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Insect Dishes

Insect Dishes & producers

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Insect Dishes

1

Tacos de chapulines

Oaxaca, Mexico
4.0

Tacos de chapulines is a traditional dish that can be found in the southern parts of the country. The tacos are made by topping small corn tortillas with a combination of grasshoppers, guacamole, pipian sauce, and lime juice. The grasshoppers are ... READ MORE

2

Chapulines

Oaxaca, Mexico
3.9
Most iconic: Hugo's (Houston, United States of America)

Chapulines is a Mexican specialty dish consisting of fried grasshoppers, characterized by a crunchy texture and yeasty flavor. The grashoppers are traditionally seasoned with chilis, garlic, and a squeeze of lime juice. They can be used as a filli... READ MORE

3

Escamoles

Mexico
3.8
Most iconic: Lalo! (Mexico City, Mexico)

Also known as caviar of the desert, escamoles is an unusual Mexican dish consisting of ant larvae that is usually fried with butter, onions, and chili. The ants are known as Liometopum apiculatum, velvety tree ants, and la ho... READ MORE

4

Jumiles

Taxco, Mexico
3.3
Most iconic: Pozolería Tía Calla (Taxco, Mexico)

Jumiles are Mexican stinkbugs that were consumed since pre-Columbian times as a snack, a medicine, and an aphrodisiac. These bugs are usually toasted in a skillet, then used as a taco filling. They can also be ground and added to salsas or guacamo... READ MORE

5

Chinicuiles

Mexico
3.2
Most iconic: Prendes (Mexico City, Mexico)

Chinicuiles is a Mexican dish prepared with maguey worms that infest the root of the maguey and agave plants before they're harvested for human consumption. They're traditionally harvested in Tlaxcala and Hidalgo. These worms are the same ones tha... READ MORE

6

Hormiga culona

Santander Department, Colombia
2.8
Most iconic: Color de Hormiga (Barichara, Colombia)

Hormiga culona are world famous fat-bottomed ants, an unusual delicacy from the department of Santander in Colombia. Originally harvested by the Guane Indians as a protein source, today it takes about five hours to gather the ants from th... READ MORE

7

Beondegi

South Korea
2.7

Beondegi is a classic South Korean street food consisting of silkworm pupae insects. These tiny animals are usually boiled or steamed and then seasoned before they are served in small cups. Although of an acquired taste, beondegi is available at n... READ MORE

8

Deep-Fried Silk Worms (Hon mhai)

Thailand
2.2

Hon mhai is a traditional insect dish that's especially popular in Bangkok. It's made by deep-frying silk worms, then seasoning them with salt, pepper, and sometimes a secret sauce that's prepared by the vendor, because the snack is usually sold f... READ MORE

9

Cricket bread (Sirkkaleipä)

Finland
n/a

Sirkkaleipä is a unique bread from Finland, containing about 70 dried house crickets in the dough. The bread is produced by a large food company called Fazer. The crickets are ground into a fine powder, then added to the flour before baking. ... READ MORE

10

Chicatanas

Oaxaca, Mexico
n/a
Most iconic: Restaurante Casa Oaxaca (Oaxaca de Juárez, Mexico)

Chicatanas are large Mexican flying ants that appear annually during the first rain of the season because they're trying to flee their flooded nests and search for food sources. In Mexico, people collect them and prepare specialty dishes such as s... READ MORE

11

Anticuchos de suri

Amazonas, Peru
n/a
Most iconic: Ikíitu (Iquitos, Peru)

Anticucho de suri is a traditional dish originating from the Peruvian jungles. These skewers are usually made with beef heart and they're sold on the streets, but this type of anticucho is unique because its key ingredient is suri, or South Americ... READ MORE

12

Nsenene

Uganda
n/a

Nsenene is a seasonal specialty dish originating from Uganda. The name refers to grasshoppers (katydids) which are plucked and washed, then fried in their own fat, without cooking oil, and flavored with onions and salt. The grasshoppers can also b... READ MORE

13

Malang tod

Thailand
n/a
Most iconic: Lao Café (Westminster, England)

Malang tod is a Thai dish consisting of a variety of fried insects such as crickets, beetles, worms, and grasshoppers. Once fried, the insects are traditionally served with a bit of pepper and soy sauce or fish sauce. This dish is very nutritious ... READ MORE

14

Catatos

Uíge Province, Angola
n/a

Catatos is a unique and unusual Angolan dish. At its most basic, the dish is made by frying caterpillars with garlic, but it can be enriched with the addition of onions, peppers, and tomatoes. The caterpillars should be quite tender, but with a cr... READ MORE

15

Beondegi Soup

South Korea
n/a

Beondegi soup is a Korean soup made with silkworm pupae as the key ingredient. In order to prepare it, the silkworm pupae is marinated in sweet soy sauce, then boiled for a long time in water. The aromas are distinctive, pungent and earthy, making... READ MORE

16

Rod duan

Thailand
n/a

Rod duan are fried bamboo caterpillars originating from Thailand. The caterpillars live in the bamboos and consume it as well. They're high in protein, low in fat, and some people believe that they have medicinal properties. The caterpillars are u... READ MORE

17

Ahuatle

Hidalgo, Mexico
n/a

Ahuatle are eggs coming from insects that live on the banks of lagoons and lakes in Central Mexico. After they've been collected from plants that grow in the water, the eggs are dried in the sun. The name ahuatle means fly eggs, ... READ MORE

18

Cuchamas

Mexico
n/a

Cuchamas are green caterpillars from Mexico. When in season, they're fried as a centuries-old practice in southern Mexico. Once fried, these caterpillars are usually eaten with salsa or with chili and lemon juice. Some people believe that cuchamas... READ MORE

19

Zompopos de mayo

Guatemala
n/a

Zompopos de mayo is a traditional dish of leaf cutter ants. These are the only insects that are consumed in the country. Due to the fact that the ants are seasonal, they can only be found in May during the rainy season. Once harvested, the leaf cu... READ MORE

20

Gafanhotos de palmeira

Cuanza Norte Province, Angola
n/a

Gafanhotos de palmeira is a traditional insect dish. It's made by frying or toasting grasshoppers in red palm oil in order to give them the unique flavor and color. These grasshoppers are usually harvested from palm trees. Once prepared, the dish ... READ MORE

21

Mod daeng

Thailand
n/a

Mod daeng is the name for weaver ants that can be found in the northeast of Thailand. The literal translation from Thai means red ant. The ants are collected once a year in the dry season from February until May. Their eggs (kai mod daeng... READ MORE

22

Nswaa

Uganda
n/a

Nswaa is a traditional insect-based snack originating from Uganda. During the rainy season, people harvest the termites, then roast them with spices. One common way of preparation uses nswaa termites, garlic, tomatoes, canola oil, onions, chili, a... READ MORE

23

Inago no tsukudani

Nagano Prefecture, Japan
n/a

Inago no tsukudani is a traditional dish featuring insects as the key ingredient. It originates from the mountainous regions such as Nagano and Fukushima. The dish is prepared with rice grasshoppers or locusts that are cooked in a combination of s... READ MORE