Although the idea is repulsive to some people, grasshoppers are routinely cooked and eaten in Asia, New Guinea, Africa, the Middle East, and Mexico. This should not be attempted lightly, as there are some brightly colored grasshoppers that are poisonous. However, most species that are plainly colored to blend into plant material are quite edible, and in fact, have a high protein content. The edible species of grasshopper are generally fried, or boiled then fried, with flavorings added according to local tastes. In Mexico, for example, cooked grasshoppers are called chupullines, and are prepared by boiling, then drying, and toasting with spices. But don't try this unless it's under the supervision of an expert.