MolesEasy

Guacamole with Chapulines (Grasshoppers)

Name: Guacamole with Chapulines (Grasshoppers)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 3 Avocados maduros; 50 g Chapulines tostados; 0.25 White onion picada; 3 sprigs Coriander picado; 2 Serrano chillies; 2 Limes (Juice); 1 tsp Salt

20 min (15 prep + 5 cook) Easy 4 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

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

£8.50

Total cost

£2.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

10g

Protein

12g

Carbohydrates

16g

Fat

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the avocados in half, remove the bone and saca the pulpa with a spoon. Crush with a fork leaving trozos.
💡 No licúes the guacamole, should be with 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.