From beetle larvae to rodents, this is what different Latin American countries eat

Leer en español: Estas son las 6 comidas más exóticas de Latinoamérica

1. Beetle larvae – Ecuador

Photo by: sumedico.com

The chontaduros or chonta worms are part of the exotic gastronomy of the Ecuadorian Amazon. These worms that can reach up to five centimeters long and two in diameter, are born after a black beetle lays its eggs in the chonta trees and eventually these become larvae. This dish is served fried and its cooking depends on the fat that the insects throw in contact with the heat of the pan.

2. The Ñachi – Chile

Photo by: soycocinero.blogpost.com

The ñachi or ñache, is a word whose origin is located in the Mapuche language, which means blood. This is a food that is consumed in much of the fields of Chile. The ñachi is prepared with a base of blood of lamb and pork. To the warm blood of the animal, it is added cilantro, meat, merquén, salt, and some type of spicy seasoning, all this is stirred and then a few drops of lemon juice are added. When all this mixture is thick, the meat is cut IGNORE INTO squares and served with bread.

3. Cuy – Ecuador, Peru, and Colombia

The guinea pig, also known as guinea pig, is a rodent found in the area of ​​the Andes. It is consumed roasted, seasoned with salt, garlic and cumin. Its meat is described as crispy on the outside and tender and juicy on the inside. In Ecuador, when a couple becomes engaged, due to tradition, it is customary for the father of the groom to give 12 cuyes to the bride's family as a sign of acceptance of the engagement.

4. Escamoles – Mexico

Photo by: queremoscomer.com

Escamoles are also known as Mexican caviar. They are larvae of a particular species of ant, and this dish is consumed mainly in the states of Hidalgo, Puebla de Zaragoza, Guanajuato, and Tlaxcala. The cost of this particular ingredient is extremely high, since it varies between 40 and 50 dollars per kilo. The escamoles are cooked with a little butter, garlic or chilies. They are also served with stews or as a base of consommés.

5. Grilled udders – Chile

The udders are the mammary organ of the cows. In countries such as Chile and Argentina, it is usual to consume it grilled or roasted. According to experts, if the cooking is done well, the texture of this dish is not unpleasant and its flavor is similar to that of the cow tongue.

6. Changua – Colombia

Photography by: colombia.com

The changua is a typical Colombian dish, which is prepared especially in the Cundiboyacense Altiplano in the center of the country. It is consumed at breakfast and is a mixture of water and milk, with salt, egg, onion, and cilantro. Let the milk boil with a little water, add the cilantro and onion after being chopped, then add salt to taste, and the eggs that are left to cook in the milk-water. It is important that the yolk is soft in the cooking process. Many people in the region add "calados" which in Colombia are a bread with a circular shape and hard consistency.

After knowing about the strange customs of several Latin American regions, would you dare to try these delicacies of gastronomy?

Latin American Post | Andrea Espitia

Translated from "Estas son las 6 comidas más exóticas de Latinoamérica"