date:Nov 09, 2012
At a new El Pollo Loco store in Fullerton, employee Laura Hernandez scoops the fleshy ripe meat from five Hass avocados, tosses them in a bowl and smashes the green goodness with salt, pico de gallo, fresh lemon juice and avocado salsa.
She'll also cut dozens of crescent-shaped slices from the avocados.
In one day, she'll go through 72 avocados.
A year ago, that labor-intensive prep work didn't exist at El Pollo Loco. Restaurants kept cost down by using pre-made guacamole from an outside supp