guacamole is priceless.

but why does it cost so much?

Even though Mexico has an array of vibrant salsas, complex moles, and deeply nuanced adobos, there is one dish that graces nearly every Mexican menu in New York: fresh-made guacamole. As Empellón’s Alex Stupak says, “Margaritas and guacamole are the marquee products for most Mexican restaurants in the U.S." Diners love it, of course, but surely restaurateurs must love it, too: A cheap, easy-to-make dish that customers are almost universally unable to resist is the kind of high-profit product that business owners count on.

Maybe that's why many diners experience guacamole sticker shock in New York's high-reaching Mexican spots: the latest splashy opening, El Toro Blanco, charges $12 for a single order, or $24 for a double order. At Empellón Cocina, and Taqueria, it's $12. Fonda, where it's served with fresh-made tortillas: $11. Toloache, where it's served in three varieties: $13. Rosa Mexicano: $14. Dos Caminos: $14 (though you can get a crab-and-chipotle version for $18). (via)