Well done vid to introduce Mezcal.I am currently in Huatulco, Oaxaca. I just purchased a lovely Mezcal Tobalá, distilled here in the state. This agave plant (tobala) is grown in the hills and is a smaller plant with different characteristics. This mezcal tends to be fruitier without the addition of orange and/or sel con Gusanito. I sip it straight from a whiskey glass and I love it as is from the bottle. Salud
Sounds good! I've had the worm at the bottom of the Mezcal bottle, but not dried crickets or worm salt. Love the idea of the worm salt on a slice of orange. I told it's a nutty taste. And yes! Bugs will be the next sustainable protein !!! Get ready lol.
Cara I am so fascinated after seeing this video! I have had a cricket at a French restaurant with dinner and I didn't mind it! Now worm salt makes me a little uncertain but I would absolutely try it and I will because I love having authenticity in cocktails and food! But I couldn't have a whole live worm! Lol!! What a terrific guest and I love learning so much! Mezcal is spectacular and to learn about accompaniments is fabulous!! Thanks so much Cara!! Cheers!! 🙂
Worm salt is good, it has a smoky, umami-esque profile; not as strong in flavor as crickets, at least not as normally made in Mexico (for those who have not tried them, the taste is somewhat similar to dried shimp, salty, toasty/smoky, and they are normally prepared with garlic, and even lime and chile de árbol [a dried, hot pepper]). Also, don't worry; although mezcal is not as popular as other choices where I live, the truth is I never have seem anyone, not even on media, eat a living agave/maguey worm; they are normally found inside specialty mezcal bottles.
There's a native American restaurant called Owamni by The Sioux Chef down the street from me here in Minneapolis, MN. They serve crickets, I've never tried them. Thank you for giving me the courage to do so!
Been there a bunch since kickstarting it, including a few days ago. Definitely get the crickets. EDIT: As someone who moved to the area recently, any cocktail locations I should check out?
Oooh I’m not sure in Sydney…in Melbourne we have Casa Iberica that carries a lot of fun stuff like this. Honestly my advice would be to pop into somewhere like Cantina OK! that specialises in tequila and mezcal and see if they have any advise for you 😊
Hi team! The link to Chapters Indigo (Canada) to pre-order the book doesn't seem to work. I tried searching on their site but no luck either. Just FYI.
Not a fan of dried bugs/prawns. I'll try them when they're on offer... But the texture! 🤣 I really hate the squishy ones, so the dried ones are better... But I hate getting stabbed by the shards hahaha. So maybe the salt is the way to go. Super looking forward to this series!
Mexican pro tip: try them in tacos; just grab a hot corn tortilla and make a taco with crickets, guacamole (or else, simply avocado with a bit of salt) lime juice, and either pico de gallo, or a sauce (a real one, not Tabasco or things like that), or both. The umami, toasted and salty flavor of the crickets pairs well with the earthiness of the maize tortilla, the creaminess of the avocado, the zesty-sour lime, and the pico/salsa's freshness. Bonus point: be sure yo have a toothpick, you might need it after the tacos.
@@DonQuijoteDeTijuana Thanks for sharing that! One day we're going to head over to Texas and do the whiskey trail (from New Zealand), we're going to have to head south as the food sounds amazing. And thanks for the bonus point 😂
I don’t think worms add anything to mezcal. Many (but not all) mezcals with a worm are rather low shelf. Besides, one of my daughters and my son (all adults) are vegetarians. So I never buy worm mezcals o chicken breast mezcals. But I think crickets actually pair wonderfully with this spirit. If you add some guacamole and prepare yourself a crickets and guacamole taco, you’re all set. Worm salts can be very good, especially the smoked ones. I don’t think it’s the worm that makes them so tasty, but the seasoning and the smoke. I sometimes use them when cooking. Orange slices with salt or with chile are also great pairing as your guest showed. A good mezcal on its own is a wonderful drink.
Well done vid to introduce Mezcal.I am currently in Huatulco, Oaxaca. I just purchased a lovely Mezcal Tobalá, distilled here in the state. This agave plant (tobala) is grown in the hills and is a smaller plant with different characteristics. This mezcal tends to be fruitier without the addition of orange and/or sel con Gusanito. I sip it straight from a whiskey glass and I love it as is from the bottle.
Salud
Looking forward to a deeper look at agave spirits. I really enjoy reposados and mezcal.
That sounds wonderful!
And to the naysayers, it's no different from having pretzels, salted nuts, sausage, etc...
No different?
I really love this kind of thing, and would especially love a focus on the known history and how tradition became tradition
Great video!! Looking forward to seeing more
Sounds good! I've had the worm at the bottom of the Mezcal bottle, but not dried crickets or worm salt. Love the idea of the worm salt on a slice of orange. I told it's a nutty taste. And yes! Bugs will be the next sustainable protein !!! Get ready lol.
