Along with the annual rainy season come the famous Chapulines, one of Mexico’s gastronomic delicacies. The Chapulines arrive between the months of June and September and this is when the Chapulines collectors set about casting their nets for this insect.
Chapulines are considered a native gourmet delicacy in Mexico and originate mainly from the state of Oaxaca but are also found in the State of Mexico Tlaxcala, Puebla, Jalisco and Guanajuato.
Oaxaca is the state where Chapulines are an essential part of the cuisine and served in many varying dishes. The most traditional way to serve them is by roasting them and then adding them to a pot with garlic, butter and onion and a pinch of salt. Roasting the Chapulines gives them their very distinctive flavor. A favorite way to enjoy this traditional dish is as a snack served with mezcal.
The Chapulines contribute a good portion of protein to your diet, providing approximately 20 grams of protein per 100 g of insects. They are also rich in vitamins A, B, C, and minerals such as magnesium, calcium and zinc.
Chapulines are easier to digest than meat which supplies a much lower percentage of protein. An added benefit is that the protein available to our bodies during the digestion process is much higher from the Chapulines insect than from meat.
Chapulines are an excellent addition to a healthy diet and go well with a diverse selection of foods such as stews, over rice, in salads and even as a desert!
Give the little Chapulines a try and discover for yourself how tasty, healthy and diverse they can be!
