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What's the line between salsa and guacamole?
The Next CEO of Stack OverflowHow can I choose good avocados at the supermarket?Trick to keeping guacamole from turning brownWhat is the “standard” salsa tomato?Can you freeze avocado in a dish?How to make chunky salsa like supermarket jarred salsa?What is the difference between a salsa, a sauce, a gravy, and a chutney?How to extend the freshness of salsa?Flavor in avocadoes gone forever?Is picante sauce a type of salsa?Speeding up avocado ripening
I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But where is the line where guacamole becomes a salsa and a salsa becomes guacamole?
mexican-cuisine avocados salsa vocabulary
|
show 10 more comments
I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But where is the line where guacamole becomes a salsa and a salsa becomes guacamole?
mexican-cuisine avocados salsa vocabulary
1
@Max many salsas are completely blended with no chunks.
– Catija♦
Jul 14 '17 at 13:34
2
and many dips are chunky !!! :-)
– Max
Jul 14 '17 at 13:37
9
Salsa is just Spanish for sauce. Guacamole is a salsa.
– GdD
Jul 14 '17 at 14:34
2
It probably would if you were a spanish speaker. My point would be that the english usage of the word Salsa is pretty broad and has no real definition, so there's no good answer.
– GdD
Jul 14 '17 at 14:38
2
... If you're looking in the refrigerator case for "true guacamole"... you're doing it wrong.
– Catija♦
Jul 14 '17 at 15:23
|
show 10 more comments
I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But where is the line where guacamole becomes a salsa and a salsa becomes guacamole?
mexican-cuisine avocados salsa vocabulary
I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But where is the line where guacamole becomes a salsa and a salsa becomes guacamole?
mexican-cuisine avocados salsa vocabulary
mexican-cuisine avocados salsa vocabulary
asked Jul 14 '17 at 12:55
Jesse CohoonJesse Cohoon
318211
318211
1
@Max many salsas are completely blended with no chunks.
– Catija♦
Jul 14 '17 at 13:34
2
and many dips are chunky !!! :-)
– Max
Jul 14 '17 at 13:37
9
Salsa is just Spanish for sauce. Guacamole is a salsa.
– GdD
Jul 14 '17 at 14:34
2
It probably would if you were a spanish speaker. My point would be that the english usage of the word Salsa is pretty broad and has no real definition, so there's no good answer.
– GdD
Jul 14 '17 at 14:38
2
... If you're looking in the refrigerator case for "true guacamole"... you're doing it wrong.
– Catija♦
Jul 14 '17 at 15:23
|
show 10 more comments
1
@Max many salsas are completely blended with no chunks.
– Catija♦
Jul 14 '17 at 13:34
2
and many dips are chunky !!! :-)
– Max
Jul 14 '17 at 13:37
9
Salsa is just Spanish for sauce. Guacamole is a salsa.
– GdD
Jul 14 '17 at 14:34
2
It probably would if you were a spanish speaker. My point would be that the english usage of the word Salsa is pretty broad and has no real definition, so there's no good answer.
– GdD
Jul 14 '17 at 14:38
2
... If you're looking in the refrigerator case for "true guacamole"... you're doing it wrong.
– Catija♦
Jul 14 '17 at 15:23
1
1
@Max many salsas are completely blended with no chunks.
– Catija♦
Jul 14 '17 at 13:34
@Max many salsas are completely blended with no chunks.
– Catija♦
Jul 14 '17 at 13:34
2
2
and many dips are chunky !!! :-)
– Max
Jul 14 '17 at 13:37
and many dips are chunky !!! :-)
– Max
Jul 14 '17 at 13:37
9
9
Salsa is just Spanish for sauce. Guacamole is a salsa.
– GdD
Jul 14 '17 at 14:34
Salsa is just Spanish for sauce. Guacamole is a salsa.
– GdD
Jul 14 '17 at 14:34
2
2
It probably would if you were a spanish speaker. My point would be that the english usage of the word Salsa is pretty broad and has no real definition, so there's no good answer.
