Guacachile: The Spicy, Creamy Sauce That's a Game-Changer for Taco Lovers

Guacachile: The Spicy, Creamy Sauce That's a Game-Changer for Taco Lovers

As the world celebrates Cinco de Mayo, a new condiment is gaining popularity in Mexico and beyond. Meet guacachile, a spicy, creamy sauce made with just four ingredients: jalapeños, onions, vegetable oil, and salt. Also known as "fake guacamole," this sauce is a game-changer for taco lovers and a delicious alternative to traditional guacamole.

The origins of guacachile are unclear, but it's believed to have been created by Mexican taqueros (taco vendors) about 10 years ago as a response to the rising cost of avocados. Jalapeños, being green, cheap, and abundant, were a natural substitute. When blended with onions and oil, they form a creamy, pourable sauce that's remarkably similar to traditional guacamole.

Despite its simplicity, guacachile has sparked a firestorm of interest, with many Mexicans embracing it as a delicious and affordable alternative to traditional guacamole. Liz Maya, the head prep cook at Oaxaca's Criollo restaurant, makes a super-simple version with just four ingredients, while others add their own twists, such as cream cheese or cumin seed.

So, can diners really tell the difference between guacachile and traditional guacamole? Chef Carlos Vásquez of Oaxaca's Taco Sireno insists that Mexicans can, but foreigners may not. Jocsan Reyes Arias, owner of Borona Lonchería in Mexico City's trendy Roma neighborhood, disagrees, saying that people often think his salsa has avocado, but it's actually falso guacamole.

Guacachile is not just a condiment; it's a movement. It's a celebration of Mexican cuisine's creativity and resourcefulness. And it's a reminder that sometimes, the best things in life are the simplest. So, this Cinco de Mayo, why not try something new and exciting? Give guacachile a chance, and discover the spicy, creamy sauce that's taking Mexico by storm.

Here's a simple recipe to get you started:

Ingredients:

• ¼ cup neutral oil, such as grapeseed
• 6 jalapeños, stemmed, seeded, and sliced lengthwise
• ½ small white onion, sliced
• 1 tsp salt

Method:

1. In a large skillet or frying pan, warm the oil over medium heat until shimmering. Reduce the heat to medium-low, add the jalapeños and onion, and cook, stirring occasionally, until the vegetables are softened but not browned, about 10 minutes. Remove from the heat and let cool.
2. Using a slotted spoon, add the jalapeños and onion to a blender (do not discard the oil in the pan). Season with salt. Cover and purée until mostly smooth. Gradually drizzle in the oil and purée until very smooth and light. Taste for seasoning, scrape into a bowl, and serve.

Enjoy your delicious guacachile!