Every country has its offbeat delicacies and Mexico is no exception. Chapulines, or grasshoppers, are a culinary specialty in Mexico. They come in different sizes and are found in the south, particularly in the state of Oaxaca (pronounced wa-ha-ca) where they have been on the menu for thousands of years.
Chapulines are fried in chilies, salted and served with lime. You can order them in Oaxaca City’s many cafes, buy them in food markets or from street vendors who sell them like popcorn. They are eaten as snacks or as part of a main dish, stuffed in empanadas for example.
Many people were washing them down with hot chocolate in Oaxaca City when I was there two years ago for the Day of the Dead festival. Oaxaca is known for its chocolate, which is incredibly rich. The chocolate is also used in a thick sauce, or mole, also a regional specialty which is served with savory dishes such as poultry.
For more on Oaxaca’s cuisine check out Mexoline. Or if your gastronomic interests veer more toward consuming insects got to Bugsfordinner for a list of resources.