Guacamole is one of the most popular accouterments for snacking on Super Bowl Sunday. First cultivated 10,000 years ago, the fruit of the avocado tree -- also known by the name alligator pear -- was first mashed into a cultural condiment by the Aztecs. Avocados were introduced in America in the mid-1800's, but Mexican food (and it's cousin, Tex-Mex) as we know it today really didn't become popular as North of the Border cuisine until the 1960's.
Ever-steadfast in his English deportment, even Boris Karloff loved the pulpy green stuff, apparently so much so that he created his own version of it. A clipping from an as-yet unidentified and undated newspaper has continuously made the rounds on the Internet over the last few years. Just in case you haven't seen it before, it's included here in today's edition of The Eerie Epicurean.
Karloff's unique take on the recipe is the addition of Sherry. Now, to some of you that may sound sacrilegious, but the truth is, there are many variations to making the dish. For instance, back in the 60's I remember my friend's Mom serving up a half avocado with the cavity of the removed pit filled with balsamic vinegar (!).
Many posts that I have read snicker over the use of the term "sauce" given to the consistency of guacamole in the article. Actually, the term given by the Aztecs was "āhuacamolli", which translates as "avocado sauce"!
Now, Karloff was an avid Cricket fan, but I'm sure he wouldn't mind you making up a batch of his special guacamole on Super Bowl game day. Enjoy!
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