Lick sal de gusano from your wrist and taste the clean zing of hand-harvested Oaxacan sea salt, the celebratory sizzle of ÌÁrbol and pasilla chiles, and the umami bravado of Oaxaca's legendary Gusano dojo. This is the full mirth and majesty of true Mexican cuisine. Indispensable to drinkers of mezcal and tequila. As a ten ton bomb version of Tabasco and BBQ sauce combined, yet it is somehow utterly modest, approachable, friendly, and practical. Use it to top everything from eggs to steak to fish to corn on the cob to ceviche to cucumber salad.
The Azetec emperors craved few things more than a meal of roasted maguey grubs. Also called gusanos or chinicuil, they are the larva that feed on maguey and agave plants, the famed worms you see in the bottom of a mezcal bottle. The fear and squeamishness we "civilized" eaters have for bugs and grubs is unfortunate, as the delicate meaty flavor of the gusano is as palatable as chicken, and its texure is no less satisfying than a French fry.