Pastry chef Cesar Moreno welcomed us to the Black Ant in the East Village to show us how he likes his worms! Yes, you heard right, worms! Known to use insects in their modern Mexican cuisine, the beauty of The Black Ant Graveyard dessert almost makes you forget about the worm garnish--almost.
Let’s start with the Bloody Mezcal gel an infusion of mezcal and hibiscus flower, already setting the stage for a ghoulish plate! The delicate black dome of pumpkin panna cotta and the canele of chongos (curdled milk and cinnamon) ice cream are separated by an earthy chocolate-chia tuile. An added charming meringue bone and sweet kabocha squash bite lie on top of a cacao crumble “dirt,” the perfect bed for the mezcal red-head worms (soaked in a sweet mezcal and hibiscus marinade)!
Chef Cesar recently put out a new dessert menu, featuring the Black Ant Graveyard, so if you’re looking for a treat before slipping into your costume, head over to the Black Ant!