Mexican food stretches far past tacos and burritos; in fact, some of the most beloved cuisine might not be what many visitors are used to. For those looking to venture their tastebuds off the usual menu, Tenangos at The Shoppes at Palmilla has some rare yet delicious finds. As one of Cabo’s most authentic Mexican restaurants, Chef Liana is is serving up a “Chef Specialty” menu that features three seasonal ingredients that are at the root of Mexican culture and gastronomy. While each of these ingredients are very expensive and exclusive, Chef Liana incorporates them into some of Mexico’s traditional, well-known dishes like sopes and tostadas, making them approachable for those unfamiliar with the ingredients, and a treasured find for the well-seasoned foodie. For a true taste of Mexican culture that can’t be found just anywhere, head to Tenangos at The Shoppes at Palmilla before these dishes get gobbled up.
-
- tenangos-los-cabos
-
- Maguey Worms
-
- Yellow Mole
Ants
Atta ants, a popular ingredient in Mexican cuisine, are the most common type of ants eaten in Mexico, particularly throughout the southern states like Chiapas, Guerrero, Hidalgo, Puebla and Veracruz. With a nutty flavor, these creatures are chocked full of protein and considered a tasty delicacy. Despite their small portions they’re often served as an entree or sometimes used as the sole filling in tacos.
Mezcal Worm
You might be familiar with the worm at the bottom of a bottle of mezcal, but sometimes they can make it onto your plate. Meocuiles, or white maguey worms are caterpillars of a butterfly who deposit their eggs at the heart of agave leaves. The larvae then eat the flesh of the agave stems and roots. The other type of maguey worm is the red maguey or chilocuiles, chinicuiles or tecoles as they are also known and are the larvae of moths and can be found at the core and roots of the maguey plant.
Chilcualcle Chili
You may be familiar with this type of chili as the main ingredient in yellow mole. Nearing extinction, the chili can be extremely difficult to find as it must be bought at authorized locations and it is often quite pricey; it is the most expensive chili in Mexico. While the government is working hard to conserve the chili, you can get your fill of it at Tenangos.
The seasonal menu is below. For more information, visit: facebook.com/tenangosloscabos
