Chili made from worms? Tree bark ice cream? Fried Amazon ants or lizard ceviche? Just a few of the offerings that belong to a Latin American food transformation, which, its advocates declare, holds the essential to worldwide sustainable consuming.
“This is not comfort food” yielded the chef Marsia Taha, speaking with The Times from her popular restaurant Gustu in the Bolivian capital, La Paz. However, she firmly insists that consuming larvae or a worm must not be thought about anymore weird than tucking into prawns or steak. “It’s a cultural thing” she said. “People should open their minds.”
Taha, 34, who has actually worked together with the Peruvian chef Virgilio Martinez, is on an objective to raise awareness about food that she thinks might play a part in