The chapulín: from insect to gourmet superfood

There is a Mexican ingredient that generates fascination and rejection in equal measure outside Mexico: the chapulín. This small grasshopper, toasted with garlic, chile and lime, is one of the most popular botanas (snacks) in the markets of Oaxaca and central Mexico. For Mexicans it is an everyday snack, as normal as some olives or peanuts for a Spaniard. For the rest of the world, it is proof that Mexican cooking goes far beyond tacos and guacamole.

But the chapulín is not only culturally interesting. Modern science has confirmed what Mexicans have known for millennia: edible insects are an extraordinary source of protein, minerals and nutrients, with a minimal environmental impact compared to conventional livestock farming. The Mexican chapulín is at the forefront of a global food revolution.

History: thousands of years on the plate

The consumption of insects in Mexico - what scientists call entomophagy - is not a fad or a curiosity: it is a food tradition documented for at least 3,000 years. The Aztecs, Maya, Zapotec and other Mesoamerican civilisations regularly consumed chapulines, escamoles (ant larvae), maguey worms, ahuautles (lake-mosquito eggs), chicatanas (flying ants) and jumiles (mountain stink bugs).

In the Florentine Codex (16th century), Fray Bernardino de Sahagún documented more than 90 species of edible insects consumed by the Nahua peoples. Chapulines appear as one of the most frequent, gathered in the cornfields and prepared in multiple ways: toasted, in salsa, ground as a seasoning and as a tamale filling.

During the colonial era, the Spanish tried to eliminate insect consumption, considering it "primitive", but the tradition survived in indigenous communities, especially in Oaxaca, Puebla, Guerrero and Hidalgo. In recent decades, Mexican entomophagy has experienced a revival: haute-cuisine chefs such as Enrique Olvera (Pujol) and Jorge Vallejo (Quintonil) have incorporated insects into internationally acclaimed tasting menus.

Nutritional value: why science backs the chapulín

The nutritional data on the chapulín are impressive:

• Protein: 60-70% of its dry weight is high-quality protein, with all the essential amino acids. For comparison: beef has 26% protein, chicken 27%.
• Iron: It contains more iron than spinach and red meat, which makes it especially valuable for people with anaemia or iron deficiencies.
• Calcium: More calcium than milk, gram for gram.
• Zinc: Rich in zinc, a mineral essential for the immune system.
• Fibre: Chitin (the insect's exoskeleton) functions as a prebiotic dietary fibre, feeding the beneficial bacteria in the gut.
• Fat: Low in saturated fats, with a lipid profile similar to olive oil.
• Calories: Approximately 350 kcal per 100g, similar to most dried pulses.

The FAO (Food and Agriculture Organization of the United Nations) published a report in 2013 recognising edible insects as a viable solution for global food security, specifically citing the Mexican traditions as an example to follow.

Sustainability: the ecological argument

Producing one kilo of chapulín protein requires:

• 12 times less water than producing one kilo of beef protein
• 10 times less land than cattle farming
• 100 times fewer greenhouse-gas emissions than the meat industry
• Almost zero waste: the insect is eaten whole, with nothing wasted

On a planet that needs to feed 10 billion people by 2050, edible insects are not an extravagance: they are a necessity. And Mexico has been showing the way for thousands of years.

How chapulines are prepared in Mexico

The traditional preparation is simple and elegant:

1. Gathering: Chapulines are gathered in alfalfa and corn fields during the rainy season (June-September), usually at dawn when they are less active because of the cold.
2. Cleaning: They are left to fast for 24 hours to evacuate their intestinal content. They are washed several times with clean water.
3. Toasting: They are toasted on a comal or clay pan with a little garlic, salt, chile de árbol and lime juice. The toasting takes 10-15 minutes over medium heat, stirring constantly until they are crunchy and golden.
4. Serving: They are served as a botana (snack) with lime and salt, as a filling for tacos or tlayudas, sprinkled over guacamole, in ground salsas, or as a crunchy topping for various dishes.

The flavour of the toasted chapulín is hard to describe for those who have not tried it: crunchy, slightly smoky, with notes of toasted nut and a tangy touch from the lime. The texture is reminiscent of a crunchy nut or a very light fritter. It does not have the "insect taste" many fear - that is a cultural prejudice, not a gustatory reality.

Where to find chapulines in Spain

The edible-insect market in Europe has grown significantly since the European Union approved the Novel Foods regulation in 2018. Several companies currently sell edible insects in Spain:

• Specialist Latin shops: Some Mexican product shops in Madrid and Barcelona import packaged toasted chapulines from Oaxaca. Look for vacuum-sealed bags with a visible use-by date.
• Online gourmet shops: Several gourmet-food platforms in Spain sell toasted crickets (the closest European variant to the chapulín), cricket flour for cooking, and insect protein bars.
• Markets and fairs: Food fairs and gourmet markets in Madrid and Barcelona occasionally include edible-insect stalls.

Guide price: Toasted chapulines imported from Mexico cost between 15 and 25 euros for 100 grams. Toasted European crickets are cheaper: 5-10 euros for 50 grams. It is not cheap, but remember they are very light: 50 grams of chapulines is a generous bowl.

Recipes with chapulines for the daring

Oaxacan chapulín tacos

Heat corn tortillas, add a base of guacamole, a generous handful of chapulines toasted with garlic and lime, red pasilla-chile salsa and crumbled fresh cheese. It is the most iconic taco of Oaxaca and a gastronomic experience that changes perceptions.

Guacamole with chapulines

Make a classic guacamole and cover it with a generous layer of toasted chapulines. The contrast of textures - creamy underneath, crunchy on top - is addictive. Serve with corn tortilla chips.

Chapulín salsa

Grind toasted chapulines with chile de árbol, garlic, roasted tomato and salt in a molcajete or blender. The result is a salsa with a deep umami flavour and a granular texture that works incredibly well with grilled meats and quesadillas.

The future is insect

What for many Europeans is exotic or even repulsive, for a third of humanity is everyday food. More than 2 billion people in the world consume insects regularly, and Mexico is one of the countries with the richest and most diverse tradition of entomophagy.

The European Union has already approved the consumption of crickets, mealworms and beetle larvae, and more species are expected to be approved in the coming years. Cutting-edge restaurants in Madrid, Barcelona, Copenhagen and London include insects on their tasting menus. What is novelty today will be normality tomorrow.

Mexico teaches us that there is nothing primitive about eating insects. On the contrary: it is a sophisticated, nutritious, sustainable and delicious tradition that the rest of the world is only just beginning to discover. If you dare to try, chapulines may change your relationship with food forever. Discover more fascinating Mexican-cooking ingredients in our recipes and explore the regional diversity that makes Mexico a world gastronomic powerhouse.