Todays Entomophagy - Vegan Menu In Oaxaca (Mexico)

In June, amidst Oaxaca's vibrant festival season, Luc Cuzco and Chef Luciano embarked on a culinary and historical discovery voyage. Fate brought them to Miguel, a local connoisseur of Oaxacan food traditions, who lived near the verdant foothills of Oaxaca City. Over a communal meal, Miguel revealed the enchantment of entoveganism, a unique blend of veganism and entomophagy. This symbiotic union of plant-based choices and edible insects is a formidable answer to climate change. Their groundbreaking journey not only challenges classic vegan and entovegan paradigms but also unfurls an ultimate sustainable superfood diet. As they relished tacos imbued with genuine Mexican food flavour, discussions about the deep entomology of each bite arose. Their chance meeting sparked an idea: a joint book, aiming to illuminate Oaxaca's culinary and historical gems, with Miguel leading the way. With much anticipation, they plan to release this tome by the end of autumn/winter 2023, offering an entomophagist's dream and a fresh perspective on health food, underscoring the urgency and significance of entoveganism in our contemporary climate change.

image crafted by Social Media | Digitalmarketing4you | digital marketing 4u | digital marketing 4 you | Strategic advice | SEO specialist (digtialmarketing4you.com)