"I love things that are indescribable, like the taste of an avocado
or the smell of a gardenia."
- Barbra Streisand
❤ ❤ ❤
With a pestle and mortar in hand, our waitress began the smashing of avocados, creating a delightful guac tableside for the third time this week! Naturally, this made me wonder if #tablesideguacamole is a thing of the future?
It's no surprise that the #avocado has become increasingly popular over the past few years. Consequently, guacamole has also become a favourite. Its ability to be the perfect shareable snack makes guacamole one of the fastest growing food trends seen in locales everywhere!
It has some killer benefits too! According to Healthline, avocados are:
High in good fats (monounsaturated fatty acids)
A great source of potassium
Help absorbs nutrients in other plant-based foods
¿ Por qué en la mesa?
Avocado and guacamole are not new inventions. In fact, avocados were first cultivated in South Central Mexico about 10,000 years ago, with the Aztecs being the first to create a delicious green dip from āhuacatl (avocado) that we now know as guac. Nowadays, the Californian Hass avocado (the namesake of Rudolph Hass) is one of the most popular varieties found in supermarkets.
En la mesa, which translates to "on the table," is becoming one of the most popular ways guacamole is presented. After all, "on the table" is how it is made in a kitchen, but more and more restaurants have gone about creating a complete experience by making the guacamole at the customer's table!
Sure, it may be common to have guacamole made en la mesa at a Hispanic restaurant, but even chain restaurants are allowing customers observe the art of making guacamole. In the past, any time I ever ordered guac it was brought to the table ready made, which begs the question as to why it is now being made before my very eyes.
The increase of #guacamoleenlamesa may have something to do with increasing awareness and interest in where our food comes from. After watching tons of food documentaries that explain the perils of GMOs, fake organic labelling and the denaturalization of crops, it is no wonder that the consumer is left curious about whether his meal is fresh and made in house.
Likewise, in an age where anyone with a smartphone is able to photograph and document their culinary adventures, the experience of eating has also had a rebirth.
This makes food-based experiences a culinary adventure that must be shared with the world.
I Am What I Share Mentality
Millennials, born between 1980 and 2000, are making headlines all the times. In fact, I remember reading about the Avocado Toast Craze clouding the judgment of millennial everywhere and sending California into an avo draught!
Aside from that, millennials are best recognized by their desire to place emphasis on experience in opposition to ownership. Considering the influence of social media, this need to "experience" has created a whole new way of living, and consequently, sharing.
Millennials are shaped heavily by their upbringing into an age of technology and exposure of information and social platforms. Consequently, they tend to have an "I am what I share" mentality, meaning that most aspects of a millennial's life are openly shared across media platforms.
Moreover, millennials want to be the first to share the experiences they have. When it comes to food, it is no different. Fresh, fun, and new experiences are fuel to create interesting content as the millennial markets themselves.
Okay, but what does that have to do with an increase in restaurants serving tableside guac?
Guacamole en la mesa is different. It is not simply taken out of a pre-made package and placed in a serving bowl next to a pile of tortilla chips. Tableside guac is fresh. The ingredients are raw and real and honest.
You get what you see: Avocado, tomato, salt, lime zest.
There isn't any room for preservatives or unknown additives. Sure, GMOs aren't completely ruled out, but I'm sure many would choose to look the other way. After all, you can't win 'em all.
Moreover, guacamole en la mesa creates a memorable experience. It is unique and almost unheard of. It is an occasion that is mean to be documented, remembered, and shared.
As far as I'm concerned, I love guacamole en la mesa. Millennial-driven or not, I am here for this trend! Not only am I able to SEE the food that I am about to eat being made, I also get the opportunity to socialize with my server in a more organic context.
Fun, fun, fun!
My Advice: Put on your tinted aviators, grab a margarita to sip on, and keep the guac coming all summer long, my friends!
❤ ❤ ❤
Have you noticed an increase in guacamole made tableside? Let me know in the comments below!