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 Despite its name, it predates the arrival of dairy cattle in the Americas, and thus was not originally made as a butter substitute.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
What Is the What "we really hadn’t decided whether I was just helping Valentino write his own book, or if I was writing a book about him." Valentino points out that, "I thought I might want to write my own book, but I learned that I was not ready to do this. I was still taking classes in basic writing at Georgia Perimeter College." Dave Eggers discusses the difficulties in writing a book of this nature: "For a long while there, we continued doing interviews, and I gathered the material. But all along, I really didn’t know exactly what form it would finally take—whether