Subscriber content preview. or Sign In
Tensions are running high at limón Rotisserie, a Peruvian bistro in San Francisco named after the foodstuff central to their signature ceviches and pisco sours. “Our restaurant name is limón,” says owner Martin Castillo. “We have to use lime.”
That’s an increasingly costly proposition. America gets 97% of its limes from Mexico, and a combination of bad weather and disease has sent that supply plummeting and prices skyrocketing. A 40-lb. (18 kg) box of limes that cost local restaurateurs about $20 late last year now goes for $120. In April the average retail price for a lime hit 56¢, more than double the price last year.