Mexico. The Aztec word ahuacamolli (avocado sauce) is the etymological root of guacamole. Avocados have been cultivated in Mexico for at least 5,000 years. The molcajete is one of the oldest tools of Mesoamerican cooking.
Guacamole is crushed ripe avocado with lime, coriander, white onion, jalapheno, and salt. It is not a dip with additions. It is not avocado cream. It should be chunky, have visible colour variation between the mashed and intact avocado, and taste of avocado first with the supporting cast of lime, salt, coriander, and heat. The avocado must be perfectly ripe — both the recipe and the experience depend entirely on this.
- Israeli avocado toast (the modern avocado preparation — less complex, more minimal); South African avocado biltong (avocado as a vehicle for other flavours — the Southern African interpretation); Hawaiian poke with avocado (avocado in a composed raw fish dish — the Pacific Islands variation).
A cold Pacifico Clara lager or a mezcal with a salt rim — guacamole and chips as a pre-meal snack calls for cold beer or a cocktail rather than a wine pairing.