In Mexico, consuming insects isn’t seen as a novelty—it’s woven into the country’s culinary heritage. Roughly 80 percent of Mexicans have sampled at least one insect species, and over 500 different insects feature in regional dishes. Far from being an exotic stunt, eating these creatures reflects a deep-rooted tradition that continues to evolve in today’s kitchens.
A Kitchen Tuned to the LandEvery year for two months, Los Danzantes hosts its Bug Festival, highlighting the value of edible insects through a program that blends respect for local ingredients, an . . .
