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Man Eating Bugs: The Art & Science of Eating Insects All Galleries

Man Eating Bugs: Mexico

37 images Created 16 Jan 2013

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  • Irene Martínez Pablo along with her nieces and nephews catching grasshoppers outside her village; she sells the grasshoppers, or chapulines, in the local market for ten pesos ($1.25 U.S.) per large cup, outside the village of Santa Luciá Ocotlán, Mexico (near Oaxaca). (Man Eating Bugs page 108,109)
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  • A large number of the Mexican grasshopper, chapuline, which is collected along with its brethren for human consumption all over the country, especially in the southern state of Oaxaca, Mexico. (page 110)
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  • Rosa Matíaz sells roasted and salted chapulines (grasshoppers, large on left and small on right) and live maguey worms (feeding on apple halves) in Oaxaca's Central Market, Oaxaca, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • Rosa Matíaz sells roasted and salted chapulines (grasshoppers) and live maguey worms in Oaxaca's Central Market, Oaxaca, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • A culinary and cultural display of grasshoppers pan-roasted with lemon, salt, and garlic in the grasp of a locally crafted figurine, Oaxaca, Mexico. (Man Eating Bugs page 111)
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  • One of the local schoolchildren, Paco, with his grandmother and other family members, snacks on pan-fried chapulines, or grasshoppers, after school every day while watching TV in the family kitchen. Oaxaca, Mexico. (Man Eating Bugs page 112 Top)
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  • Cresenciana Rodríguez Nieves, a 43-year-old doctor, displaying a spread of what she refers to as "Méxica" medicine, or various native plants, animals and insects used for medicinal purposes. She does not like the term "traditional" medicine for its certain pejorative connotations, but rather points to the heritage of her trade, which extends to a time before Europeans invaded her land. Puebla, Mexico. (Man Eating Bugs page 120)
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  • Oaxacan weaver Benito stands by prickly pear cacti with a mortar of ground cochineal; the red dye is made from boiling cochineal female scale insects (Dactylopius coccus) ((the males live blind only long enough to reproduce)) to remove their protective coatings, and then they are then ground into a red pasty dye. The cochineal feed off the prickly pear cacti. Oaxaca, Mexico. (Man Eating Bugs page 121)
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  • In the Abastos market, piles of chapulines, or grasshoppers, for sale among the other fresh produce of the market. Oaxaca, Mexico. (Man Eating Bugs page 112 Bottom)
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  • Juan Cruz and Pedro Mendoza search for red agave worms while cultivating their maguey cacti; the worms end up in tequila bottles to both certify the regional authenticity and to confirm the proof of the brew, as well as on dinner plates fried with corn tortillas, refried beans, grated cheese, sour cream, and avocado to make Chinicuiles con Aguacate, near Matatlán, Mexico. (Man Eating Bugs page 114-115)
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  • Red agave worms are sold by the roadside near Teotihuacán, Mexico; the worms are placed in tequila bottles to certify the regional authenticity as well as the alcohol content of the brew (the worm would disintegrate if the alcohol content were too low). The worms are also pan fried and eaten in Mexico City and its environs. (Man Eating Bugs page 116 Top)
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  • María Luisa Aguirre del Gadillo, the owner of the Restaurante Zempoala near Teotihuacán, Mexico, fries up a batch of red agave worms: She has a freezer full of frozen worms and wants to expand her edible insect market into the United States. (Man Eating Bugs page 117 Top)
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  • A dish of pan-fried red agave worms as prepared by owner and chef María Luisa Aguirre del Gadillo at Restaurante Zempoala. She wants to expand her culinary market into the United States. Teotihuacan, Mexico. (Man Eating Bugs page 117 Bottom)
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  • In the local mezcal cooperativa red agave worms are dropped into bottles of mezcal, tequila's smoky brother; the worms are placed in bottles of mezcal and tequila to certify the regional authenticity as well as the proof of the brew. Matatlán, Mexico. (Man Eating Bugs page 116 Bottom)
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  • Stink bug (jumil, or Euchistus taxcoensi) paté, one of many insect-based dishes prepared by entomologist Julieta Ramos-Elorduy in her Mexico City kitchen; Ramos-Elorduy has created a cookbook of insect recipes comprised of insects such as mango-grasshopper chutney, blackwitch moth larvae salad and fruit salad with wasp honey. Mexico City, Mexico. (Man Eating Bugs page 119 Top.  See also page 6)
