Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States[1] since the 1980s)[2] is an avocado-based dip, spread, or salad first developed in Mexico.

[15] In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America during one of his circumnavigations, noted a native preparation made of grinding together avocados, sugar, and lime juice.

[21] Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the sauce brown.

[22] This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect, such as storing the guacamole in an air-tight container or wrapping tightly in plastic to limit the surface area exposed to the air.

[4] Thinner and more acidic,[28] or thick and chunky,[29] guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar,[30] and is served over parrillas (grilled food), arepas, empanadas, and various other dishes.

[32] Prepared guacamoles are available in stores, often available refrigerated, frozen or in high pressure packaging which pasteurizes and extends shelf life if products are maintained at 1 to 4 °C (34 to 40 °F).