The Origins of Guacamole

This article was written by Samuel Phineas Upham

Guacamole is considered a gift by denizens of California, who eat it by the bowl full. Guacamole is great by itself, with chips or on a taco or a sandwich. The avocado is also low in fat, part of what makes it such an appetizing health food. Avocados contain more proteins, and many vitamins, than the average fruit.

We know little about how the Aztecs cultivated avocados, but we do know of the sauce they made with it. They called it “ahuaca-hulli,” which sounds similar to the name we know today. They would mash avocados, combining the mixture with onions and chopped tomatoes.

When the Europeans came to the Aztec civilizations, they brought a few different ways to eat the avocado. Some would take theirs with a pinch of salt. Others would eat the green fruit with sugar to add a bit of sweetness.

Writings from 1886 describe the avocado as ideal for both breakfast and lunch. They recommend quartering it, removing all of the pulp and then spreading it onto slices of bread like butter. If you didn’t like the taste of avocados, the book recommended seasoning with salt and pepper to suit your tastes.

Guacamole has no one true recipe that brings an authentic taste. Over the years, grapes have been added, along with tomatoes and mayonnaise. Some recipes even call for grated parmesan cheese to try and enhance the flavor. Today, you can find guacamole in just about any supermarket, sold in the cold cases near the deli.

About the Author: Samuel Phineas Upham is an investor at a family office/hedgefund, where he focuses on special situation illiquid investing. Before this position, Samuel Phineas Upham was working at Morgan Stanley in the Media & Technology group. You may contact Samuel Phineas Upham on his Samuel Phineas Upham website.