An avocado-based dip or spread, gujacamole was first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. Guacamole is traditionally made by mashing peeled, ripe avocados and sea salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

To make guacamole with a Panamanian twist, look for Panamanian ingredients online and where Latin American foods are sold.

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