Food and Beverage
Avocados From Mexico Reports Record 300 Million Pounds Imported Ahead of the 60th Big Game
Avocados From Mexico reports a record 300 million pounds of Mexican avocados imported to the U.S. in the four weeks leading up to the Big Game—helping keep guacamole and party spreads stocked all season.
Last Updated on February 11, 2026 by Daily News Staff
Avocados weren’t just on the menu for America’s biggest football Sunday — they were moving at historic volume.
Avocados From Mexico® says Mexican avocado imports to the U.S. surpassed 300 million pounds in the four weeks leading up to the 2026 pro football championship, marking the largest Big Game supply on record. According to the organization, that total is roughly 20% above historical averages for the same period — a signal of both surging demand and a supply chain built to perform when it matters most.
A record run-up to the biggest avocado day of the year
The Big Game is widely considered the single largest avocado consumption day in the U.S., driven by watch parties, snack spreads, and (of course) guacamole. Avocados From Mexico, which describes itself as the top-selling avocado brand in the country, said the record-setting four-week import performance helped retailers and foodservice operators stock up with promotable volume, preferred sizes, and consistent quality.
“Shipping more than 300 million pounds of avocados to our partners in the U.S. — and ultimately consumers — in just four weeks is remarkable and a powerful demonstration of what this industry can deliver when demand is at its peak,” said Alvaro Luque, CEO of Avocados From Mexico. He pointed to reliability and coordination across the full supply chain, from growers and packers to importers and retail partners.
Why avocado demand keeps climbing
Avocados From Mexico attributes a big share of category growth to younger consumers seeking nutrient-dense foods. The organization says this group has more than doubled avocado consumption over the past decade. Add in omnichannel marketing that ties avocados to gathering occasions, and you get a recipe for consistent demand spikes around major events.
Luque said the bigger story is confidence — not just for one Sunday, but for the rest of the season: customers can plan knowing Mexico can deliver the volume, quality, and size mix needed beyond the Big Game rush.
A 360-degree marketing push to move product at shelf
In the lead-up to the championship (played Feb. 8), Avocados From Mexico backed up supply with a fully integrated marketing campaign aimed at driving traffic, engagement, and movement at retail.
The brand’s “360-degree” approach included:
- Branded shopper materials
- Sweepstakes promotions
- A survey-backed “golden chip raffle”
- Owned and earned media tied to an AI-powered predictive platform designed to tap cultural trends and second-screen viewing behavior
The goal: keep avocados top-of-mind on game day while helping partners turn inventory into watch-party staples.
“Our customers should know Avocados From Mexico is fully equipped to provide the tools and resources to support the continued supply and demand for the remainder of this season,” said Stephanie Bazan, Senior VP of Commercial Strategy and Execution. She added that the brand plans to build on Big Game momentum with additional promotional programming tied to upcoming peak occasions.
Mexico’s year-round advantage
Avocados From Mexico emphasized that Mexico’s growing conditions and microclimates allow for year-round production at a scale that can meet U.S. demand. This season, the organization says favorable rainfall has helped increase supply and deliver preferred size mixes — a key detail for retailers planning ads and for foodservice operators managing portioning and presentation.
What’s next: awards season, wellness, and Cinco de Mayo
Looking beyond football, Avocados From Mexico says it will continue expanding avocado consumption occasions — both cultural and health-driven.
This spring, the brand plans to activate around red carpet and award-season gatherings, positioning guacamole as an at-home viewing “signature dish.” At the same time, it will scale its health and wellness platform in partnership with the American Diabetes Association, promoting avocados as a nutrient-dense, zero sugar food that fits into everyday lifestyles.
Those efforts are also designed to carry momentum into Cinco de Mayo, which the organization calls the second-largest avocado consumption occasion in the U.S.
What to Watch For
- Guac prices and promos: Watch weekly ads for avocado deals as stores keep the party-food momentum going.
- Size and ripeness options: More “ready-to-eat” and mixed-size bags could make last-minute guac easier.
- New party recipes: Expect more quick dips, avocado salsa, and sheet-pan nacho tie-ins beyond game day.
- Next big snack moments: Award-season watch parties and Cinco de Mayo are the next guac-heavy spikes.
- Health-forward snacking: More “better-for-you” messaging as avocados stay linked to nutrient-dense eating.
For more information, visit https://avocadosfrommexico.com.
Source: Avocados From Mexico (PRNewswire), Feb. 10, 2026
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Last Updated on April 20, 2026 by Rod Washington
(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.
Creamy Asparagus Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 asparagus bundles
- 3 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups broth of choice, divided
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 2 teaspoons celery salt
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- chicken salad croissants, for serving
- Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
- Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
- Season with salt and pepper, to taste. Serve with chicken salad croissants.
SOURCE:
Culinary.net
Food and Beverage
NYC to Host 5th International Volcanic Wines Conference on June 10
New York City will host the 5th International Volcanic Wines Conference on June 10, 2026 at Manhatta, featuring global volcanic regions, masterclasses, a Grand Tasting, and the Volcanic Wine Awards with JancisRobinson.com.
