Guacamolé

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Guacamolé
Guacomole.jpg
Guacamole lan kripik tortilla
Jeneng liyanéGuac
JinisMexican food
Panggonan asalMexico
Woworan pokokAvocados, sea salt, lime juice
VariasiMantequilla de pobre
Guasacaca
Buku masakan: Guacamolé  Médhia: Guacamolé

Guacamolé ( Pangucap cara Spanyol: [(ɡ)wakaˈmole]Cithakan:Tautan audio IPA pra=| Babagan swara iki , deleng ing ngisor iki kanggo luwih akéh ; informal cekakan kanggo guac ing Amerika Serikat [1] wiwit taun 1980-an) [2] iku sawijining cocolan saka apokat , saos, utawa salad pisanan dikembangaké ing Meksiko.[3] Saliyané nggunakaké ing masakan Meksiko modern, wis dadi bagéan saka masakan internasional lan Amérika minangka bahan sing dicelup, kondimen lan salad.[4][5]

Ètimologi lan pocapan[besut | besut sumber]

Jeneng kasebut asal saka dialek Aztec liwat Nahuatl āhuacamolli   , sing secara barès diterjemahke menyang "saus alpukat", saka āhuacatl [6]   ("alpukat") + molli   ("saus", secara barès "concoction").[3] Ing Spanyol Meksiko, diwaca [wakaˈmole] ,[7][8] ing Basa Inggris Amérika, cenderung dadi pocapan /ˌɡwɑːkəˈml/, lan ing Inggris Inggris, /ˌɡwɑːkəˈml/ .[9][10]

Guacamolé ing tengahing panganan

Sajarah[besut | besut sumber]

apokat pisanan ditandur ing South Central Mexico kira-kira 10.000 taun kepungkur.[11][12][13] Ing wiwitan taun 1900-an, alpukat asring lunga nganggo woh pir alligator .[14]

Guacamolé wis nambah sales apokat ing AS, utamané ing Super Bowl Sunday lan Cinco de Mayo .[15] Konsumsi guacamolé sing saya tambah akéh kemungkinan amarga pamrentah AS ngangkat larangan import apokat ing taun 1990an lan tuwuhing populasi Amerika Latin.[16]

Guacamolé ing dhuwuré burito

Woworan[besut | besut sumber]

Guacamolé dip secara tradisional digawé kanthi masukan alpukat lan uyah segara kanthi molcajete y tejolote (mortar lan pestle).[17][18] Resep asring nelpon jus jeruk, cilantro, lan jalapeños . Sawétara resep non-tradisional bisa uga njaluk krim asam, tomat, kemangi, utawa kacang polong .[19]

Amarga anané oksidase polyphenol ing sel apokat, cahya oksigen ing udhara nyebabaké reaksi enzim lan ngembangaké pigmen melanoidin, ngowahi saos coklat.[20] Asil iki umume dianggep ora kaget, lan ana sawétara metode (sawétara anékdot) sing digunakaké kanggo nglawan efek iki, kaya ta nyimpen guacamolé ing wadhah sing ditutup udara utawa bungkus kanthi plastik kanggo mbatesi tlatah permukaan sing didhaptar ing udara.[21]

Avocados, raw
Ajiné nutrisi saben 100 g
Ènergi670 kJ (160 kkal)
8.53 g
Pathi0.11 g
Gula 0.66 g
0
Serat panganan6.7 g
14.66 g
Saturasi2.126 g
Tran0
Monosaturasu9.8 g
Polinirsaturasi1.816 g
2.00 g
Vitamin
Pindhané vitamin A
(1%)
7 μg
(1%)
62 μg
271 μg
Vitamin A146 IU
Tiamin (B1)
(6%)
0.067 mg
Riboflavin (B2)
(11%)
0.130 mg
Niasin (B3)
(12%)
1.738 mg
Asem pantotènik (B5)
(28%)
1.389 mg
Vitamin B6
(20%)
0.257 mg
Folat (B9)
(20%)
81 μg
Colin
(3%)
14.2 mg
Vitamin C
(12%)
10.0 mg
Vitamin É
(14%)
2.07 mg
Vitamin K
(20%)
21 μg
Mineral
Kalsium
(1%)
12 mg
Wesi
(4%)
0.55 mg
Magnésium
(8%)
29 mg
Fosforus
(7%)
52 mg
Potasium
(10%)
485 mg
Sodhium
(0%)
7 mg
Sèng
(7%)
0.64 mg
Komponèn liyané
Banyu73.23
Persèntase sadarma pangira-ira sarana pamrayoga ing AS tumrap wong diwasa.
Sumber: Sasana Dhata Gizi USDA

Prodhuk komersial[besut | besut sumber]

