The Restaurant Bar Don Chon, in downtown Mexico City, was founded in 1924 and specializes in exotic Mexican food. Amongst the restaurant’s exotic menu, one dish in particular stands out; mosquito eggs. Though the dish would be seen as a taboo in most countries, it has a long history in Mexico. When the Spaniards began arriving in Mexico in the 16th century, they were amazed not only by the architecture, but also by the local diets of the Aztec, Tolmec and Mayan people. They were astonished as well somewhat repulsed by their taste for ants, locusts, tadpoles and crayfish. The traditions of the native people of Mexico have survived to this day. Amongst them is the consumption of insects, especially locusts, ant larva and worms, which remains a specialty of the traditional Mexican kitchen. One such delicacy is mosquito eggs from Michoacán. The eggs are so prized a small jar of them can cost up to US $50.

Plates of ant eggs with chrysanthemums, "acociles" (small crayfish) with avocado and onions, small pancakes of mosquito eggs with nopal (cactus leaves), pumpkin flowers and "chapulines" (Grasshoppers) flamed in mezcal.
Plates of ant eggs with chrysanthemums, "acociles" (small crayfish) with avocado and onions, small pancakes of mosquito eggs with nopal (cactus leaves), pumpkin flowers and "chapulines" (Grasshoppers) flamed in mezcal.
Chef Don Chon mixes ant eggs, chicken eggs and parsley to prepare a plate with nopal (Cactus leave).
Chef Don Chon mixes ant eggs, chicken eggs and parsley to prepare a plate with nopal (Cactus leave).
Chef Don Chon cooks a plate with nopal (Cactus leaves) and mosquito eggs in his restaurant's kitchen.
Chef Don Chon cooks a plate with nopal (Cactus leaves) and mosquito eggs in his restaurant's kitchen.
Chief Don Chon serves a plate of ant eggs and chrysanthemums in his restaurant's kitchen.
Chief Don Chon serves a plate of ant eggs and chrysanthemums in his restaurant's kitchen.
A plate with mosquito eggs at Don Chon restaurant's kitchen.
A plate with mosquito eggs at Don Chon restaurant's kitchen.
Detail of pumpkin flowers and Chrysanthemums used to prepare plates with mosquito and ant eggs at Don Chon restaurant's kitchen
Detail of pumpkin flowers and Chrysanthemums used to prepare plates with mosquito and ant eggs at Don Chon restaurant's kitchen
Plates of mosquito eggs with nopal (cactus leaves) with  pumpkin flowers (Left) at Don Chon restaurant's kitchen.
Plates of mosquito eggs with nopal (cactus leaves) with pumpkin flowers (Left) at Don Chon restaurant's kitchen.
Chef Don Chon serves a plate of ant eggs and chrysanthemums in his restaurant's kitchen.
Chef Don Chon serves a plate of ant eggs and chrysanthemums in his restaurant's kitchen.
Chef Don Chon serves a plate of ant eggs and chrysanthemums and mosquito eggs with nopal (cactus leaves) and pumpkin flowers.
Chef Don Chon serves a plate of ant eggs and chrysanthemums and mosquito eggs with nopal (cactus leaves) and pumpkin flowers.
Chief Don Chon serves a plate of small pancakes made with ant eggs, nopal (cactus leaves) and zucchini.
Chief Don Chon serves a plate of small pancakes made with ant eggs, nopal (cactus leaves) and zucchini.
Chief Don Chon cooks small pancakes of mosquito eggs in his restaurant's kitchen.
Chief Don Chon cooks small pancakes of mosquito eggs in his restaurant's kitchen.
A detail of mosquito eggs at Don Chon restaurant's kitchen on August 18, 2013.
A detail of mosquito eggs at Don Chon restaurant's kitchen on August 18, 2013.
Detail of a plate of ant eggs with Chrysanthemums at Don Chon restaurant's kitchen. – Photo by AFP
Detail of a plate of ant eggs with Chrysanthemums at Don Chon restaurant's kitchen. – Photo by AFP

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