Mock Guac Alert! Some Restaurants Are Serving Phony Guacamole As Avocado Prices Soar

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Mock Guac Alert! Some Restaurants Are Serving Phony Guacamole As Avocado Prices Soar

Parul Singh, Contributor

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Holy guacamole!

Many restaurants in California are starting to serve phony guacamole. “El Tepeyac Café”, a restaurant in downtown LA, is one of the restaurants that are “feeling the effects of costly avocados”. The previous ingredient to make this amazing fake-a-mole was peas, but it turns out there’s a much better ingredient that could “squash the competition”. The popular, superfood dip may not include avocados, but it does include a type of squash, with similar taste and texture to those of an avocado. Why are many LA restaurants not using avocados you may say? Well, “pit of the problem” comes to the high temperatures in California, which means slowing of avocado supplies and “driving” up the prices, almost twice as last year, which was at least $66 per case.

“The rise in avocado prices has to do with Mexico’s avocado production typically being lowest in June and July, as well as avocado growers in California this summer”, Fox News states. In this year, a non-organic hass avocado would have cost you about $2.10, compared to just $1.17 during the same week in 2018. As Fox News stated in previous quote, the rise of prices deal with the type of condition they are in. For example, avocado trees prefer high humidity from about 60-80 percent. If the temperature is not in the 60-80 percent range, the avocado tree will grow slow, causing all avocado prices to increase dramatically. Agriculture leaders say this year’s avocado yield is much lower than normal due to last month’s heat wave, so as the prices go up, people are making fake guacamole to save money.

The cost of the avocado prices have “pushed” many chefs into making their own guacamole, without the avocados. In other words, chefs began to get “creative”.  One ingredient many chefs used to make fake-a-mole is a Mexican squash, Calabacita. Calabacita mimics the texture of avocados and it is significantly cheaper, which helps many restaurants. Also, Calabacitas are a marrow vegetable, and similar to avocados, they are a fruit that is often mistaken as a vegetable. Javier Cabral, editor of L.A Taco, told ABC News, ” using the squash produces a guacamole pretty close to what most folks know and love”.  Calabacita would make customers love your restaurant even more and they won’t even know what is actually in their guacamole, unless the restaurant posts a notice. Bonifacio de Luna owner, “Corona”, states “This is a central element of Mexican cooking”. He adds “A good taco should never lack good guacamole” and  “It’s scary how much this fake guacamole tastes like the real guacamole”. For anyone thinking that “squashamole” sounds like sacrilege, don’t worry. On the other hand, some restaurants have resorted to the calabacita alternative, other restaurants have had to eliminate avocado dishes from their menu and others are charging more to cover the rising cost of the produce.

If you’re on the lookout for the phony guac, you’ll be able to spot it because of its thinner, more watery texture. Sometimes the mock-a-mole would look like salsa but that’s because a bunch of other ingredients, like tomatillos, were added as well. But beware because it’s incredibly hard to tell the difference and most people won’t be able to because guacamole and mock-a-mole look exactly alike.





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