– GdD
Jul 14 '17 at 14:38
It probably would if you were a spanish speaker. My point would be that the english usage of the word Salsa is pretty broad and has no real definition, so there's no good answer.
– GdD
Jul 14 '17 at 14:38
2
2
... If you're looking in the refrigerator case for "true guacamole"... you're doing it wrong.
– Catija♦
Jul 14 '17 at 15:23
... If you're looking in the refrigerator case for "true guacamole"... you're doing it wrong.
– Catija♦
Jul 14 '17 at 15:23
|
show 10 more comments
4 Answers
4
active
oldest
votes
Part of the problem is that "salsa" doesn't mean just one thing to everyone. If you do a web search for "avocado salsa" you get images ranging from liquid to chunky:
Similarly, there's no one "correct" way to make guacamole. Some people like it smooth and thick - hummus-like, if you will, other people like it partially mashed and partially chunky... almost the same as the chunky-style salsa.
So, how do we set limits if the products are so varied?
We really can't. I could write long "definitions" claiming that guacamole should be X% avocado and must be mashed in an authentic molcajete rather than in chunks or pureed... that salsas should be X% or less avocado and must contain things like tomato, onion, tomatillo... but you'll always be able to find something that calls itself "salsa" but seems more like "guacamole" or the other way around.
The important thing is, it's all delicious. Enjoy it!
The other part of your problem is that guacamole is a kind of salsa. From Wikipedia:
Salsa is the Spanish, Italian, Greek and Turkish (salça) term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Salsa, contrary to common belief, is in fact not a condiment, although it may be used to flavor various food items.
Salsa is often a tomato-based sauce or dip that is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from mild to extremely hot.
If you look under the "types", you will find guacamole.
Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
You'll also find "Creamy avocado salsa".
Creamy avocado salsa is a sauce made from avocado, lime, cilantro, jalapeño or serrano peppers, garlic, olive oil, cumin, and salt.
Still, they're both "salsas".
So, in the end, there is no way to separate the two... though, if I were at a restaurant and order "guacamole" and they give me the first image at the top... I'd complain. Any of the other three, I'll take.
1
So then what's the line between guacamole and hummus?
– Dave Kanter
Jul 14 '17 at 16:52
@DaveKaye ... that's a joke, right?
– Catija♦
Jul 14 '17 at 16:53
1
Avocado hummus (or guacamole with chickpeas) actually sounds like a great idea.
– Sobachatina
Jul 14 '17 at 17:03
2
@Sobachatina it sounds like the epitome of hipster fare. cookingclassy.com/avocado-hummus But I'd happily eat it.
– Catija♦
Jul 14 '17 at 17:04
1
I'm certain it's been tried. californiaavocado.com/recipe-details/view/31855/…
– Dave Kanter
Jul 14 '17 at 17:05
|
show 3 more comments
I think what you are seeing is marketing speak. Many different manufacturers put out similar products but may call them by different names. From what I've seen, guacamole, guacamole dip, and avocado dip are pretty much synonymous. They can all be used as a dip or condiment.
There will be differences, e.g. one may taste slightly different than another or one may be chunky and another smooth, but the manufacturer chooses what name they give it from a marketing standpoint.
Regarding a line between salsa and guacamole, I don't see that there is really a line. What I mean is, adding avocado to a salsa doesn't make it guacamole any more than adding apples to a salad makes it a Waldorf salad.
2
+1 for "marketing speak". The point of corporate naming is to make you buy the product. It's often completely unproductive to try to pull meaningful information from the product's name.
– Lorel C.
Jul 14 '17 at 14:12
"Guacamole dip" is the same thing as actual guacamole. It's more like the difference between "whipped topping" and whipped cream. They put a little avocado in there to make it green, I guess, but it's just green vaguely-avocado flavored artificial goo, in my experience.
– stannius
Jul 14 '17 at 16:15
add a comment |
The traditional guacamole is a salsa made specifically from avocado (the word comes from Nahuatl "ahuacatl" - avocado + "mole" - sauce).
So your Venn diagram would have guacamole inside salsa. Once you start omitting the avocado in your salsa, you've left guacamole-land.
