4 syllables: Gua, ca, mo, le. Stress on mo.
gwah-kuh-MOH-lee
/ˌɡwɑkəˈmoʊli/
Guacamole is pronounced gwah-kuh-MOH-lee (/ˌɡwɑkəˈmoʊli/). It has four syllables (Gua-ca-mo-le), with the stress on "mo". Guacamole is a chunky Mexican dip made primarily from ripe avocados, onion, tomato, lime juice, and seasonings. It is typically served with tortilla chips and enjoyed as a fresh, savory condiment or appetizer. The term refers both to the dish and its main ingredient preparation, with conventional pronunciations reflecting Spanish-influenced phonology.
nounGuacamole is a chunky Mexican dip made primarily from ripe avocados, onion, tomato, lime juice, and seasonings. It is typically served with tortilla chips and enjoyed as a fresh, savory condiment or appetizer. The term refers both to the dish and its main ingredient preparation, with conventional pronunciations reflecting Spanish-influenced phonology.
"We whipped up a quick batch of guacamole for the party and it disappeared in minutes."
"The restaurant serves a zesty guacamole that pairs perfectly with grilled carne asada."
"She added jalapeño to the guacamole for a subtle heat that woke up the flavors."
Pronounce as gwa-kah-MO-lee in US/UK/AU English. The first syllable has /ɡw/ onset, then /a/ as a short a, the second syllable /kwa/ with a reduced second vowel, and primary stress on the third syllable: mo. IPA: US /ˌɡwækəˈmoʊli/, UK /ˌɡwɒkəˈməʊli/, AU /ˌɡwɒkəˈmɒli/. Mouth: start with a light /ɡ/ with lip rounding and a brief /w/ gliding into /æ/ or /ɒ/ depending on accent, then a clear /mo/ with the long /o/ or /əʊ/ before the final /li/.
Common errors: 1) Misplacing stress on the first syllable (gwa-KA-mo-le) instead of the third syllable MO; 2) Dropping or mispronouncing the /w/, producing gwa-kə- mo-li instead of /ˈɡwæ.kəˌmoʊ.li/; 3) Slurring the final /li/ into a quick /l/ or /liː/ without clear articulation; corrections: practice /ˌɡwæ.kəˈmoʊ.li/ or /ˌɡwɒ.kəˈməʊ.li/ slowly, exaggerate the MO syllable, and then fade to natural speed.
US tends to use /ˌɡwækəˈmoʊli/ with pronounced /oʊ/ in MO, rhotic accent; UK often /ˌɡwɒkəˈməʊli/ with non-rhotic /r/ absent and /əʊ/ in final; AU is similar to UK, but may feature broader vowels, sometimes /ˈɡwɔːkəˈmɔːli/ depending on region; rhythm is generally trochaic until final stressed MO; all preserve the /ɡw/ onset and /li/ final.
The difficulty lies in the initial /ɡw/ cluster plus the Spanish-influenced vowels, and placing the primary stress on the third syllable in English. Non-rhotic speakers may reduce vowels differently, and the /o/ in MO can be long or diphthongized (/oʊ/ or /əʊ/). Coordinating the glide /w/ with the /a/ vowel and maintaining crisp final /li/ requires focused articulation, especially if you’re not used to Spanish loanwords.
Does the final syllable 'li' in Guacamole ever sound like 'lee' vs 'li' in some fast speech? In careful speech, the final is /li/ with a light, syllabic L and a short i; in rapid speech, you may hear a slightly reduced /li/ or a schwa before the final l, but standard guidance keeps it as /li/ with a clear /i/.
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Guacamole derives from Spanish guacamole, from the Nahuatl (Aztec) term āhuacamolli, which itself combines āhuacatl (avocado) and molli (sauce, mixture). The earliest Spanish texts record guacamole in the 16th century after contact with Nahuatl-speaking peoples in central Mexico. The word’s phonology reflects Spanish stress patterns and syllable structure, with a clear final vowel in traditional pronunciation. In English usage, the term was adopted in the late 19th to early 20th centuries, preserving the initial guttural g and the o-molli ending, though English vowels often shift toward broader English vowel quality. Over time, “guacamole” has become a standard loanword in many culinary contexts worldwide, frequently accompanied by descriptors like “creamy,” “chunky,” or “spicy.” The word’s survival in menus and cookbooks demonstrates its strong cultural association with Mexican cuisine and avocado-based preparations. Cross-linguistic influence is evident in diaspora communities where pronunciation may vary, but the canonical Spanish-influenced form remains recognizable across most English-speaking regions. Modern branding and media usage continue to reinforce a pronunciation that aligns with native Spanish phonology while accommodating English-speaking listeners. First known written attestations appear in colonial-era cookbooks and travelogues, with later adoption in American Mexican restaurants and home cooking culture gradually normalizing the term into everyday speech.
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Words that rhyme with "Guacamole"
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