"Early Aztecs combined ingredients with a strange green mash, believed to be a powerful sexual stimulant. They called it Ahuacatmole. The name not only reflected the fruit's distinctive dangle from the tree, but also its potency as an aphrodisiac and fertility aid."
And there's lots of recipes from very basic to very exotic.
I'm going to order a book and send it to my daughter in New York. She'll love it.
I guess I should add a guacamole recipe to go along with this post. Here's one from the california avocado commission:
South of the Border Guacamole
- ½ cup chopped white onion
- 4 (or to taste) serrano chiles, chopped
- ¼ cup chopped cilantro
- 1 tsp. salt
- 4 ripe, Fresh California Avocados, seeded and peeled
- 2 Tbsp. fresh lime juice
- ¾ cup tomato, seeded and well drained
- In a food processor, combine onion, chiles, cilantro and salt; reserve.
- Coarsely mash (DO NOT PUREE) California Avocados. Fold in reserved onion mixture, then tomato.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.