My friend just got back from a trip through Oaxaca, and brought back some powdered gusano salt with chilis - that means worm powder, guys. She had eaten several dishes prepared with the stuff, and had some with tequilas, and decided to bring some home. I tried it in order to demonstrate how macho I am.
Turns out it's great! A very savory, umami flavor, reminiscent of mushroom or truffles. Rich and complex, meaty and delicious. I can TOTALLY understand why this would be a culinary necessity. I never thought I would enjoy a worm, but there it is! It is not just Fear Factor food. It is genuinely excellent.
Has anyone else tried this? I can see it working well with tequilas and cocktails, and being added to dishes the same way you might add truffle salt (which is to say, if you want the deep bass flavor to dominate the dish).
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