Entomophagy Recipes: Tequila with Insect Salt Rim
Feb. 2, 2020
May contain affiliate links.
More frequently tequila shots are taken by licking the cleft of the hand where the thumb and index finger meet, then salting it, drinking the tequila, and sucking on a lemon or lime, to cut the tequila burn. I prefer to salt the rim of a glass, for a nicer— and more hygienic— presentation. This recipe replaces standard kosher salt with any of your favorite insect salts.
Total: 5 mins; Serves 1
- 1 tablespoon sal de gusano, homemade or Merci Mercado, or cricket salt
- 1 lime; quartered
- 1 shot (1 1/2 ozs) tequila
1. Pour insect salt onto a small plate or bowl, bigger than rim of the glass you will be drinking out of. Cut the lime into quarters. Cut a notch in the thick and fruity part of the lime quarter, and rub the notch around the rim of the glass. Roll the lip of the glass around in the salt, to salt the rim completely.
2. Pour tequila into glass, taking care not to disturb salt rim. Pair with a lemon wedge, for sucking on after tequila is consumed, if desired. Serve immediately and responsibly—ie not to minors, a person who is past the point of inebriation, or to anyone with a history of substance abuse problems.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!