Chapulines Toasted with Chili and Lime

Introduction: Grasshoppers toasted crisp and tossed with chili, salt and a squeeze of citrus, chapulines were a valued source of protein and a well-established Mexica delicacy long before European contact.

Cultural Background: Chapulines were gathered from maize and alfalfa fields and were an important, protein-rich food source for the Mexica, particularly in regions such as Oaxaca where the tradition remains strong today. They were toasted on a comal (griddle) and seasoned simply, valued as both an everyday food and a delicacy served to guests.

Tips: Dried chapulines are already partially cooked and mainly need toasting to crisp and warm them through, so watch closely to avoid burning. Add the lime juice only at the very end of preparation, as adding it too early can make the chapulines lose their crispness.

Variations: Toasted pumpkin seeds tossed with the same chili, salt and lime seasoning make a very close approximation for readers unable to source or unwilling to try chapulines, and were also an authentic Mexica snack in their own right. A pinch of ground toasted cumin, a later regional addition, can be added for extra warmth.

Storage: Store toasted, seasoned chapulines in an airtight container at room temperature for up to 1 week.

Reheating: Refresh briefly in a dry pan over medium heat for 1-2 minutes if they have softened in storage.

Nutrition: Per serving (approx., 30 g): 90 kcal, 12 g protein, 3 g carbohydrate, 4 g fat, 1 g fibre, 190 mg sodium.

FAQs:

Q: Where can I buy dried chapulines?

A: They are sold in many Mexican and Oaxacan speciality grocers, particularly in areas with a strong Mexican community, and increasingly online.

Q: Is there a substitute if I can’t find or don’t wish to eat grasshoppers?

A: Toasted pumpkin seeds prepared the same way make an authentic and accessible alternative, as they were also eaten by the Mexica in exactly this style.