Thinner and more acidic,[16] or thick and chunky,[17] guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar,[18] 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.[19]