocado called a superfood?