Of Aztec origin, guacamole was originally made by mashing ripe avocados, with a molcajete (mortar and pestle) and adding tomatoes and salt. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. The name guacamole comes from an Aztec dialect via Nahuatl āhuacamolli, from āhuacatl (=”avocado”) + molli (=”sauce”).
Ripe avocados, onions, lime or lemon juice, and salt are common to most recipes. Lime juice is added for flavor, and to slow the enzyme causing browning.
Other common ingredients include minced tomatoes, black pepper, chili pepper, garlic, cumin, and fresh coriander (cilantro).