A five-storey, 600,000 cubic feet industrial space is transformed for this walkthrough exhibit.
Jellied Moose Nose, Canada
Let’s face it: moose have plenty of snout. So why not, right? Boiled, cooled, plucked, sliced, boiled again and left to set in a broth of onion, garlic, spices and vinegar, jellied moose nose is a traditional and time-honoured North Canadian delicacy.
Known as “insect caviar,” escamoles are the larvae of the venomous velvety tree ant. High in protein, the larvae have the consistency of cottage cheese with a buttery nutty taste; they are normally served sautéed with butter, cilantro and epazote or as filling in a taco with guacamole. Cafe des Artistes is located in Puerto Vallarta and serves this dish at an event they hold called Restaurant Week during April/May.
Crubeens (Irish, crúibín) are pig’s feet or “trotters” that are traditionally boiled and then finished in the oven for a crunchy on the outside, juicy in the middle, hand-held street food.
Breaded, fried, baked or sautéed, the tail is the filet mignon of the “gator,” a juicy, lean, white meat that is rich in protein and has a flavour often described as a fishy chicken with a chewy consistency. Other parts of the alligator can also be devoured, including ribs, nuggets and front legs, but expect a tougher consistency.