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Wholly Grasshopper Guacamole

Posted May 9, 2012 by Mary Kong-DeVito in The Loving Spoonful
Grasshopper

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.

La Sandia
7852L Tysons Corner Center
McLean, VA 22102
703.893.2222

La Sandia on Urbanspoon


About the Author

Mary Kong-DeVito

Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.