Wholly Grasshopper Guacamole
The last time I ate grasshoppers, it was in the form of a thinly disguised taco, liberally sprinkled with little chapulines.
I could see them staring back at me, and let’s just say I turned as green as this guacamole.
Now the little critters are featured in La Sandia’s Guacamole del Sur, with roasted grasshoppers, mild tomatillos, chopped onions, chile cascabel and fresh cotija cheese ($12.95).
In Aztec times, guacamole was made simply with avocados, onions, chiles, fresh tomatoes and salt. Over time, the various inhabitants of Mexico began adding local ingredients to create thousands of unique versions.
Mandatory must tries: Norteno ($11.95), with cactus, morita, salsa fresca and queso fresco; Pacifico ($11.95), with kiwi, jicama, strawberry, mango and mint; Yucatan ($13.95) with shrimp ceviche, salsa habanero, salsa fresca and orange.
There are four regional styles of this Mexican staple, all prepared and served tableside during La Sandia’s Guacamole Festival throughout May.
7852L Tysons Corner Center
McLean, VA 22102