Today is Mexican Independence Day — commemorating independence from Spanish rule in 1810. Today, it is also also known as guacamole day.

Avocados are native to south central Mexico, and the first guacamole recipes — though a bit different than what Americans consume today — were developed by the Aztecs before the European colonists arrived.

Mayans and Aztecs domesticated the avocado tree about 5,000 BC. The thick evergreens with leathery, shiny leaves bear pear-shaped, rough-skinned fruit that has been a staple ever since. Rich in heart-healthy monounsaturated fats, protein, fiber and carbs, the avocado supplemented the corn and bean diet of these ancient people.

Today, avocado orchards are common in Mexico. Because this is a mountainous region and they’re located at various altitudes, there are four different harvest seasons, so avocados are harvested through most of the year. The most productive season is from September through February — just in time for America’s Super Bowl game. The fruit can remain on the tree for several months before going bad, extending the season further.

You can grow avocado trees as houseplants in your home. They need a large pot, loose, loamy, well-drained soil, and a minimum of six hours of sunlight. They are self-pollinating and will take about five years to grow to seven feet and bear fruit. (Outdoors, avocado trees grow to 30 feet).

The original guac mole — avocado sauce — was just mashed avocado. The Aztecs believed the avocado was an aphrodisiac, increasing its popularity.

Today, we add lime juice (not native to Mexico, but to South Asia) to keep the green color from oxidizing and turning brown. The modern American version is seasoned with cumin, garlic and onions, all of which have Asian origins, and mixed with tomatoes.

Today you can buy guacamole made by Chipotle, Estrellita’s, Dean’s, Kraft and other commercial brands. But watch the ingredients! Many store-bought guacamole dips contain fillers (like soybean oils, locust bean gum, modified food starch and food coloring) and not much avocado.

But it’s so easy to make at home. Simply peel the avocado and remove the pit. Mash with a little lemon juice — about half a lemon — to keep the bright green color from turning brown. Then add seasonings. The key is avocados at the right stage of ripe.

Besides serving as a dip with chips, crackers or veggies, numerous menu ideas benefit from the flavor and texture of guacamole. Use it to top sandwiches, mix into salad bowls, add to sauces, dressings, and smoothies.

Guacamole pairs well with tomatoes and sweet peppers, both Mexican and Central American natives all around the North Country. Spread good artisan bread with guac and top with a slice of tomato and pepper for a great and simple lunch.

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Guacamole

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Ingredients:

2 medium ripe avocados

1 lime or lemon

1/2 teaspoon salt

1 clove garlic

1 tablespoon jalapeno pepper, finely chopped, optional

1/2 sweet onion, peeled and finely chopped

1 fresh tomato, diced

1 tablespoon fresh minced parsley or cilantro, optional

Directions:

Peel avocado and remove pit. Place in bowl. Add lime juice and mash together to blend. Crush garlic with salt, and stir in. Stir in remaining vegetables.

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Quick guacamole

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Ingredients:

1 medium ripe avocado

1 tablespoon lime or lemon juice

1/4 cup prepared salsa

Directions:

Using a fork, Mash avocado with lemon juice. Stir in salsa. Taste; add salt or hot sauce, if needed. Option: add fresh diced tomato and onion to make a chunkier dish.

Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.