Sauterelles Grillées au Piment et Citron Vert
Les fameuses sauterelles d'Oaxaca, grillées à l'ail puis relevées de piment et de citron vert, à grignoter ou à parsemer sur des tacos.
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Étapes
Sort the chapulines
Dried chapulines are already roasted, so there is no raw-meat risk, but spread them on a plate and pick out any stray wings, legs or bits of husk. This small step keeps the final snack clean and crunchy.
- 200 g dried chapulines
✅ C'est prêt quand : the chapulines look clean and free of loose debris
Warm the oil and garlic
Heat the oil or lard in a wide skillet over medium heat. Add the garlic and cook, stirring, until it turns golden and smells toasty. Do not let it brown too dark or it will taste bitter.
- 2 tbsp vegetable oil or lard
- 4 cloves garlic
✅ C'est prêt quand : the garlic is golden and fragrant, not browned
Toast the chapulines
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Add chile and salt
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Finish with lime
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Serve
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Sort the chapulines
Dried chapulines are already roasted, so there is no raw-meat risk, but spread them on a plate and pick out any stray wings, legs or bits of husk. This small step keeps the final snack clean and crunchy.
- 200 g dried chapulines
✅ C'est prêt quand : the chapulines look clean and free of loose debris
Warm the oil and garlic
Heat the oil or lard in a wide skillet over medium heat. Add the garlic and cook, stirring, until it turns golden and smells toasty. Do not let it brown too dark or it will taste bitter.
- 2 tbsp vegetable oil or lard
- 4 cloves garlic
✅ C'est prêt quand : the garlic is golden and fragrant, not browned
Toast the chapulines
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add chile and salt
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Finish with lime
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Serve
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The Story Behind the Dish
Chapulines, small grasshoppers gathered from alfalfa and corn fields, have been eaten in the Oaxaca valley since long before the Spanish arrived, prized as a cheap, abundant source of protein. Traditionally they were dried and lightly roasted on a clay comal, then seasoned simply with salt and lime, or with garlic and chile for more flavor.
Today they are sold by the kilo in Oaxacan markets, scooped by hand into bags, and remain a point of pride and identity for the region, far from being an exotic curiosity to the people who grew up eating them.
⭐ Why It's Famous
Smoky, salty, tangy with lime and a little spicy, chapulines are Oaxaca's signature snack and a defining taste of the region's street food and market culture.
💡 Fun Fact
Street vendors and home cooks each have their own favorite chile blend for seasoning chapulines, and some families guard their exact recipe closely.
Oaxaca
17.07°N, -96.73°W
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