You haven’t lived until you’ve eaten grasshopper guacamole.
By Katie Moore-Gillon
Staff Foodie
Dos Caminos, which boasts five different locations around the city, is a hub for savory and inspiring Mexican cuisine. In a dark room, my friends and I sat on red leather cushions and glossed through the menu. Our waiter arrived and asked if we’d like to order drinks, starters, and guacamole…with grasshoppers mixed in. I had never heard of grasshopper-guacamole, but it sounded like something I shouldn’t be so quick to pass up on. Everyone at the table looked to one another giddily and came to the consensus that we ought to try the grasshoppers on the side.
Guacamole, a dish that originated in South Central Mexico and South Central America, is traditionally made with just avocados and sea salt. However, chapulines (a genus of the grasshoppers species) are commonly eaten in areas of central Mexico and are a traditional Oaxacan food. When the guacamole, chips, and chapulines arrived, we dug in.
The chapulines had a chewy texture with a slightly crunchy outside, and a warm, buttery taste (almost like popcorn). They meshed perfectly with the refreshing guacamole that had strong hints of onion mixed in. I think the guacamole could have had a little more lime. Then again, that might of clashed with the bugs.
After the guacamole we enjoyed frozen maragaritas. Sticking to the apparent “leap of faith” theme, I opted to try a drink called the Prickly Pair, an iced drink with strawberry and cactus fruit. The drink was strong as all hell, but the sour cactus fruit with a splash of lime and the sweet strawberry helped to balance out the buzz.
Dos Caminos showcased an impressive variety of tacos on their menu, all providing combos that were unheard of but made sense: shrimp taco with bacon guacamole, spiced pork with caramelized onions, butternut squash with pinto beans and salsa verde.
I chose the Asada taco, which encompassed natural skirt steak, caramelized onions, queso cotija (cotija being a type of Mexican cheese that originated in Michoacán), and guacamole. The taco shell had a little crisp on the outside, but was soft and had a slight bitter taste to it (a perfect package for the steak and veggie insides). The steak was cooked medium rare, carrying a bloody, buttery taste without being too raw. It was cushioned in their rich guacamole and sweet tomatoes, all topped with the mild yet decadent queso.
With locations scattered all about the city, I have no excuse not to head back on another warm, Summer night to delve through the rest of this menu. Dos Caminos, translating to Two Roads in Spanish, presents traditional Mexican cuisine in a trendy, upbeat setting. The menu holds both vibrant and indulgent dishes that provide playful flavors throughout.