Guacamolé sing wis disiapaké kasedhiya ing toko, asring kasedhiya kulkas, beku utawa ing bungkus tekanan dhuwur sing nyepetaké lan nglanjutaké beting yen produk dijaga 1 to 4 °C (34 to 40 °F) .[22]

Guacamolé ing piring

Préinan[besut | besut sumber]

Dina Guacamolé National dirayakaké ing dina sing padha minangka Mexican Independence Day, September 16 [23][24]

Ing budaya kawéntar[besut | besut sumber]

Ing tanggal 6 April 2018, Junta Local de Sanidad Vegetal de Tancítaro, Mexico, ngrampungaké Guinness World Records kanggo layanan guacamolé paling gedhe. Dheweke digawé minangka bagean saka Festival apokat Tahunan Tancítaro ing Tancítaro, Michoacán, Mexico. Jasa kasebut bobot 3.788   kg (8,351 lb) lan duwe luwih saka 350 wong sing nyiyapaké.[25]

Cathetan sikil[besut | besut sumber]

  1. "Oxford Dictionary". Retrieved August 12, 2018.
  2. "guac | Definition of guac in English by Oxford Dictionaries". Oxford Dictionaries | English. Retrieved August 20, 2018.
  3. a b Zeldes, Leah A. (November 4, 2009). "Eat this! Guacamole, a singing sauce, on its day". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved November 5, 2009.
  4. Beard, James; Bittman, Mark (September 4, 2007). Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking. Bloomsbury Publishing USA. pp. 86–87. ISBN 978-1-59691-446-9. Retrieved March 14, 2012.
  5. Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. pp. 144–146. ISBN 978-0-19-530796-2. Retrieved March 14, 2012.
  6. "How to Pronounce "Guacamole" in Spanish". ThoughtCo. Retrieved August 20, 2018.
  7. Claudia R. Guerra, ed. (2018). 300 Years of San Antonio and Bexar County. San Antonio, TX: Trinity University Press. p. 55. ISBN 9781595348500.
  8. Maria de Lourdes Santiago Martínez; Juan López Chávez (2004). Etimologías: introducción a la historia del léxico español. Pearson Educación. p. 241. ISBN 9789702604938.
  9. "Definition of guacamole in English by Oxford Dictionaries". Oxford Dictionaries English. Retrieved 21 August 2018.
  10. "Etymology". Retrieved August 12, 2018.
  11. "What's in a name?". University of California. Retrieved March 27, 2016.
  12. Chen, H.; Morrell, P. L.; Ashworth, V. E. T. M.; de la Cruz, M.; Clegg, M. T. (2008). "Tracing the Geographic Origins of Major Avocado Cultivars". Journal of Heredity. 100 (1): 56–65. doi:10.1093/jhered/esn068. PMID 18779226.
  13. Galindo-Tovar, María Elena; Arzate-Fernández, Amaury M.; Ogata-Aguilar, Nisao & Landero-Torres, Ivonne (2007). "The avocado (Persea americana, Lauraceae) crop in Mesoamerica: 10,000 years of history" (PDF). Harvard Papers in Botany. 12 (2): 325–334, page 325. doi:10.3100/1043-4534(2007)12[325:TAPALC]2.0.CO;2. JSTOR 41761865. Archived from the original (PDF) on October 10, 2015.
  14. Morton JF (1987). Avocado; In: Fruits of Warm Climates. Creative Resource Systems, Inc., Winterville, NC and Center for New Crops & Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, IN. pp. 91–102. ISBN 978-0-9610184-1-2.
  15. Charles, Jeffrey (2002). "8. Searching for gold in Guacamole: California growers market the avocado, 1910–1994". In Belasco, Warren; Scranton, Philip (eds.). Food nations: selling taste in consumer societies. Routledge. pp. 131–154. ISBN 978-0-415-93077-2. Retrieved September 20, 2011.
  16. Khazan, Olga (2015-01-31). "The Selling of the Avocado". Retrieved September 28, 2016.
  17. "The best guacamole recipe". Business Insider. Retrieved 21 August 2018.
  18. Eats, Serious. "The Best Guacamole (and the Science of Avocados) | The Food Lab". www.seriouseats.com (in Inggris). Retrieved 21 August 2018.
  19. "Green Pea Guacamole". The New York Times. Retrieved October 16, 2016.
  20. Hartel, 2009, p. 43
  21. "National Guacamole Day :: Fresh Avocado". avocadocentral.com. Archived from the original on May 17, 2017. Retrieved September 28, 2016.
  22. "High-pressure processing ideal for guacamole lovers". The Packer. Retrieved January 12, 2016.
  23. "National guacamole day!". CBC Kids. Retrieved August 20, 2018.
  24. "Celebrating Mexican Independence Day, National Guacamole Day". The Arizona Republic. Retrieved August 20, 2018.
  25. "Largest serving of guacamole". Guinness World Records. Retrieved August 20, 2018.