Guacamole was made by the Aztecs as early as the 15oos. The name comes from the Aztec dialect via Nahuatl ahuacamolli, from ahuacatl (avocado) plus molli (sauce).
Tips for preparing guacamole
I highly recommend using a molcajete and tejolote (Mexican Spanish, from Nahuatl mulcazitl). The traditional Mexican version of mortar and pestle.
Molcajetes were used by pre-hispanic Mesoamerican cultures including the Aztec and the Maya. it is carved from vesicular basalt, molcajetes are typically round in shape and supported by three short legs, they are frequently decorated with the carved head of an animal on the outside edge of the bowl, giving the molcajete the appearance of a short, three legged animal. The pig is the most common animal head used for decoration. the matching hand-held tool know as tejolote (Mexican Spanish, from Nahuatl texolotl), is also made of the same basalt material.
In Mexican cooking we use the molcajete to crush and grind spices or to make chile pastes or salsas or the popular guacamole because the rough surface of the stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface.
Salsas and guacamole prepared in molcajetes are known to have a distinctive texture, and some also carry a subtle difference in flavor, from those prepared in blenders. I also recommend serving the prepared guacamole in the molcajete, using it as serving dish it makes it taste earthier
Always make a fine paste with the chile, garlic, coriander* and salt, this paste will greatly enhance the flavor of your guacamole.
*Always wash coriander thoroughly and in lots of water. Spin the coriander dry; removing the stems of the coriander is not necessary since these are not bitter nor tough.
Rough chop your coriander, due to its high water content it bruises easily and looses its color and texture
Eat guacamole right after it has being prepared and always serve at room temperature. It does not keep well in the fridge
Stir in tomatoes, never mash them in since doing this will give your dip an undesirable color