2011, Elise Allen, Populazzi, Harcourt (2011), ISBN 9780547481531, page 347:“Ooh, are you filling those?†Eddie nodded to the pretzel bowls in my hand. “'Cause we're almost out of chips and guac here, too.â€
2012, Jon Bonnell, Jon Bonnell's Texas Favorites, Gibbs Smith (2012), ISBN 9781423622598, page 22:The key to making good guac (as it's often called in Texas) is the proper balance of acidity, salt and spice.
2012, Brian L. Patton, The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude, New World Library (2012), ISBN 9781608680450, page 183:You can extend the life of your guac by transferring leftovers to an airtight container.