I appreciate the tongue in cheek response.
– Jesse Cohoon
Jul 14 '17 at 18:32
Well, there's also the other sense of the word āhuacatl... en.wikipedia.org/wiki/Avocado#Etymology
– eb1
Jul 15 '17 at 0:21
2
@eb11 I knew about the etymology of the avocado. But I don't think anyone wants to talk about smashing those
– Jesse Cohoon
Jul 15 '17 at 2:16
add a comment |
All the answerers as of yet are very amusing but I'm inclined to disagree completely with everything that's been said. I don't want to blow my own horn and say I am an expert on what qualifies an avocado as a dip or not but my Harpy Eagle family tree was the first tree to grow's avocados many years ago. We have an old book the family Eagle has passed down through the ages that documents the history and transformation of avocado dips and their related dips as well and what exactly separates one another into different classifications. Within that book it firmly states the truth of the question of this thread, I'm hesitant to share it publicly for all eyes to see though for my enemies might use it against me. If you would like to know the truth, feel free to email me at HucklebarnBobbaWillFindYou@IkilledRandell.com
New contributor
add a comment |
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4 Answers
4
active
oldest
votes
4 Answers
4
active
oldest
votes
active
oldest
votes
active
oldest
votes
Part of the problem is that "salsa" doesn't mean just one thing to everyone. If you do a web search for "avocado salsa" you get images ranging from liquid to chunky:
Similarly, there's no one "correct" way to make guacamole. Some people like it smooth and thick - hummus-like, if you will, other people like it partially mashed and partially chunky... almost the same as the chunky-style salsa.
So, how do we set limits if the products are so varied?
We really can't. I could write long "definitions" claiming that guacamole should be X% avocado and must be mashed in an authentic molcajete rather than in chunks or pureed... that salsas should be X% or less avocado and must contain things like tomato, onion, tomatillo... but you'll always be able to find something that calls itself "salsa" but seems more like "guacamole" or the other way around.
The important thing is, it's all delicious. Enjoy it!
The other part of your problem is that guacamole is a kind of salsa. From Wikipedia:
Salsa is the Spanish, Italian, Greek and Turkish (salça) term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Salsa, contrary to common belief, is in fact not a condiment, although it may be used to flavor various food items.
Salsa is often a tomato-based sauce or dip that is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from mild to extremely hot.
If you look under the "types", you will find guacamole.
Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
You'll also find "Creamy avocado salsa".
Creamy avocado salsa is a sauce made from avocado, lime, cilantro, jalapeño or serrano peppers, garlic, olive oil, cumin, and salt.
Still, they're both "salsas".
So, in the end, there is no way to separate the two... though, if I were at a restaurant and order "guacamole" and they give me the first image at the top... I'd complain. Any of the other three, I'll take.
1
So then what's the line between guacamole and hummus?
– Dave Kanter
Jul 14 '17 at 16:52
@DaveKaye ... that's a joke, right?
– Catija♦
Jul 14 '17 at 16:53
1
Avocado hummus (or guacamole with chickpeas) actually sounds like a great idea.
– Sobachatina
Jul 14 '17 at 17:03
2
@Sobachatina it sounds like the epitome of hipster fare. cookingclassy.com/avocado-hummus But I'd happily eat it.
– Catija♦
Jul 14 '17 at 17:04
1
I'm certain it's been tried. californiaavocado.com/recipe-details/view/31855/…
– Dave Kanter
Jul 14 '17 at 17:05
|
show 3 more comments
Part of the problem is that "salsa" doesn't mean just one thing to everyone. If you do a web search for "avocado salsa" you get images ranging from liquid to chunky:
Similarly, there's no one "correct" way to make guacamole. Some people like it smooth and thick - hummus-like, if you will, other people like it partially mashed and partially chunky... almost the same as the chunky-style salsa.
So, how do we set limits if the products are so varied?
