Home Cook Together. Celebrate Life.

MexicanAuthentic Cuisine

Chapulines con Ajo y Limón

Serves 4 to 6 Appetizer Appetizers

Chapulines con Ajo y Limón

Chapulines con Ajo y Limón, a staple from the everyday kitchens of Oaxaca, brings the essence of this region to life in its purest form. The dish is rooted in the daily rhythm of Oaxacan households, where the scent of toasted grasshoppers mingles with garlic and lime, beckoning all to gather around the table. This home-cooked version honors the direct and generous flavors that a family cook would lovingly serve.

Expect a crunchy texture from the chapulines, heightened by the boldness of garlic and the sharp tang of lime juice. The touch of chile piquín powder adds a gentle heat, balancing the savoriness with a slight kick. Pair these flavorful bites with guacamole and warm corn tortillas for a truly authentic Oaxacan experience.

Ingredients

  • 300 g (10 oz)chapulines — cleaned and dried
  • 4 clovesgarlic — minced
  • 3 tbsplime juice
  • 1 tbspchile piquín powder
  • 2 tbspneutral oil
  • 1 cupguacamole — to serve
  • 18corn tortillas — warmed on the comal
  • 1 tspfine salt

Method

  1. Start by thoroughly rinsing 300 g (10 oz) of chapulines under cold running water to remove any debris. Once rinsed, spread them out on a clean kitchen towel and pat them dry completely. This step ensures that they will crisp up nicely instead of steaming during cooking.
  2. Peel and thinly slice 4 cloves of garlic. In a large skillet or frying pan, add 2 tablespoons of neutral oil and the sliced garlic. Place the pan over medium heat and gently warm the oil. Stir occasionally until the garlic becomes fragrant but remains pale in color, which should take about 2-3 minutes.
  3. Increase the heat to medium-high and add the dried chapulines to the pan. Toss them continuously in the garlic-infused oil. Cook until the chapulines turn a deep red color and emit a toasted aroma, indicating they are crisp and ready.
  4. Remove the pan from the heat and immediately add 3 tablespoons of lime juice, 1 tablespoon of chile piquín powder, and 1 teaspoon of fine salt. Toss the chapulines well to ensure they are evenly coated with the lime juice and spices. The lime juice will add a bright, tangy flavor that complements the toasted chapulines.
  5. Transfer the chapulines to a small serving bowl while still warm. Serve them alongside 1 cup of guacamole and 18 warm corn tortillas. This allows everyone to make their own tacos, enjoying the contrast of the crispy chapulines with the creamy guacamole.
Cover of Authentic Mexican Cuisine Preview the cookbookBrowse the dishes inside
From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Mexican cuisine