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Marian Blazes

Guasacaca - Venezuelan-style Guacamole

By July 2, 2009

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This chunky style avocado dip is chock full of green peppers, tomatoes, and lots of garlic. It used as a condiment for grilled meats in Venezuela, but it's equally delicious as a dip. Guasacaca has a vinegary tang that distinguishes it from most guacamole. My friend Karin Flynn shared this delicious family recipe with me, and she also directed me to a wonderful resource - the online transcription of a classic Venezuelan cookbook called Mi Cocina, a la manera de Caracas by Armando Scannone. You can access the cookbook, and all of its recipes (in Spanish) here.

Recipe for Chunky-style Guasacaca
Recipe for Creamy-style Guasacaca

By the way, does anyone know what "guasacaca" means? There must be an interesting story behind such an, um...unusual name...

Comments

December 23, 2009 at 9:44 pm
(1) Jeff says:

“Guasacaca” is just another word for guacamole that’s more commonly used in Venezuela. We’re more used to guacamole, which is the mexican version of the same thing.

January 4, 2010 at 6:46 pm
(2) ana says:

guacamole and guasacaca are not the same, they look alike but it definatly taste diferent!,no one would put guasacaca on a burrito cuz its not the same :) … both are great anyway!
funny ive ask but nobody really knows where the name come from..

July 10, 2010 at 10:54 am
(3) Quico says:

Guasacaca is an indigenous word from the Carib language (the tribe that gave the sea its name.) It means “more complicated than guacamole.”

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