We both had distinct memories of summer nights in New York; sitting down to dinner with friends, margaritas in hand, enthusiastic to start our meal over a shared bowl of guacamole. We realized we could transform the avocado beyond just traditional guacamole, by adding unexpected ingredients and using it in inventive ways to engage the five senses.

We conceptualize our menus around seasonally-inspired ingredients, and all our food is made from scratch, down to our sauces and salsas. In the winter, we might use the avocado on top of cumin and citrus slow roasted carrots, and in the summer to make avocado lemon compound butter to brush on lobster rolls.

Our events are about bringing back the essence of a home-cooked meal. With the Aguacateria experience, we want our guests to discover surprising combinations of flavor and texture by encouraging them to taste, share and play.