Guacamole

Guacamole is crushed avocado seasoned with lime, onion, coriander and chilli. The name comes from Nahuatl and the sauce predates the Spanish arrival; everything else about it is a matter of local argument.

What it really is

Ripe avocado is crushed — traditionally in a molcajete, a basalt mortar — rather than blended, so it keeps some texture. Lime goes in early, both for the taste and because the acid slows the browning. Onion, coriander and chilli are folded through, tomato sometimes.

Crushed, not puréed. A smooth guacamole is a different thing. The dish is defined partly by its texture, which is why it is made in a mortar and not a machine.

How it is served

• Immediately — it darkens within the hour, however it is stored.
• With totopos, or as a sauce alongside tacos rather than a dip.
• In the mortar it was made in, if the kitchen has one.

How to write it on the menu

• It is vegan and gluten-free as made; what it is served with usually is not.
• Say whether it is spicy — the chilli varies enormously.
• Made to order is worth stating, because guests know what standing guacamole looks like.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.