Another classic we can't do without: Guacamole.
In Mexico they have the freshest and most delicious avocados. Since the avocados in Europe lack that ridiculously flavorful and complex taste of a fresh avocado, we tend to put a lot more ingredients in our guacamole than is traditionally done in Mexico. Fun fact: avocados taste of less in Northern Europe and American supermarketsthan in Mexico because the avocadoes are harvested early to avoid over-ripening during the shipping process.
So which ingredients do you need to make guacamole? If you asked the Aztecs back in the 16th century, you wouldn’t need more than a mashed avocado. The word guacamole derives from the Nahuati word āhuacamolli which means “avocado sauce”. The Aztecs didn’t have easy access to a lot of fat sources. For that reason, the avocado became a vital element for people in its native environment due to its high amount of fat and protein - it was even believed to be an aphrodisiac which increased the popularity of the avocado sauce even more.
Despite its origin in Central America, guacamole has become a beloved side dish all over the world - and we totally get why! It’s even one of the most widely consumed dishes during Super Bowl in the US. There are most likely more than a million recipes for guacamole online, but making our lip-smacking batches of guacamole in a molcajete may have you re-evaluating your regular kitchen gear. By crushing the vegetables and chilies in the molcajete, it releases additional flavors that will meld perfectly with the avocados. We’re adding Vera Mexicana Mango Salsa for some extra freshness and a touch of smoke.