Fans of Latin flavors have an oasis on Cleveland's West Side: Momocho. The colorful boîte, which embraces the warmly worn environs of its previous bar occupants with a charming infusion of lucha libre–inspired décor, quickly became a local favorite after opening in 2006. Since then, chef Eric Williams has found himself in the national spotlight, most recently being featured on Food Network's Diners, Drive-Ins and Dives. Host Guy Fieri was a big fan and, like many Clevelanders, has since come back for more. With a regularly updated menu, time-consuming preparations, an inspired union of local ingredients and traditional Mexican flavors, consistent work from the kitchen and an engaging staff, Momocho is among the hottest tickets in town, so make reservations.
In this episode of Chef's Table, Williams demonstrates how to prepare the traditional guacamole served at Momocho. The creamy, piquant dip is a staple at the restaurant, a versatile pre-meal ritual and casual bar snack. This traditional preparation is the basis for all Momocho's guacamole, including versions with goat cheese, tomato and poblano, and a popular smoked trout, bacon and poblano specialty.