As avocado prices continue to soar, restaurants are using other alternatives as substitutes.
High temperatures in California are slowing down avocado supplies and driving up prices to almost twice what they were last year, which is around $66 per case.
The operations manager, Carlos Thomas, told ABC News, that the skyrocketing avocado prices have made them lie to customers in the past.
“In previous years — they’ve gone up to $110 around this time,” Thome said. “$110 per case, and we would have to say sometimes we don’t have it.”
Chefs have begun looking for cost-effective alternatives that are creative and flavorful.
Javier Calbral, the editor of L.A. Taco, told ABC News that using substitutes like squash produces a guac pretty close to what most folks know and love.
“You make this fake one using a summer squash that looks almost like a zucchini, and you blend them, and you get them to that texture that is [like] a taqueria guacamole,” he explained. “It’s pretty eerily similar [in] texture and flavor to be honest.”
