Guacamole

The word guacamole comes from the Aztec word "Ahuacamolli", which consists of the words "Ahuacatl" (avocado) and "molli" (sauce). According to the Aztec history the god Quetzalcoatl gave to the Toltecas this recipe.

Guacamole has a lot of calories but also it contains a great quantity of vitamins, especially E; minerals and amino acids. The Aztecs believed that it was aphrodisiac, and women had prohibited to harvest the avocado.

This sauce is used to accompany a few nachos or the authentic totopos. Also it is possible to use it to accompany meats. There are thousands of recipes to do the guacamole, I give you the one I prefer and I give you some modifications that you can do.

 Ingredients:
 Avocado                                2 unids.
 Tomato type branch or pear    1 unid..
 Onion                                     1small or 1/2 big
 Coriander
 Salt
 Juice of lemon
 Tabasco (Optional)
 Chili (optional)

The avocados have to be ripe. If they aren't going to be used in a few days don't buy them ripe and leave them outside the refrigerator until are ripe.
Cut them and take out the bone from them. In a bowl crush them with a holder. Wash the tomato, cut it in small chunks and add. Do the same thing with the onion. Chop up a couple of leaves of coriander and add.

Spice with a pinch of salt and a trickle of juice of lemon. It is possible to put vinegar but the lemon will help the avocado late more in oxidizing. The avocado oxidizes immediately, do not scare if it becomes black from one day to the next. So It is better to do guacamole in the same moment to consume it.

With this recipe a soft guacamole is obtained . If you want to give him the chili touch just add a few drops of tabasco or chili. In some countries it is done without tomato and puts on garlic.