Post #509552 by MadDogMike on Sun, Feb 7, 2010 7:15 AM

Looks yummy Zeta but my shrimp allergy extends to all arthropods, sorry but no grasshoppers for me :D

Wikipedia said:*
Chapulines are grasshoppers of the genus Sphenarium. They are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). After being thoroughly cleaned and washed, they are toasted on a comal (clay cooking surface) with garlic and lemon juice and sal de gusano*, lending a sour-spicy-salty taste to the finished product. Some people will toast their chapulines with chiles, but some vendors and cooks feel that chiles are used to cover for stale chapulines and only show up in the poorest quality grasshoppers. Chapulines are available only in certain parts of Mexico, the state and city of Oaxaca being one of the better known regions. There is debate over how long Chapulines have been a food source in Oaxaca. There is one reference to grasshoppers that are eaten in early records of the conquest. Today, Chapuline are harvested throughout the summer and enjoyed largely in and around Oaxaca City, Oaxaca. They are sold as snacks at local baseball games and are enjoying something of a revival among foodies

*sal de gusano is made of salt, chiles, and roasted agave worms *

[ Edited by: MadDogMike 2010-02-07 07:20 ]