Guacamole (Guacamol in Central America and Cuba) is an avocado-based relish or dip from the age of the Aztecs. The Aztecs subsisted on a very low fat diet and the avocado, being high in fat and full of vitamins, was revered for its nutritional value. Guacamole was the preferred way for the Aztecs to serve the avocados, and they made it by mashing the avocado with a molcajete (a Mexican mortar and pestle) and then adding tomatoes, and a little salt. The Spanish Conquistadors enjoyed guacamole so much that they attempted to bring avocados back to Spain with them. The plant would not grow well in Spain, so guacamole became an exotic American food. The name guacamole comes from Mexican Spanish via Nahuatl ahuacamolli, from ahuacatl (="avocado") + molli (="sauce"). In Spanish it is pronounced /ɣʷakaˈmole/ and in American English it is pronounced /ˌgwɑkəˈmoʊli/ or sometimes in British English /ˌgwækəˈməʊli/.