Mexican Avocado DippingI honestly tried guacamole for the first time when I moved to Canada. For us the Southeast Asian nations, avocado is for a sweet based beverage which I often enjoy with a mix of coffee and/or chocolate condensed milk; Jus Alpukat (Avocado Shake). To almost all Indonesians’ mind, avoacado is related to something sweet not something savoury. On the other hand, my husband never knew sweet based avocado beverage until he met me.

Since Canada is still on the same continent as Mexico, guacamole is quite popular as a dipping for the nachos. Guacamole is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for limited tomato, spicy minced chile such as jalapeño, white onion, lime juice, and/or additional seasonings.  

Guacamole was first made by the Aztecs as early as the 16th century. After the arrival of the Spanish conquistadores, guacamole became popular in Spain. The name comes from an Aztec dialect, āhuacamolli (āhuacatl means avocado and molli means sauce). In Spanish, it is pronounced [ɡwakaˈmole] and /ˌɡwɑːkəˈmoʊliː/ in American English.

I like adding guacamole for my sandwich spread.  Here is my interpretation of guacamole.


2 haas avocados
2 jalapenos (or more depend how heat you want to make), chopped
1 cloves garlic, grated
1 tablespoon finely chopped onion
2 tablespoons finely chopped fresh cilantro
3-4 tablespoons key lime juice

1. Cut and peel avocados:

  • Grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit.
  • Place the avocado half with the pit onto a hard surface, pit side up. Strike the pit with the blade of the knife with enough force so the knife is embedded in the pit. If you pick up the knife, the avocado half should stick to the blade. While holding the avocado in one hand, twist the knife and pull away. The pit should easily come out of the avocado.
  • Hold one half of the avocado in your hand. Insert a spoon between the skin and the pulp (the edible portion of the avocado). Gently remove the pulp by running the spoon around the edge keeping it as close to the skin as possible. Repeat with other half.

2. Mash in avocado in a bowl
3. Add remaining ingredients to bowl. Mix well.
4. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.
5. Refrigerate for at least an hour before eating.


Source: wikipedia


  1. You’re right, we also like our avocado as a sweet drink over here. However, since we’ve grown older and traveled a lot, guacamole has been one of our favorites to make as a dip. Thanks fo the Eid wishes, btw. Hope you and your family had a good one!

  2. Pepy,
    This always surprised my friends when I fixed it for them in Indonesia and Vietnam, as they associated avocados with sweet dishes. The thought of adding salt and spices struck people in both countries as very odd (just as adding sugar and coffee or chocolate to avocados strikes Americans as weird).
    Love the new look to your site.

    • I know, eh! You must taste the avocado for Indonesian es campur (iced mix) while you travelled to Surabaya. Even some Canadians (including my husband) a combination chocolate and cheese is a weird thing when I served pisang bakar coklat keju. But they do love it thou 🙂

      Thanks Doug!


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