Chapulines (grasshoppers) Apart from the potent alcohol mezcal, chapulines (grasshoppers) are probably the most famous staple of Oaxaca state, and are commonly served with guacamole. Add the lime juice and continue whisking until it becomes a smooth emulsion. Offer subject to change without notice. All content and options expressed on this page are solely those of Slow Food.Cookies help us deliver our services. At his smoothly stylish Oaxaca City spot Origen, local chef Rodolfo Castellanos blends the ants into a dark mole sauce that he serves under roasted pork loin, while chef Enrique Olvera of the upscale Mexico City restaurant Pujol binds them into an eggy mayonnaise used as a dip for steamed baby heritage corn.The fleshy abdomen is the most prized part of the ant, and can be made into a variety of rich soups and stews.Immerse yourself in the complex cultural identity of Mexico City through its street food, bustling markets, and well-seasoned history of gastronomic traditions.This open-air Oaxacan market takes over the street on Sundays.The stalls in this market are filled with fresh produce and local specialties.It won’t be a traditional take on chicatanas, but their ant-based mole is beloved.Upscale restaurant in Mexico City, featuring updated takes on traditional fare.Follow us on Twitter to get the latest on the world's hidden wonders.Like us on Facebook to get the latest on the world's hidden wonders.Atlas Obscura and our trusted partners use technology such as cookies on our website to personalise ads, support social media features, and analyse our traffic. This rare Vietnamese omelet incorporates a seasonal sandworm. Adjust the salt.Fill the lek with the corn husks. Blend ingredients in blender or food processor until smooth. Let cool. Chicatana is a giant flying ant that emerges once a year during the first major rain of the season when they are trying to escape their flooded nests to search for food. Be the first to share a photo of this item with our community. The chicatana ant (Atta mexicana) is the most famous ant in Mexico. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. Popular . At the start of the rainy season in late spring, families in Oaxaca venture outside with pails and plastic containers. Ideal for savouring of mezcal, tequila. In a skillet, heat the baby corn over medium heat for 5 minutes. Scorpions, mealworms, and crickets mingle with rainbow sprinkles on the Peculiarium's famous sundae. Free shipping. On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish. Add the lime juice and continue whisking to a smooth emulsion.Mix in the espresso, chicatana ant powder, and chile costeño powder.