Guacamole avocado, tomato, oil, and citrus juice. Despite its name, it predates the arrival of dairy cattle in the Americas, and thus was not originally made as a butter substitute. Thinner and more acidic, or thick and chunky, "guasacaca" is a Venezuelan avocado-based sauce; it is made with vinegar, and is served over "parrillas" (grilled food), "arepas", "empanadas", and various other dishes. It is common to make the "guasacaca" with a little hot sauce instead of "jalapeño", but like a guacamole, it is not usually served as a hot sauce itself. Pronounced "wasakaka" in Latin America. Prepared guacamoles are available in
Ingredient-flavor network of different compounds. In 2011, Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow and Albert-László Barabási investigated the ingredient-flavor networks of North American, Latin American, Western European, Southern European and East Asian cuisines. Based on culinary repository epicurious.com, allrecipes.com and menupan.com, 56,498 recipes has been included in the survey. The efforts to apply network analysis on foods also occurred in the work of Kinouchi and Chun-Yuen Teng, with the former examined the relationship between ingredients and recipes, and the latter derived the ingredient-ingredient networks of both compliments and substitutions. Yet Ahn's ingredient-flavor network was constructed based on the molecular level