File:Chapulín antes de cocinar - Ligia del Carmen Campos Espínola.jpg

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Español: En el México precolombino, al igual que en otras partes del mundo, la gastronomía tenía la particularidad de tener insectos como una fuente nutricional muy alta. Actualmente esta tradición ha sido heredada para llegar a ser parte esencial en los importantes restaurantes de comida mexicana que se ubican dentro y fuera del país. Uno de los insectos que más se comen es el chapulín, este se prepara al mojo de ajo y simplemente se asa (tomando un color café) para después condimentarlo con sal, chile y limón.
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Source http://blog.illustraciencia.cat/2015/04/chapulin-antes-de-cocinar-ligia-del.html
Author Chapulín antes de cocinar - Ligia del Carmen Campos Espínola


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current09:01, 15 December 2015Thumbnail for version as of 09:01, 15 December 20152,917 × 1,856 (1.37 MB)Illustraciencia (talk | contribs)User created page with UploadWizard

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