The Nahuatl word for “avocado sauce” is āhuacamōlli, conventionally written Ahuacamolli without diacritics.
The word combines āhuacatl, meaning “avocado,” with mōlli, meaning “sauce” or “mole.” Spanish speakers adapted the Classical Nahuatl term over time, producing the modern word guacamole. Nahuatl was the language associated with the Mexica, commonly called the Aztecs, and remains spoken by communities in Mexico today.
Guacamole itself is an avocado-based dip, spread, or salad first developed in Mexico. Traditional preparation involves mashing ripe avocados with salt, often using a molcajete; lime juice, onion, cilantro, and chile are common additions, though recipes vary by region.
A frequent misconception is that the name literally means “testicle sauce.” That idea comes from a debated interpretation of āhuacatl, but the direct culinary translation used in the etymology of guacamole is “avocado sauce.”