While watching the the diabolitos y raspados street vendor is great theater, I would venture that those who are prone to actually eat the treats he prepares are too busy having their stomachs pumped to answer your inquiry.
At least the clayudas prepared Etla, Oaxaca style that I just observed being made on Canal Once'sLa Ruta del Sabor, probably won't hurt anything more than one's sense of aesthetics.
CLAYUDAS TIPO DE ETLA extra large tortillas in the style of the area around Oaxaca city spread with:
Lard peppered with carnitas residue (known locally as asiento de manteca). A salsa made with guajilla chiles, garlic, tomatillos and salted, pan roasted maguey worms all mashed together in a molcajete. A fresh Oaxaca style cheese.
Heat this on a wood fire until the asiento de manteca loses some of its viscosity.
It is best to enjoy this repast with the locally produced mescal. If you are an extranjero, you will not know that the salsa has maguey worms as an important component since they are mashed up with the other ingredients. However, if you are squeamish about this, load up on the mescal before eating the tortilla.
La Ruta del Sabor is quite entertaining and features regional country cooking in various parts of Mexico. The program comes on on Monday nights at 8:30PM central time on Canal Once, a national educational channel. I recommend it to those of you interested in local rustic cuisine.
You can have my maguey worms.
(This post was edited by Bubba on Oct 10, 2005, 7:58 PM)
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