Hugo's restaurant, is as close as it gets to central-Mexico cookingthe chapulines (grass hoppers, fried and season with lemon and salt) are serve with fresh guacamole and hot-soft blue corn tortillas...and the "escamoles" are just as good...escamole is the larva from ants that live under the roots of agave plants, they arealso called Mexican Caviar, white in color, once cooked, they become buttery and lightly earthy, usually season with fresh onion, peppers and cilanto and serve with fresh-hot blue corn tortillas. A must-try