¿Gustas un taquito de gusano de maguey o iguana? Conoce los tacos más exóticos de México

Tarántula, Chapulín o gusanitos.

Los tacos son uno de los productos culinarios más emblemáticos y consumidos en México. Su consumo es una práctica alimenticia que se remite en México a la época precolombina. Por ser delicioso e histórico, el taco forma parte de la diversidad cultural y gastronómica de nuestro país.

Entre los más comunes están los de al pastor, suadero, carnitas, longaniza, cochinita, barbacoa, birria, carne asada, pollo, chile, nopal con queso, chapulines o la deliciosa TARÁNTULA. El taco posee una increíble variedad que satisface los gustos de todos los amantes del maíz y la carne.

Los especialistas señalan que se desconoce su origen, pero, se cree que el taco nació como la base de una dieta olmeca gracias a los primeros vestigios del maíz nixtamalizado. Al respecto, Jeffrey M. Pilcher, investigador y profesor de la Universidad de Minnesota, asegura que los hallazgos que ha recabado sobre la historia del taco revelan que:

Moctezuma utilizaba la tortilla como una “cuchara” para sostener la comida, las cuales eran preparadas sobre piedras calientes y decoradas con cochinilla, frijol y chile. Mientras que las mujeres solían enviar la comida, en tortillas, a los hombres que trabajaban largas horas en el campo y así pudieran calentarla y comerla a la media jornada.”

Sin importar su origen, es cierto que un buen taquito no le cae mal a nadie. Sin embargo, en México existen unos muy extraños que preferirías no comer, ¿o sí?

Los tacos de iguana de Chiapas; la carne de este reptil es considerada como algo exquisito debido a la poca grasa que contiene y su alto índice de proteínas. En México se cocinan con cebolla, hojas de laurel, orégano, tomillo, achiote, nopales, jitomate y chiles jalapeños.

Tacos de gusano de maguey; son preparados con la larva de mariposa que vive en las pencas del maguey y se alimenta de sus raíces. Este platillo tiene alto valor proteínico de orígenes prehispánico que se encuentran comúnmente en zonas pulqueras.

Tacos de pejelagarto; originarios de Tabasco, normalmente se sirven con pico de gallo o una salsa hecha con maíz, semillas de calabaza y epazote. El pejelagarto es un pez endémico que se encuentra en los ríos de la región. Su aspecto es similar al de un lagarto; con un hocico alargado, grandes y punzantes dientes.

Tacos Escamoles; estos son conocidos como el caviar mexicano, los escamoles son la hueva de hormigas que construyen sus nidos principalmente en la base del maguey o de las nopaleras.


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