Guacamole

Origin: Guacamole’s roots reach deep into Aztec civilization, long before Spanish colonization. The word itself comes from the Nahuatl term āhuacamōlli — āhuacatl meaning “avocado” and mōlli meaning “sauce.” Early versions were made simply with mashed avocados and salt, prized both for flavor and nutrition.

Guacamole is one of those things that can’t be tamed. It’s not measured—it’s felt.

Ripe avocados mashed with lime, a touch of heat, a bit of bite, maybe some herbs if they’re speaking to you.

Ingredients

“It’s comfort and celebration, history and improvisation, all in one humble green bowl. It doesn’t try. It is.””

3 ripe avocados

Juice of 1–2 limes (to taste)

1 small red onion, finely diced

1–2 garlic cloves, minced

1 small jalapeño or serrano pepper, minced (optional)

1 handful fresh cilantro, chopped

Salt, to taste

Optional: diced tomatoes or a sprinkle of cumin

How The Alchemy Happens

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until smooth but still slightly chunky.

Add lime juice, garlic, onion, and jalapeño (if using). Stir to combine.

Mix in chopped cilantro and salt to taste. Fold in tomatoes or cumin if desired.

Taste, adjust, and let it sit for 10 minutes—if you can wait.