Good Food

Mexican Delicacies

Extreme food correspondent Eddie Lin revisits his kitchen nightmares by eating Mexican delicacies, chapulines (grasshoppers--see above!) and huitlacoche (corn smut) in Orange County.

By Evan Kleiman • May 12, 2014 • 1 min read

Extreme food correspondent Eddie Lin revisits his kitchen nightmares by eating Mexican delicacies, chapulines (grasshoppers--see above!) and huitlacoche (corn smut) in Orange County. OC Weekly columnist and author Gustavo Arellano accompanies Eddie on his culinary adventures by tasting chapulines at Oaxacan restaurant, El Fortin, where they sampled them toasted with chiles, salt and lime and in a quesadilla de chapulines. Huitlacoche comes from the Nahuatl word for raven excrement, is also known as Mexican truffle and is a fungus that grows on corn. Eddie and Gustavo ate huitlacoche at El Rincon Chilango. Eddie blogs for Deep End Dining and Gustavo writes the Ask A Mexican! column and is a food critic for the OC Weekly.