We really can't. I could write long "definitions" claiming that guacamole should be X% avocado and must be mashed in an authentic molcajete rather than in chunks or pureed... that salsas should be X% or less avocado and must contain things like tomato, onion, tomatillo... but you'll always be able to find something that calls itself "salsa" but seems more like "guacamole" or the other way around.
The important thing is, it's all delicious. Enjoy it!
The other part of your problem is that guacamole is a kind of salsa. From Wikipedia:
Salsa is the Spanish, Italian, Greek and Turkish (salça) term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Salsa, contrary to common belief, is in fact not a condiment, although it may be used to flavor various food items.
Salsa is often a tomato-based sauce or dip that is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from mild to extremely hot.
If you look under the "types", you will find guacamole.
Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
You'll also find "Creamy avocado salsa".
Creamy avocado salsa is a sauce made from avocado, lime, cilantro, jalapeño or serrano peppers, garlic, olive oil, cumin, and salt.
Still, they're both "salsas".
So, in the end, there is no way to separate the two... though, if I were at a restaurant and order "guacamole" and they give me the first image at the top... I'd complain. Any of the other three, I'll take.
1
So then what's the line between guacamole and hummus?
– Dave Kanter
Jul 14 '17 at 16:52
@DaveKaye ... that's a joke, right?
– Catija♦
Jul 14 '17 at 16:53
1
Avocado hummus (or guacamole with chickpeas) actually sounds like a great idea.
– Sobachatina
Jul 14 '17 at 17:03
2
@Sobachatina it sounds like the epitome of hipster fare. cookingclassy.com/avocado-hummus But I'd happily eat it.
– Catija♦
Jul 14 '17 at 17:04
1
I'm certain it's been tried. californiaavocado.com/recipe-details/view/31855/…
– Dave Kanter
Jul 14 '17 at 17:05
|
show 3 more comments
Part of the problem is that "salsa" doesn't mean just one thing to everyone. If you do a web search for "avocado salsa" you get images ranging from liquid to chunky:
Similarly, there's no one "correct" way to make guacamole. Some people like it smooth and thick - hummus-like, if you will, other people like it partially mashed and partially chunky... almost the same as the chunky-style salsa.
So, how do we set limits if the products are so varied?
We really can't. I could write long "definitions" claiming that guacamole should be X% avocado and must be mashed in an authentic molcajete rather than in chunks or pureed... that salsas should be X% or less avocado and must contain things like tomato, onion, tomatillo... but you'll always be able to find something that calls itself "salsa" but seems more like "guacamole" or the other way around.
The important thing is, it's all delicious. Enjoy it!
The other part of your problem is that guacamole is a kind of salsa. From Wikipedia:
Salsa is the Spanish, Italian, Greek and Turkish (salça) term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Salsa, contrary to common belief, is in fact not a condiment, although it may be used to flavor various food items.
Salsa is often a tomato-based sauce or dip that is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from mild to extremely hot.
If you look under the "types", you will find guacamole.
Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
You'll also find "Creamy avocado salsa".
Creamy avocado salsa is a sauce made from avocado, lime, cilantro, jalapeño or serrano peppers, garlic, olive oil, cumin, and salt.
Still, they're both "salsas".
So, in the end, there is no way to separate the two... though, if I were at a restaurant and order "guacamole" and they give me the first image at the top... I'd complain. Any of the other three, I'll take.
Part of the problem is that "salsa" doesn't mean just one thing to everyone. If you do a web search for "avocado salsa" you get images ranging from liquid to chunky:
Similarly, there's no one "correct" way to make guacamole. Some people like it smooth and thick - hummus-like, if you will, other people like it partially mashed and partially chunky... almost the same as the chunky-style salsa.
So, how do we set limits if the products are so varied?
We really can't. I could write long "definitions" claiming that guacamole should be X% avocado and must be mashed in an authentic molcajete rather than in chunks or pureed... that salsas should be X% or less avocado and must contain things like tomato, onion, tomatillo... but you'll always be able to find something that calls itself "salsa" but seems more like "guacamole" or the other way around.
The important thing is, it's all delicious. Enjoy it!
