Guacamole;
gua-ca-mol-aaaaa, cha cha cha. Saying
it is fun. Now truth be told, Guacamole is an Aztec word for avocado sauce. I was tempted to give the
phonics of it, but decided instead to mention if you’re really interested go to
Wikipedia and find out for yourself.
As
I said earlier, the source of Guacamole goes back to the 16th
Century Aztecs. Since then there have been, of course, modifications along with
additions along the way. It’s still a crowd pleaser in Mexico, just as it has infiltrated
into the US culinary list of not just well known, but favorites.
The original
version was just avocado mushed into past in a mortar and pestle. Today it’s anyone’s guess what Guacamole has
in it; from the purest preference of using the singular avocados, to the more flamboyant
inclusion of tomatoes, onions, lime and garlic.
Whichever version fits your palates delight, they’ll all fit the bill. Yup…it depends on who makes it on how it
taste. 
Now it just so happens that Montse’s magic makes Avocados change their demeanor
with a liberal portion of garlic. She
asked me what made Guacamole so special?
I didn’t know; as a youth I never liked it much, and that’s me coming
from an Avocado producing state no less.
So recently when she created her version, it won me over hands down; now
it’s a wonderful treat...nay dare I say one of my favorites? I guess some things keep their quality
throughout time, and then as been said our taste change with age; if you’re
willing to tinker with the details it may just appear to be something
wonderfully new. Heck its popularity is noteworthy. 
Sales of avocados for just two
days; the Super Bowl and Cinco de Mayo alone calls for over 30
million pounds of the awkward fruit with the enormous pit. Now that’s some serious partying.
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