Chapulines: Cooked Grasshoppers

By Chelsie Kenyon

Updated 10/31/18

Chapulines
César Rincón / Flickr / CC By 2.0
Ratings (25)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 4-8 servings
Nutritional Guidelines (per serving)
95 Calories
1g Fat
19g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4-8 servings
Amount per serving
Calories 95
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 41mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 21%
Protein 6g
Calcium 48mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chapulines, or grasshoppers, are delicious when wrapped in a corn tortilla and drenched in chile sauce, or on their own as a quick snack. They are very popular in Oaxaca, Mexico where they are consumed on a daily basis. Chapulines are very high in protein yet very low in fat and have a wonderful crunchy texture when cooked properly. Grasshoppers in abundance are hard to find, and even in Mexico they are only found in certain states. But if you do come across a good Chapulines source, you can use this recipe for fantastic results. Grasshoppers can sometimes contain parasites, so cooking them thoroughly is very important.

Ingredients

  • 1 pound chapulines (grasshoppers)
  • 3 cloves garlic (peeled and chopped)
  • 1 serrano chile (seeded and diced)
  • 1/2 onion (chopped)
  • 1/2 cup oil (for frying)
  • Dash salt (or to taste)
  • 1 lime (cut into wedges)

Steps to Make It

  1. Gather the ingredients.

  2. You will need to pull the wings and legs off of each chapuline.

  3. Heat the oil in a shallow pan and sauté the garlic, chile, and the onions until the onions are translucent.

  4. With a slotted spoon, remove and discard the onions, chile and the garlic from the oil, leaving the oil in the pan.

  5. Sauté the chapulines in the oil until they are brown and crispy.

  6. Remove the chapulines and drain them well on paper towels.

  7. Sprinkle salt over the top, and then squeeze some lime over them.

  8. You can enjoy them as a snack or use as a filling for tacos.