Philadelphia introduces a new menu featuring grasshopper tacos, ant soup, and crunchy crickets as part of the city’s edible insect offerings.
In Philadelphia, the culinary landscape is evolving as chefs increasingly incorporate edible insects into their menus, reflecting a global shift towards sustainable eating practices. The trend is exemplified by Dionicio Jiménez, a chef originally from San Mateo Ozolco, Puebla, Mexico, who now helms Cantina La Martina in Kensington. Jiménez draws upon childhood memories of foraging for insects with his grandmother, such as chapulines, or grasshoppers, which are a staple in Mexican cuisine.
Edible insects are gaining popularity as a source of protein and an environmentally friendly alternative to traditional livestock. According to the World Economic Forum, insects require significantly fewer resources to produce and have a lower carbon footprint compared to conventional animal farming, making them an appealing option in the face of climate change challenges. Nearly 25% of the world’s population consumes insects, with various culinary cultures experimenting with these unconventional ingredients.
At Cantina La Martina, insect-infused dishes are a nightly feature, showcasing Jiménez’s commitment to his heritage. Signature offerings include the Tlayuda Oaxaqueña, a dish that combines a flat tortilla topped with New York strip steak, grilled prawns, and seasoned chapulines, along with a unique chamorro served in chicatana adobo—a cauliflower purée enhanced with edible ants. Other menu items featuring insects include guacamole, shrimp tacos, and fried masa sopes adorned with an array of insects.
Ricardo Lorenzo, general manager of Sor Ynez and another Puebla native, shares similar experiences from his youth, recalling times spent gathering grasshoppers and worms. Although Sor Ynez traditionally does not feature insects, Lorenzo has previously included them on seasonal menus for special occasions such as Dia de los Muertos.
In a different culinary context, Oeun Oeum, a Khmer vendor at the Southeast Asian Market in FDR Park, offers a variety of edible insects, including ah ping (tarantula) and small fried frogs. Oeum’s business, which began in 1989, incorporates her traditional methods of insect preparation, emphasizing complex flavors achieved through careful seasoning and frying.
Another unique aspect of Philadelphia’s insect culinary scene is the creation of honey from the secretions of the invasive spotted lanternfly. Philadelphia Bee Co., founded by Don Shump, has turned this unexpected ingredient into a sweet delicacy known as Honey Doom Bloom, a product that has quickly gained popularity.
The rise of edible insects in Philadelphia not only celebrates cultural heritage but also highlights a crucial movement toward sustainable dining. As more chefs embrace this approach, diners are finding themselves not just tasting new flavors but also participating in a broader conversation about food sustainability and environmental responsibility.
With culinary offerings that range from traditional Mexican dishes at Cantina La Martina to unique Khmer snacks at FDR Park, Philadelphia is at the forefront of this innovative gastronomic trend.
