If you visit restaurant Pujol in Mexico City, like I did last month, you go there expecting two dishes: The four year old mole and the baby corn dusted with chicatana powder. Chicatanas are a type of flying ant that are harvested in Oaxaca for only a few days a year. Chef Olvera serves them ground up and mixed in with mayonnaise to serve as a coating for the baby corn.
My fear factor is very low for an insect dish. That is simply because I knew they ants would be ground up and unrecognizable, and also because I trust this famed chef. The corn was super soft and tender, and had a beautiful taste with the sauce, a definite highlight of the meal. The ants, as suspected were hard, if not impossible to distinguish. I couldn’t taste anything, and I could barely see anything safe for a few lonely specks of black.
Fear Factor – 1 / Taste Test – 8