Talk:Guacamole/Archive

Super Bowl Sunday

I would like to point out 'Supr Bowl Sunday' is not a holiday (yet). It might serve to break it out since iirc the vast percentage of yearly consumption of avocados occurs on that day in the US. I don't have time to hunt down the reference so I will leave you here.

Actually, that's a myth. If you consult the external link, you would find that superbowl only accounts for 5% of yearly avocado sales, which less than 3 times as much as an average week. Hardly a "vast percentage". Nohat 03:52, 1 September 2005 (UTC)

Consumption outside the U.S.

I wonder how familiar guacamole is to people outside the U.S. The French I encountered when I studied abroad were just getting into tortilla chips and seemed to consider both sort of an exotic and certainly unfamiliar treat. Ckamaeleon 00:32, 15 November 2005 (UTC)

Well known and very common in Australia and the UK. Probably no longer considered 'exotic' though it might have been once. Graham 03:30, 15 November 2005 (UTC)

In Venezuela we know it as "guasacaca". The recipe is very similar to the Mexican one, though.--RicardoC 22:50, 3 January 2006 (UTC)

Super common and well known in Sweden, bough preparing it yourself and buying it. I reacted on the introduction that mention it being part of american cuisine. I think Pizza can't be called "italian thats now become american", i think its mexican thats now part of international cuisine. — Preceding unsigned comment added by 83.191.251.179 (talk) 16:39, 13 September 2013 (UTC)

Green

While green is one of my favorite colors, as well, I don't think anyone's color preferences are particularly relevant. —The preceding unsigned comment was added by Mr.aluminumsiding (talk • contribs) .

The comment was reverted. Thanks for pointing it out. -- Samir ∙ T C 04:22, 9 March 2006 (UTC)

Spelling & Punctuation

The words "discoloring" and "flavouring" were used in the same sentence. I also noticed that the British practice of putting the comma outside the quotes had been used, so I went ahead and changed "discoloring" to "discolouring". As much as I hate American spelling, though, I'm not sure that this article shouldn't be written in American English, as guacamole is fairly uncommon and largely, uh, improvised upon (to put it nicely) in English-speaking countries outside the US and Canada. -- Lomaprieta 09:34, 30 July 2006 (UTC)

I'm guessing it may have been written by a native Spanish speaker trying to use Oxford spelling. The English word "discolor" is cognate with the Spanish word "decolorar" of the same meaning, and the Spanish word "color", and the Latin word "color". In contrast, "flavor" is not cognate with the Spanish word "sabor" - although "savor" is. "Flavor" is cognate with "flatus" (this is both English and Latin). For a native Spanish speaker, "discolor" will feel familiar, but "flavor" and "flavour" will feel equally unfamiliar, so it is easier to pick "the right one" for a target dialect of English. I certainly do this in Spanish - I looked up "descolorar" to see if the word exists, and it doesn't. It is "decolorar". The negation prefix is more often des-, and I'm not sure why I knew it would be an -ar verb, I just knew it. Fluoborate (talk) 19:34, 2 January 2019 (UTC)

Is this a healthy food?

How much fat Guacamole contains?

Avocados contain monounsaturated fat, which is good for you, and which many people actually don't get enough of. It protects against heart disease, among other things. Fat content varies depending on the type of avocado used. As with most fruits and vegetables, the unhealthy comes from what you put into it. If you're adding lots of mayonnaise or sour cream, your guacamole is going to be a lot fattier than the basic avocado-lime-salt recipe. An average-sized avocado contains about 250-300 calories. Lomaprieta 05:19, 28 August 2006 (UTC)

I want to point out for the hundreds, possibly thousands of people reading this page, that User:Lomaprieta seems to have no expertise or qualifications in nutrition, or any subject, at least according to his or her user page. -Ashley Pomeroy 19:56, 6 May 2007 (UTC)

Fair enough, Ashley, but if you check out the article on Monounsaturated Fat, Lomaprieta is pretty much right. Arianna 13:42, 28 July 2007 (UTC)

