How to Cook and Eat Grasshoppers | CHOW-TO — Make It #WithMe

In this episode of Chow-To, Guillermo visits chef Ivan Garcia at one of his restaurants in Brooklyn, Guadalupe Inn, to talk about chapulines (grasshoppers) in Mexican cuisine, and to learn how to make a delicious and nutritious dish using these musical insects.
Read more: https://www.chowhound.com/food-news/264883/how-to-cook-and-eat-grasshoppers-chapulines-recipe-from-chef-ivan-garcia/

Chapulines al Pibil recipe:

INGREDIENTS
80 grams chapulines
100 grams achiote paste
1/2 cup white vinegar
1 cup sour orange juice (substitute with regular orange juice mixed with lemon juice if necessary)
2 garlic cloves, peeled
Salt to taste
2 tablespoons vegetable oil
1/2 cup white onion, chopped

INSTRUCTIONS
Preheat oven to 350ºF.
Throw achiote paste, vinegar, sour orange juice, garlic, and salt in a blender to combine.
Heat 2 tablespoons of vegetable oil in a saucepan. Add onion and cook until translucent.
Add the achiote mix from the blender, turn heat down and let cook for about 5 minutes.
Meanwhile, place chapulines in an even layer on a sheet pan and roast in the preheated oven for 5 minutes.
Add roasted chapulines to the saucepan and mix everything well. Remove from heat.

CHOW-TO is a documentary series where our host, Guillermo Riveros, takes viewers behind the scenes at the workspaces of chefs and makers, to learn how the most intriguing foods and dishes are made.

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Видео How to Cook and Eat Grasshoppers | CHOW-TO — Make It #WithMe канала Chowhound