Chapulines, plural forchapulín (Spanish:[tʃapuˈlin]ⓘ), aregrasshoppers of the genusSphenarium that are commonly eaten in certain areas of Mexico. The term is specific toMexico andCentral America, and derives from theNahuatl wordchapolin[t͡ʃaˈpolin] (singular) orchapolimeh[t͡ʃapoˈlimeʔ] (plural).
They are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). They are toasted on acomal. Often they are seasoned with garlic, lime juice, chilies and/or salt.
One of the regions of Mexico where chapulines are most widely consumed isOaxaca, where they are sold as snacks at local sports events and are becoming revived among foodies.[1] There is one reference to grasshoppers that are eaten in early records of the Spanish conquest, in early to mid-16th century.[2]
Besides Oaxaca, chapulines are popular in areas surroundingMexico City, such asTepoztlán,Cuernavaca andPuebla. They may be eaten individually as abotana (snack) or as a filling, e.g.tlayuda filled with chapulines. TheSeattle Mariners successfully introduced chapulines as a novelty snack in their 2017 home games.[3]
In 2007, several American media reported concerns overlead contamination in products imported fromZimatlán, a municipality in Oaxaca, including chapulines.[4]
Edible insects are also known to affect people who have crustacean/shellfish allergies due to similar biochemistry because insects and crustaceans are related to each other, both beingTetraconata.[5]
Contaminated chapulines which were found for sale in California were also identified in samples from Zimatlán.[6]
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Media related toChapulines at Wikimedia Commons