The other part of your problem is that guacamole is a kind of salsa. From Wikipedia:
Salsa is the Spanish, Italian, Greek and Turkish (salça) term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Salsa, contrary to common belief, is in fact not a condiment, although it may be used to flavor various food items.
Salsa is often a tomato-based sauce or dip that is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from mild to extremely hot.
If you look under the "types", you will find guacamole.
Guacamole is thicker than a sauce and generally used as a dip; it refers to any sauce where the main ingredient is avocado.
You'll also find "Creamy avocado salsa".
Creamy avocado salsa is a sauce made from avocado, lime, cilantro, jalapeño or serrano peppers, garlic, olive oil, cumin, and salt.
Still, they're both "salsas".
So, in the end, there is no way to separate the two... though, if I were at a restaurant and order "guacamole" and they give me the first image at the top... I'd complain. Any of the other three, I'll take.
answered Jul 14 '17 at 16:39
Catija♦Catija
15.1k64369
15.1k64369
1
So then what's the line between guacamole and hummus?
– Dave Kanter
Jul 14 '17 at 16:52
@DaveKaye ... that's a joke, right?
– Catija♦
Jul 14 '17 at 16:53
1
Avocado hummus (or guacamole with chickpeas) actually sounds like a great idea.
– Sobachatina
Jul 14 '17 at 17:03
2
@Sobachatina it sounds like the epitome of hipster fare. cookingclassy.com/avocado-hummus But I'd happily eat it.
– Catija♦
Jul 14 '17 at 17:04
1
I'm certain it's been tried. californiaavocado.com/recipe-details/view/31855/…
– Dave Kanter
Jul 14 '17 at 17:05
|
show 3 more comments
1
So then what's the line between guacamole and hummus?
– Dave Kanter
Jul 14 '17 at 16:52
@DaveKaye ... that's a joke, right?
– Catija♦
Jul 14 '17 at 16:53
1
Avocado hummus (or guacamole with chickpeas) actually sounds like a great idea.
– Sobachatina
Jul 14 '17 at 17:03
2
@Sobachatina it sounds like the epitome of hipster fare. cookingclassy.com/avocado-hummus But I'd happily eat it.
– Catija♦
Jul 14 '17 at 17:04
1
I'm certain it's been tried. californiaavocado.com/recipe-details/view/31855/…
– Dave Kanter
Jul 14 '17 at 17:05
1
1
So then what's the line between guacamole and hummus?
– Dave Kanter
Jul 14 '17 at 16:52
So then what's the line between guacamole and hummus?
– Dave Kanter
Jul 14 '17 at 16:52
@DaveKaye ... that's a joke, right?
– Catija♦
Jul 14 '17 at 16:53
@DaveKaye ... that's a joke, right?
– Catija♦
Jul 14 '17 at 16:53
1
1
Avocado hummus (or guacamole with chickpeas) actually sounds like a great idea.
– Sobachatina
Jul 14 '17 at 17:03
Avocado hummus (or guacamole with chickpeas) actually sounds like a great idea.
– Sobachatina
Jul 14 '17 at 17:03
2
2
@Sobachatina it sounds like the epitome of hipster fare. cookingclassy.com/avocado-hummus But I'd happily eat it.
– Catija♦
Jul 14 '17 at 17:04
@Sobachatina it sounds like the epitome of hipster fare. cookingclassy.com/avocado-hummus But I'd happily eat it.
– Catija♦
Jul 14 '17 at 17:04
1
1
I'm certain it's been tried. californiaavocado.com/recipe-details/view/31855/…
– Dave Kanter
Jul 14 '17 at 17:05
I'm certain it's been tried. californiaavocado.com/recipe-details/view/31855/…
– Dave Kanter
Jul 14 '17 at 17:05
|
show 3 more comments
I think what you are seeing is marketing speak. Many different manufacturers put out similar products but may call them by different names. From what I've seen, guacamole, guacamole dip, and avocado dip are pretty much synonymous. They can all be used as a dip or condiment.
There will be differences, e.g. one may taste slightly different than another or one may be chunky and another smooth, but the manufacturer chooses what name they give it from a marketing standpoint.
