Warning: Now For Something A Little Different
Hopefully, these pics of chapulines don’t scare anyone off.
Because that would be a shame.
Pan-fried grasshoppers seasoned with lime, salt, and red chile might be what gets people buzzing about the new Mezcal restaurant, 25 W. San Fernando in downtown San Jose. But what will keep them coming back are the luscious moles served here with style and graciousness.
The airy restaurant with an industrial chic vibe specializes in Oaxacan cuisine. It was opened a month ago by Oaxacan native, Adolfo Gomez, who was formerly operations manager at the Silicon Valley Capital Club.
After you are seated, servers bring warm, fresh-fried chips but not salsa to your table. Instead, you get a small sampler of three moles — negro, coloradito and estofado — to satisfy your curious taste buds right off the bat. They’re all wonderful, particulary the inky, rich negro with its flavors of bittersweet chocolate, cinnamon and chiles.
Our server said the grasshopper appetizer is ordered by almost every table. So, naturally, when I went there for lunch today, I had to order them, too. It didn’t hurt that I was dining with three guys, all former colleagues, who were more than game to eat bugs with me.
By the way, I should acknowledge that I am a veteran insect eater.
By choice.
Well, sort of.