Lomaprieta is generally correct. For those you not aware: contrary to popular belief, fat (or carbs/sugar) does not equal "bad." The danger of everything is always in the dose. Many western diets get too much of certain fats. Even these fats, though, are not "bad," as we cannot live without them. This is not always directly due to what we eat, though, but often what we feed our food supply before we eat it. Also, be careful of people with "qualifications in nutrition," as most dietary/nutrition programs are not evidence based programs. Jkhamlin (talk) 15:38, 22 March 2009 (UTC)

Other variations

Although it definitively NOT a mexican ingredient, a bit of strong blue cheese add a nice tang to guacamole. Don't put to much, because you would overpower the taste of the avocado.

Guacamole darkening

Does anyone know how the avacado pit keeps the guacamole from darkening?

It doesn't. The only thing that keeps the guacamole from darkening is by preventing it from contacting air. If you spread plastic wrap over the surface of the guacamole and press to contact, it will do just as good a job of protecting it from darkening as putting the pit in, and as a bonus, it protects all of the surface of the guacamole, rather than just the part touching the pit. Nohat 05:24, 9 November 2006 (UTC)

I think it may be helpful to squeeze lime or lemon juice on top. The vitamin C in citrus juice helps slow the oxidation process. 63.92.241.153 (talk) 20:31, 10 October 2016 (UTC) Darwin

Random people who like guacamole.

I removed this:

"Guacamole is one of John Foley's favourite foods. Southampton F.C. footballer Kenwyne Jones is also fond of the avacado based treat."

I see it's been reverted back and forth a couple of times. If there's any defense for its inclusion in the article, give it here. Mycroft7 03:24, 5 December 2006 (UTC)

Frog legs, lizards and iguanas?

Hi, when I view the article I have this phrase, right after the word milk: "these versions also add frog leggs for a creamy taste. WHen frog legs are not available lizrds or iguanas are used." When I try to edit the page and remove this nonsense, the phrase does not appear in the edit window. And when I login, the phrase doesn't appear at all. Anyone got a clue? Virus, or what?\

Is frog legs true? I have had a number of people tell me that "Authentic" versions have frog leggs in it to make it creamier but I don't believe it. But then again frog leggs are not all that rare. I've eaten fried frog leggs on a number of ocasions.

Lemons?

Has anyone tried lemon in place of the lime? This Superbowl I ran out of limes and had to use lemons, and it was VERY good. Jessica 02:32, 5 February 2007 (UTC)

Well, I am Mexican and I've never used limes for my Guacamole, only lemons. Robgomez (talk) 05:48, 17 March 2010 (UTC)

"Well-placed avocado pit" ???

Does anyone understand this? If so could it please be elaborated on. Pledger166 16:41, 26 March 2007 (UTC)

 Trolling removed by Bijdenhandje (talk) 17:38, 7 February 2020 (UTC) -->

Easter?

What? Are you serious? Easter accounts for 5% of all avocado sales? This doesn't seem right.

The article doesn't give a source for this assertion. There's a link to a press release at avocado.org, but it's broken. -Ashley Pomeroy 20:00, 6 May 2007 (UTC)

Recipe

The recipe is nice, but there is already a link to the wikibooks version at the end of the article. I suggest we get rid of the recipe, it's a tad redundant. DudleyScardsdale 23:29, 7 May 2007 (UTC)

Prank Text?

