I ate bugs for lunch. This time it was on purpose.
By some experts' estimates, the average person inadvertently downs about one pound of insect parts a year, in foods as varied as chocolate (which can contain 60 insect components per 100 grams by law in the United States), peanut butter (30 insect parts per 100 grams) and fruit juice (up to five fruitfly eggs and one to two larvae for every 250 milliliters).
In light of the United Nations' recent plea for increased insect consumption, I decided to take the insects by the antennae and join the 2 billion people worldwide who deliberately make creepy, crawly creatures a part of their regular or special occasion diet.
The big problem as the researchers see it: the ick factor. As Americans, many of us are geographically separated from the source of our food. It's often much easier to accept lab-created, industrially-formed X-Treem Cheez-O Blasters or highly-preserved, artificially flavored, over-salted microwaveable entrees as viable snack and meal solutions, over creatures we're conditioned to swat away, zap with garden pesticides or crush with our shoes. Frankly, I wasn't entirely sure I could do it.
I'm an adventurous eater. I down cow heads, bull balls, and squirrel stew with great relish. But I can't pretend I didn't have a visceral, emotional resistance to the notion of consuming creatures I'd been conditioned to think of as dirty pests and would be unhappy to find inhabiting my kitchen.
Boy, am I glad I sucked it up, because otherwise, I'd have missed out on the piquant and crunchy glory of grasshopper tacos. Chapulines (cleaned grasshoppers toasted with salt, lime and chile) are an ideal gateway bug for nervous, first-time insect eaters: their well-balanced, salty, spicy, tangy flavor is reminiscent of some of our nation's finest and most familiar snacking products, and fried or toasted exoskeleton makes for killer crunch.
The grasshoppers in the tacos I so mightily enjoyed at chef Julian Medina's Toloache restaurant in New York City had a minor, meaty pop after the initial bite, not unlike a well-crisped shrimp. Perhaps it's because I don't have any real metric against which to measure, but there was nothing discernibly "buggy" about the meal I enjoyed, and plan to again soon.
It's a small and silly victory over squeamishness, but one that's whet my appetite for the next insect adventure. Here's a handful of restaurants and vendors serving bug-based dished around the United States. Maybe I'll see you there, across a bowl of silkworm pupae soup or an ant egg omelet.
Where to eat insects in the U.S.:
Audubon Nature Institute – Bug Appétit
Dan Sung Sa
Don Bugito Prehispanic Snacketeria
Mok Maru Jong Sul Jip
Sake Bar Kirakuya
Sticky Rice Thai
Tu Y Yo
Did we miss your edible favorite bug vendor? Give them a shout out in the comments below.
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