Guacamole, the dip served with tortilla chips, is made mainly from avocado. It is an avocado-based Mexican dish whose name comes from the Nahuatl language and is commonly shortened to “guac” in the United States.
Traditional guacamole begins with ripe avocados mashed with salt, often using a molcajete, a Mexican mortar and pestle. Lime juice, onion, cilantro, and jalapeño are common additions. Tomatoes may appear in some recipes, but they are optional and do not define the dish’s main ingredient.
Guacamole developed in Mexico and later became a staple of international cuisine. It can be served as a dip, spread, condiment, or accompaniment to tacos and other foods. Its creamy texture comes naturally from the high fat content of avocado rather than from dairy.
A common kitchen problem is browning. Once cut avocado is exposed to oxygen, enzymes trigger pigment-forming reactions that darken the surface. Lime juice may slow the change, but limiting air contact—such as by pressing plastic wrap directly onto the surface—works more reliably. Tomatillo-based sauces and guacamole are related Mexican preparations, but they are not interchangeable.