Another classic we can't do without: Guacamole. In Mexico they (obviously) have the freshest and most delicious avocados. Similar to many other fruits, avocados taste so much better in the countries where they are farmed and produced. We were curious as to why, so we had a chat with a local vanilla producer who told is the vanilla plant and avocado both suffer the same fate, but for different reasons. The avocados are cut down earlier to avoid over-ripening during the shipping process. The vanilla beans? They are cut off the plant early because vanilla has become so valuable it is now getting stolen from the plants before it has fully matured.
Alas, when you're making this simple dish at home you're probably not getting the same ridiculously flavorful and complex taste from your avocados. That's why we like making our guacamole with a bit more ingredients than the traditional way in Mexico.
So which ingredients do you need to make guacamole? If you asked the Aztecs back in the 16th century, you wouldn’t need more than a mashed avocado. The word guacamole derives from the Nahuati word āhuacamolli which means “avocado sauce”. The Aztecs didn’t have easy access to a lot of fat sources. For that reason, the avocado became a vital element for people in its native environment due to its high amount of fat and protein - it was even believed to be an aphrodisiac which increased the popularity of the avocado sauce even more.
Despite its origin in Central America, guacamole has become a beloved side dish all over the world - and we totally get why! It’s even one of the most widely consumed dishes during Super Bowl in the US. There are most likely more than a million recipes for guacamole online, but making our lip-smacking batches of guacamole in a molcajete may have you re-evaluating your regular kitchen gear. By crushing the vegetables and chilies in the molcajete, it releases additional flavors that will meld perfectly with the avocados.