New York City is about to get a crash course in “wines with a sense of place.” Volcanic Wines International (VWI) announced the 5th International Volcanic Wines Conference (IVWC), set for June 10, 2026 at Manhatta in Manhattan. The one-day event brings together producers, sommeliers, buyers, journalists, and educators for tastings and masterclasses focused on wines grown in volcanic soils—an increasingly talked-about category known for its tension, mineral-driven structure, and unmistakable origin.
Why volcanic wines are having a moment
Volcanic vineyards sit on some of the planet’s most dramatic landscapes—think steep slopes, black sand, and lava-strewn terrain. But the conference isn’t just about scenery. The IVWC is built around a simple idea: volcanic terroir can shape wine in distinctive ways, influencing everything from texture and acidity to aromatics and perceived “energy” in the glass.
As VWI co-founder John Szabo, MS put it, volcanic wines often stand out for their “energy, structure, and clear sense of origin,” making them a natural fit for wine lists that prioritize discovery.
A global tasting tour—without leaving Manhattan
Hosted in what VWI calls the largest and most influential wine market in the U.S., the conference offers a rare side-by-side look at volcanic regions from around the world. Participating producers are expected from territories including:
- Etna (Sicily)
- Santorini (Greece)
- Canary Islands (Spain)
- Hungary
- Pantelleria (Italy)
- Lake County (California)
Masterclasses, seminars, and a Grand Tasting
The June 10 program is designed for wine professionals who want to go deeper than a quick sip. Attendees can expect guided tastings and educational sessions exploring how different volcanic soils—and the climates that surround them—can influence grape varieties and wine styles.
Seminars are slated to spotlight volcanic wines from:
- Soave (Italy)
- Etna
- Hungary
- Canary Islands
- Lazio (Italy)
The day also includes a Grand Tasting, where exhibiting wineries will pour for a curated audience of sommeliers, buyers, importers, educators, and media.
A new “Volcanic Origin” certification will be announced in the U.S.
One of the headline moments: the conference will host the official U.S. announcement of a new Volcanic Origin certification, created by the Vinora association of Auvergne, France. The certification is designed to help recognize authentic expressions from volcanic regions worldwide—an important step as interest grows and consumers look for clearer signals of provenance.
Volcanic Wine Awards + JancisRobinson.com partnership
VWI also highlighted a major media partnership with JancisRobinson.com for the Volcanic Wine Awards, an international competition celebrating standout wines from volcanic regions.
Award-winning wines will be featured on JancisRobinson.com and showcased in a dedicated space during the NYC conference.
“Volcanic regions produce some of the most characterful wines in the world,” said Tara Q Thomas, Managing Editor at JancisRobinson.com, adding that the partnership aims to bring greater attention to these terroirs.
The big picture: story-driven wine in a crowded market
Beyond the technical details, the conference is tapping into something the wine world is actively chasing: narrative and identity.
“Today more than ever, the wine world needs compelling stories that reconnect wine lovers with place and identity,” said Gino Colangelo, President of Colangelo & Partners and partner in VWI. Volcanic wines, he noted, offer “dramatic landscapes, ancient soils, and wines with unmistakable character.”
How to attend or exhibit
For information about exhibiting or attending, VWI directs inquiries to Bianca Panichi at bpanichi@colangelopr.com. Updates are also available at www.volcanicwinesinternational.com, with social channels on Instagram (@volcanicwines_intl) and Facebook (Volcanic Wines International).
What to watch for (STM Daily News)
- Whether the new Volcanic Origin certification becomes a widely adopted benchmark
- Which regions and producers dominate the Volcanic Wine Awards spotlight
- How volcanic wines continue to move from “sommelier obsession” to broader consumer demand
Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.
Recipe of the Week
Creative Cupcakes to Complete Your Easter Feast
The Chocolate Easter Egg Cupcakes bring joy to post-Easter gatherings with a moist cake, creamy frosting, and delightful chocolate candies. The recipe, requiring a 30-minute prep and 15-minute cook time, offers a treat for chocolate lovers. For more dessert ideas, visit Culinary.net.
Last Updated on April 19, 2026 by Daily News Staff
(Feature Impact) Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that’s sure to impress.
To find more dessert ideas that satisfy chocolate lovers – and all your loved ones – visit Culinary.net.
Chocolate Easter Egg Cupcakes
Recipe adapted from A Classic Twist
Prep time: 30 minutes
Cook time: 15 minutes
Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup hot water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Frosting:
- 3 sticks unsalted butter, softened and cubed
- 3 cups powdered sugar, sifted
- 2-3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2-3 drops brown food coloring
- egg-shaped chocolate-coated candies
- To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
- In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
- Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
- Divide evenly among cupcake liners.
- Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
- Cool cupcakes on wire rack.
- To make frosting: Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
- Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.
Photo courtesy of Unsplash
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