Not long back I had the pleasure of lunching with my daughter, Angela, in Washington, D.C., at José Andrés' Oyamel restaurant, which features contemporary Mexican cuisine. Angela is an adventurous eater and immediately suggested we order the Chapulines, a legendary Oaxacan taco specialty that features sautéed grasshoppers. Really? Okay, why not? I’ve been covering the restaurant and foodservice industry for 25 years and I may have eaten insects somewhere ...
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