ANTS WITH A SIDE OF GUINEA PIG

Sunday Herald Sun - Escape - - HOW I TRAVEL - CELESTE MITCHELL

Their glossy choco­late­coloured bod­ies lie in great mounds in the mar­kets, tiny lit­tle legs and eye­balls fried to a crisp, ar­ranged by size and avail­able by the scoop­ful. Cha­pu­lines (grasshop­pers) are as much a snack in Oax­aca, Mex­ico, as Pringles in your lo­cal con­ve­nience store. They’re col­lected at cer­tain times of the year, cleaned and then toasted with gar­lic, lime and salt laced with agave worms. Chi­catanas (gi­ant winged ants) are even more of a del­i­cacy.

As the first rains start to fall, en­tire vil­lages will run around col­lect­ing the swarm­ing ants to mix into salsa de chi­catanas. They’re big­ger and fat­ter than your run-of-the-mill ant with a stronger flavour. Get past the squirm fac­tor and they’re de­li­cious.

As food-ob­sessed trav­ellers we’re be­com­ing more ad­ven­tur­ous with ev­ery trip. Un­sur­pris­ingly – if you’ve scrolled through In­sta­gram or Face­book lately – 76 per cent of trav­ellers said foodie ex­pe­ri­ences

PIC­TURE: ISTOCK

Trav­ellers are more will­ing to try strange foods, such as grasshop­pers in Mex­ico.

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