Stateside, eating bugs hasn't really taken off as a food trend—but it's not for lack of trying. Restaurants like Rivera in Los Angeles or Don Bugito in San Francisco have successfully incorporated insects in their menus. There are certainly others, though overall, the Western public has yet to display a rousing enthusiasm for eating bugs.
But restaurant Antojeria La Popular in New York is doing its part to change that with its newest menu option, the "Grass-Whopper"—a burger patty made up of ground, seasoned grasshoppers and Queso Chihuahua. Served as sliders, each is topped with chipotle-mayo and placed in a wheat pita.
The restaurant's decision to serve the patties in smaller bites was a calculated manuever. "It's an acquired taste," said director of operations Marco Shalma to ABC News. "So we are serving it as a slider."
Grub Street reports that the patties are "juicy and crunchy" and have a texture similar to that of a veggie burger.
Making its debut last weekend at the "People's United Nations" event in Queens, the Grass-Whopper is the result of a collaboration between the restaurant and artist Pedro Reyes. Their hope is to address the ongoing issue of finding sustainable proteins to feed global communities.
"They give relevancy to the issue of finding new proteins to sustain the next generation," said Shalma. "And it was a huge success at the event. They are very tasty, combining the idea of a traditional American burger with some Mexican flair."
According to a U.N. report released this year, it's well beyond time that Western appetites embrace insects as a sustainable food source. Not only are bugs like grasshoppers and beetles healthy and nutritious, but insect harvesting is far less environmentally damaging than beef or dairy production.
Considering that so much of the world is already on board with eating bugs, what it will take to convince American minds to follow suit remains anyone's guess—but a juicy burger might be a good start.
Original article from TakePart
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