Trying new things can lead to surprisingly delicious experiences. Growing up, I had the opportunity to try insects during a visit to the Montreal Insectarium. Despite my companions not being interested in trying them, I decided to give them a go and found the taste to be unexpectedly delicious! While eating insects may seem strange in some cultures, it is a common practice in many countries, including Mexico, where they are used in a variety of dishes.

Allow me to share with you a bold and daring discovery I made during my trip to this incredible country in 2018 — chapulines! These locusts of the genus Sphenarium are meticulously cleaned, washed, and fried with chili, garlic, and lemon juice, creating a delectable and unique flavor that pairs perfectly with beer. The term chapulín for cricket is specific to Mexico and derives from the Nahuatl language. The world is full of diverse and exciting experiences, and I invite you to join me in experiencing this exotic snack whenever you can. Trust me, your taste buds won’t regret it!

Growing chapulines

It is interesting to note that while locust farms do exist, there are still many small farmers who prefer to harvest these creatures by hand in the wild. This is a challenging task, given the speed and agility of these little creatures. In Mexico, grasshoppers are available throughout the year, but they are most abundant in summer and autumn, during the tall grass season that is so dear to these insects. Chapulines are a type of grasshopper that is only found in certain parts of Mexico, with the state and city of Oaxaca de Juárez being the most well-known.

It is worth noting that for many Mexicans, the consumption of chapulines is not a new or novel concept, as these small insects have been a staple food source in the country for over 3,000 years.

How to eat chapulines?

Why not give these little gems a try? They’re already seasoned to perfection with chili, garlic, or lemon when fried, and they’re sure to satisfy your snack cravings. Think of them as a quirky twist on potato chips — they may look funny, but they’re just as tasty!

Using your imagination is all that’s needed. In Mexico, they frequently use chapulines as a filling for burritos, but their salty and crunchy taste can be added to various dishes, including salads. Personally, I like to add them to my cold pasta salads, but I mostly eat them as a snack. You can even put them on a pizza if you’d like. Why not?

Mexicans also powder chapulines with a little lime, spices, and Mexican chilies, to create “grasshopper salt,” a traditional and essential accompaniment to Oaxacan gastronomy. Such salt can be added to any dish to add a little extra exotic flavor.

What does it taste like?

Chapulines are known for their unique flavor, which is often described as a blend of several distinct notes. The earthy taste of these grasshoppers is combined with smoky and nutty undertones that create a complex and rich flavor profile. The seasoning used during cooking can add a slight hint of lemon or lime, which further enhances the taste. Moreover, the crispy texture of chapulines provides an additional dimension to the flavor, making it a delightful treat for those who enjoy trying new and exotic foods.

Benefits

Is it healthy?
Locusts are a great source of protein and low in fat, making them one of the healthiest insects to eat. They are also low in sugar and high in nutrients like zinc, iron, fiber, and calcium. Compared to beef, which provides only 19% to 26% protein, locusts offer a much higher amount of protein, between 35% and 48%. Therefore, they are a significant source of protein. In addition to that, the cultivation of crickets has many other advantages.

Good for the environment
Insects are becoming an interesting alternative to intensive livestock farming due to animal welfare and environmental concerns. Insect production has fewer constraints, produces fewer greenhouse gases, and can recycle organic dejecta and waste products, reducing environmental contamination. Insects also require less land and feed and can convert feed into protein much more efficiently due to their cold-blooded nature, requiring less water for growth.

Cost of purchase
In the West, the most common and affordable way to consume insects is by using cricket flour. Although cricket flour is more expensive than normal flour, it shouldn’t be perceived as flour but rather as meat due to its high protein content. Compared to meat, cricket flour is much more cost-effective. Additionally, it allows for the addition of protein to dishes that wouldn’t typically contain it, such as cake made with cricket flour.

Mexican entomophagy

In Mexico, people consume not only chapulines but also 525 different types of insects that are edible. Entomophagy is the term used for eating insects. Mexico is one of the countries in the world where the largest number of insect species are consumed. Apart from the well-known edible locusts, several other species of insects are consumed. These include Ahuatle, a dish that is made from the eggs of aquatic insects, and Escamol, which is a famous caviar that is made from ant eggs.

Other countries, such as China, Colombia, and indigenous populations of Australia, include insects on their menus. It can be exciting to explore new cuisines and prepare dishes from different cultures. But, are we ready to acknowledge the advantages of consuming insects that are beneficial for our health and environment and are cost-effective, despite their unappetizing appearance?