Mexican haute cuisine
It may sound like a joke, but it isn't: fried chapulines (grasshoppers) are a delicacy in Mexico. Do you dare to have one?
Either curiosity, snobbism or genuine interest leads many tourists to the places where the so-called Mexican haute cuisine, in which the fried Oacaxa chapulines are one of the main attractions, sprinkled with lemon juice and salt or with garlic mojo (sauce). They were part of the pre-Hispanic diet, but they were gradually left aside, until they were rediscovered as a gourmet dish. Other exotic recipes include jumiles (stink bugs), maguey worms and escamoles (ant eggs). If you would like to try some of these particular delicacies, go to the "Corazón de Maguey" restaurant (http://corazondemaguey.com), in the Coyoacán area. This is a place that takes pride in offering native dishes, such as guacamole with sautéed chapulines in pasilla or zacahuil de charales. Another restaurant is "Los Girasoles" (www.restaurantelosgirasoles.com), in the old part of the city, where you may try, among other delights, the Mosaico Azteca, a dish presented as a mosaic, where all these things can be found: worms, ant eggs and grasshoppers, with guacamole on the side.
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