Best Edible Insect New York 2013 - Toloache
Named after the moonflower plant—revered in Mexico for its use in love potions—Toloache stands out in the heart of the Theater District as a consistent gem amid midtown's hit-or-miss melee of restaurant offerings. Black truffle quesadillas are fired in a brick oven just beyond the ceviche bar, and fruit-studded guacamole showcases avocado, pomegranate seeds, Vidalia onion, mango, apple, peach, habanero, and Thai basil. The tacos are some of the best in the city, whether they're loaded with Baja-style tilapia under a haystack of jicama slaw, lobster, or grasshoppers. The latter come in chapulines tacos, which are piled with the crispy Oaxacan-style insects that pack a bombastic crunch; they resemble salted, hollow pistachios with sautéed onions and jalapeños wrapped in tortilla. Let yourself enjoy an authentic Mexican treat that proves insects can be more than just edible—sometimes, they're downright good.