This recipe celebrates its use in a dish that has been eaten in one form or another in Meso-America for over 500 years.
Originally just avocados mashed with some sea salt in a pestle and mortar, Guacamole (from an Aztec dialect via Nahuatl āhuacamoll, which literally translates to "avocado sauce", from āhuacatl (="avocado") +molli (="sauce") has many variants, the most well-known being with the addition of tomato and lemon juice. This is a direct descendent of Mantequilla de pobre ('poor man's butter') which consisted of mashed avocados, oil, tomato and citrus juice.
There isn't really a right or a wrong way to make Guacamole, you can customise it to your own liking, but the avocado carries flavours so well that it's great as the base for a dish with a big, punchy taste.
Try to use Hass avocados, which are fattier and have a stronger flavour.
