The setting: A balmy January night at a top-flight resort on the Mayan Riviera. The occasion: An ultra-chic dinner honoring up-and-coming-chef Rene Redzepi, a guest at the hotel.
Camera zooms in on subject, a woman of a certain age (as in I’m certain she won’t see 48 again) who is gazing with trepidation at her plate. Close up of plate reveals a wedge of citrus sprinkled with red spice, a cup of clear liquid and a pile of crispy fried worms. Subject dips finger in bowl, tastes. It’s tequila. She looks around nervously, closes eyes, takes a quick bite of the citrus, mutters “It’s just like shrimp. It’s just like shrimp,” and gingerly spoons up a worm along with a generous dollop of tequila.
A tense moment follows. Will it stay or will it go? It stays. Subject smiles and prepares to deliver her verdict.
“Very interesting!” I said brightly.
Yes, friends, I have breached a new gastronomical frontier. I have eaten worms.
Specifically, crispy fried maguey worms, a dish native to the Yucatan Peninsula.
They did not taste like chicken. They did not really taste of anything. It was a little like eating slightly limp mini onion rings. minus the onions. There was also a disturbing teeth-sticking quality that did not bear dwelling on. But the tequila chaser was definitely a good idea. I haven’t had that much neat spirit since that evening in the tapas bar in Logrono. (The night before the morning when I swore off drinking straight liquor ever, ever again, but every rule has its exceptions.)
I do not know what Rene thought of his worms since he sat across the restaurant from me. But it seemed like that table was having a pretty good time. After the worms came a “caviar” of ant eggs, which, naturally, I downed without a second thought having crossed the wriggly Rubicon as it were, and a few more standard gourmet dishes like pork belly and roast venison.
It was all very unique and quite the change of pace for someone who thinks adding yams to mashed potatoes is an exotic touch.
And luckily for me, back in my posh hotel suite I had the perfect nightcap waiting. A diet coke, some pub mix and a good book.
I think 2013 is off to a splendid start.
Cheers, adventurously.
