Chapulines
Toasted grasshoppers seasoned with lime, chili, and salt, eaten as a snack in Mexico
Chapulines are grasshoppers, toasted on a comal and seasoned with lime, chili, garlic, or salt. They are collected from late spring to early autumn in Mexico, especially in Oaxaca, and eaten as a snack or filling. Chapulines are sold at sports events, markets, and sometimes used in dishes like tlayuda.
- Chapulines are toasted grasshoppers seasoned with lime, chili, garlic, or salt.
- They are collected from May to early autumn in Mexico.
- Oaxaca is especially known for chapulines as a snack.
- Chapulines can be eaten alone or as a filling in dishes like tlayuda.
- They have been served as a novelty snack at sports events in the US.
What is Chapulines?
Chapulines are grasshoppers, usually of the Sphenarium genus, eaten in parts of Mexico and Central America. The insects are collected during the months from May to early autumn, then toasted on a comal, which is a flat griddle. They are often seasoned with ingredients like lime juice, chili, garlic, or salt. The result is a crunchy snack, sometimes reddish-brown in color, with a tangy and spicy flavor from the seasonings. Chapulines are sold in bowls or bags at markets and sports events.
Where does Chapulines come from?
The word 'chapulines' comes from Nahuatl, the language of the Aztecs. There are records of grasshoppers being eaten in Mexico as far back as the early Spanish conquest in the 16th century. The practice is especially common in Oaxaca, but chapulines are also eaten in regions near Mexico City, such as Tepoztlán, Cuernavaca, and Puebla. The tradition of eating insects, known as entomophagy, has deep roots in the region.
How is Chapulines made?
Chapulines are gathered after they hatch in early May and through the summer and early autumn. The grasshoppers are cleaned, then toasted on a comal until crisp. After toasting, they are seasoned with lime juice, chili, garlic, or salt, depending on local taste. The seasoning gives them a sharp, spicy, and sometimes sour flavor. They are then ready to be eaten as a snack or used as a filling.
How and when is Chapulines eaten?
Chapulines are most often eaten as a snack, called botana in Spanish. In Oaxaca, they are sold at sports events and markets, and are sometimes served alongside other snacks like chili-flavored peanuts. Chapulines can also be used as a filling in dishes such as tlayuda, a large, crisp tortilla. They are eaten by hand, either on their own or with other foods, and are popular with both locals and visitors.
Kinds of Chapulines
While Oaxaca is most famous for chapulines, they are also found in areas around Mexico City, including Tepoztlán, Cuernavaca, and Puebla. The seasoning and preparation can vary, with some versions using more chili or garlic, and others focusing on lime or salt. Chapulines have also appeared outside Mexico, such as being served as a novelty snack at baseball games in the United States.
What Chapulines means
Chapulines are part of a long tradition of eating insects in Mexico. They are especially tied to the region of Oaxaca, where they are a common street food and snack at public events. The revival of chapulines among food enthusiasts has brought attention to this practice. There have been health concerns about contamination in exported chapulines, and people with shellfish allergies are advised to be cautious, as insects and crustaceans are related.
Questions people ask about Chapulines
What are chapulines made of?
Chapulines are made from grasshoppers, usually toasted on a comal and seasoned with lime, chili, garlic, or salt.
Where do chapulines come from?
Chapulines are most commonly eaten in Mexico, especially in Oaxaca and regions near Mexico City, but are also found in Central America.
How are chapulines eaten?
They are eaten as a snack on their own, or used as a filling in dishes like tlayuda. They are often sold at markets and sports events.
When are chapulines available?
They are collected from early May through late summer or early autumn, when grasshoppers are most abundant.
Are there any health concerns with chapulines?
Some chapulines exported from certain areas have been found with lead contamination. People with shellfish allergies should also be cautious, as insects and crustaceans are related.
Good reading and sources
The facts on this page come from the Wikipedia article "Chapulines", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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