has anyone ever heard of putting frog or lizard into "traditional" guacamole?

Answer 1

Never, but some people is crazy.

Answer 2

Guacamole
Few appetizers are more associated with Mexican food than guacamole (gwah-kuh-MOH-lay). Who can resist this sumptuous green dip made from ripe avocados? This recipe is the real thing with just the right balance of avocados, onion, jalapeño chilies, cilantro and lime juice.


Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:Makes 2 3/4 cups dip





18 Ratings : 3 Reviews
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Guacamole

2 large ripe avocados, pitted, peeled and mashed
2 medium tomatoes, finely chopped (1 1/2 cups)
2 jalapeño chilies, seeded and finely chopped
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons lime or lemon juice
1/2 teaspoon salt
Dash of pepper
Tortilla chips, if desired


1. Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.
2. Serve with tortilla chips.



Nutrition Information:

1 Serving: Calories 10 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 30 mg; Total Carbohydrate 1 g (Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 4 %; Calcium 0%; Iron 0% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.



Did You Know...
Avocados are best when picked while still hard, which is often how they arrive in the supermarket. Let them stand at room temperature for a few days to ripen. Speed ripening by placing the avocados in a paper bag. Ripe avocados will give slightly when pressed with your thumb.
Substitution
You can use 2 tablespoons canned chopped green chilies for the jalapeño chilies.
Health Twist
For 0 grams of fat and 5 calories per serving, substitute a 15-ounce can of asparagus cuts, drained then blended or processed until smooth, for the avocados. Stir in 1/4 cup fat-free mayonnaise

Answer 3

I find that highly improbable. At least in "Traditional".
Besides the Iguana is protected in Mexico.

Guacamole is an avocado-based relish or dip from the time of the Aztecs. In addition to avocados, the basic ingredients are lime juice, salt, and a large amount of black pepper (that is, for very authentic guacamole, even though black pepper was not known in Mexico in Aztec times). Variations often include tomato, chiles, onion, cilantro, garlic, and other spices. It is usually eaten with tortilla chips, although it can be spooned onto or into almost any savory Mexican dish. The name guacamole comes from Mexican Spanish via Nahuatl Ahuacamolli, from Ahuacatl (="avocado") + molli (="sauce"). In Spanish it is pronounced /gwaka mole/ and in American English it is pronounced /gwakə moli/ or sometimes in British English /gwækə məuli/. There are different types and varieties of avocados that can be used in guacamole. Not all avacados are green.

Recipes for guacamole vary, and are somewhat dependent on availability of ingredients as well as personal taste. The most basic of these is mashed avocados with a pinch of salt and sometimes a dash of lime juice.

Wherever avocados are expensive, guacamole is considered a delicacy. Sour cream or mayonnaise may be mixed in as a filler, but such preparations are often considered inferior because they dilute and mask the flavor of the avocado, and because they are not used in the original Mexican recipe. This is an American adaptation, significantly straying from "true" or "traditional" guacamole recipes.

Mexicans sometimes refer to diluted guacamole often served in low-cost taquerías as "aguamole", a portmanteau of Spanish "agua" ("water") and guacamole. Most guacamole recipes start with fresh peeled avocados, which are put into a bowl and mashed with a knife or fork. An acidic juice, typically lime, is then added; in addition to its flavouring, the juice keeps the guacamole from discolouring or oxidizing upon exposure to air. Other ingredients, typically finely minced or chopped, are mixed into the avocado and lime base. A traditional method of preparing guacamole involves the use of a molcajete (a Mexican mortar and pestle) to grind and mix the ingredients.

Answer 4

no way! gross!
my guacamole has - avacados, onions, garlic, fresh tomatoes, cilantro, cumin, salt, pepper, lime juice, vinegar, cayenne pepper and a lil dab (maybe a teaspoon at the most) of sour cream if the avacados are too dry , better to get good avacados in the first place but if ya cant..- NO FROGS OR LIZARDS *LOL*

Answer 5

I have never heard anything like that, and I lived in Mexico for a while.

Answer 6

OMG no, who eats these? Cooked or raw?

Answer 7

No I haven't but I suspect it would be quite good.

Answer 8

Never!!

Answer 9

No and I hope it is not true that is so gross!!!

Answer 10

Never. Gross.