Chapulines: From Insect to Gourmet Superfood

A 3,000-Year-Old Superfood

In the markets of Oaxaca, one of Mexico's most celebrated food cities, you will find stalls piled high with small, reddish-brown, crispy creatures sold by the scoop. They are chapulines - grasshoppers - and Oaxacans have been eating them for at least 3,000 years. They are toasted on a comal (griddle) with garlic, lime juice, chilli and salt, and eaten as a snack, scattered over tacos and tlayudas, ground into salsa, or simply popped into the mouth by the handful like crisps.

To British sensibilities, the idea of eating insects provokes reactions ranging from mild curiosity to outright horror. But the global conversation around entomophagy (insect eating) has shifted dramatically in recent years. The United Nations Food and Agriculture Organisation has identified insect consumption as a critical component of future food security. The European Union has approved several insect species for human consumption. And in Britain, a growing number of food companies, restaurants and adventurous home cooks are discovering what Oaxacans have known for millennia: chapulines are not merely edible - they are genuinely delicious.

What Exactly Are Chapulines?

Chapulines are grasshoppers of the genus Sphenarium, harvested from alfalfa and corn fields in the Mexican states of Oaxaca, Puebla, Tlaxcala and Mexico State. They are collected during the rainy season (June to October) when the grasshopper population peaks. Harvesting is done early in the morning when the insects are sluggish from the cold night air - collectors sweep through the fields with nets, gathering thousands of grasshoppers in a single session.

After collection, the chapulines are washed, then toasted on a large comal with lime juice, garlic, dried chilli (usually chile de arbol or guajillo) and salt. The toasting process kills the insects, removes moisture and develops a deep, savoury flavour. The finished chapulines are crunchy, intensely savoury, slightly tangy from the lime, and moderately spicy. They are sold in various sizes, from tiny (the most prized, as they are the crunchiest) to large.

The Taste: What Do They Actually Taste Like?

This is the question every British person asks, and the honest answer is: they taste surprisingly good. The dominant flavour is savoury - a deep, toasty, umami-rich savouriness that is somewhere between very crispy bacon, toasted nuts and dried shrimp. The lime juice adds a bright, citrusy tang. The chilli provides a gentle background heat. The salt ties everything together.

The texture is pure crunch - like a very crispy crouton or a well-toasted seed. There is nothing squishy, gooey or otherwise texturally challenging about properly prepared chapulines. If you were blindfolded and given a handful, you might guess you were eating some kind of seasoned, toasted seed or grain.

The psychological barrier, of course, is knowing that you are eating an insect. This is entirely cultural - two billion people worldwide eat insects regularly, and the idea that insects are inherently disgusting is a peculiarity of European and North American cultures. Once you get past the initial hesitation and try one, the flavour typically converts even the most sceptical eater.

Nutritional Profile: The Superfood Credentials

The nutritional profile of chapulines is, frankly, extraordinary:

• Protein: 60-70% protein by dry weight - higher than beef (26%), chicken (27%) or eggs (13%). Chapulines are one of the most protein-dense foods on the planet.
• Complete amino acid profile: Unlike most plant proteins, chapulines contain all nine essential amino acids in balanced proportions.
• Iron: High in bioavailable iron - particularly valuable for women and vegetarians.
• Zinc: Excellent source of zinc, important for immune function.
• B vitamins: Rich in B12, riboflavin and niacin.
• Fibre: The exoskeleton (chitin) provides dietary fibre with potential prebiotic properties.
• Low fat: Relatively low in fat, and the fats present are primarily unsaturated.
• Calcium: Good source of calcium, particularly when the whole insect is consumed.

For athletes, bodybuilders and anyone seeking high-quality protein with minimal environmental impact, chapulines represent an almost ideal food source.

