Toasty, Salty, and Extra Crunchy: Grasshoppers Hop to a Menu Near You

Most Americans don’t gravitate toward edible insects unless they’re the gummy kind. But 80 percent of the people on Earth consume bugs. And diners in the U.S. are finally coming around to this sustainable source of high-quality protein.

For centuries, grasshoppers, or chapulines, have been a Mexican specialty, particularly in the southern state of Oaxaca. They’re a staple snack at soccer games and in market stalls in Mexico City, where you’ll find baskets piled high with them. Chapulines are cleaned, toasted on a griddle-like surface, and seasoned with ingredients such as lime juice and garlic. They deliver a distinctive earthy flavor and add an addictive crunch to dishes.