How restaurants make bugs delicious


Published October 31, 2013

| The Daily Meal

How restaurants make bugs delicious

How restaurants make bugs delicious

The little critters at these eateries are nothing to be afraid of.

Typhoon, Santa Monica, Calif.

Located in the Santa Monica Airport, the pan-Asian Typhoon has a whole section of its menu devoted to insects. Singapore-style scorpions with shrimp toast; stir-fried Taiwanese crickets with garlic, chile pepper, and Asian basil; stir-fried silk worm pupae with assorted dipping sauces; and Manchurian Chambai ants on a hill of string potatoes are all for sale. Paging Andrew Zimmern!

Toloache, New York City

Chef Julian Medina is on a quest to bring chapulines, or crunchy fried grasshoppers, to the masses (he even served them atop oysters at this year’s New York City Wine & Food Festival), and at his flagship restaurant, Toloache, you can order a plate of tacos filled with the Oaxacan-style dried grasshoppers, onions, and jalapeños for $15.

Sticky Rice Thai, Chicago

At this inconspicuous Northern Thai restaurant in Chicago’s North Center, you’ll find your normal selection of Thai dishes as well as a few more off-the-beaten-path ones that include intestines and pig’s blood, for example. You’ll also find fried bamboo caterpillars and Khai Jiaw Khai Mod, an omelette made with ant eggs.

Sushi Mazi, Portland, Ore.

Most of the time, when you see a creatively named sushi roll, like Red Spider Roll or Green Dragon Roll, it’s pretty clear that they don’t contain real spiders and dragons. But at the popular Sushi Mazi in Portland, their "real grasshopper sushi" contains just that: rice with a grasshopper on top. "You must have before you die!" the menu implores.

Check out the full list of restaurants with bugs on the menu.

More from The Daily Meal

The Ultimate Shredded Cheddar Taste Test

11 Things That Shouldn't Taste Like Bacon, But Do

America's 25 Best Butcher Shops

Top 10 Underestimated Cities for Food