The last time you dipped your chip into the guacamole at your favorite Mexican restaurant, did it taste different? If it did, it could be because it wasn't made with avocado. Instead, what you might have actually been eating is calabacitas.
Some Mexican restaurants have been using calabacitas, a small zucchini-like squash in place of avocados to make guacamole. Though the taste is reportedly very similar, guacamole made with calabacitas is thinner and more watery.
With last summer being the hottest on record for California, it affected the avocado crop, and this year avocado lovers are feeling the heat. The popular fruit has rocketed in price due to high popularity and low supply, leading some restaurants to find a substitute ingredient for guacamole.
I read this article last week and it got me thinking, besides guacamole, do we really know what we are eating? And not just at restaurants but in the food we buy at grocery stores, too.
And, as always, contact ICCG to help provide you with insight and information. Schedule a complimentary consultation to review your questions.