"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 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."