Instructions: Salsa Borracha, or "Drunken Sauce," is a wonderful sauce used in many dishes. But it goes especially well with insects.

Chapulines, or grasshoppers, that have been dried and cured in lime juice are often served with it. So are Escamoles, or ant eggs, whose corn-like taste is set off by the complex flavors of the sauce.

6 ancho chilies, soaked, seeded, and deveined water to cover
1 cup orange juice
1-2 Tbsp cooking oil
1 /2 small onion, chopped
1/4 cup mescal or tequila
salt and pepper - to taste
1-2 Tbsp queso fresco (fresh Mexican cheese) grated

Escamoles (Ant eggs) served with salsa borracha.

Soak chilies in water to cover until softened enough to puree. Remove seeds and veins. Place chilies in a blender or food processor together with orange juice. Process until smooth.

Heat oil in a heavy skillet, add onion and saute until transparent. Add chili-orange juice mixture and heat to boiling. Quickly reduce the heat and simmer for about 5 minutes. Pour sauce into a serving dish and allow to cool. Stir in tequila or mescal. Adjust salt and pepper to taste. Just before serving sprinkle grated cheese on sauce. Serve on side of a dish with dried grasshoppers.

Gusanos de Maguey are especially good to eat and highly prized.

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