? Tasty Tuesday Presents ? Elotes with Chile Lime Crickets! If you love fall, you're going to love this use of our Chile-Lime Crickets for a delicious seasonal Elotes. We all know corn is at its' best in the fall, so we feel this is the best time to mention one of our favorite Don Bugito Recipes; Elotes with Chile-Lime Crickets! You'll need: INGREDIENTS 4 corn cobs, husks and silk removed ¼ cup Mexican Crema ¼ cup mayonnaise ¼ tsp garlic powder ¼ tsp onion powder ⅛ tsp ground chili powder ⅛ tsp salt Juice of 1/2 a lime 2 tsp cilantro, chopped TOPPINGS Cotija cheese or Queso Fresco, crumbl ..read more

Use Code: IGPromoSept  for 10% off your order ..read more

Ingredients: 1/2 pound unsalted butter at room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs at room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1-1/2 cups chopped walnuts 1-1/4 pounds semisweet chocolate chunks 4 oz (2 bags) Don Bugito Toffee Mealworms Preheat the oven to 350 degrees. Directions: Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Si ..read more

We have been looking for more summer salads to mix with our favorite Chile Lime Crickets and came across this refreshing Little Gems Salad on real simple. We tried it out and love the delightfully crunch and savory flavors in this summer salad.  Here's what the chef says about this recipe:   "For the those that love radishes, and just really good salads, there's this recipe. Forget limp mesclun greens, goodbye watery iceberg, no more mouth-drying spinach. This recipe is all about the radishes but Little Gem, tiny heads of snappy lettuce that look like extra-pretty, mini hearts of ..read more

AKA Chocolate Chirp Cookies Did you know Don Bugito produces and sells cricket flour?    So, What IS cricket flour? Cricket flour, also known as cricket protein powder, made from 100% ground crickets and may be the next “it” protein, giving another healthy option along with other trendy grain-free alternatives such as almond and coconut flour.  To top it off, cricket flour is also a rich source of calcium, iron, potassium, vitamin B12, B2, and essential fatty acids. Even though beef is a good source of iron and other minerals, crickets are richer in a host of bio ..read more

Vice Magazine takes on Don Bugito Vice Magazine took some time to visit us earlier this year to learn more about sustainable and ethical food practices. We were happy to host them through a week in the life of Don Bugito, sharing our farm, our kitchen, and our food.  We discussed most of our work with social and climate activist, Stevie (founder of yay for earth) as she pressed us with all of her burning questions about edible insects. See a bunch of photos from the shoot below! (And don't forget to watch our clip too!)   As described by Vice: Eating Insects To Save The Wor ..read more

This yummy dish is simple and SO GOOD. The big add here is the spicy crunch of the chile-lime crickets.  We love using fresh bread from one of our favorite local bakeries in San Francisco, Arizmendi, add some fresh avocado from Casa Lucas (also a store you can buy Don Bugito products from!), and finally top with an egg over easy.  The last step is adding a shake of chile-lime crickets, salt + pepper to taste, and if you have a need for heat, like we do - finish it off with a couple shakes of your favorite hot sauce!   Enjoy ..read more

This #tastytuesday today we are giving you a fresh take on a taco tuesday with these simple and yummy plantain tacos with crunchy chile-lime crickets and pepitas. Ingredients 2 very ripe plantains (about 1 1/2 pounds) 1 tablespoon olive oil 6 to 8 scallions (white and light green parts only), thinly sliced 1 jalapeño chili, finely chopped (seeded if desired), or to taste 1/4 teaspoon kosher or sea salt or to taste 1/2 cup coarsely chopped walnuts 1/2 cup Don Bugito chile-lime crickets + pumpkin seeds (pepitas) 1 1/2 cups re ..read more

We are constantly coming across more and more articles about entomophagy and love he numerous perspectives on food. We love to challenge ourselves and our followers to question themselves and their friends about what you eat and why you eat it.  I’d love to share this excerpt from a 2014 article written by Barbara J. King for NPR about her experience at the time and her reflections. she states,  “Here at home, will insect-eating really catch on? I wonder about the squeamish-palate factor, and about the ethics of eating insects versus other animals. Clearly, as Marc Dennis notes, ins ..read more