How to Prepare Salsa de Gusanos de Maguey (Worm Sauce)

Insects have long been a staple of the Mexican culinary arts. In a country without many domesticated animals, insects provided many pre-Columbian Mexicans with their essential protein. But even in modern times, where livestock is more readily available, entomophagy (insect-eating) remains a long-standing Mexican tradition.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 5 pasilla chiles
• 5 ancho chiles
• 4 to 6 large, dried gusanos de maguey (caterpillers from the maguey plant)
• 1 cup hot water
• 5 cloves garlic
• 1 tsp. salt
• 1 tsp. dried shrimp

1. Take the pasilla and ancho chiles, and soak them in water.
2. When both ingredients are soft enough to puree, seed and devein them.
3. Soak the gusanos in one cup of hot water, until soft.
4. Place all of the ingredients in a food processor or blender. Process them until smooth.
5. Heat before serving. Goes well with any tortilla-based dish.

Tips & Warnings

• If gusanos are not readily available, one large tomato can serve as a substitute. It is best if it is toasted on an open flame, and then peeled.