All about guacamole, the quintessential Mexican snack


Guacamole is the quintessential Mexican snack for more than one reason. Not only is it made from some of the most prevailing ingredients in the national cuisine, but it contains the country’s official color palette. 

Find out more about the history, the preparation and the best places to have it. Buckle up!


A brief history of guacamole

The word “guacamole” is a Spanish adaptation of ahuacamolli, a Nahuatl term made from the words ahuacatl (avocado) and molli (sauce). The ancient Aztec used to make it by smashing avocado in a molcajete with some tomato and chile. There is a legend that points to the man-god Quetzalcoatl as the creator of this iconic dish, which he supposedly gifted as an offering to his people. 

Over time, the recipe would change to include other ingredients such as lime juice, onion, salt and coriander, all brought in by European colonizers. A simple dish, guacamole went on to survive through centuries of cultural fusions and transmutations, to the point of becoming one of the most known and ubiquitous Mexican dishes around the world. 

Today, some forms of guacamole are present even in trendy cuisine circles, as a savory spread for toast in brunch menus and hip cafeterias that cater to young crowds. It is still served in is most taquerías and Mexican homes in its purest form. Such is the reach of this extraordinary dish. 


One dish to represent us all

Guacamole is as Mexican a dish as it could possibly be. It wears the colors of the national flag, with the green represented by the avocado and the chile serrano, white with the onion and red with the tomato.


Photo: antojandoando


 But it’s not just about the colors. The recipe itself is like a dreamteam of the most essential ingredients in Mexican cuisine. Avocado, one of the country’s most famous exports; tomato, perhaps Mexico’s most relevant and influential contribution to international cuisine and an ever present flavor in typical dishes; chile, because it wouldn’t be Mexican without the spicy factor; lime juice, which, if you’ve ever traveled here, you know is everywhere; onion and coriander, both serious contenders for the most assimilated foreign ingredients in Mexican food. 

Other common ingredients in guacamole are garlic, parsley, salt, pepper, and even sour cream. In recent years, new and experimental kinds of guacamole have been popping out, with fruits such as mango and strawberry getting thrown into the mix. 


Where to eat the best guacamole in Mexico

Guacamole is such a simple dish that finding a great one is actually very easy. However, there are several versions that feature new and exciting combinations that we can recommend for your next trip. 

At La Buena Barra in Polanco, a classy district in Mexico City, you can try a fantastic guacamole with chicharrón prensado, a marinated pork skin that is classic to this part of the country. Other interesting guacamoles in the capital are: the one served in Chuchito Pérez in Colonia Roma, with cherry tomato and chunks of beef; the one at El Cardenal, in San Angel, which comes with escamoles (ant larvae); and the one at Resi, also in Roma Norte, with slices of watermelon and goat cheese. 

Also, if you ever find yourself in the city of Oaxaca, don’t sleep on the delicious guacamole with chapulines (grasshoppers) that is served in Los Danzantes, quite an experience!


Photo: thehappening


For many reasons, guacamole is the quintessential Mexican snack. With both a fascinating ancient history and an exciting present, it is a dish not to miss during your travels in Mexico. 


All about guacamole, the quintessential Mexican snack