What texture is the gusano de maguey intended to have when prepared by toasting or frying?
Answer
Crunchy, likened to a potato chip or nutty crisp.
When the gusano de maguey is prepared using dry heat methods such as toasting over a comal or deep-frying, the resulting texture is significantly altered from its raw state. The goal of these preparations is to remove moisture, thereby intensifying the flavor and yielding a very satisfying textural contrast. This crispy texture, achieved through frying or toasting until golden brown, is frequently compared to that of a crunchy potato chip or a hard, nutty crisp. This preparation style is common when the worms are consumed as a snack or botana, often seasoned simply with chile, lime juice, and salt.
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