Market Stall · Toasted Grasshoppers
Chapulines
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Vendors sell chapulines by the scoop straight out of open baskets in the market, sized and priced in small, medium, and large batches like candy.
Small grasshoppers are toasted on a comal with garlic, lime, and salt, sometimes with a hit of chile, until they turn dry, crunchy, and deeply savory. Market stalls throughout Oaxaca sell them by the handful as a protein-rich snack, often eaten straight or tucked into a taco.
Why it's made this way: Chapulines have been eaten in the Oaxaca valley since before the Spanish arrived, and the region remains the place in Mexico most associated with eating them today.
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Part of World of Street Food — 3248 dishes from 118 countries.
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