Guacamole with Chapulines (Grasshoppers)
Guacamole topped with toasted grasshoppers.
About this recipe
Traditional guacamole topped with toasted chapulines (grasshoppers). The perfect fusion of two pre-Hispanic ingredients that elevates guacamole to a unique Oaxacan experience.
History & Origin
Guacamole with chapulines unites two of the most emblematic ingredients of pre-Hispanic Mexican cookery: the avocado and chapulines (edible grasshoppers). Guacamole has been prepared in Mesoamerica for over 500 years, and chapulines have been a protein source for the peoples of Oaxaca since long before the Spanish arrival. This combination became popular in Oaxacan markets and mezcalerias, where it is served as a snack to accompany mezcal.
Estimated cost
$24.38
Total cost
$6.10
Per serving
* Approximate prices based on Canadian supermarkets
Nutritional information per serving
220
Calories
10g
Protein
12g
Carbohydrates
16g
Fat
6g
Fibre
320mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cut the avocados in half, remove the stone and scoop out the flesh with a spoon. Mash with a fork, leaving some chunks.
💡 Do not blend the guacamole; it should have texture.
- 2
Finely chop the onion, the coriander and the serrano chillies. Mix with the avocado machacado.
- 3
Add the lime juice and salt to taste. Mix gently.
- 4
Toast the chapulines in a comal (flat griddle) dry for 2-3 minutes until crispy.
- 5
Serve the guacamole in a molcajete (stone mortar) or plate, corona generously with the chapulines toasted. Serve with totopos.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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