Insect Cuisine: The Next New Food Trend

The Daily Meal is a website featuring all things about food and drink: restaurants, chefs, food trends, cookbooks, wine and spirits, healthy dining, home entertaining...

Arthur Bovino, writer, photographer, cook, editor, food lover.

Typhoon restaurant - ants. A plate of ants, served over a bed of deep fried shredded potatoes.

Taiwanese Crickets (stir-fried with raw garlic, chile peppers, Asian basil with string potatoes)

Singapore-style scorpions on a shrimp toast: a dish at the Typhoon Restaurant, Care for some scorpion on toast?

The restaurant is located in the middle of Santa Monica airport.

Toloache is one of the best Mexican Restaurants NYC, located in Midtwon, Downtown & Upper East Side.

The guacamole hiding unexpected slivers of orange and flavored with chicatana (flying ants) salt, served with the thick.

The Black Ant (La Hormiga Negra), a new restaurant in the East Village from the same folks behind Ofrenda across town. The focus here is inventive dishes inspired by chef Mario Hernandez’s native Oaxaca. True to the name, there are a number of dishes with dehydrated edible insects shipped from Mexico.