Avocados are now known as “the world’s most perfect fruit.” There was a time when they were scarce outside of Mexico and Central and South America. The U.S. did not allow imports of fruit from Mexico until the late 1990s. As the restrictions were lifted, the demand for avocados increased. Today, more than four million avocados are imported each year.
Francesco Brachetti discovered the joys of the avocado when he moved to Mexico from his native Italy. He liked the pebbly green skin and yellow-green flesh and savored the buttery, nutty taste and creamy texture. And then he learned of its abundance of nutrients and its versatility—it can be sliced, diced, mashed. It enhances other dishes by adding freshness and flavor. “Why wouldn’t people flock to a restaurant specializing in avocado dishes?,” he thought. He has since found out that they will. With his cousin and chef, Alberto Gramini, and his friend, Alessandro Biggi, Francesco established the wildly popular Avocaderia in Brooklyn, NY. The to-go avocado bar opened in April 2017 with 200 avocados. They ran out of their “reason for being” in about three hours. A few weeks later, on Memorial Day weekend, 1000 customers visited Avocaderia.
The innovative menu is influenced not only by Mexican and Italian cuisine but also Japanese and Egyptian. Every dish is presented with Instagram-ready artistry: savory avocado toast, avocado-topped eggs, veggie-packed salsas, colorful salads, flavor-filled bowls, specialty guacamole and the smoothest smoothies. There are no meat dishes on the menu, but, in the summer, customers enjoy avocado mango ceviches made with fresh tuna and smoked salmon. Smoked salmon is also used in the avoburger along with yogurt, watermelon radish and arugula. It is a dish for the true avocado connoisseur—the only dish that includes a whole avocado—as the bun. All items on the menu are gluten-free and vegan.
Avocados are an excellent source of healthy fats; fiber for healthy digestion; vitamins B, C, E and K; antioxidants; and potassium (more than bananas).
Along with promoting a healthy lifestyle, Francesco, Alberto and Alessandro are mindful of their social responsibilities. They import organically grown avocados from a consortium of Mexican farmers who are respectful of the environment and of the civil rights of their employees.
They are scouting out new locations in New York City with the ultimate vision of a fast-casual chain of avocado eateries.
