Guacamole predates the Super Bowl, mariachi and even the state of Mexico. It was the Aztecs who, more than 600 years ago, first came up with the idea of mashing the flesh of the avocado (according to avocadosfrommexico.com).

Today, guacamole has loosed the bonds of Mexican cuisine to serve as a mellow, silky green bed or blanket for a global array of dishes.

At Nikkei of Peru (55 Shore Rd., Port Washington; 516-439-4201, nikkeiofperu.com), pan-seared scallops are served with guacamole mousse and jalapeño salsa.

At George Martin Burger Bar (4902 Merrick Rd., Massapequa Park, 516-308-7722, and 209 N. Long Beach Rd., Rockville Centre, 516-208-6100, gmburgerbar.com), the Santa Fe chicken burger is topped with Manchego and guacamole.

And guacamole, along with salsa and sour cream, tops the BBQ-braised short-rib quesadilla at PeraBell (69 E. Main St., Patchogue, 631-447-7766, and 65 E. Main St., Riverhead, 631-740-9494, perabellfoodbar.com).

But you want it prepared tableside and served with freshly fried tortilla chips, yes? They’ve got your number at Besito (402 New York Ave., Huntington, 631-549-0100, and 1516 Old Northern Blvd., Roslyn, 516-484-3001, besitomexican.com), Caracara Mexican Grill (354 Main St., Farmingdale; 516-777-2272, caracaramex.com) and Escorza’s Mexican Restaurant (2715 Hempstead Tpke., Levittown; 516-597-5600).

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Or, make your own:

GUACAMOLE

While there are a couple different varieties of avocados on the market, I recommend the Hass, which is small, dark and has very wrinkled skin. A Hass is dark green to black when ripe, and when you press it gently with your thumb, it will yield a bit.

3 ripe Hass avocados

2 to 3 tablespoons freshly squeezed lime or lemon juice

Salt and pepper, to taste

2 to 3 tablespoons finely chopped red onion

Pinch of cayenne or a few drops of hot sauce

 

Garnishes (optional):

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Pinch of ground cumin

Chopped fresh cilantro

Chopped tomato

 

1. Halve avocados, remove pit, scoop out flesh into a shallow bowl. Add tablespoon of lime or lemon juice plus salt, pepper, onion and cayenne or hot sauce to taste. Mash with potato masher or fork until mixture is mostly smooth but with plenty of lumps. Taste and, if necessary, adjust lime or lemon juice, salt and pepper.

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2. Mound into a serving bowl and garnish with cumin, cilantro and/or tomatoes. Makes 4 to 6 servings.