Regarding a line between salsa and guacamole, I don't see that there is really a line. What I mean is, adding avocado to a salsa doesn't make it guacamole any more than adding apples to a salad makes it a Waldorf salad.
2
+1 for "marketing speak". The point of corporate naming is to make you buy the product. It's often completely unproductive to try to pull meaningful information from the product's name.
– Lorel C.
Jul 14 '17 at 14:12
"Guacamole dip" is the same thing as actual guacamole. It's more like the difference between "whipped topping" and whipped cream. They put a little avocado in there to make it green, I guess, but it's just green vaguely-avocado flavored artificial goo, in my experience.
– stannius
Jul 14 '17 at 16:15
add a comment |
I think what you are seeing is marketing speak. Many different manufacturers put out similar products but may call them by different names. From what I've seen, guacamole, guacamole dip, and avocado dip are pretty much synonymous. They can all be used as a dip or condiment.
There will be differences, e.g. one may taste slightly different than another or one may be chunky and another smooth, but the manufacturer chooses what name they give it from a marketing standpoint.
Regarding a line between salsa and guacamole, I don't see that there is really a line. What I mean is, adding avocado to a salsa doesn't make it guacamole any more than adding apples to a salad makes it a Waldorf salad.
2
+1 for "marketing speak". The point of corporate naming is to make you buy the product. It's often completely unproductive to try to pull meaningful information from the product's name.
– Lorel C.
Jul 14 '17 at 14:12
"Guacamole dip" is the same thing as actual guacamole. It's more like the difference between "whipped topping" and whipped cream. They put a little avocado in there to make it green, I guess, but it's just green vaguely-avocado flavored artificial goo, in my experience.
– stannius
Jul 14 '17 at 16:15
add a comment |
I think what you are seeing is marketing speak. Many different manufacturers put out similar products but may call them by different names. From what I've seen, guacamole, guacamole dip, and avocado dip are pretty much synonymous. They can all be used as a dip or condiment.
There will be differences, e.g. one may taste slightly different than another or one may be chunky and another smooth, but the manufacturer chooses what name they give it from a marketing standpoint.
Regarding a line between salsa and guacamole, I don't see that there is really a line. What I mean is, adding avocado to a salsa doesn't make it guacamole any more than adding apples to a salad makes it a Waldorf salad.
I think what you are seeing is marketing speak. Many different manufacturers put out similar products but may call them by different names. From what I've seen, guacamole, guacamole dip, and avocado dip are pretty much synonymous. They can all be used as a dip or condiment.
There will be differences, e.g. one may taste slightly different than another or one may be chunky and another smooth, but the manufacturer chooses what name they give it from a marketing standpoint.
Regarding a line between salsa and guacamole, I don't see that there is really a line. What I mean is, adding avocado to a salsa doesn't make it guacamole any more than adding apples to a salad makes it a Waldorf salad.
answered Jul 14 '17 at 14:05
CindyCindy
14.4k93878
14.4k93878
2
+1 for "marketing speak". The point of corporate naming is to make you buy the product. It's often completely unproductive to try to pull meaningful information from the product's name.
– Lorel C.
Jul 14 '17 at 14:12
"Guacamole dip" is the same thing as actual guacamole. It's more like the difference between "whipped topping" and whipped cream. They put a little avocado in there to make it green, I guess, but it's just green vaguely-avocado flavored artificial goo, in my experience.
– stannius
Jul 14 '17 at 16:15
add a comment |
2
+1 for "marketing speak". The point of corporate naming is to make you buy the product. It's often completely unproductive to try to pull meaningful information from the product's name.
– Lorel C.
Jul 14 '17 at 14:12
"Guacamole dip" is the same thing as actual guacamole. It's more like the difference between "whipped topping" and whipped cream. They put a little avocado in there to make it green, I guess, but it's just green vaguely-avocado flavored artificial goo, in my experience.
– stannius
Jul 14 '17 at 16:15
2
2
+1 for "marketing speak". The point of corporate naming is to make you buy the product. It's often completely unproductive to try to pull meaningful information from the product's name.
