【阿茲特克魚子醬︱#墨西哥國寶級美食螞蟻卵】 提起墨西哥美食，大家都會想起 #捲餅 (Burrito) 。這次就分享另類的墨西哥美食，看看會否取代墨西哥捲餅的地位。那就是墨西哥魚子醬──螞蟻卵。 #螞蟻卵 (Escamoles) 是 #墨西哥 中部的美食，源於在14至16世紀時 #阿茲特克人 (Aztecs) 的飲食文化。 這種食物被認為是神的食物，會在祭典時獻給神明。國王會每天早上吃螞蟻卵，他們深信螞蟻卵是力量的來源，能使他們強大，故螞蟻卵又被稱為 #阿茲特克魚子醬。 螞蟻卵中含有豐富的 #蛋白質，吃起來跟粟米的口感一樣。當地人喜歡將螞蟻卵放上墨西哥薄餅上食用，亦有些人喜歡單獨食用，保持原汁原味。 時至今日，螞蟻卵演變出多種現代菜色，但唯一不變的是他們的價格絕不便宜，在墨西哥一碟也要$200至$300港元，故被稱為「#魚子醬」絕對當之無愧。 昆蟲是未來食物新趨勢，聯合國糧食和農業組織 (FAO) 指出，全球有超過1900種可食用 #昆蟲，亦有人視昆蟲為未來食物。 如果你喜歡天然新鮮、營養豐富、高貴的食物，阿茲特克魚子醬對你來說也許是個不錯的選擇吧！ ------------------------ ◆ 每日分享冷知識 ◆ 網站：https://www.beginneros.com/ ◆ Facebook：Beginneros ------------------------⠀ #冷知識 #香港 #hongkong

The last place I post in Mexico City (!) is Lalo, a very cute cafe right opposite to Maximo Bistrot Local. It is actually owned by the owner/chef of Maximo, Chef Eduardo García whose nickname is Lalo. _ Here you will find very colorful and whimsical Japanese cartoon wallpaper, western or western x mexican cafe food. Their scrambled eggs with escamoles (ant's eggs) on blue corn tortilla and avocado should be a dish for all escamoles beginners because it was so delicious no one will be scared of eating escamoles anymore. Their modern take of chilequile, scrambled egg with chorizo, very delicious thick french toast etc, all demonstrate simple cooking with good ingredients. It is like the country itself, fusing with modern and international influences, but not losing its roots. _ And this concluded my journey in Mexico, a colorful country full of history and authenticity. From escamoles, Noni the cheese fruit, mamey, chocolate clam, chaya, huitlacoche, from recado negra, assorted moles, taco de carnita, cochinita pibil, al pastor, ojo sesos cachete trompa, etc etc I had so many firsts and so many news (and felt like I learnt a new language, at least for reading menu 😆). It was 8 days of intensive experience, but I know I am barely scratching the surface. I am so grateful for all the kind people who helped me in the way, @edo_kobayashi @lecut @victors_belly @cevicheproject @santiagolas @twins_kitchen and many many others, thank you so much for your assistance, advice and guidance. Without you all, this trip would not be nearly the same. _ Last but not least, I need to thank @nomacph . It took me more than 40 hours to travel door to door from home to Noma Tulum one way. I always wanted to visit this part of the world, but I needed that push. And it was Noma who gave me that kick to get me here. And I am forever grateful. _ I have actually returned to Japan more than 3 weeks ago (my postings took so long 😅) but I still remember all the moments of this trip very clearly _ Every now and then, I miss having sand running through my sandals (though I am not missing the poor wifi connection 🤣) _ Mexico, thank you for having me. It is my honor to have visited your country

Pic 1: Shrimp "flautas" with a squash blossom "aguachile" (SWIPE->) Pic 2: Cactus cebiche with beet root and orange _ @ Quintonil, Mexico City (May, 2017) _ Something I found in my restaurant (non-street-food) meals in Mexico City which I couldn't comprehend was the frequent use of flowers, flower petals, and leafy greens in many dishes. No doubt they added the beauty aspect of the dishes but in this meal there was an endless supply of flower petals in the dishes and even I love flowers I found myself feeling I overate on flowers. The ironic thing was that my favorite dish was the escamoles and avocado which had zero flowers... _ #littlemeg_mexico #littlemeg_mexicocity #mexicocity #mexico #littlemeg_quintonil #CDMX #quintonil #food #foodstagram #foodies #foodpics #instafood #instagramers #followme #yummy #amazing #gourmet #iphonesia #picoftheday #photooftheday #bestoftheday #igdaily #lefooding @lefooding #theartofplating @theartofplating #gastronart @gastroart #gastronogram @gastronogram #flowers #necessaryornot