Holy moley! You’ll be green with envy if you don’t get to participate in today’s food holiday. November 14 is National Guacamole Day!
It’s also National Pickle Day (so the “green with envy” joke works either way). I love pickles, but we already celebrated them with the oddly-named National Snack A Pickle Time back on September 13, so today we’re giving guacamole its due. (Interestingly, according to some sources, there was also another guacamole holiday right around the same time – September 16 – but we celebrated Cinnamon Raisin bread that day).
Guacamole was invented by the Aztecs back in the 15th century when some klutz stepped on a ripe avocado. That story may not appear in history books, but c’mon, how else could it possibly have happened?! The Aztecs called their avocado sauce, which they mixed with onions and tomatoes, ahuaca-mulli (“avocado mixture”). You’re going to have a ball with this, because it gets better: the word “avocado” is derived from the ancient Nahuatl word for “testicles.” Yummy. Spaniards were enamored with the dish and brought avocados back to Spain, but they didn’t grow very well in Europe, so they remained a treat for people traveling to the Americas. The English made an avocado paste they called “Midshipman’s butter” and spread on their hardtack to give it flavor (only this being the English, it’s flavour). The majority of American avocados are grown in California, and an estimated 30 million pounds of guacamole is consumed on two particular days: Super Bowl Sunday and Cinco de Mayo. Guacamole comes in many forms: it can be thick and chunky, or smooth and almost soupy. Typical ingredients include onions, serrano and/or jalapeno peppers, cilantro, lime, and tomatoes.
I am particularly proud of my homemade guacamole. It’s simple to make and delicious! I adapted the recipe from that found in a local Mexican restaurant, only mine tends to be smoother. I take two avocadoes, one tomato, half an onion, 1 serrano pepper, a handful of cilantro, a tablespoon of jalapeno juice, lime juice, and kosher salt to taste. Mash/mix/stir them all together, and let the flavors blend for 1/2 an hour in the fridge. That’s exactly what we did tonight! So, so good.