Discover and share stories

of adventure, connection, and change making.

6 people think this is good

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



  1. {{}}
  1. {{fields.video_link.url}}

Ready to post! You’ve uploaded the maximum number of images.

Your video is ready to post!

Oops! Nice pic, but it’s just not our (file) type. Please try uploading a .jpg or .png image.

Well, this is embarrassing. Something went wrong when posting your comment. Care to try again?

That image is too large. Maximum size is 6MB.

Please enter a valid URL from YouTube or Vimeo.

Embedding has been disabled for this video.


Posting comment...

  • 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.