The Future of Food at Costa Blanca Bistro

In case you missed our earlier posts from last month, we were busy enjoying ourselves at the Pre Hispanic Insect Dinner, hosted by Costa Blanca Bistro. They’re true trailblazers in the Twin Cities. Chefs Hector Ruiz, Gustavo Romero, and Mario Davalos invented a creative menu inspired by insects, their heritage, and innovative ingredients, and it was an evening truly worth “bugging out” over (we couldn’t help the pun!) Costa Blanca, chef Hector Ruiz’s fourth restaurant in the Twin Cities, has been making a name for itself thanks to their unique dishes that become beautiful works of art.

“Insects, as we know, have been an integral part of diets around the world, providing a sustainable, economic source of protein in cultures from South America, Africa, Australia, and other countries,” the restaurant writes. This particular dinner, however, was inspired by traditional recipes eaten by the chefs while growing up in Mexico, and it was truly something special.

Each course was inventive and exciting, paired with either a beer, a wine, fresh prickly pear water, a granita, or a cocktail. Highlights included gyoza filled with acocil (Mexican crayfish), shrimp, lobster, and insect powder, inflated corn tortillas filled with worm ants and sauteed with epazote butter, a corn dough boat with cocopache (Mexican beetle salsa), and much more. Take a look at the full menu below to see the inventive and exciting dishes dreamed up the crew.

We had an incredible time, met new friends, and ate delicious food. Take a look at the images below to see what each dish looked like. Which would you try, if you could?

Chad Simons