Cooking & Baking
Related: About this forumIs the Lime an Endangered Species?
WERE used to the elusiveness of certain scarce and seasonal gastronomical treasures like black truffles that are priced and meted out accordingly. But no one could have predicted the strange twist that threatens to turn guacamole, Key lime pie and margaritas into rare delicacies.
A sudden and unprecedented shortage of limes has sent nationwide wholesale prices soaring from around $25 for a 40-pound carton in early February to more than $100 today, panicking lovers of Mexican food and drinks and the restaurant and bar owners who cater to them. The culprits are weather, disease and even Mexican criminals.
I cringe every time customers ask for limes, said Armando De La Torre Jr., an owner of two Guisados restaurants in Los Angeles, adding that the price spike cost his family at least $2,000 in the past month alone.
We really dont have much choice except to pay up, said Phil Ward, owner of Mayahuel, a Manhattan bar that specializes in tequila and mescal. A margarita has to be made with lime juice. We would never use lemons, or bottled lime juice, which is pasteurized and has a different flavor.
http://www.nytimes.com/2014/03/30/opinion/sunday/is-the-lime-an-endangered-species.html?hp&rref=opinion&_r=0
Warpy
(111,267 posts)and apparently they're hard to get in Mexico since so many are being shipped here.
This year is going to be especially bad since Florida is the only domestic source. California growers will be lucky to keep the trees alive in the drought, no fruit being set.
There are a few things there are no substitutes for, lemon juice makes them nasty. You can get away with it in guacamole but it's weird beyond belief in mango salsa. I'll pay that two bucks apiece I expect them to go to and hope bartenders start pushing strawberry margaritas instead of lime. You can use lemon in those and get away with it.
skepticscott
(13,029 posts)we were getting them 10 for a dollar, but yesterday they were 3 for 2 dollars. That's about a 500% increase. The store had to put up a notice explaining things.
Warpy
(111,267 posts)I just feel sorry for folks in Mexico who depend on them for a lot of their seasoning who can't find them at all.
I might even have to spring for one of those plastic "from concentrate" squeeze bottles.
skepticscott
(13,029 posts)but not for cocktails...just not the same.
cbayer
(146,218 posts)They are available everywhere and by the bushels. They prefer the small limes and no one seems to have any interest in the big ones at all.
Not sure where you get the information that there is some kind of shortage, because there just isn't.
And if you ever suggested using a concentrated substitute, they would have no idea what you were talking about.
Major Nikon
(36,827 posts)fizzgig
(24,146 posts)they're three for a buck here. husband says i should just get the lemon and lime juice concentrates but i prefer the fresh.
cbayer
(146,218 posts)They are everywhere and people buy them by the kilos.
They tend to use the small ones - they have thinner skins and are sweeter.
I think that the larger ones are exported because that's what Americans have come to expect, but the small ones are really better, imo.
And one MUST have one of these.
Warpy
(111,267 posts)but they're not tart enough to go in a lot of Mexican food.
cbayer
(146,218 posts)and everyone uses them for everything.
I don't even think I have seen the big limes and restaurants always serve these.
So, I'm not sure they are key limes. I think they are something different.
Warpy
(111,267 posts)We're lucky here to have both the Bearse and key limes. The international supermarket occasionally has Thai limes.
cbayer
(146,218 posts)Anyway, I don't know what to tell you. They just call them limes here and they use them for everything, including all the cooking.
pinto
(106,886 posts)I get mine from neighbors. A range of quality for sure, but a lot of neighborhood trading goes on.