According to mythology, the Toltec god Quetzalcoatl offered this recipe to his people, and it was later spread throughout the Mesoamerican region, located in eastern and central Mexico and Guatemala. This sauce originated around 1200 A.D. and was made from avocado, tomato, chili, lime juice, and water.

The Aztecs were the first to conceive this dish, which they called āhuacamolli, which translates to “avocado sauce.” It began to be made before the 15th century, as avocado is native to the central and southern regions of Mexico.

When the Spanish conquerors arrived in the Americas, they were delighted with the dish. Since avocados were not grown in Europe, they tried to prepare it with other ingredients, but the taste was not satisfactory. They eventually decided to bring avocados to Europe for cultivation.

Today, avocado remains the star ingredient in guacamole. Additionally, the dish includes other native American foods such as onion and tomato. To enhance the flavor, lime juice, garlic, cilantro, and salt are usually added.

The most common way to consume guacamole is as a complement to Mexican food, such as tacos, tostadas, and corn tortillas or nachos. However, it has also become a very versatile food and can be added to toast with eggs or even to a hamburger.