Eating Chapulines In Mexico
There is nowhere else would I normally enjoy eating insects than in Mexico. They have something here that they call Chapulines. Considered a delicacy by Mexicans, they are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). They are known to have been used as food for over 3000 years.
After they’re cleaned and washed, the bugs are toasted on a comal (clay cooking surface) with lemon juice, garlic and sal de gusano to create a sour-spicy-salty taste. Some people will toast their chapuline with chiles, which I enjoy. Chapulines are available only in certain parts of Mexico, the state and city of Oaxaca being best known.
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