Gastronomía de México

Mexico has one of the world’s richest traditions of eating insects, dating back to pre-Hispanic times. Escamoles are ant larvae harvested from the roots of agave plants and are so prized they are called “Mexican caviar”; chapulines are grasshoppers toasted with chile and lime, a specialty of Oaxaca; and maguey worms live in the agave and famously appear in some bottles of mezcal.

These delicacies are rich in protein and are served in markets and fine restaurants alike.