How the best cultures operate like open kitchens

There’s a restaurant in New York City called Rosa Mexicana that positions itself as a fresh take on Mexican cuisine. It’s upscale, well curated, and delicious. However, my favorite part about the dining experience is when you order guacamole, the wait-staff wheels out a little cart, draped in the traditional Mexican cloth, a vibrant sarape, and staked with fresh ingredients—avocados, lime, onion, salt, all the things. And as they arrive at your table, they make the guacamole right there in front of you.