Cara I am so fascinated after seeing this video! I have had a cricket at a French restaurant with dinner and I didn't mind it! Now worm salt makes me a little uncertain but I would absolutely try it and I will because I love having authenticity in cocktails and food! But I couldn't have a whole live worm! Lol!! What a terrific guest and I love learning so much! Mezcal is spectacular and to learn about accompaniments is fabulous!! Thanks so much Cara!! Cheers!! 🙂
Worm salt is good, it has a smoky, umami-esque profile; not as strong in flavor as crickets, at least not as normally made in Mexico (for those who have not tried them, the taste is somewhat similar to dried shimp, salty, toasty/smoky, and they are normally prepared with garlic, and even lime and chile de árbol [a dried, hot pepper]).
Also, don't worry; although mezcal is not as popular as other choices where I live, the truth is I never have seem anyone, not even on media, eat a living agave/maguey worm; they are normally found inside specialty mezcal bottles.
@@DonQuijoteDeTijuana Thanks for this awesome message Walter!
@@christinecamley Grettings from Tijuana!
@@DonQuijoteDeTijuana Greetings!! TY!! 🙂
There's a native American restaurant called Owamni by The Sioux Chef down the street from me here in Minneapolis, MN. They serve crickets, I've never tried them. Thank you for giving me the courage to do so!
Good luck!
They're garbage. Don't be fooled into trying poor food.
Been there a bunch since kickstarting it, including a few days ago. Definitely get the crickets.
EDIT: As someone who moved to the area recently, any cocktail locations I should check out?
what kind of cup do you use? it looks nice.
Looking gorgeous in that cute little dress Cara. You are divine! 😍😍😍😍❤❤❤❤
Hi Cara, Thanks for giving us this interesting insight to trying Mezcal.
Where could I be able to procure these accompaniments in Sydney?
Oooh I’m not sure in Sydney…in Melbourne we have Casa Iberica that carries a lot of fun stuff like this. Honestly my advice would be to pop into somewhere like Cantina OK! that specialises in tequila and mezcal and see if they have any advise for you 😊
@Behind the Bar many thanks Ms.Divine 😊
Hi team! The link to Chapters Indigo (Canada) to pre-order the book doesn't seem to work. I tried searching on their site but no luck either. Just FYI.
Thanks for letting me know, I’ll speak to the publisher!
I would love to try a traditional Mezcal from small manufactur.
Not a fan of dried bugs/prawns. I'll try them when they're on offer... But the texture! 🤣 I really hate the squishy ones, so the dried ones are better... But I hate getting stabbed by the shards hahaha. So maybe the salt is the way to go. Super looking forward to this series!
Mexican pro tip: try them in tacos; just grab a hot corn tortilla and make a taco with crickets, guacamole (or else, simply avocado with a bit of salt) lime juice, and either pico de gallo, or a sauce (a real one, not Tabasco or things like that), or both. The umami, toasted and salty flavor of the crickets pairs well with the earthiness of the maize tortilla, the creaminess of the avocado, the zesty-sour lime, and the pico/salsa's freshness.
Bonus point: be sure yo have a toothpick, you might need it after the tacos.
@@DonQuijoteDeTijuana Thanks for sharing that! One day we're going to head over to Texas and do the whiskey trail (from New Zealand), we're going to have to head south as the food sounds amazing. And thanks for the bonus point 😂
I don’t think worms add anything to mezcal. Many (but not all) mezcals with a worm are rather low shelf. Besides, one of my daughters and my son (all adults) are vegetarians. So I never buy worm mezcals o chicken breast mezcals. But I think crickets actually pair wonderfully with this spirit. If you add some guacamole and prepare yourself a crickets and guacamole taco, you’re all set. Worm salts can be very good, especially the smoked ones. I don’t think it’s the worm that makes them so tasty, but the seasoning and the smoke. I sometimes use them when cooking. Orange slices with salt or with chile are also great pairing as your guest showed. A good mezcal on its own is a wonderful drink.
Salud🍻🇲🇽 from sinaloa mexico
My brother has always eating the worm in tequila bottle. I'm sure he would like these as well! I could try both, but not the actual worm .. lol
That's the same worm as in the salt. Gusano!
@@GuidoGautsch Thank you!
Crickets, jump in your stomach! Worms crawls! So you have a Jumping Bean!!
😂
Crickets???? Por dios: grasshoppers!!! How can you sell them as a restaurant and not know what they are.
💜💛
Drinks yes,crickets? Nope.
More bug eating propaganda? no thanks!
Propaganda?
Nope
"You vil eatz deh bugz, an be happy. You vil own nothin an beh happy".
Klaus Schwab -The World Economic Forum.
😂