Chapulines are toasted, seasoned insects that are a recognizable symbol of Mexican cuisine, particularly in the state of Oaxaca. They represent an enduring tradition in Mesoamerica. Chapulines are definitively grasshoppers. These insects, often served as a snack or taco filling, belong to the suborder Caelifera (the grasshopper group), and not the suborder Ensifera, which includes crickets.
The Definitive Classification
Chapulines are grasshoppers, members of the insect order Orthoptera, the same group that includes crickets and katydids. They fall under the suborder Caelifera, which is the scientific classification for all grasshoppers. The term “chapulín” is a generalized name used in Mexico, derived from the Nahuatl word chapolin, referring to several edible grasshopper species. The most common species consumed belong to the genus Sphenarium, particularly Sphenarium purpurascens, often called the “milpa grasshopper.” This insect is abundant in fields of maize, beans, and alfalfa.
Key Differences Between Crickets and Grasshoppers
Grasshoppers and crickets are distinguished by several fundamental biological differences that place them in separate suborders. Grasshoppers (Caelifera) have short, stout antennae, typically much less than half their body length. Crickets (Ensifera) possess long, thin, thread-like antennae that often exceed their body length.
Their methods for producing sound are also distinct. Grasshoppers create buzzing or clicking sounds by rubbing their hind legs against their forewings. Crickets chirp by rubbing their two forewings together. Grasshoppers are primarily active during the daytime, while most crickets are nocturnal.
Chapulines in Traditional Cuisine
The consumption of chapulines has pre-Hispanic origins, tracing back to a time when insects provided an important source of protein in the Mesoamerican diet. They are a deeply rooted tradition in Oaxaca, harvested seasonally from May through early winter. Grasshoppers are collected in the early morning when cooler temperatures make them less active and easier to catch.
The preparation process involves cleaning the insects and then parboiling them in water, often seasoned with garlic and lime. They are then toasted on a comal (a flat griddle) until they achieve a crunchy texture. The final seasoning typically includes salt, lime juice, and chili, providing a distinctive zesty and smoky flavor. Chapulines are enjoyed as a simple snack, a topping for tlayudas, or a filling in tacos.