preview.tinyurl.com/4gcdcb -> www.epicurious.com/articlesguides/blogs/editor/2007/09/grasshopper-tac.html
"Shoppers walk through markets and buy them, sprinkled with chili powder and salt, in little bags as snacks." The dish is seasonal: Most grasshoppers are consumed during the rainy season, between August and January. Medina gets his supply pre-dehydrated straight from a grasshopper plant in Oaxaca (the thin legs often break off in the process). He lightly sautees the critters in olive oil, onions, and pickled jalapenos;
sanhedrin 2:53:59 PM on 10/15/07 Tolo was spectacular, though I have one complaint: at dinner, the tacos are served as an appetizer, at lunch you can only get them as a full plate w/ rice & beans, and thus they cost more.
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