Never one to shy away from exotic foods, I finally crossed the line into the world of creepy-crawlies: I ate chapulines.
In plain English – grasshoppers.
They are a staple in our favorite Oaxacan restaurant “Guelaguetza” on 8th Street. Our friendly waiter sang the praises of the dish, so how could I resist? The little critters were very tasty and slightly crunchy, having been toasted with garlic, lemon juice and sal de gusano on a clay cooking surface called comal. One only needs to pulls off the legs, apart from that one eats them whole.
So that was that. Tasty and slightly unusual for someone not growing up in Oaxaca. The question after such an experience is always: Will I add this treat to my list of foods I could eat all the time? Well… no. Why? Quite simple: The aesthetics are a bit off.
However, I could well imagine to eat chapulines again if they came as tempura, with the direct visual impact somewhat softened by the batter.
Does that make me a grasshopper wimp?