– Lorel C.
Jul 14 '17 at 14:12
+1 for "marketing speak". The point of corporate naming is to make you buy the product. It's often completely unproductive to try to pull meaningful information from the product's name.
– Lorel C.
Jul 14 '17 at 14:12
"Guacamole dip" is the same thing as actual guacamole. It's more like the difference between "whipped topping" and whipped cream. They put a little avocado in there to make it green, I guess, but it's just green vaguely-avocado flavored artificial goo, in my experience.
– stannius
Jul 14 '17 at 16:15
"Guacamole dip" is the same thing as actual guacamole. It's more like the difference between "whipped topping" and whipped cream. They put a little avocado in there to make it green, I guess, but it's just green vaguely-avocado flavored artificial goo, in my experience.
– stannius
Jul 14 '17 at 16:15
add a comment |
The traditional guacamole is a salsa made specifically from avocado (the word comes from Nahuatl "ahuacatl" - avocado + "mole" - sauce).
So your Venn diagram would have guacamole inside salsa. Once you start omitting the avocado in your salsa, you've left guacamole-land.
I appreciate the tongue in cheek response.
– Jesse Cohoon
Jul 14 '17 at 18:32
Well, there's also the other sense of the word āhuacatl... en.wikipedia.org/wiki/Avocado#Etymology
– eb1
Jul 15 '17 at 0:21
2
@eb11 I knew about the etymology of the avocado. But I don't think anyone wants to talk about smashing those
– Jesse Cohoon
Jul 15 '17 at 2:16
add a comment |
The traditional guacamole is a salsa made specifically from avocado (the word comes from Nahuatl "ahuacatl" - avocado + "mole" - sauce).
So your Venn diagram would have guacamole inside salsa. Once you start omitting the avocado in your salsa, you've left guacamole-land.
I appreciate the tongue in cheek response.
– Jesse Cohoon
Jul 14 '17 at 18:32
Well, there's also the other sense of the word āhuacatl... en.wikipedia.org/wiki/Avocado#Etymology
– eb1
Jul 15 '17 at 0:21
2
@eb11 I knew about the etymology of the avocado. But I don't think anyone wants to talk about smashing those
– Jesse Cohoon
Jul 15 '17 at 2:16
add a comment |
The traditional guacamole is a salsa made specifically from avocado (the word comes from Nahuatl "ahuacatl" - avocado + "mole" - sauce).
So your Venn diagram would have guacamole inside salsa. Once you start omitting the avocado in your salsa, you've left guacamole-land.
The traditional guacamole is a salsa made specifically from avocado (the word comes from Nahuatl "ahuacatl" - avocado + "mole" - sauce).
So your Venn diagram would have guacamole inside salsa. Once you start omitting the avocado in your salsa, you've left guacamole-land.
answered Jul 14 '17 at 18:18
eb1eb1
1311
1311
I appreciate the tongue in cheek response.
– Jesse Cohoon
Jul 14 '17 at 18:32
Well, there's also the other sense of the word āhuacatl... en.wikipedia.org/wiki/Avocado#Etymology
– eb1
Jul 15 '17 at 0:21
2
@eb11 I knew about the etymology of the avocado. But I don't think anyone wants to talk about smashing those
– Jesse Cohoon
Jul 15 '17 at 2:16
add a comment |
I appreciate the tongue in cheek response.
– Jesse Cohoon
Jul 14 '17 at 18:32
Well, there's also the other sense of the word āhuacatl... en.wikipedia.org/wiki/Avocado#Etymology
– eb1
Jul 15 '17 at 0:21
2
@eb11 I knew about the etymology of the avocado. But I don't think anyone wants to talk about smashing those
– Jesse Cohoon
Jul 15 '17 at 2:16
I appreciate the tongue in cheek response.
– Jesse Cohoon
Jul 14 '17 at 18:32
I appreciate the tongue in cheek response.
