As Shack fans know, we recently launched the Avocado Bacon Menu complete with the Avocado Bacon Burger and the Avocado Bacon Chicken Sandwich. Now, we’re partnering with Miguel Gonzalez aka “Davocadoguy” to bring perfectly ripe avocados to the Madison Square Park Shack!
While on the lookout for new partners for menu items, our team pulls out all the stops to find the highest-quality ingredients—which is how we got word of Miguel. Based in NYC, Miguel is an avocado expert who has been delivering perfect avocados to restaurants all over the city from Michelin-starred establishments to popular neighborhood cafes, since 2014. In 2019, after friends asked him to deliver to them, he also started delivering daily to private residences.
From the moment our team first spoke with Miguel, we could tell his story (and his avocados) were something special. We recently sat down with to learn how he became NYC’s go-to avocado guy. Check it out below!
How it started
My name is Miguel Gonzalez but people in the restaurant world call me “Davocadoguy.” I used to work in banking before making the switch to the avocado business. Going into the avocado world is something that just happened! I fell into it and found my calling. I did not study agriculture. I am self-taught and went through a trial-and-error process to provide the quality I provide today. When you order a ripe avocado, you should receive perfectly ripe avocado. My goal is to make that possible every time you open one of my avocados.
Perfecting the craft
I learn every day and every day is different. Seasons will impact the fruit, its harvesting and then its ripening, so it keeps me on my toes. My warehouse is a giant musical chair where I play with different temperatures to allow for the avocados to ripen in the best conditions. Avocados are unforgiving and require close monitoring. It is a fragile fruit that gives so much satisfaction when someone cuts it open and it is just green buttery perfection. That’s what motivates me as I tend daily to hundreds and hundreds of avocados.
Finding the perfect avocado
There are many factors that play into finding the perfect avocado, the main three are color, texture and checking “the nub.” The nub is the part of the stem that is left on the fruit. An avocado is ripe when you can remove the nub without too much effort. If difficult to remove, the fruit is not yet ripe. Once you remove it without too much effort, you should see green, healthy fruit pulp if the avocado is good to go. If it already fell off and the tip is black, chances are your avocado will show some sign of oxidation when you open it.
Tips from the expert
Is there a way to make avocados ripen faster?
High temperatures and ethylene gas will speed up the ripening. Ethylene gas is a natural plant hormone that triggers ripening. Avocados start to release natural ethylene once they are picked from the tree. I don’t recommend pushing for a faster ripening as it goes against the time nature needs to let it ripen and could damage the fruit.
Can you still eat an avocado that starts to brown on the inside?
Yes, you can! I recommend cutting bruised or oxidized parts off and eating the pristine portions of the pulp. The fruit won’t taste as good a as a fresh ripe avocado but it’s still edible.
How long do avocados stay fresh?
Avocados are finicky. Their oil content will vary depending on the season and that will impact how fast they ripen. I can speak for our avocados: I would say, once it is ripe to eat, you can keep it refrigerated for up to 5 days before consumption.
Can’t wait try Miguel’s avocados? Make a pit stop at the Madison Square Park Shack and grab our Avocado Bacon Burger and Avocado Bacon Chicken Sandwich or customize your order by adding freshly sliced avocado to any of the Shack classics! To skip the wait and for contact-free payment and pick-up, order ahead on our Shack App and online.