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Jul 23, 2013

Mexico gets a taste for eating insects as chefs put bugs back on the menu

23 July 2013, Guardian Weekly, Nick Miroff for the Washington Post -- "High-end restaurants showcase traditional dishes containing what UN describes as promising source of sustainable protein.

The San Juan market is Mexico City's most famous deli of exotic meats, where an adventurous shopper can hunt down hard-to-find critters such as ostrich, wild boar and crocodile. Only the city zoo offers greater species diversity. But the priciest items in the market aren't the armadillo steaks or even the bluefin tuna. That would be the frozen chicatanas – giant winged ants – at around $500 a kilo. ..."

Photo: Kids' favourite … chapulines, or fried grasshoppers, are popular with Mexico's younger gastronomes. Credit: Wendy Connett/Alamy

Curated by Dr. Margaret Carroll Boardman via www.theguardian.com

About Margaret

CEO and Curator (The Food Museum) | Managing Director and Chief Editor (GR2 Global LLC) | Educator (UCLA PhD) | Researching and writing on global food issues, nutrition and health, sustainability, history (preservation), conservation (natural resources), and design.
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