"Miscelanea NY – the now closed shop-and-eat stop in the East Village – was a cozy location to find Mexican products and an elevated street-style kitchen. Talking to the staff members in Spanish as I usually did while I ordered a torta, I noticed a lady, non-staff, stacking cans on one of the shelves. Chapulines. “Hello, I am Virydiana,” she introduced herself, “one of the founders of Merci Mercado. Have you tried my grasshoppers?”"

  • These Chapulines al Pibil Will Give You a Taste for Grasshoppers

    "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 that proves edible insects are nothing to fear."



    "A sea salt rim on a margarita glass is a ubiquitous site in American bars, but in Mexico, a different kind of salt comes into play when drinking agave spirits, specifically sal de gusano, or worm salt. “The consumption of insects, mezcal and worm salt dates back to before the arrival of Europeans into Mexico,” says Merci Mercado founder Virydiana Velarde. “The worm salt is an indispensable ingredient in Southern Mexico’s cuisine, and for hundreds of years it has been a tradition to drink mezcal [accompanied] with worm salt and often with fruits like orange slices.”"

  • Flavored Salt Worthy of Your Pantry

    "Flavored salts, in my view, simply clutter the kitchen counter. If you have good sea salt and high-quality herbs or spices on hand, there’s no trick to creating your own. But there are exceptions, like this one, new to our pantries, from Oaxaca, Mexico, which combines salt with pequín and arból chiles and dried, crushed maguey worms. Yes, of course, dust the tangy, earthily assertive and fragrant rust-colored spice on the edge of your margarita glass, but also consider it for seasoning corn on the cob, ceviche or grilled shrimp. Christopher Kimball is selling it on his Milk Street website."

  • Could insects be the food of the future?

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    Could insects be the food of the future?
    Could insects be the food of the future? 1
  • Celebrating Mezcal, Tequila’s Cousin, at the Mexican Cultural Institute

    Mezcal is a fairly strong drink, even in small doses, so tempering its effects is a must! Viridyana Velarde, who is the CEO of Merci Mercado, said that it is customary to eat orange slices, which she served with a chapulines (grasshoppers) salt and a gusano (worm) salt, while drinking mezcal.