There would come a day in my life where I would find myself on a weekly market in Cholula, thinking about whether dried grasshoppers have bones. If somebody would have told me that way in advance, it probably wouldn’t have been so much of an intense moment.
I may be an A-student in university and a curious person with glasses which makes most people think I am some sort of super smart but actually I am not. I mean, I don’t even know if insects have skeletons. Well, I just looked it up. They do have something like bones though it is made of another material. More like fingernails and our fingernails are made of a protein called keratin. Thanks, internet! Next question: Do insects have feelings? Do they have a conscience?
I looked at the plastic bag filled with dried, brown little somethings and fished out one of them with two fingers. I had no idea why I was doing this. Maybe to get it off my bucket list, even though dried grasshoppers with sauce and lime juice were not on it but it sounded like something you would put on a bucket list.
I took a deep breath and popped in the tiny protein bomb called chapulines. In the eastern- european culture I partially grew up with, in my childhood there was a custom of making a wish when eating something for the very first time. I made a wish from the depth of my racing heart, chewed and swallowed. That f***ing wish better come true now, it better do. Please.
The legs were thin and crunchy. Something like individual dried herbs from a dish or a tiny piece of uncooked spaghetti or vermicelli better yet, for the pasta connoisseurs among my readers. The crunchiness of the insect was short-lived and so was the spicy shock coming from the sauce as it was smoothened by the lime juice only a few seconds later. The fish-like taste in the finish made me wonder about the contents of the sauce. I doubt the vendor, who at the same time sold cherries in one bucket and dried grasshoppers with chilli and lime in another, used fishstock for this but this was Mexico so you never knew. In fact, the taste reminded me of the packages of dried fish from the Russian supermarket. Typical beer snacks, as addictive as sunflower seeds way before Socialism was introduced to Pringles. Or the other way around?
I left it at only one encounter with the dried insects even though they may be the healthier alternative to chips. Mexican markets are a curious thing of its own. No matter how much I hate crowds by now I can’t cease to be fascinated by them. There are all sorts of food and drinks and while one part of me really wants to try this pancake– shaped pastry with chocolate filling, called gorditas de nata, my fear of food poisoning forces me to remain rational and enjoy the surroundings with my eyes and nose rather than with my taste buds. Even as I pass by mexican women whipping cocoa to a cold and foamy drinkable substance, followed by stands of giant corn cobs topped with mayonnaise and shredded mozzarella, I remain stubborn despite the medical charcoal in my pocket whispering that everything will be alright.
Michelada, a beer cocktail made of beer, tomato juice, salt, lime, tabasco and Worcester – or Maggi sauce (so basically what…beer soup? Beer gazpacho?) makes me feel glad I don’t drink alcohol.
Sorry for the disturbing imagery. Here’s a picture of candy to calm down your nerves. 🙂