If you think guacamole should consist only of mashed avocado, lime juice, and pico de gallo, I ask you to reconsider. Despite what some purists say, the ingredients for the vibrantly green condiment vary regionally throughout Mexico, and what counts as traditional is wide-ranging.Guacamole has roots in multiple states in Mexico, including Puebla, Tlaxcala, Zacatecas, and, most important, Michoacán, which supplies the vast majority of avocados sold in the U.S.It’s true that the dip typically involves mashed avocado and chopped serrano or jalapeño chiles, with squirts of lime juice to brighten the flavor and prevent oxidation. But it can get more complex from there. In the town of Comonfort, in the central Mexican state of Guanajuato, guacamole is commonly punctuated with fruit, such as grapes,…
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