The taste of a grasshopper

by Andrew Stein

Grasshoppers, or chapulines in Spanish, are more of a texture than a taste.  Crispy like a corn nut balanced by a bit of chewiness with pieces that stick between teeth like Milk Duds.  For the rest of the day, I’m picking out imaginary or not so imaginary grasshopper legs from between my teeth.  The taste of this insect is up to the chef’s discretion.  We try one cooked with salt and citrus, and another with garlic and spice.

Along with my parents, we try these little treats in Mexico City at the Mercado de San Juan as part of a historical/food tour.  I’m not sure I’ll be buying a bag of these creatures anytime soon, but maybe I’ll try the salt made from their remains.