Maguey Worm Salt Traditional Oaxaca

Worm salt is a spice made with dry, roasted, and ground maguey worm, combined with salt and chile de Arbol. It is normally used to spread over fruits, such as oranges, to accompany it with mezcal. It is an exotic dish that was the main “food of the Aztec emperors”.

Product Description.

The maguey worm is a food typical of pre-Hispanic Mexican cuisine. It is a good source of energy, protein, and minerals like calcium, phosphorus, and iron.

Ingredients:

Prepared sea salt, maguey worm, red chinicuil, and spices. Chinicuiles & a Mix of Chiles
Made with Chinicuiles from Santiago Matatlán, Oaxaca.
Salt from the sea of Juchitán and Salina Cruz.
Our salts were created by mixologists, they have a good balance of acidity and flavor, all this to make your experience with the mezcal ineffable.

Best use: 

Bloody mary, flavored margaritas, mezcal, and meats.

Insects are a hot topic in the world of food. Some people cringe at the thought of consuming critters; others believe they’re the way of the future. They make cheap, sustainable protein and are consumed in about 130 countries. In Mexico, bugs are hardly revolutionary. Heaps of cinnabar-red grasshoppers are piled high on tables in the markets of Oaxaca, and in the mezcal bars of Mexico City, a copita is rarely served without sal de gusano sprinkled on fresh orange slices.