Future of Food: Insects for dinner

May 19, 2017

Crickets and grasshoppers are coming to a menu near you.

In fact, this sustainable protein source is already available in many American restaurants as chefs are incorporating insects into their dishes. Take a peek inside the tortillas at The Black Ant in New York City, where grasshoppers, or chapulines, are a focal point of the modern Mexican menu, showing up in tacos, grasshopper croquettes and pastry chef Jesus Perea’s platano y chapulin banana cake and ice cream.

Mario Hernandez, chef and partner at The Black Ant, grew up in Cuernavaca, Mexico, where grasshoppers aren’t so shocking on the menu. Other