Chinchulin (Uruguay & Argentina)
The intestines or guts of cattle are called chinchulines. Although they are common in many Latin American nations, Argentina and Uruguay are the two biggest consumers.
These are popular with barbecue enthusiasts since . They usually accompany the roast. They are served as an appetizer because they require a long cooking time. However, they can be fried.
When you visit Argentina, you must not miss out on the chance to taste their delicious Asado served with chinchulines.
Maguey worms (Mexico)
Maguey worms, though there are other exotic foods available in Mexico are very popular. These worms can either be white or red depending on their species. They are butterflies larvae.
You can fry or roast them with butter or oil and eat the cubes, or you can use them to make sauces. Due to their price, they are considered a premium food and a delicacy.
Would you dare to do it on your Mexico trip?
Hormiga Culona (Colombia)
Since the pre-Columbian era in Colombia, the Guanes have consumed the hormiga Culona. It is a species ant. If you’re visiting Colombia’s indigenous peoples during excursions in Ciudad Perdida it’s the perfect place to try them!
These ants, which are about the size of cockroaches, are often served as roasted or fried ants, or in a sauce. However, only the queen ant is edible. This dish is considered a sexual stimulant by the Andean peasants.