– Jesse Cohoon
Jul 14 '17 at 18:32
Well, there's also the other sense of the word āhuacatl... en.wikipedia.org/wiki/Avocado#Etymology
– eb1
Jul 15 '17 at 0:21
Well, there's also the other sense of the word āhuacatl... en.wikipedia.org/wiki/Avocado#Etymology
– eb1
Jul 15 '17 at 0:21
2
2
@eb11 I knew about the etymology of the avocado. But I don't think anyone wants to talk about smashing those
– Jesse Cohoon
Jul 15 '17 at 2:16
@eb11 I knew about the etymology of the avocado. But I don't think anyone wants to talk about smashing those
– Jesse Cohoon
Jul 15 '17 at 2:16
add a comment |
All the answerers as of yet are very amusing but I'm inclined to disagree completely with everything that's been said. I don't want to blow my own horn and say I am an expert on what qualifies an avocado as a dip or not but my Harpy Eagle family tree was the first tree to grow's avocados many years ago. We have an old book the family Eagle has passed down through the ages that documents the history and transformation of avocado dips and their related dips as well and what exactly separates one another into different classifications. Within that book it firmly states the truth of the question of this thread, I'm hesitant to share it publicly for all eyes to see though for my enemies might use it against me. If you would like to know the truth, feel free to email me at HucklebarnBobbaWillFindYou@IkilledRandell.com
New contributor
add a comment |
All the answerers as of yet are very amusing but I'm inclined to disagree completely with everything that's been said. I don't want to blow my own horn and say I am an expert on what qualifies an avocado as a dip or not but my Harpy Eagle family tree was the first tree to grow's avocados many years ago. We have an old book the family Eagle has passed down through the ages that documents the history and transformation of avocado dips and their related dips as well and what exactly separates one another into different classifications. Within that book it firmly states the truth of the question of this thread, I'm hesitant to share it publicly for all eyes to see though for my enemies might use it against me. If you would like to know the truth, feel free to email me at HucklebarnBobbaWillFindYou@IkilledRandell.com
New contributor
add a comment |
All the answerers as of yet are very amusing but I'm inclined to disagree completely with everything that's been said. I don't want to blow my own horn and say I am an expert on what qualifies an avocado as a dip or not but my Harpy Eagle family tree was the first tree to grow's avocados many years ago. We have an old book the family Eagle has passed down through the ages that documents the history and transformation of avocado dips and their related dips as well and what exactly separates one another into different classifications. Within that book it firmly states the truth of the question of this thread, I'm hesitant to share it publicly for all eyes to see though for my enemies might use it against me. If you would like to know the truth, feel free to email me at HucklebarnBobbaWillFindYou@IkilledRandell.com
New contributor
All the answerers as of yet are very amusing but I'm inclined to disagree completely with everything that's been said. I don't want to blow my own horn and say I am an expert on what qualifies an avocado as a dip or not but my Harpy Eagle family tree was the first tree to grow's avocados many years ago. We have an old book the family Eagle has passed down through the ages that documents the history and transformation of avocado dips and their related dips as well and what exactly separates one another into different classifications. Within that book it firmly states the truth of the question of this thread, I'm hesitant to share it publicly for all eyes to see though for my enemies might use it against me. If you would like to know the truth, feel free to email me at HucklebarnBobbaWillFindYou@IkilledRandell.com
New contributor
New contributor
answered 12 mins ago
Hucklebarn BobbaHucklebarn Bobba
11
11
New contributor
New contributor
add a comment |
add a comment |
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1
@Max many salsas are completely blended with no chunks.
– Catija♦
Jul 14 '17 at 13:34
2
and many dips are chunky !!! :-)
– Max
Jul 14 '17 at 13:37
9
Salsa is just Spanish for sauce. Guacamole is a salsa.
– GdD
Jul 14 '17 at 14:34
2
It probably would if you were a spanish speaker. My point would be that the english usage of the word Salsa is pretty broad and has no real definition, so there's no good answer.
– GdD
Jul 14 '17 at 14:38
2
... If you're looking in the refrigerator case for "true guacamole"... you're doing it wrong.
– Catija♦
Jul 14 '17 at 15:23