Mexico: A Foodie Adventurer’s Destination
Mexico is well known for its incredible cuisine. Corn, beans, and chili are some of its most representative pre-Hispanic ingredients. But can you imagine the famous taco without chicken or beef? Or traditional tamales without lard, which helps give them their unique flavor and texture?
Before the Spanish conquest of Mexico, we didn’t have certain elements that are now considered representative of our food. With their arrival, new ingredients were introduced, such as sugar, various spices, and wheat, to name a few. But what has had the most impact on Mexican gastronomy has been the use of “new” animals like beef, pork, chicken, sheep, and goats.
So, what did the ancient Mexicans eat? Although it may not seem like it, their diet was much more nutritious and varied. They included a variety of fruits, vegetables, and seeds in their diet from which they obtained the necessary proteins and nutrients for their daily lives. They supplemented their dishes with birds, game animals, different types of fish and other freshwater species, insects, and worms.
Although it may seem strange to you, in many areas of the country, it’s actually very common. It’s important to remember that the indigenous worldview was very different; everything was sacred, and nothing was wasted. Therefore, much of what was found in nature was considered food. This idea has been preserved for generations, and although we may not consider it sacred now, it’s a part of our culture.
Because of all these ingredients, combinations and food, Mexico can be considered a prime gastronomic destination for the most adventurous eaters. We invite you to take a brief look at some of these ingredients and try them on your next visit.
The Best-Known…
Chapulines (Grasshoppers)
These are probably Mexico’s most iconic exotic food—we even find them in guacamole! They are crunchy with an umami and slightly smoky flavor. They are some of the most abundant and affordable ingredients because they’re actually a pest that attacks cornfields. So, by eating them, we’re actually saving one of our most prized plants while getting high quality protein. It’s a win-win. We usually eat them as a snack, seasoned with a little salt, garlic, or chili, and with a splash of lime and hot sauce. They also go great in tacos with a little avocado or in quesadillas. Just one tablespoon of these little critters gives you the same amount of protein as 100 grams of beef. Goodbye protein shake, hello chapulines for breakfast!
Maguey Worms
Although they’re popularly known as “worms”, they are actually a type of caterpillar. There are two main types: white and red. The white ones are found in leaves and roots, have a more intense flavor, and are larger. The red ones are obtained mainly from the maguey plant’s trunk, are red, and have a milder flavor. Red worms are more common as they are more abundant than the white ones. They’ve also become popular for their use in mezcal bottles. They have a crunchy texture and a pleasant flavor. They’re used to add flavor to salsas or as a powdered condiment. A must-try if you visit Mexico.
Other Varieties
Although grasshoppers are the most well-known, there’s a huge variety of insects throughout the country. Many of these can only be found in a specific region. This is the case with scorpions, which are not actually insects but arachnids. Their consumption has become popular as an exotic item, but in the northern part of the country, it’s different. People in the countryside are respectful of their habitat and only eat them when they find them very close by.
Freshwater
Charales (Small Fish)
This is the generic name for a variety of small fish obtained in lagoons. They have a mild flavor that is slightly reminiscent of anchovies. They are rich in protein and minerals like iron, magnesium, sodium, phosphorus, potassium, and calcium. They can be eaten fresh or dried in various stews with chilies and tomatoes. The most popular way to find them is wrapped in corn husks and cooked over a wood fire. They can also be eaten as a snack or in tacos. If this is the case, they are generally fried.
Acociles (Crayfish)
These are small freshwater crayfish. Their flavor is intense and naturally salty. They are grayish in color and turn red when cooked. They are usually eaten boiled or roasted as a snack or in tacos. They are mainly found in rivers in the central and southern parts of the country.
Ranas (Frogs)
Several types of frogs are consumed depending on the area. Although their flavor is slightly varied, it’s predominantly similar to white fish. Their meat is very soft and juicy if cooked correctly. They are usually eaten in stews with different chilies and spices, roasted, in soups, or grilled. Their delicate and delicious flavor will surprise you.
Viscera, Bones, and Other Delicacies
As we mentioned, several animals were introduced into the Mexican diet when the Spanish arrived. However, here, everything is used, from the head to the feet. We prepare stews and soups with the organs, like the traditional pancita (tripe soup). The heads are steamed, and every part is used to make different tacos. The feet of beef, chicken, or pork are used to make snacks and stews. Even the bones are used to enhance the flavor of various stews and make broths rich in collagen. This is the case with migas, a traditional soup from the central and northern parts of the country that is mainly prepared with pork bones. Stale bread or tortillas, dried chilies, and spices are added. It is served with onion and lime—a delicacy for the most adventurous eaters!
Prepare for Your Visit
Even if you don’t necessarily come to try these types of ingredients, it’s inherent to find them in many restaurants and taco stands. Therefore, we suggest you follow these recommendations:
- Dare to try at least one of them. You’ll be surprised by their pleasant taste!
- Adding lime and salsa enhances the flavor, especially in strong-flavored ingredients like “viscera”.
- Stay well-informed. Ask locals and/or vendors how they consume these types of ingredients. The way they are cooked says a lot about our culture and gastronomic richness.
If you want to try several of these delicacies, we suggest you book our Journey through La Merced tour. We have a special stop where you can learn a little more about their consumption.
We also recommend our Gourmet San Juan Market & Street Food tour. At a traditional stall from the state of Oaxaca, you will try grasshoppers seasoned in different ways. If you feel a little more adventurous, you can ask your guide to try other types of insects.
