Some people try to apply the same standard for everything they read, listen to or see, but nevertheless it is necessary to have a flexible rule as corroborated by the cooking recipes that can distill the most rarity in Latin America.
Let’s put some examples of which you are very likely unaware of and yet require a broad mind and a highly varied palate to take them into account.
In Bolivia, there is the so-called Caldo de Cardan, made with bull genitals, other meats, herbs and spices, considered as a multipurpose remedy, since it helps to cure fatigue, anemia and hangovers.
There are also the Culonas (Big Butt Ants), from Colombia, consumed as cocktail nuts.
This option is so popular they receive twice the amount of money per pound compared to Colombian coffee. The final product tastes and feels like bacon bits (some consider it an aphrodisiac). The other dish is Coconut Larvae, from Ecuador, which live in dead palm trees and are heavily consumed in the Amazon jungle.
To keep them “tasty”, the stomachs are removed so you don’t feel the wood they ate.
From there, they are marinated in wild orange and grilled. They’re actually delicious and crunchy, as long as you forget you’re eating a fat bug fresh from the rain forest.