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Guacamole with tortilla chips. The name comes from Classical Nahuatl āhuacamōlli [aːwakaˈmoːlːi], which literally translates to 'avocado sauce', from āhuacatl [6] [aːˈwakat͡ɬ] 'avocado' + mōlli 'sauce' or 'mole'. [3] In Mexican Spanish, it is pronounced .
Guacamole (Nahuatl āhuacamolli), an avocado-based sauce that began in pre-Hispanic Mexico A native American grinder stone tool or " metate " from Central Mexico. Around 7000 BCE, the indigenous peoples of Mexico and Central America hunted game and gathered plants , including wild chili peppers .
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4] Samurai sauce; Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli; Sauce andalouse
The avocado fruit is expensive to grow, and since it’s only grown at certain times of the year in a few regions of the world, it’s a precious commodity to consumers.
Guacamole, an avocado-based dip that was popular in Aztec cuisine as early as the 16th century, was brought back to Spain by the Conquistadors. [1] Its reputation as an aphrodisiac derives from the words that combine to form the word ahuaca-molli ("guacamole" in the Aztec language): molli meant "something mashed or pureed into a sauce" and as well as meaning "avocado" ahuacatl meant "testicle".
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
The origins of comeback sauce are closely tied to the history of Greek immigration in Mississippi—many Greek immigrants struggling with language barriers found work in Jackson restaurants.
Gravy, used as a dipping sauce for bread, such as in Maghreb cuisine; Guacamole, avocadoes mashed with lime juice, onions, tomatoes, and herbs; commonly eaten with tortilla chips; Haroseth, [6] Jewish dipping sauce based on local Israelite ground fruits and spices; Hazelnut butter or hazelnut spread is commonly used as a dip for crackers and ...