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Chapulines (Toasted Grasshoppers)
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Chapulines (Toasted Grasshoppers)

25 min (10 prep + 15 cook) Easy 4 servings Oaxaca
Edmond Bojalil
Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 12 May 2026
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Toasted grasshoppers with garlic, lime and chilli, an ancestral Oaxacan snack.

About this recipe

Chapulines are toasted grasshoppers prepared with garlic, lime and salt, and are an ancestral snack from Oaxaca. Crunchy, savoury and packed with protein, they represent the Mesoamerican entomophagic tradition that today is conquering fine dining tables across the world.

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.

Estimated cost

£8.50

Total cost

£2.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

25g

Protein

4g

Carbohydrates

6g

Fat

2g

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

  1. 1

    If the chapulines not vienen limpios, soak in water with salt 10 minutes, enjuaga and dry well with papel absorbente.

    Step 1
  2. 2

    Chop the garlic finely. Toast the chillies of arbol in a comal (flat griddle) dry until it oscurezcan slightly and desmorona.

    Step 2
  3. 3

    Heat the oil in a comal (flat griddle) or sarten amplio over medium heat. Add the garlic chopped and sofrie 30 seconds without quemar.

    Step 3
  4. 4

    Anade the chapulines and toast revolviendolos constantemente for 8-10 minutes until esten well crispy and dorados.

    Step 4
  5. 5

    Remove from the heat, exprime the juice of limon for encima and espolvorea with salt of gusano and chilli desmoronado. Mix well.

    Step 5
  6. 6

    Serve como botana in a plate or inside of tacos with guacamole. Tambien you can usarlos como topping of tlayudas or quesadillas.

    Step 6

Frequently asked questions

What people ask about this recipe

What are chapulines?

Chapulines are edible grasshoppers of the Sphenarium genus, native mainly to Oaxaca, where they have been part of the indigenous diet for thousands of years. They are gathered in alfalfa and maize fields, washed, boiled and toasted on a comal with garlic, salt, lime and chilli. The result is a crunchy snack packed with protein.

What do chapulines taste like?

Their flavour is like toasted sunflower seeds with salt and lime, with hints of roasted chicken and a touch of chilli. The texture is very crunchy, similar to corn nuts or kettle crisps. The smaller ones ('chapulín pinolillo') are milder; the larger ones have stronger flavour but can be tough if not chewed well.

Where do chapulines come from?

Although eaten in several Mexican states, Oaxaca is the gastronomic home of the chapulín. Zapotec and Mixtec communities have harvested them since pre-Hispanic times, especially in the Central Valleys. Markets like Benito Juárez and 20 de Noviembre in Oaxaca City are famous for their stalls selling chapulines in different sizes and seasonings.

Where to buy chapulines in the UK?

Chapulines are now legal in the UK and EU thanks to EFSA's Novel Food approvals. Online shops like Eat Grub, Yum Bug or Sous Chef sell roasted seasoned grasshoppers in ready-to-eat bags. Mexican specialist shops in London (Cool Chile Co.) and several Mexican restaurants also offer them as a starter.

Is it safe to eat chapulines?

Yes, they are safe and highly nutritious: 60-70% complete protein, iron, calcium, omega-3, vitamin B12 and fibre (from chitin). The FAO recommends them as sustainable food. EFSA approved Locusta migratoria as food in the EU in 2021. People allergic to shellfish or dust mites should avoid them due to cross-reaction with chitin.

How are chapulines traditionally eaten?

In Oaxaca they are eaten on their own as a snack, sprinkled over guacamole, in tacos with fresh tortilla and molcajete salsa, or inside tlayudas. They are also used to fill quesadillas and as a topping for mezcal cocktails. The simplest and most popular way is straight from the bag with an extra squeeze of lime.

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Edmond Bojalil
Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.

Read more

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