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In Mexico, a Secret Salsa Ingredient: Giant Winged Ants

Mary Slosson

In foodie restaurants across Mexico, insects are beginning to make an appearance on the menu in a move sure to be heralded by the United Nations, which recently said that human's should turn to bugs as a sustainable source of protein as the human population grows.

Insects were once a staple part of the pre-Hispanic diet and have been making a trendy resurgence into high-end restaurants. Apparently bugs are delicious fried, with a little sprinkle of salt and lime.

Continue to guardian.co.uk

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  • Zachary Slobig

    Love me some Mexican insects. Chapulines (the flash fried crickets common in Oaxaca) may be the perfect beer snack.

  • Alessandra Rizzotti

    I wonder if this also has to do with our need for more pro-biotic diets. Apparently, in the U.S., we over-sanitize and don't eat enough bacteria.