At this moment in time in the US, restaurants and consumers alike are suffering from skyrocketing avocado prices. For the first week of July, the wholesale price of a 25-pound box of Mexican avocados was $84.25, compared to $37 around the same time last year, analyst David Magaña stated. “This is the highest price for this time of year in at least a decade, probably more.”
There are multiple factors behind this recent price increase (surprisingly none of them having to do with the US tariffs president Trump recently threatened to impose on Mexican imports): rising global consumption of avocados, the smallest avocado crop in California in years, and a seasonal drop in production in Mexico, which supplies the vast majority of the U.S.’s avocados. It’s an issue of supply and demand.
Many restaurants have been left scrambling to respond to higher avocado prices. Some have raised the prices of dishes, while some have chosen to eat the costs at the expense of profits, and others have temporarily removed avocados from their menus altogether.
Meanwhile, to the south, Mexico residents have also been dismayed by more expensive avocados, and are reportedly outraged by recipes for avocado-less “mock guacamole” surfacing on social media. In Mexico City, which is home to a robust street food scene that includes guacamole at every taco stand, some food stall operators are contending with the price hike by cutting back on avocados at home, but not at work.