In honor of the first ever World Edible Insect Day, I have adapted a tasty central Mexican treat for the gringo kitchen. Simple, healthy and low-carb, this Chapulines recipe uses pre-cooked Chapulines sourced from the Oaxaca region in Mexico. Chapulines make a great snack on their own, or are delicious main attraction in loads of Mexican dishes. This this Gringo Chapulines Recipe, combines cold creamy guacamole, crunchy chapulines, and a toasty warm corn tortilla to create a delicious Pre-Columbian treat. MUST pair with skunky Mexican beer – Modelo was good, but wish I had Sol.
Want to find or learn more about Chapulines? Contact me with at least 1 week’s notice and I’ll hop the border into Juarez and send some crunchy Chapulines your way. Escamoles (ant larvae) and Gusanos (agave worms) are also usually available. For another awesome Chapulines recipe, checkout this mini tostada recipe from the El Paso Zoo Bug Fest. With your leftover chipotle peppers in adobo sauce, consider making spicy critter fritters with cricket flour and spicy dipping sauce.