Festival

Food Demonstration by Santo Pecado / Chef Paola Solórzano

Sunday, November 1 at 2pm

Available until November 8th.

Edible insects have been an integral part of Mexican cuisine dating back hundreds of years. The Aztecs, Mixtecs and other civilizations flourished for millennia on diets that were rich in grubs, grasshoppers and other invertebrates. Perhaps this is because Mexico has some 300 to 550 species of edible insects, more than any country in the world, according to the UN Food and Agriculture Organization (FAO).

It is becoming trendy here in the West to try foods that are laced with insects – whether in full insect form or in powder form. This year, our long-term partners and collaborators from Santo Pecado will be working with toasted grasshoppers, teaching us how to cook:

Toasted grasshopper and charred tomatillo guacamole

Grasshopper salsa de molcajete

Oaxacan quesadilla

Participants:

Founded by Paola Solórzano and Adriana Pelayo, Santo Pecado specializes in making the best Mexican food for events. They take great pride in offering authentic flavours, superb presentation and world-class professional service. They are committed to organic and locally-sourced ingredients of the highest quality.

Co-produced by

Mexico Now
Museo Universitario Del Chopo
Cultua Unam
Unam
NYU

This project is funded in part by the Government of Canada

Canada