Podcast Episode 237: Cactus, Coyote, Crickets, and Corn – Tales from the Wild Taco Trail

Tacos may be one of the most popular foods in the world, but most of us aren’t making them like our ancestors, or like our hunting and foraging forebears might have. In this episode of the Wild Fish and Game Podcast, hosts Justin Townsend and Adam Berkelmans take a deep dive into the wild side of the tortilla. From nixtamalized corn and ancient Mayan myths to grilled raccoon and toasted crickets, Episode 237: Cactus, Coyote, Crickets, and Corn isn’t just a celebration of tacos; it’s a call to reimagine them through the lens of wild food, heritage, and hilarious experimentation.

Whether you’ve ever braised squirrel shoulder for barbacoa or slapped halibut cheeks into a hot tortilla, this episode explores the rich culinary and cultural possibilities of wild tacos and why now is the time to take your taco game beyond the ground beef aisle.

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From Dusty Streets to Tire Rim Tacos

The episode kicks off with one of Justin’s signature field stories: a late night outside a fishing village bar in Mexico where a man was grilling mystery meat tacos over a fire in an old tire rim.

“No menu, no questions. I handed him a few pesos and got a taco piled high with meat I couldn’t quite identify. Maybe goat. Maybe something wilder. It didn’t matter, it was smoky, rich, spicy, and unforgettable.”

That story sets the tone for a podcast that’s part culinary adventure, part anthropological dive, and part absurd taco-themed game show. Together, Justin and Adam explore how tacos—one of the most ancient and globally adapted street foods—have been reimagined through history, colonization, and modern culinary trends. But more importantly, they explore how tacos can serve as a canvas for showcasing the wild, the foraged, and the downright unexpected.

Corn, Culture, and the Sacred Tortilla

Adam provides a powerful history lesson on the cultural and nutritional significance of corn in Mesoamerican civilization:

“Corn wasn’t just food, it was life. According to the Popol Vuh, the gods created humans from masa, a type of corn dough. And it’s not just symbolism, it’s reverence.”

This leads to a breakdown of the ancient process of nixtamalization, where corn is soaked in an alkaline solution (usually lime or ash water) to unlock vital nutrients and create masa, without which we wouldn’t have tortillas, tamales, or even tacos as we know them today.

“Without nixtamalization, no tacos. Many settlers who tried to eat corn without the process ended up nutrient-deficient. Ancient foodways worked for a reason.”

Their discussion makes it clear: before you even pick your protein, your tortilla tells a story.

Truth or Dare, Wild Edition

A standout segment in the episode is the raucous and irreverent game of “Taco Truth or Dare: Wild Edition.” Justin and Adam take turns answering taco-themed questions and challenges, each more unhinged than the last.

It’s a playful, unpredictable segment that mixes food nerdery with campfire energy, and it’s impossible not to laugh along.

Meat, Mushrooms, and Muskrat Carnitas

But the episode isn’t all jokes. They provide a breakdown of how to build tacos with intention, choosing cooking methods that honor each wild cut or catch.

“Don’t throw your backstrap in the slow cooker, and don’t try to grill a flaky panfish. Respect the ingredient and you’ll be much happier.” – Justin

Here are some of the core taco-building tips covered:

• Steaks (loin, tenderloin): Grill hot and fast, slice thin for carne asada-style tacos.
  
• Roasts and shanks: Braise low and slow for barbacoa or birria-style fillings.
  
• Ground meat: Great for wild chorizo or quick taco night. Add fat or sauce to retain moisture.
  
• Fish: Fry firm white fish (like walleye or halibut) or grill fatty fish (like trout or mackerel). Whole fish? Simply pick it up at the table.
  
• Foraged ingredients: Ramps, lambsquarters, squash blossoms, and even corn smut (huitlacoche) bring texture, color, and heritage to the table.
  
• Insects: Crickets, grasshoppers, and ant eggs? Earthy, crunchy, and traditional in many Indigenous foodways.
  

Adam puts it succinctly:

“The taco is infinitely adaptable. You can go super traditional or get creative with crickets and lime cream. That’s the beauty of it.”

Featured Recipes from the Episode

• Ancho Venison Shank Tacos – Slow-braised in chili and beer, topped with pineapple tomatillo salsa.
  
• Grilled Antelope Tacos – With bell peppers and avocado cream sauce.
  
• Coconut Mango Iguana Tacos – Yes, iguana. Think chicken, but weirder.
  
• Halibut Head Tacos – The cheeks, collar, and skin crisped over fire. “Like pork belly tacos… from a fish.”
  
• Frijoles and Quelites Tacos – A vegetarian option with wild greens, beans, and cotija.
  

Each one reminds us: tacos aren’t a category—they’re a format. And wild food fits that format perfectly.

Share Your Wildest Taco Combo

This episode is more than a listen, it’s an invitation. We want to hear from you!

What’s the wildest taco you’ve ever made or eaten?

Was it squirrel and stinging nettles? Trout with pickled mushrooms? Roadkill raccoon with pickled onions? Share it on Instagram and tag @harvestingnature with #wildtacotrail. We might feature your creation (or miscreation!) in an upcoming post.

Listen Now and Join the Trail

Whether you’re a seasoned wild cook or just taco-curious, Episode 237 is packed with insight, stories, and enough culinary inspiration to fill a tortilla and then some. From deep cultural respect for masa to grilling pig legs at Pig Camp, this episode brings both tradition and absurdity to the table and leaves you hungry for more.

Listen to “Cactus, Coyote, Crickets, and Corn: Tales from the Wild Taco Trail” wherever you get your podcasts.
And don’t forget to leave us a review, share your taco stories, and tag us online. Your wildest ideas might just become our next taco dare.