The Real Scoop – The History of Guacamole

You’d be hard-pressed to find a dip that stirs up as much loyalty (and debate) as guacamole. Smooth, tangy and unapologetically green, guac has come a long way from its ancient origins to becoming a global staple. We spread it on toast, spoon it over tacos or eat it by the scoopful with chips – often without thinking twice about the history of guacamole.

A Mesoamerican Marvel

Guacamole dates back over 500 years to the Aztec civilisation in what is now central Mexico. The name is derived from the Nahuatl word ‘āhuacamolli’ – a combination of āhuacatl (avocado) and molli (sauce). In other words: avocado sauce.

But it wasn’t just a tasty snack. The Aztecs held the avocado in high regard – some believed it even had aphrodisiac properties, and its creamy, energy-dense flesh was perfect fuel for warriors and farmers alike. The earliest versions of guacamole were simple – mashed avocado mixed with sea salt, maybe some chopped tomato, chillies or herbs.

While citrus is now considered essential to guacamole by most, it was only introduced much later. Limes and lemons arrived with the Spanish, along with other new ingredients that eventually worked their way into the recipe.

The History of Guacamole

When the Spanish conquistadors arrived in the 16th century, they encountered many novel ingredients and foods, but none more striking than the avocado. The fruit fascinated Europeans, and so did the now-famous dip made from it. Spanish chroniclers documented the Aztecs’ culinary use of avocados and the sauces they made.

For centuries, guacamole was a regional dish mostly enjoyed in Mexico and surrounding areas.

Truth be told, guacamole didn’t catch on immediately in Europe. Avocados had a long journey ahead before becoming widely cultivated outside of the Americas. Their delicate nature, coupled with the fact that the trees took several years to bear fruit, meant they were more of a botanical curiosity than a pantry staple.

Meanwhile, in Mexico and Central America, the dish stayed firmly rooted in home cooking and local food culture, with families passing down their versions and techniques. The molcajete, a volcanic stone mortar and pestle, remained the traditional way to mash and mix the ingredients – a method still considered superior by many for its texture and flavour.

But the Spanish did contribute something lasting to the guacamole recipe: onions, garlic and eventually, citrus fruits like lime and lemon, which were brought over from Asia. These ingredients integrated seamlessly into the evolving guacamole of New Spain.

The Rise of the Avocado

For centuries, guacamole was a regional dish mostly enjoyed in Mexico and surrounding areas. Avocados themselves had limited availability and were largely cultivated in Mexico, Central America and parts of South America.

It wasn’t until the 20th century, particularly in the post-World War II era, that guacamole began its climb to mainstream popularity in the United States. The growing Mexican-American population helped popularise traditional dishes, and avocados started to be cultivated commercially in California and Florida.

By the 1970s and ’80s, guacamole had become a party favourite, especially during events like Cinco de Mayo, Super Bowl Sunday and summer barbecues. The dip also benefited from the broader health food movement. Rich in ‘good’ fats, fibre, potassium and vitamins, avocados – and by extension, guacamole – began to be seen as both indulgent and nutritious.

The Avocado Boom

The 21st century ushered in what many now refer to as the ‘avocado boom’. Social media platforms exploded with avocado toasts by millennials, smoothie bowls, and yes, artisanal guacamoles made tableside in stone molcajetes at trendy restaurants.

Global demand for avocados surged, leading to increased production in countries like Mexico, Chile, Peru, Kenya and even South Africa, which has 19,240 hectares of avocado plantings across five provinces according to the 2024 South African Avocado Growers’ Association census. Meanwhile, guacamole became a culinary canvas, adapted with ingredients like mango, pomegranate seeds, goat’s cheese, roasted corn and even peas – that last one definitely stirred controversy.

Fast food giants and grocery chains took notice, too. Pre-made guacamole became a supermarket staple. Today, guacamole is everywhere – from supermarket shelves to restaurant menus to Taco Tuesday nights at home.

What Is the Right Way to Make It?

Well, it really boils down to preference. Some like it chunky with diced onion and chilli, while others mash it smooth with garlic and lots of lime. Coriander is a must for some, and heresy for others. (Here’s why some people hate coriander.)

Traditionalists might argue for a molcajete and a stripped-back ingredient list, while modern takes throw in everything from pickled jalapeños to roasted corn. However you like it, it doesn’t hurt to know the history behind it.