Entomophagy Recipes: Mexican Chapulines
July 14, 2019
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These are so easy to make and a very popular snack in Mexico. The Bug Lady thinks they taste a bit like Beef Jerky.
Recipe contributed by THE BUG LADY
Total: 25 mins; Serves 4
- 150 g frozen or freeze-dried grasshoppers; legs removed
- Juice from 2 freshly-squeezed limes
- 1 tablespoon of neutral tasting oil such as canola or grapeseed
- 1 teaspoon of fine salt
- ½-1 teaspoon chipotle chilli powder
1. If you are using freeze-dried grasshoppers, let them soak the lime juice for 1/2 hour before roasting.
2. Remove the wings and legs of the grasshoppers, and put them in a bowl with all the rest of the ingredients. Let them soak for a while; approximately half an hour.
3. Preheat oven to 350°F/175°C. Put a piece of wax or parchment paper on a baking sheet, and spread out the grasshoppers on the sheet. Bake them for approximately 17-20 minutes, until they are crispy and taste like dried meat. Salt to taste, and serve.
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!