Some people fill their burritos with chicken — but not the people of Oaxaca, Mexico! Over there, they top them with chapulines: edible locusts (also called grasshoppers) of all sizes, fried in oil and generously seasoned with chili, garlic and lemon. A flavor explosion that nobody can resist!
Chapulines: a Mexican tradition over 3,000 years old
Chapulines are a staple dish of the Oaxaca region, enjoyed for over 3,000 years. This ancient culinary tradition reflects a relationship with food that is worlds apart from what we’re used to in the West.
These edible insects can be enjoyed in all sorts of ways:
- As a snack, munched alongside a cold beer that perfectly balances their tangy kick
- As a topping for traditional dishes, adding that signature crunch that edible insects are famous for
- In burritos, as a creative and protein-packed alternative filling
So many people tell us that Oaxaca is where they first tried edible locusts — and it’s really no surprise. This city is hands down the world capital of chapulines!
Mexico: the ultimate paradise for edible insects
Mexico is one of the countries where the greatest variety of insect species are eaten on a regular basis. And beyond edible locusts, there are plenty of other surprising delicacies to discover:
- Ahuatle: a dish made from aquatic insect eggs
- Escamol: nicknamed “Mexican caviar”, these ant eggs can fetch over €20 a plate!
- Chapulines: our beloved edible locusts, the undisputed stars of Oaxacan cuisine
So how are these locusts / grasshoppers harvested?
You might be surprised to learn that edible locusts in Mexico are not farm-raised — they’re harvested straight from the wild! Once considered pesky invaders destroying corn fields, these little critters are now seen as a fantastic food opportunity.
💡 Did you know? Edible locusts pack over 50% protein, compared to just 5% for many plant-based crops. So using pesticides to wipe out these nutritious insects just to protect far less protein-rich foods… yeah, the irony is pretty hard to miss!
How to prepare edible locusts the Mexican way?
Getting your chapulines ready is an adventure in itself! As you can see in this video, cooking locusts the Oaxacan way is a true art:
- Carefully clean the freshly harvested locusts
- Fry them in oil until perfectly golden and crispy
- Season generously with chili, garlic and lemon juice
- Dig in straight away and enjoy every satisfying crunch!
Ready to give seasoned locusts a try?
Want to experience chapulines without hopping on a plane to Mexico? Check out our selection of paprika-spiced locusts, inspired by the traditional Mexican recipe, right in our shop.
👉 Follow the guide to discover our spiced locusts!
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