A top Danish chef plans to open a $600-per-diner pop-up in Mexico, and it's already fully booked
On his travels through Mexico, chef Rene Redzepi recently tasted a large, white variety of butterfly larva that reminded him of a sunchoke caramelized for hours in the oven.
He said the wasp larvae he also tried had “a completely new type of nutty flavor,” different from the bee larvae he serves...