If you’ve scanned a menu (or two or three) and only considered the items that featured avocado, your obsession with the omega-3-packed fruit is about to reach a whole new level. Soon you’ll be able to visit an eatery that has avocado everything.
Avocaderia, the self-proclaimed “world’s first avocado bar,” is making its way to Industry City in Brooklyn, according to its website. Of course, it’s certainly not the first of its kind — The Avocado Show opened earlier this year in Amsterdam, offering everything from avocado burgers to avocado ice cream.
Nevertheless, Avocaderia is America’s very first avocado bar, and we’re welcoming it with open arms. You can expect to find all of your favorite avocado delicacies — like toasts, salads, bowls and smoothies — on the menu. Its dishes even feature influences from various cuisines, including “Pico de Gallo from Mexico, Shichimi from Japan and Duqqa from Egypt.”
You might be wondering which entrepreneurial geniuses are behind this avocado sanctum. Well, they’re not from Mexico or California (as you might’ve guessed). They are actually three native Italians who are relatively new to the craze.
“We didn’t have them in Italy,” co-owner Francesco Brachetti tells the New York Times. It wasn’t until he moved to Mexico that he tasted his first glorious avocado. “They’re tasty and healthy, and I ate them every day.”
While they may not be the veterans we expected, Avocaderia’s chefs assure customers that they’re doing it right: “All our avocados are organic, farmed in the Mexican state of Michoacán by a consortium of local farmers, and fairly traded to the U.S.,” the website reads. “Avocaderia only works with suppliers respectful of the environment and the rights of their employees.”
About 80 percent of our avocados are expected to come from Mexico this year, and with demand on the rise, socially and environmentally responsible missions like Avocaderia’s are more important than ever. Late last year the Associated Press reported that between 30 and 40 percent of the annual forest loss in Michoacán (15,000 to 20,000 acres) is due to avocados.
To make matters worse, AP experts report that “a mature avocado forest uses almost twice as much water as a fairly dense forest” — water on which trees and animals in the area depend.
We’re not telling you to stop eating avocados (because we’re not insane), but spending your money on legally imported, fair-trade avos can go a long way toward ensuring that your avocado obsession can continue for decades to come.
What Do YOU Think?
Will you be heading to Avocaderia? What kind of eatery do you wish someone would open? Do you care about where your food comes from? Share in the comments section!