Guacamole con Chapulines (Guacamole with Grasshoppers)
Chapulines (i.e. grasshoppers) are a pre-Hispanic delight originating from the state of Oaxaca. During the chapulines season, they are sold in markets and street stalls and you can find them fresh or dried. They are eaten as a snack, with a taco, or with guacamole and tortillas.
Granted, they are an acquired taste and definitely a bit weird looking, but this traditional Mexican dish is definitely worth a try.
Guacamole con Chapulines (Guacamole with Grasshoppers)
Ingredients
- 2 ripe avocado
- 2 lemons juiced
- 100 gr chapulines wings and legs removed
- 1 garlic clove minced (or 1/4 tsp garlic powder)
- 1/2 red chilli to taste
- 1/4 onion
- 1/2 cup coriander leaves
- 2 green chilies
- 1/4 cup water
- sea salt to taste
- pepper to taste
- 2-3 tbsp olive oil for cooking
Instructions
- Pour the lemon juice over the avocado and mash with a fork.
- Blend together the onion, chili and cilantro with water until well combined and smooth.
- Pour the mixture over the avocado and season well with salt and pepper to taste.
- Heat the olive oil in a pan over medium-high heat then sauté the onion garlic and chopped red chili until the onion becomes translucent.
- Then remove the onion, garlic and chili from the pan with a slotted spoon, careful to drain and keep as much of the infused oil as possible.
- Add the chapulines to the pan and fry, stirring often, until browned on all sides and crispy. Remove onto a dish lined kitchen towel to absorb the excess oil.
- Place the grasshoppers on top of the guacamole and serve in tacos.
Notes
Tried this recipe?Let us know how it was!
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