Guacamole for Cinco de Mayo

Guacamole for Cinco de Mayo

Certainly one of the most popular condiments, sauces, delicacies that there is, guacamole is just about the perfect thing: delicious, fresh, healthy, it’s a thing of beauty.

Popular too: just about everyone loves it (despite cilantro), and it captures the attention of entire populations — just witness the massive amounts of guacamole that are prepared and served during the Super Bowl each year. We’re talking 3,600,000 kgs of the stuff.

[We will ignore that fact that the word breaks down into ancient Aztec derivations of “testicle” (ahuacatl) and “sauce” (molli). Testicle sauce: yum.]


Very simply, guacamole is smashed avocados usually mixed with lime juice, cilantro, red pepper or tomato, perhaps green onion and often some chili powder.

Regardless of what you add to your guacamole, it is another ingredient found inside the cells of the avocado that cause it to discolour: when you mash your avocado, you break the cells and release polyphenol oxidase which, in contact with the air, turns into a brown polymer the might be referred to as “fruit rust”¬†(the guac is still safe to eat).

It’s essentially the same thing that happens to apples, pears and bananas. The only way to prevent the discolouration is to cover the guac very tightly with plastic wrap to prevent any air from coming into contact with the surface — something generally quite hard to do.

But don’t let that discolour your taste for today’s festivities! Celebrate Cinco de Mayo in Waterloo Region with freshly made guacamole from Taco Farm Co. in Uptown Waterloo and Holy Guacamole at six locations in Waterloo and Kitchener.

[Guacamole image/Javiar Lastras via Wikimedia Commons]
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