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.
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.
Get into the mix. Take the pit out of the avocado and scoop the flesh into a mixing bowl, Williams says. Add kosher salt and chopped garlic before mixing it all by hand with a potato masher. “This is the only trick,” he says. “By adding the salt and garlic, not only does it help macerate the avocados, it helps push in the flavors.”
Experiment with ingredients. “Cheese is the simplest ingredient to add,” Williams says. “The stronger the cheese, the less you are going to taste the avocado.” He recommends also trying tropical fruit such as pineapple, mango and papaya.
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
