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Americas Edible insects give Mexicans a taste of history – and maybe the future

Mexican chefs are embracing entomophagy, or bug eating, amid heightened interest in their country's heritage. But the high-protein, low-impact cuisine could have lessons for the rest of the world, as well.

Ginnette Riquelme

At first glance, the stalls set up in this neighborhood garden look like they could be part of any typical farmer’s market. There are the men selling artisanal chocolates, the bread maker stacking her loaves precariously high, and the couple slinging tortillas over a smoking comal, or griddle.