Chapulines

These deep reddish-brown grasshoppers smell beautifully of toasted herbs and garlic. Biting into them delivers a satisfying crunch and a savory flavor resembling earthy herbs, rich pork chicharron, and a hint of shrimp, all brightened by spicy chili and sour lime.

How It's Made

Harvesters sweep conical nets through alfalfa fields at dawn to catch the grasshoppers while they are cold and sluggish. The insects are cleaned and quickly toasted on a hot clay griddle called a comal, tossing them with freshly squeezed lime juice, salt, minced garlic, and dried chilies. In just a few minutes, the heat perfectly crisps their exoskeletons.

The Story

Chapulines have been a celebrated staple in Central Mexico for thousands of years, long predating the Spanish conquest. The name comes from the ancient Nahuatl word chapolin, which translates to "insect that jumps like a rubber ball." Originally an ingenious, highly sustainable protein source for indigenous communities, these perfectly toasted grasshoppers have evolved into a globally recognized symbol of Oaxacan gastronomy. They are tied so deeply to the cultural heart of the region that a famous local legend promises: if you eat chapulines, you will never leave Oaxaca.