Chapulines (Toasted Grasshoppers)

History & Origin

Chapulines are one of the oldest foods of Mesoamerica and represent the rich entomophagic tradition of Mexico's indigenous peoples. The Zapotecs and Mixtecs of Oaxaca have gathered and consumed grasshoppers for thousands of years, taking advantage of their abundance in the milpa fields after the rains. In Zapotec cosmology, grasshoppers were a gift from the earth that provided high-quality protein without the need to raise livestock. The traditional preparation involves toasting them on a clay griddle with garlic, lime and sal de gusano, an Oaxacan condiment made from ground maguey worms with chilli and salt. The markets of Oaxaca, especially the 20 de Noviembre market and the Tlacolula market, are the nerve centres of chapulines commerce. In recent decades, chapulines have transcended their humble origins to become a fine dining ingredient, appearing on menus of Michelin-starred restaurants worldwide. The FAO recognises insects as the food of the future for their high nutritional value and low environmental impact.