Some of the most surprising dishes you will ever taste
Mexico’s ancient culinary traditions have inherited our customs and one-of-a-kind exotic recipes. Some of these dishes are reserved for the most fearless palates. We invite you to learn about some of them!
Huitlacoche
Huitlacoche is a parasite fungus that attacks corn grains during the rainy season. While exterminated in other parts of the world, Mexicans love it for its subtle taste and versatility in the kitchen, to the point that we unapologetically call it the Mexican truffle. Huitlacoche has a high content of amino acids, antioxidants, and essential fatty oils, which make it a very nutritious food that is also high in fiber and low in fat. There are many recipes and ways to cook this delicacy, such as soups, sauces, chowders, and stews to stuff meat and poultry.
Gusanos de maguey
The maguey worms have been considered a true delicacy since the Aztec empire. They are caterpillars of a butterfly species that grow on the leaves and roots of maguey between July and September. Each plant can foster three or four worms, and once removed, the plant will host no more, and this is why these worms are increasingly rarer and pricier. The red maguey worms are usually placed in the mescal bottles, and the white ones, with a more delicate taste, get fried in oil or lard with garlic and pepper and served in tacos with guacamole.
Chapulines
Do you dream about finding a delicious, nutritious, healthy snack? The traditional grasshoppers meet all the requirements. Once you let go of your prejudice and dare to try them, you won’t be able to let them go. Grasshoppers are very popular in the central and southeastern regions of Mexico. After grasshoppers are collected, they get sanitized and toasted with chili powder and lime, giving them a crunchy consistency, an acidic and spicy taste with smoked notes, and a prawn-like flavor. Grasshoppers are higher in protein than meat, low in fat and rich in vitamin B. You can find them at the traditional markets of cities like Oaxaca, Cuernavaca, and Tepoztlán, and the most common ways to eat them are mixed with guacamole, in tacos, quesadillas, by themselves or even as an exotic and very Mexican ingredient in reinterpretations of international dishes, like pizza.
Pulque
The sacred drink of ancient Mexico, whose consumption was reserved for kings, elders, priests, and warriors. Pulque is the product that results from the fermentation of the maguey mucilage, a sweet and viscous substance also known as aguamiel. The production of pulque is completely artisanal, and its high fermentation makes bottling nearly impossible, so it is only available from the hands of its producers in the region that covers Mexico City and the States of Mexico, Morelos, Tlaxcala, and Michoacán. Pulque is an intoxicating beverage that can be taken alone or mixed with fruits. In recent years, it has been revalorized for its nutritional value, which includes a high content of probiotics, protein, and vitamins.
Escamoles
Escamoles are eggs of the liometopum apiculatum, which get collected during March and April. Escamoles are a rare product for several reasons; first, it takes around five years to get a production large enough for merchandising. On the other hand, this delicacy got overexploited to the point that put the species in danger. However, measures got implemented for its protection. Collectors have to protect themselves from bites and make sure they don’t cause any damage to the nests. Escamoles have a subtle taste, so it is better to cook them with very few ingredients. The most common way to prepare them is sautéed with lard or butter, onion, and aromatic herbs.
Caldo de Piedra
The origins of this traditional dish of the indigenous cuisine of Oaxaca get lost in time. We know that caldo de piedra has been cooked to honor women, children, and elders since ancient times. The recipe’s ingredients are quite common: garlic, onion, chili, tomato, aromatic herbs, fish, and seafood. The uniqueness of this broth resides in its preparation method, which consists of heating river stones to red hot and sinking them in a pot that contains water, vegetables, and herbs. Once the water is boiling, incorporate the fish and seafood until they get cooked.