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  • Mealworm spaghetti ("Spagheti a la Melanesia") prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes she collected for insect cuisine. Mexico City, Mexico. (Man Eating Bugs page 118.  See also page 7)
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  • Leaf-footed bug pizza prepared by Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. (Man Eating Bugs page 119 Bottom)
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  • Leaf-footed bug pizza prepared by entomologist Julieta Ramos-Elorduy for her son Ernesto, hungry from an extended session of college homework. This is Ernesto's favorite dish. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • "Flan Chicatan" (Hymenoptera: Formicidae) is a desert cooked by entomologist Julieta Ramos-Elorduy in Mexico City. Large ants on fresh flan custard. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Mealworm spaghetti ("Spaghetti a la Melanesia") prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. (Man Eating Bugs: The Art and Science of Eating Insects)
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  • "Ahuautle Amona": cream cheese cakes coated with ahuauatles (fly larvae from Lake Texcoco)) prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • .White agave worms in white wine served on avocados, prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • "Mecapale Tamales" (Mecapales are the acquatic larvae of predacious diving beetles) prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Pork loin with the honey of sting less bees known as "honey of the virgin" garnished with bee larvae prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Avocado treehoppers being prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. She fries them to make a dish she calls Periquitos Fritos. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Fortino Rojas, the chef at Don Chon, a Mexico City restaurant specializing in pre- Hispanic dishes, including insects. Bottom row of plates, L to R: escamoles (giant ant larvae), and river crawfish; center: ahuauatles (fly larvae from Lake Texcoco); top row, L to R: chapulines (fried grasshoppers), jumiles (stink bugs), and red maguay worms..Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Ahuahuatles (fly larvae from Lake Texcoco), comparable to dry caviar, is a delicacy at Don Chon restaurant in Mexico City. The restaurant is famous for serving pre-hispanic food, including insets. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Sixty miles southwest of Mexico City, schoolchildren in the town of Taxco celebrate Jumil Day, a festival in which crowds gather for the ritual harvesting and eating of jumiles (a type of stink bug, Euchistus taxcoensis). Taxco, Mexico. (Man Eating Bugs page 106,107)
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  • A mother sits with her daughters in the market in Taxco, a colonial silver mining town sixty miles southwest of Mexico City, Mexico. She is selling bags of the edible iodine-rich flying stinkbug, the jumil (Euchistus taxcoensis). The jumil is rich in iodine and consuming them prevents diseases resulting from iodine deficiency like goiters and thyroid problems. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • A blushing teenager crowned Jumil Queen at the annual Jumil festival, which celebrates the edible iodine-rich flying stinkbug, the jumil (Euchistus taxcoensis). Taxco, Mexico. (Man Eating Bugs page 14)
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  • Peter Menzel's first reaction to eating a live jumil, or flying stink bug (Euchistus taxcoensis), at the Jumil Festival. The insect attempted to escape from his mouth. It tasted "like an aspirin saturated in cod liver oil with dangerous sub-currents of rubbing alcohol and iodine." Taxco, Mexico. (Man Eating Bugs page 15)
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  • "Grillos a la Papouasie" (Orthoptera gryitidae, crickets on rice): A gourmet recipe by entomologist Dr. Julieta Ramos-Elorduy of the University of Mexico City (UNAM) who has written a cookbook of insect food recipes. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Mango-Grasshopper Chutney prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Escamoles al Guajillo (escamoles are the larvae of giant ants and guajillos are spicy chili peppers) prepared by Julieta Ramos-Elorduy, an entomologist in her Mexico City kitchen. She created a cookbook of recipes using insects. Mexico City, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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  • Two farmers harvest some edible caterpillars that are infesting their cornfield in Puebla, Mexico. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
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Peter Menzel Photography

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