Jul 30, 2014

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. 

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