Jumpin’ Jiminy! Renowned Latin chef Richard Sandoval is hopping back into the Guacamole Festival at Tamayo (14th and Larimer) Tuesday through Sept. 30, featuring a traditional preparation from southern Mexico that includes dried grasshoppers.
Ripe avocados are mixed tableside with fresh green tomatillos, cotija cheese, onions, cilantro, lime, sea salt, and a dash of red chile cascabel powder. The combo offers fresh flavors and textures, not the least of which is the crunchy, nutty taste of the grasshoppers.
Grasshoppers, or chapulines in Spanish, have been part of the Mexican diet since the Aztec and Mayan civilizations. In some parts of Mexico, you see chapulines in everything – guacamole, tacos, quesadillas and queso fundido.
The other new guacamole combos making an appearance on the Tamayo menu include:
Baja: kiwi, jicama, strawberry, mango, mint, chile arbol, lime and sea salt.
Pacifico: grilled beet, roasted walnut, queso fresco, diced orange, citrus-chipotle salt and lime.
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