Chapulines

Lore & Background

Chapulines are grasshoppers of the genus Sphenarium that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America and derives from the Nahuatl word chapolin (singular) or chapolimeh (plural). They are collected only at certain times of year, from their hatching in early May through the late summer or early autumn. They are toasted on a comal and often seasoned with garlic, lime juice, chilies, or salt.

One of the regions where chapulines are most widely consumed is Oaxaca, where they are sold as snacks at local sports events and are becoming revived among foodies. There is one reference to grasshoppers that are eaten in early records of the Spanish conquest, in early to mid-16th century. Besides Oaxaca, chapulines are popular in areas surrounding Mexico City, such as Tepoztlán, Cuernavaca, and Puebla. They may be eaten individually as a botana (snack) or as a filling, for example, tlayuda filled with chapulines.

In 2007, several American media reported concerns over lead contamination in products imported from Zimatlán, a municipality in Oaxaca, including chapulines. Contaminated chapulines which were found for sale in California were also identified in samples from Zimatlán. Edible insects are also known to affect people who have crustacean or shellfish allergies due to similar biochemistry, because insects and crustaceans are related to each other, both being Tetraconata.

Reader's Guide

Chapulines represent a traditional food source in Mexico and Central America, with a history referenced in early records of the Spanish conquest from the early to mid-16th century. They are grasshoppers of the genus Sphenarium, collected seasonally from early May through late summer or early autumn, and prepared by toasting on a comal with seasonings such as garlic, lime juice, chilies, or salt. Their consumption is most prominent in Oaxaca, where they are sold as snacks at local sports events and have seen a revival among foodies, as well as in areas around Mexico City including Tepoztlán, Cuernavaca, and Puebla. Chapulines are eaten individually as a botana or used as a filling, for example in tlayudas. The Seattle Mariners introduced chapulines as a novelty snack in their 2017 home games. Health concerns have been raised: in 2007, American media reported lead contamination in chapulines imported from Zimatlán, Oaxaca, with contaminated samples also found for sale in California. Additionally, people with crustacean or shellfish allergies may be affected due to the shared biochemistry of insects and crustaceans, both being Tetraconata.