Arthropods, Chili, and Lime: an Exploration into Mexico’s Tasty Insects
Photography by Samantha Demangate “If it flies, jumps, or crawls, throw it in a pan!” We heard these words a lot while in Mexico. The country’s traditional cuisine revolves around sustainability and practices such as growing the mutually beneficial staples of corn, beans, and squash together have been utilized for centuries. One ancient food practice seems to be ahead of its time: entomophagy, aka the consumption of insects. As the world’s population increases and resources…