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Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3]
The name avocado has been used in English since at least 1764, with minor spelling variants such as avogato attested even earlier. [60] [61] [62] The avocado was commonly referred to in California as ahuacate and in Florida as alligator pear until 1915, when the California Avocado Association popularized the term avocado. [57]
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
This word ending—thought to be difficult for Spanish speakers to pronounce at the time—evolved in Spanish into a "-te" ending (e.g. axolotl = ajolote). As a rule of thumb, a Spanish word for an animal, plant, food or home appliance widely used in Mexico and ending in "-te" is highly likely to have a Nahuatl origin.
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In the first year, the California Avocado Growers Exchange packed the 18,000 lbs. of fruit that launched the California avocado industry. [8] Shortly after, the growers exchange adopted the name Calavo as a brand. This was the result of a naming contest in which multiple entries were submitted combining the words "California" and "avocado".
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Carnitas flautas with jack cheese, guacamole, salsa fresca, and cotija cheese. A taquito (Spanish pronunciation:, Spanish for "small taco"), [1] taco dorado, [2] rolled taco, [3] or flauta (Spanish pronunciation:, Spanish for "flute") is a Mexican dish that typically consists of a small rolled-up tortilla that contains filling, [4] including beef, cheese or chicken. [5]