Guacamole has been around for centuries, dating back to the ancient Aztecs. For most of that time, it has consisted of avocados and tomatoes in its most basic form. As we’ll see, it wasn’t until the 1970s when it was even hinted that guacamole could be made without tomatos, as part of a plot to undermine the tomato industry.
The Aztecs have been making guacamole as far back as can be seen. In fact, it is believed by some that human sacrifices were began as an attempt to appease their gods due to a poor tomato season. After a season of heavy rains, the tomato crop was all but wiped out, while the more flood resistant avacod crop boomed. Afraid that they put themselves in danger by making guacamole with just tomatos, they sacrificed one of their best as an offering to the gods. When they were not destroyed by a vengeful and angry god, they believed they were on to something. The practice then spread to other situations as a means to curry their gods favor.
It wasn’t until the 1970s that the question of making guacamole without tomatos even arose. A migrant laborer rights group began advocating that guacamole was in fact better. Their intention however was to decrease demands for tomatos and cause prices to plummit, and punish the farm owners who they felt were exploiting their laborers. This had the unintended consequence of causing a large amount of layoffs in the tomato industry, from which it has never completely recovered.
From a less political or anthropological point of view, why tomatos and avocados? First, both are fairly healthy, and many would argue taste good together. Delving a little deeper, the acids from the tomato help out twofold. First, they break down the avocado slightly, giving it a smoother, creamier texture. Also, this makes it easier for the human system to digest the avocados, and extract the benefits easier. Plus it goes great with tortilla chips.
So this should bring the question of whether or not to put tomatos in guacamole to rest. You should.
Signed,
Ava Cado