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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Sal de Gusano (Oaxaca, Mexico): Dried and ground worms are mixed with salt and chili for rimming mezcal glasses
Botana de Chapulines (Puebla, Mexico): Mezcal-infused worms are combined with grasshoppers as a bar snack
Salsa Borracha (Jalisco, Mexico): Worm-infused mezcal is reduced into a sauce for meats
Primary Reaction
Lactic acid fermentation
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Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.