Chapulines: Cooked Grasshoppers

Written by
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Chelsie Kenyon
Updated 09/18/19
Chapulines Mexican grasshoppers recipe

The Spruce / Julia Hartbeck
  • 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
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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.

    Ingredients for chapulines Mexican grasshoppers
    The Spruce / Julia Hartbeck

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

    Pull wings and legs off
    The Spruce / Julia Hartbeck

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

    Heat oil
    The Spruce / Julia Hartbeck

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

    With slotted spoon
    The Spruce / Julia Hartbeck

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

    Saute chapulines
    The Spruce / Julia Hartbeck

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

    Chapulines
    The Spruce / Julia Hartbeck

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

    Sprinkle salt
    The Spruce / Julia Hartbeck

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

    Chapulines
    The Spruce / Julia Hartbeck

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