ANTS WITH A SIDE OF GUINEA PIG
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
Travellers are more willing to try strange foods, such as grasshoppers in Mexico.