Tacos de Chapulines (Oaxacan Grasshopper Tacos)

History & Origin

Tacos de chapulines represent one of the oldest and most fascinating culinary traditions in Oaxaca and in indigenous Mexican cuisine as a whole. Chapulines - toasted grasshoppers or crickets - have been part of the Mesoamerican diet for more than 2,000 years. Before the Spanish arrival, the Zapotec, Mixtec and other indigenous groups of Oaxaca consumed them as a fundamental protein source. In Oaxacan markets, particularly the Benito Juárez and the Mercado 20 de Noviembre, chapulines are among the most iconic sights: mounds of toasted grasshoppers in different sizes, from the small ones eaten as a snack to the large seasonal varieties. Vendors season them with chilli, lime and salt, creating a snack that is crispy, spicy and deeply flavoursome. Nutritionally, chapulines are remarkably rich in protein (60-70% of their dry weight), calcium, zinc and omega-3 fatty acids. They are also an enormously sustainable protein source: their farming requires a tiny fraction of the water, land and CO2 emissions compared to conventional livestock, which has led organisations such as the FAO to promote entomophagy (insect consumption) as a global food solution. In recent years, tacos de chapulines have gained prominence in high-end Mexican restaurants worldwide, becoming an emblem of Oaxacan cuisine and Mexico's indigenous culinary identity. Chefs such as Alejandro Ruiz at Casa Oaxaca and René Redzepi at Noma have placed chapulines firmly on the international gastronomic map.