Oyamel's grasshopper tacos are popular, at least with the press


Devouring a plate of raw termites and fried agave worms for lunch doesn't sound appetizing, but times are changing. Eating bugs, already a regular affair in other parts of the world, is catching on in America, including D.C. At Jose Andres' Oyamel in Penn Quarter, a grasshopper taco is one of the most popular dishes on the menu. Nevermind that most of those orders are double-dares.

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The grasshoppers are collected and shipped from Mexico's Oaxacan region, where the insect is a common menu item. "It's not an extensive farming operation," head chef Joe Raffa tells WTOP. "They're a part of nature and you gather them." They're low in calories and high in protein, too, but taste like ... sardines?


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