What We're Craving Now: Guacamole

If you’ve ever been to Momocho, you’ve had the guacamole. And then you’ve probably gone home and tried to recreate those amazing flavors on your own. But somehow it just doesn’t taste the same. Does it need more cilantro? Salt? “The most popular question we get is, ‘What is the secret to your guacamole?’ ” says owner and chef Eric Williams. “The funny part is there’s no secret ingredient; there’s no magical formula. It’s all about using fresh ingredients.” But he does have some advice for how to use those ingredients to make the guac you so desire.

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Use the right kind of avocado.

“The West Side Market, Giant Eagle, Heinen’s and Dave’s should all have Calavo hass avocados,” Williams says. “Use those. You want to stay away from Mexican avocados.” Mexican varieties are twice as big, but not the best for guacamole.

Keep it fresh.

“Wrap it in double Saran wrap or wax paper at first,” he says. “But nothing will keep it from turning brown. Not even lime juice.” 1835 Fulton Road, Cleveland, 216-694-2122, momocho.com