In Oaxaca, Mexico, these dried, chillied critters are just about everywhere, particularly around the markets where they sit in charred, crispy piles, waiting to be eaten by the handful. Considered a good source of protein, these grasshoppers or chapulines, are collected at dusk, using lamps to tempt them into nets. Have them as you wish, boiled, raw, sun-dried, fried, flavoured with spices, drenched in lime or thrown in a soup. How about a little guacamole on the side?
