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The invertebrate-heavy offerings were part of a preview for Taste of the Aztec World, a program taking place in conjunction with the Field Museum’s current exhibit “The Aztec World” and intended to give people a taste of Aztec-inspired fare. From Sunday the 11th until Saturday the 17th, 16 local restaurants will be offering specials–some more exotic than others.
Grasshoppers were popular, though, with several other chefs. Adam Seger, mixologist at Nacional 27, was serving guacamole topped with fire-roasted corn and crushed grasshoppers seasoned with salt and chile powder, as well as a tasty concoction of pulque (a fermented drink made from the juice of the maguey plant), agave nectar, lime juice, and hibiscus. Carlos Gaytan, chef-owner of Mexique, didn’t have food for sampling but plans to offer a four-course meal including huaraches with black bean sauce, winter squash, and grasshoppers.