Environmental Sustainability

The environmental argument for insect consumption is compelling. Compared to conventional livestock:

• Water: Grasshoppers require a fraction of the water needed to produce the same amount of beef protein
• Land: Insect farming requires dramatically less land than cattle or poultry farming
• Greenhouse gases: Insects produce negligible methane and far less CO2 per gram of protein than any conventional livestock
• Feed conversion: Grasshoppers convert feed to body mass roughly twice as efficiently as chickens and five times as efficiently as cattle
• Waste: The entire insect is consumed - there is no waste equivalent to bones, hide or offal

In an era of growing concern about the environmental impact of meat production, insect protein represents one of the most practical and scalable alternatives available.

Chapulines in Mexican Cuisine

In Oaxaca and neighbouring states, chapulines are not a novelty or a dare - they are a normal, everyday food. Here are the most common ways they are used:

As a Snack

Toasted chapulines are sold in paper cones at markets and from street vendors, eaten by the handful like peanuts or crisps. They are a popular accompaniment to mezcal - the smoky, toasty flavour of the chapulines pairs brilliantly with the smoky spirit.

On Tlayudas

The tlayuda - Oaxaca's answer to pizza - is a large, crispy tortilla spread with asiento (unrefined pork lard), black bean paste, quesillo (Oaxacan string cheese), avocado and various toppings. Chapulines are one of the most popular toppings, scattered over the surface like savoury sprinkles.

In Tacos

Chapulines make an excellent taco filling, either alone (with guacamole, salsa and a squeeze of lime) or mixed with other ingredients. Chapulines with guacamole in a warm corn tortilla is one of Oaxaca's great street foods.

Ground into Salsa

Chapulines can be ground in a molcajete (stone mortar) with chillies, garlic and tomato to create a textured, deeply savoury salsa. This is an ancient preparation that predates the Spanish conquest.

In Mole

Some regional mole recipes incorporate ground chapulines as a thickening and flavouring agent, adding protein and umami depth to the already complex sauce.

Where to Buy Chapulines in Britain

The availability of edible insects in Britain has improved significantly since the EU and UK approved certain species for human consumption. Chapulines (or similar grasshopper products) can be found at:

• Mexican shops: Some Mexican shops in the UK stock imported chapulines from Oaxaca
• Online retailers: Several UK-based companies sell chapulines and other edible insects online, including MexGrocer, Eat Grub and Crunchy Critters
• Specialist food shops: Particularly in London, some gourmet food shops stock edible insects
• Mexican restaurants: A growing number of Mexican restaurants in the UK feature chapulines on their menus, particularly those with Oaxacan influence

Cooking with Chapulines at Home

If you buy dried, pre-toasted chapulines (the most commonly available form in the UK), they are ready to eat straight from the packet. To refresh them and add flavour, toss them in a dry pan over medium heat for 2-3 minutes with a squeeze of lime juice, a pinch of chilli powder and salt.

Chapuline Guacamole

Make your regular guacamole (avocado, lime, coriander, onion, chilli, salt) and fold in a generous handful of chapulines. The contrast between the creamy avocado and the crunchy grasshoppers is outstanding. Serve with tortilla chips.

Chapuline Tacos

Warm corn tortillas. Fill with refried black beans, a generous scattering of chapulines, sliced avocado, a drizzle of salsa verde and a squeeze of lime. Simple, delicious and extraordinarily nutritious.

Chapuline-Crusted Avocado

Halve an avocado, remove the stone, and press the cut surface into crushed chapulines. Squeeze lime juice over the top and sprinkle with Tajin seasoning or chilli salt. An elegant starter or snack.

The Future of Insect Eating in Britain

Britain is at the early stages of what many food scientists predict will be a significant shift toward insect consumption. Insect-based protein bars, cricket flour, mealworm snacks and grasshopper products are all available in British shops and online. As concerns about food security, environmental sustainability and protein diversity grow, insects are likely to become an increasingly normal part of the British diet.

Mexico, with its 3,000-year tradition of entomophagy, is well ahead of the curve. Chapulines are not a fad, a gimmick or a dare - they are a legitimate, delicious and sustainable food with a pedigree that stretches back to the Zapotec and Mixtec civilisations. If you are curious about the future of food, start with the past. Start with chapulines.

For more on Oaxacan cuisine and other distinctive Mexican ingredients, explore our recipe collection.