page_title: Chapulines
hierarchical_section_title: Chapulines
caption_attribution_description: English: Chapulines for sale at the Benito Juarez Market in Oaxaca de Juarez, Oaxaca, Mexico. Español: Chapulines para la venta en el mercado Benito Juárez en Oaxaca de Juárez, Oaxaca, México.
context_page_description: Chapulines, plural for chapulín, 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 or chapolimeh.
  They are collected only at certain times of year. They are toasted on a comal. Often they are seasoned with garlic, lime juice and salt, sometimes with an extract of Maguey worms, lending a sour-spicy-salty taste to the finished product.
  One of the regions of Mexico 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 or as a filling, e.g. tlayuda filled with chapulines. The Seattle Mariners successfully introduced chapulines as a novelty snack in their 2017 home games.
context_section_description: Chapulines, plural for chapulín (Spanish: [tʃapuˈlin] (listen)), 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 [t͡ʃaˈpolin] (singular) or chapolimeh [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 a comal. Often they are seasoned with garlic, lime juice and salt, sometimes with an extract of Maguey worms, lending a sour-spicy-salty taste to the finished product. 
  One of the regions of Mexico 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, e.g. tlayuda filled with chapulines.  The Seattle Mariners successfully introduced chapulines as a novelty snack in their 2017 home games.
caption: Various sizes of chapulines at the Mercado Benito Juarez in Oaxaca, Mexico
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