Growing up in Mexico City, it was common for Jose Avila to snack on the edible bugs at the markets around town with his grandma and mom after school. So, the James Beard-nominated chef didn’t think it would be odd to ship 22 pounds of dried crickets, Chicatana ants, escamoles, scorpions, stink bugs and maguey worms in thermic boxes with iced gel packs from his hometown to Denver, where he’d planned to host a Festival de Bichos (Bug Festival) at his downtown restaurant, La Diabla Pozolería y Mezcalería, earlier this month. But U.S.

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