In southern Mexico, grasshoppers, or chapulines, have been an integral part of the diet for thousands of years. These insects are inexpensive, easy to harvest, and rich in protein. They are mainly collected during the rainy season in May.
After collecting the grasshoppers, they are boiled until red and seasoned with garlic, lemon, and pepper — and within minutes, the delicacy is ready.
For tourists, grasshoppers are an exotic delicacy, while for locals, they are a staple food. Historically, chapulines were part of the diet long before the arrival of the Spaniards; however, the colonizers rejected them as "unacceptable" food. In the 20th century, the Mexican government attempted to replace traditional foods with meat and bread, but grasshoppers maintained their popularity.
Women selling chapulines in markets — chapulineras — play an important social role: they provide their families with an income that often exceeds that of urban professionals. During the COVID-19 pandemic, many of them adapted by using messaging apps for contactless sales.
With the rise of tourism, chapulines are gaining new significance — travelers seek to connect with ancient traditions, and women entrepreneurs are turning this into a business, highlighting the historical and nutritional value of the product. However, the primary market for chapulineras remains local residents, as sustainable income is only possible with consistent demand.
Thus, despite historical upheavals, grasshoppers remain an important part of Mexican culture and economy.
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