I requested citations for a large part of the "Ingredients" article. I'm almost completely sure it's bullshit, but I'll wait a couple days before I delete it.--stufff 14:19, 21 June 2007 (UTC)

New Zealand vandalism

I re-removed this line of vandalism from the article: "In New Zealand and other areas of the Oceania Pacific, guacamole is often combined with beaten egg whites creating a clabbered texture and has become an increasingly popular serving with spaghetti." I previously identified it as vandalism from Nucciobertone and 147.253.123.28. I'm not sure why the vandalism was re-added. If you want to re-add it to the article, please give a reason why you believe it isn't vandalism. --Ben James Ben 03:48, 17 October 2007 (UTC)

I'm not sure I understand. What's your reason for believing that it is vandalism? --In Defense of the Artist 11:38, 17 October 2007 (UTC)

I investigated the edit. The editors who added the information had a pattern of adding similar vandalism. The information itself was highly suspicious and not supported by any evidence when I performed an internet search. --Ben James Ben 00:52, 20 October 2007 (UTC)

I would concur. I've never heard the region around NZ referred to as the Oceania Pacific. It's either Oceania, the Pacific Islands or a few other terms but not Oceania Pacific. Nil Einne (talk) 09:56, 4 September 2008 (UTC)

Shibboleth

That entire section seems to me to be pretty far off topic. It's certainly poorly sourced - passing mentions only. I recommend it be removed. Toddst1 (talk) 20:40, 25 August 2008 (UTC)

• The section has excellent sources but I have added another. Colonel Warden (talk) 22:45, 25 August 2008 (UTC)

The Aztecs?

"Of Aztec origin, it was originally valued for its high fat and vitamin content." If I may point out, Vitamin A wasn't discovered until the early 1900s. This is noted on Wikipedia's own page on Vitamins. So, refresh my memory but when did the Aztecs walk the Earth? 05:08, 1 December 2008 (UTC) —Preceding unsigned comment added by 70.110.32.8 (talk • contribs)

Preservation

Guacamole may be stored refrigerated for a couple of days by sealing it in plastic wrap to keep all air away from the Guacamole. Do not simply cover the container but press the plastic wrap tightly against the Guacamole to prevent contact between the Guacamole and air.Idahogriz (talk) 17:04, 20 July 2009 (UTC)

Guasacaca

As I understand it, there are several important distinctions: it is made with vinegar and it is usually used as a sauce over meat. I'm working on it, but it is an unsourced addition—a big problem in food articles. If this gets up to speed, Venezuelan cuisine should link to the section.Novangelis (talk) 13:29, 4 March 2010 (UTC)

Mushy peas

Mushy peas have nothing to do with Guacamole and while there may be obscure references in british culture, they do not deserve mention in an encyclopedia article about either guacamole or peas. Similarly, guacamole should not be mentioned in the article on peas. I have removed the section and am parking it here in good faith. Please don't move it back without consensus.

Mushy Peas

Differentiating between guacamole and mushy peas, which have a similar appearance, is considered to be a significant class distinction in Britain. In an apocryphal story Labour Party minister Peter Mandelson was said to have committed a faux pas when he mistook the two in a fish and chip shop in his constituency of Hartlepool. The Labour Party was subsequently thought to have successfully merged these middle class and working class tastes but the metaphor was used to indicate that they no longer did so. Recapturing this recipe is held to be essential to their success.

I am cross-posting this to talk:pea. Toddst1 (talk) 23:55, 10 November 2008 (UTC)

References

The image used

I don't deny that the image used is of what is popularly referred to as guacamole, but it is not a real mole. The article itself describes guacamole as "an avocado-based paste that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt." (The emphasis is mine.)

The image shows a chunky mixture that has not been mashed in a mortar and pestle and lacks the uniform colour and consistency of a traditional guacamole.

I wish to propose that we have an image showing the traditional guacamole even if the current image is not replaced. LittleOldMe (talk) 11:15, 13 March 2012 (UTC)

What guacamole looks like: not chunky.

Please, someone do this. The present photo is just awful. No credible recipe calls for chunks. You don't even need a pestle--just mush it thoroughly with a fork. SMH. --67.6.73.202 (talk) 06:17, 7 June 2013 (UTC)

I found a much more accurate photo already existing on Commons. Please someone swap out the present photo which, according to its description, was clearly made for some clueless but well-meaning gringo on Flickr. --67.6.73.202 (talk) 06:22, 7 June 2013 (UTC)