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What You Missed During NRA 2024: The Eats: Page 5 of 5

Avocados from Mexico

The Avocados from Mexico booth on the tradeshow floor was constantly bustling throughout the conference with both their guacamole bar as well as their meal window. Additionally, the booth also hosted several VIP tasting experiences with renowned chefs. 

Chef Chef Ian Ramirez (Mad Honey Culinary Studio, Culinary Strategist, Conceptual Food Artist) prepared a Black Tahini Avocado Toast featuring a black foccaccia bread, avocado hummus (with feta and goat cheese), crispy chickpeas, radishes, peppeer rings, bacon, and edible flowers. 

Avocado tartare (layered using a ring mold) featuring salt roasted beets, beet puree, avocado foam, compressed watermelon, guacamole, and cucumber from Chef Ian Ramirez

Gumbo guacamole bowl with Cajun shrimp and avocado grits

James Beard award-winning chef, author and PBS TV host Pati Jinich  prepared black ginger, honey, and pistachio guacamole. 

Clamato guacamole with carne seca from Pati Jinich

Avocado ranch smash burger


Want more from the NRA?

Want to see more of what you missed during the National Restaurat Association Show? Check back next week when we take a look at some of the innovative ideas we saw throughout the conference that might be a good fit for your catering business. 

In the meantime, check out these articles from some of Catersource's sister publications: