With thanks to Sofi Pat Balam and Denis Larsen
INGREDIENTS:
• One volleyball-size paper-wasp nest
• 6–12 small green chilies
• Juice of six sour oranges
• Corn tortillas
(This recipe requires adult supervision!)
PREPARATION:
1. Try to avoid getting stung as you harvest the nest. (Do not attempt at all if allergic to wasp or bee stings.) You may need to smoke the hive to evict the wasps.
2. Peel apart layers of nest until you reach the honeycomb-like structures at center.
3. Roast the green chilies and, using pestle and mortar, grind into a paste. Add water if necessary. Transfer chili paste to a serving bowl.
4. In a large frying pan, toast pieces of honeycomb, open side down, until you see a color change. Use a gentle heat and take care not to burn the comb.
5. Gently tap pieces of toasted honeycomb on cutting board to loosen and remove the cooked larvae. (If they don’t readily pop out or are still moving, you haven’t toasted the comb enough yet.) Discard empty combs.
6. Coarsely grind larvae with mortar and pestle, mixing in some ground chilies and the orange juice to make a coarse paste.
7. Spread on warm tortillas, adding chili paste to taste.
Enjoy!