PHOTOS: Bug-based cuisines around the U.S.

9:54 AM, Feb 28, 2014   |    comments
  • Daniella Martin, author of "Edible: An Adventure Into the World of Eating Insects," serves up toasted crickets. Joel Butkowski
  • Two dishes featuring chapulines (toasted grasshoppers) are presented at Casa Oaxaca in Washington, D.C. H. Darr Beiser, USA TODAY
  • The Don Bugito booth at the San Francisco Street Food Festival in 2010. Don Bugito
  • The Don Bugito food cart in San Francisco serves toffee mealworms over vanilla ice cream. Michelle Edmunds, Don Bugito
  • Bistro LQ uses escamoles (ant larvae) seasonally in its dishes. Bistro LQ
  • Bistro LQ, a pop-up restaurant in Los Angeles, hopes that by serving insects, people will grow to appreciate them as a sustainable food source. Bistro LQ
  • Cazuela de chapulines is served at Casa Oaxaca. H. Darr Beiser, USA TODAY
  • Chef Alfio Blangiardo prepares a taco using chapulines at Casa Oaxaca. H. Darr Beiser, USA TODAY
  • Guelaguetza in Los Angeles serves botana de chapulines with a side of Oaxaca cheese and fresh avocados. Guelaguetza
  • Gringo, one of the first restaurants to introduce edible insects to the St. Louis market, buys its grasshoppers from Oaxaca, Mexico. Corey Woodruff
  • Tacos de chapulines, a signature dish from New York's Toloache, includes Oaxaca-imported grasshoppers sautéed in jalapeños served on a handmade tortilla with tomatillo salsa and guacamole. Toloache
  • Guelaguetza's Michelada Beer Cocktail is rimmed with a smokey agave worm salt. Guelaguetza
  • Wax moth larvae tacos at Don Bugito come with blue corn tortillas topped with pasilla peppers, queso fresco, salsa and toasted larvae. Michelle Edmunds, Don Bugito
  • Anahuac salad, served with oven toasted crickets, pumpkin seeds and jicama, is a favorite among Don Bugito fans. Don Bugito
  • David George Gordon started cooking with insects in 1997 as part of the research for his "Eat-a-Bug Cookbook." Joel Rogers
  • The Crispy Mix dish at Don Bugito's consists of thin-cut potatoes cooked in duck fat and served with wax moth larvae topped with chinicuil salt. Michelle Edmunds, Don Bugito
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You might be surprised to find that dozens of places around the nation are serving up creepy crawlers, from creative food carts to insect-devoted museums to high-end eateries.

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