Chapulines, Escamoles and Gusanos de Maguey

Chapulines(far left), better known as Grasshoppers. They come in varied sizes from the tiny(shown), to the large(1.5 inches aprox.). They are considered a Mexican delicacy and are only harvested a few times a year. These small critters(shown), from the Oaxaca region of Mexico are tangy and crisp. They have a unique and distinct taste all their own.
Holding true to Mexican customs, though not the only way to eat them, I grabbed a Corn tortilla (made with blue corn in this case), added a spoon full or two of the Chapulines, squeezed a little lime, spooned on a little salsa as I constructed my own little taco.

My first bite almost reminded me of an extra tangy and sharp tamarind, but it soon vanished once the salty and somewhat bitter aftertaste took over. Not that it was an unpleasant taste, but a peculiar one, which I enjoyed very much.

Escamoles(center), or Ant Larvae. Also referred to as Mexican Caviar. They are harvested from the roots of the Agave plant(tequila). They were prepared rather simply. Sauteed in some butter, with salt, pepper and epazote, a Mexican herb that is similar to anise and fennel, only stronger in flavor.

I made myself a taco from these bad boys and chowed down. Wow, I could now tell why they were called Mexican Caviar. They had this unmistakable juiciness and flavor to them that I was not expecting. They had a tasty sweetness to them, that was balanced by the green salsa that i put in the taco. The sweetness of the Escamoles reminded me of corn, but on steroids, with an earthy flavor to them. It made my mouth water for more.

Gusanos de Maguey(far right), or Maguey Worms. Like Escamoles, they are harvested from the Agave plant(tequila). They are the caterpillars of a butterfly called "Tequila Giant Skipper". Depending on when they are harvested they are going to vary in sizes. I'd say that mine were mid-size. Easy to make, they are fried until golden brown, then sprinkled with some salt(or whatever you want).

As they arrived to the table, I couldn't control myself and plunged into the plate and grabbed one with my hands. I looked at its crispy body and tossed it in my mouth. To my delight it reminded me of a light and airy pork grind, with the greasy goodness of it. Due to their size you really won't get a big mushy feeling once you bite into them. It's more of a moist crunch. Once you get past the idea that you are eating worms, you become addicted to them. If I could, I'd fry a batch and toss 'em back everytime I watched TV.

The ideal way of eating them (as i did) is making a taco. Grab a corn tortilla(mine was redish) put in some guacamole(the glue, if you will), some worms, a bit of salsa(so it doesn't take away the taste of the worms) and bit of lime. Ahh, now you get a whole new flavor profile. The mush of the guac, the crunch of the worms, the tartness of the lime, and some heat from the salsa.

It might seem weird to eat a plate of insects, but it was worth it! Open your horizons and try out new things. You'll be surprised what you'll like.