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In 2012, Alexa Sol was in Guadalajara looking for furniture and decor for her soon-to-open restaurant Quinto Sol in Redwood City. She had gone to a bar and ordered a cocktail with an absolutely delicious salt rim. She ordered two more before asking the bartender what was in the salt.
“And he was like, ‘It’s ground-up grasshopper with chili,’” she recalled.
