The availability of unique single-origin Mexican chiles for American consumers is under threat due to fluctuating tariffs. Celebrity chef Rick Bayless highlights the restaurant industry's anxiety over these tariffs, which can drastically affect pricing and accessibility. Ethan Frisch, CEO of Burlap & Barrel, has faced numerous challenges in bringing heirloom chiles to the US market, including natural disasters and complex logistics. After a successful growing season, 3,000 pounds of chiles are set to enter the market, only to confront a potential 25% tariff that could jeopardize their affordability and widespread usage in American kitchens.
After a successful growing season in 2024, around 3,000 pounds of processed and ground chiles are finally ready for American dinner tables, only to face the prospects of a 25% tariff at the border.
There's been a lot of stop and start. We were like 'let's stall, the tariffs are in place, don't get this across the border right now.' And then a couple days later the tariffs are gone.
This is a spice we would want to be somebody's daily use spice in their home kitchen, but with a 25% tariff on it, it really changes the price calculation.
The restaurant industry now 'lives in fear' of potential tariffs, impacting their ability to offer authentic flavors to consumers.
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