What fruit is used to make traditional guacamole?

Guacamole, a beloved dip and condiment, gets its signature creamy texture and vibrant green color from a single, essential fruit. The rich, buttery flesh of the avocado is the undisputed foundation of this traditional Mexican dish. Without it, guacamole simply wouldn't exist as we know it, as the avocado provides the unique consistency and mild, earthy flavor that defines the dip.

The history of this iconic dish traces back to the Aztec Empire in Central Mexico, where avocados were cultivated as early as the 15th century. The Aztecs mashed avocados with salt and herbs to create a sauce they called "āhuacamōlli," which translates to "avocado sauce" in the Nahuatl language. They considered the fruit a source of strength, fertility, and good health due to its high fat and protein content, making it a vital part of their diet.

When Spanish conquistadors arrived in the 16th century, they were captivated by āhuacamōlli and adapted the recipe, eventually leading to the modern name "guacamole". While early versions were quite simple, often just mashed avocado with chiles and salt, ingredients like lime, cilantro, and onions were later incorporated, many of which were introduced to the Americas through the Columbian Exchange. Today, the Hass avocado, a variety that originated in the 1920s, accounts for the vast majority of avocados consumed globally and is the preferred choice for most guacamole recipes due to its creamy texture.