Vox Populi:

When I was growing up in Texas in the 1950s and 60s, guacamole was a customary side dish at many meals, so I’m glad to see in recent decades this delicious and nutritious dish has become America’s favorite dip at parties. Its smooth texture and ability to absorb flavors make it extremely versatile.  You probably know the word guacamole as well as the dish itself are originally from Mexico where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce). All you really need to make guacamole is ripe avocados and salt, but usually other ingredients are added to create a variety of textures and flavors.

Dozens of varieties of avocados are commercially grown in the Americas, and they vary greatly in size, skin texture and color, but all of the varieties can be used to create guacamole. In the United States, the most common variety of avocado is the Hass, developed by mail-carrier and amateur horticulturist Rudolph Hass in La Habra Heights, California in the 1930s. The Hass is a large black rough-skinned fruit available year-round.

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