The gastronomy of Mexico is very varied, captivating and even exotic, because in it we can find dishes made up of insects, fungi and rare animals. Since November 2010, Mexican gastronomy was declared as Intangible Cultural Heritage of Humanity by UNESCO (United Nations Educational, Scientific and Cultural Organization).Order a margarita in Mexico City, and chances are, the rim will be lined with an amber-toned salt. It’s called sal de gusano in Spanish, which translates to “worm salt.” Yes, it’s exactly what it sounds like: salt with ground-up caterpillars found in agave plants. “Earthy” and “nutty” may be too cliche as descriptions, but worm salt certainly has a smoky, distinctive flavor, and its texture is not unlike crush
Just about every upscale bar and restaurant in Mexico City uses worm salt today, including Pujol, a fixture on world’s best restaurants lists. Although this is a recent trend, insects have been a popular protein in Mexico since the Aztec days (the country is home to the world’s largest variety of edible insects). It’s not surprising to find ants or small chapulines (grasshoppers) as garnishes in guacamole and tacos — and these are just a few examples of the many exotic foods and beverages that adventurous gringo tourists can sample in the cosmopolitan, culture-packed metropolis.
