Toasted Oaxacan Grasshoppers with Chile and Lime

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A classic Oaxacan street snack featuring toasted grasshoppers tossed with chile powder, garlic, and fresh lime. Chapulines are crunchy, savory, and packed with protein, traditionally eaten on their own with tortillas or guacamole. This version captures the smoky, tangy, and slightly spicy flavor profile beloved in the markets of Oaxaca.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 8 gCarbs
• 3 gFiber
• 1 gSugar
• 16 gProtein
• 320 mgSodium
• 260 mgPotassium
• 75 mgCalcium
• 5 mgIron
• 5 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the grasshoppers

• 4 oz (115 g) cleaned dried grasshoppers (chapulines)
• 1 tbsp neutral oil such as grapeseed or canola
• 1 small dried avocado leaf, crumbled (optional)

For the seasoning

• 2 tsp chile guajillo powder or chile de árbol powder
• 2 cloves garlic, very finely minced
• 1 tsp kosher salt, or to taste
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp fresh epazote leaves, chopped (optional)

For serving

• 8 warm corn tortillas
• 1 ripe avocado, sliced
• Lime wedges
• Salsa verde or your favorite salsa

Directions

1. If using whole dried grasshoppers, discard any remaining wings or legs that look damaged; rinse quickly under cool water and pat thoroughly dry with paper towels.
2. Heat a large dry comal or heavy cast-iron skillet over medium heat for 2 minutes, then add the oil and the optional avocado leaf and toast for 20 seconds until fragrant.
3. Add the grasshoppers to the skillet in a single layer and toast, stirring frequently, for 4 to 5 minutes until they turn a deep reddish-brown and become very crisp.
4. Add the minced garlic and chile powder and stir constantly for 45 seconds so the garlic softens and the chiles toast without burning.
5. Sprinkle the salt over the grasshoppers, add the epazote if using, and toss to coat evenly for about 30 seconds.
6. Remove the skillet from the heat, squeeze the fresh lime juice over the top, and toss once more so the seasoning clings to each grasshopper.
7. Taste and adjust salt or lime; the chapulines should be savory, tangy, and gently smoky.
8. Serve immediately in a warm bowl with corn tortillas, sliced avocado, lime wedges, and salsa verde on the side for scooping or making simple tacos.

Cook’s Notes

• Source chapulines from a trusted vendor; in the U.S. look for commercially farmed edible crickets and grasshoppers labeled for human consumption.
• Do not walk away while toasting; grasshoppers go from crisp to scorched in under a minute due to their low moisture content.
• For extra heat, swap half the guajillo powder for a pinch of ground chile de árbol or cayenne.
• The optional avocado leaf adds a traditional anise-like aroma that is signature to authentic Oaxacan preparation.
• Store leftovers in an airtight container at room temperature for up to 3 days; do not refrigerate as moisture will make them soft.

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