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In the Kitchen: Makin' Guac at Tequila Mock

Owner Paul Mauk shares his recipe and method for making the best guacamole this side of the Rio Grande.

There's much more to guacamole than a few mashed avocados. Just ask Paul Mauk, owner of Tequila Mockingbird.

"The ingredients have to be right," Mauk says as he adds a final pinch of salt to a bowl of freshly made guacamole. "Having the right, fresh ingredients is key to the whole thing."

If volume is any indicator, Mauk's guacamole ingredients are just right. In the summer months, Tequila Mockingbird's busiest time of year, the restaurant goes through nearly 700 avocados a week.

"People add a variety of things [to guacamole]. Everything from mayonnaise to oil… but I've always used this recipe," Mauk says.

Mauk's ingredients are simple:

  • Three ripe Hass avocados,
  • One-quarter to one-half white onion
  • Two plum tomatoes
  • Approximately one cup chopped cilantro
  • One Serrano chili pepper
  • A pinch of salt

Take a look at how it all comes together in Tequila Mockingbird's kitchen. 

Wolf Moore Jr August 18, 2010 at 07:11 PM
Attn Patch Editors: Its obvious that the summer is a slow period for news ( except for LSD dude) HOWEVER, it does not mean that you have to sit on a barstool at Tequila Mockingbird and write 2 reviews on them within 30 days. I can tell that you hit the sushi joint on Main St as there was a nice review there as well. Might I point out the other 9 restaurants (?) on the SAME block as TM? Maybe no free wifi is the problem...
Max Schlusselberg August 18, 2010 at 08:54 PM
Hey Wolf, Thanks for commenting. We have already been in touch with plenty of other restaurants and will be featuring them as soon as we coordinate schedules. Plus, you just can't beat that guac'!

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