Bug Tacos

The caviar of the Aztec empire.

That’s what they’re calling “escamoles” or ant larvae. Cooked in a buttery sauce and priced the same as actual caviar (not that I would know), escamoles is a delicacy that one has to hunt around a little bit for around Mexico City. Or visit one of the restaurants┬álisted on Lonely Planet.

At Los Girasoles, a fancy joint on Calle Tacuba near the Zocalo, I feasted on a plate of escamoles, chapulines (tiny fried grasshoppers), and gusanos (grubs). While the escamoles was delicious (butter makes everything delicious), the chapulines was crispy and sour, due to all the lime it’s soaked in. The gusanos, devoid of innards, was fried to an oil-soaked moist crisp. It’s funny how bugs are cheap streetfood in SE Asia but here, it was $25/plate. Yes, $25. By Mexican standards, that’s the cost of about 50 chicken taquitos I could buy from the local market.

Nonetheless, it was an interesting dining experience. I would take a fresh hot corn tortilla, spread some black bean paste and guacamole on it, then sprinkle the bugs onto my taco, wrap it up, and enjoy the various textures and flavors; a little crispy, a little chewy, a little creamy, a little salty, a little sour, a little spicy.

Buen provecho!

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