After reading the New Yorker's article this week about eating insects (http://www.newyorker.com/reporting/20... ; it's not a new subject, but Dana Goodyear does a great job of writing about it), I was inspired to go out and hunt down some six-legged grub this week.
Chiles and Chocolate's new outpost in Manhattan serves chapulines alongside other pretty well executed Oaxacan specialties, including a mole negro that I enjoyed very much. The limey, salty, copper-colored chapulines are (I think pan) roasted until semi-crisp. They were pretty good, but a bit too salty for me. The $1 serving, a perfect sized, high protein snack, included mostly tiny, but also a few medium-sized grasshoppers, all with the legs still attached. Some places I've been to in CA serve them without legs or antennae.
Which other places in Manhattan do chapulines well nowadays? How are Toloache's chapulines tacos? Which restaurants serve insects incorporated into dishes more generally? (I know there have been posts about the subject in the past -- i.e. http://chowhound.chow.com/topics/515727 -- but most are relatively old and it'd be nice to have an update.)
251 West 50th Street, New York, NY 10019
Chiles & Chocolate
155 8th Ave, New York, NY 10011