Grub Street's Guide to Eating Actual Grubs

Grub Street's Guide to Eating Actual Grubs

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Bugs very well could be the future of food.

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    Order an appetizer of deep fried caelifera Siamese, & you get a jumble of the two- and three-inch-long grasshoppers native to Thailand. The legs can be painful on the way down, so pull them off and crunch through the frizzled exterior.
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    Bug loving diners get mezcal cocktails rimmed with a ground agave worm and guajillo pepper salt.
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    Depending on availability, they have an off menu quesadilla that mostly hides its main ingredient in a tortilla. Its a good place to start if youre tentative, since the bugs are doused with pico de gallo, guacamole, and chipotle mayo.
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    Pocha 32 served silkworm larvae in two traditional preparations: In a hot chile-soy sauté, or in a vegetable and anchovy broth served bubbling hot in a crock.
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    Perhaps the city's most famous purveyor of grasshopper tacos, Julian Medina's Toloache has been offering chapulina tacos since 2007.
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    Chi serves a handful of inch long silkworm caterpillars--their exterior leathery, their insides creamy--and a sidecar of pretty much the biggest, longest, grasshoppers youve ever seen.
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    Ease into things with a corn juice and herb cocktail that arrives with an ant-salt-rimmed coupe. Get the Tlayuda con chapulines and crispy grasshoppers come loosely tucked under cheese and fresh salsa in a crispy tortilla.
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