The Chaco Bar, our first recipe, is inspired by one of the great pre-Columbian civilizations of the American Southwest. The Chaco peoples lived in and around the high plateau of Northwestern New Mexico for roughly 300 years, and their survival in such an arid region is attributable in large part to incredibly efficient agricultural practices. They grew corn, beans and squash…all while living in the high desert. Some of their great buildings – one of which was the largest dwelling in North America until the late 1800s – can still be visited today.
Our tasty Chaco Bar combines dates, peanuts and dark chocolate, with a touch of agave nectar to tempt your sweet tooth. And of course, energy and protein from crickets!
Our Thai Bar is….you guessed it…inspired by Thailand, and Thai cuisine, which includes a wide variety of insects in creative recipes. Like the Chapul team, Thais are particularly enthusiastic about crickets, aka “jing leed” – deep-fried crickets with a bit of soy sauce and pepper. What better to accompany a cold Singha on a steamy afternoon in Phuket? Somewhat surprisingly, given the tropical climate, Thailand also faces significant water resource challenges…the country has a quarter to a half of the freshwater resources per capita as its neighbors, a damagingly high level of industrial and agricultural pollution, and regularly suffers from drought in the north and northeast.
Chapul’s Thai Bar is a delicious mix of coconut, ginger and a tangy hint of lime. After a few Thai bars, you’ll be looking up jing leed recipes for your next dinner party…