Freaky Food from Central and South America:


I saved the most unusual until last: ant larvae, or as it is often lovingly described, insect caviar. The larvae are harvested from the maguey plant and are sold at a price deserving of its caviar-like description. If the thought of what it is bothers you, since they look pretty similar, just imagine you have pine nuts wrapped in your tortilla. Its taste is nutty but its texture is more akin to cottage cheese.


When I first arrived in Oaxaca, the thought of eating grasshoppers made me feel a little queasy. However, now I buy a little bag of them on every trip to the market. I sprinkle them on guacamole, on top of a crispy tostada, or just eat them like chips straight from the bag. They make for a delicious, chilli-infused, salty snack and they are full of protein to boot.


Wilbur is basically an endangered species in Puerto Rico. The pig theme continues with the island's most dubious sausage, a blend of blood (yep!) and rice that's often served as a side at lechóneras, or just grilled on its own.


A popular traditional dish all over the Andean regions of South America, cuy is eaten in the south of Colombia, and likely to be found only if you’re around Pasto in Nariño department. There it’s a delicacy, and is served whole, with a crispy fried skin. It’s not weird here, and again, it’s pretty good, but for anyone traveling to Colombia who grew up with a cute little guinea pig.


Continuing in the “all-of-the-cow” tradition: Criadillas in the United States are known as “Rocky Mountain Oysters,” or, to be more straightforward, bull testicles. But don’t let that stop you — don’t knock bull testicles until you’ve tried bull testicles. They’re actually pretty delicious, as they are deep fried and are usually served with a testy

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