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Since we’re all about Mexico this week, here’s a recipe from the luxurious Maroma Resort and Spa near Cancun to consider.
What I call “grasshopper guac,” the resort’s chef, Juan Pablo Loza, refers to it as Marona-style guacamole. It’s deeeelicious, even the insect part. Those critters added a nice lemony crunch.
You probably can’t tell exactly what is being mixed into the avocado in that first shot, so here’s what we got during a recent press junket, clockwise: from 1 to 3 is the Oaxacan cheese, followed by grasshoppers (AKA chapulines), chorizo, chicarones, pomegranate seeds, and habanero sauce in the center. It’s true you probably won’t find many of these ingredients at the local supermarket, but don’t forget about that Mexican market we told you about in the Redlands.
Especially when prepared and served in a molcajete, his recipe is guaranteed to intrigue your Cinco de Mayo party guests.
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