National Spicy Guacamole Day!

~ 11/15/2021 ~

National Spicy Guacamole Day!

Yesterday was National Spicy Guacamole Day. Our cooks and staff at  Mi Jalisco pride themselves on making some of the best guacamole as far as Mexican food in Manchester is concerned. Which is why we wanted to pay tribute to the iconic Mexican dip and spread by sharing the backstory on how it came to be and how the common dip is typically made. So here is a little context to how guacamole became what it is today! 


The Creation

In the 1500s, the Spanish came to Mexico and found the Aztecs eating āhuacamolli that they made out of mashing an āhuacatl. After some rough translations, we get the words avocado and guacamole. During that time, there was only one ingredient for guacamole which, of course, was just the mashed avocado. However, the Spanish travelers were taken away by the taste of it. It wasn’t until the Europeans in America established the Columbian Exchange until the mash was mixed with other types of produce native to America like onions, garlic, cilantro, and limes, just like we make it today!


Widespread Popularity

It didn’t take very long for other nations and cultures to try guacamole for the first time. However, the dish rapidly grew in popularity in the 1990s when America lifted the ban on avocado imports that lasted for 83 years. 

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Different Kinds of Avocados

Most people may be surprised to know that there is more than one type of avocado to make the famous side from. There are three domesticated types of avocados; Mexican, Guatemalan, and West Indian. While the two others are options, Mexico is still the largest distributor of avocados. In addition to the three main types of domesticated avocados, there are also more than 500 other types of avocados grown worldwide.


Fact or Fiction?

One of the main reasons people may not keep fresh avocado in their home is that it goes brown too quickly. Some believe that if you leave the pit inside the avocado, it will stay green for much longer. The fact is that this is not exactly the case. Avocados that become exposed to the oxygen around us will eventually turn green. The second that the avocado is cut, the oxygen will begin to break down, and it will start to rot. The pit of the avocado will act as a barrier for a short time to shield whatever is left under it. This means that that section of the avocado will be greener for a little bit longer than the rest, but only for a short amount of time. 


Mexican Food in Manchester at Mi Jalisco

At Mi Jalisco, we make authentic Mexican food in Manchester. That means we have to get the best ingredients, such as ripe avocado, to make our dishes as accurate as possible. Typically, guacamole is made with avocado, chopped onion, cilantro, tomato, lime, garlic, salt, and a bit of diced jalapeños for that extra bit of spice. So what are you waiting for? It’s time to come down and celebrate. 

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