Guacamole del Sur


  • 1 1/2   avocados, skinned and pitted
  • 1/2 Ounce  tomatillo, diced
  • 1 Teaspoon  lime juice
  •    Sea salt, to taste
  • 1/2 Tablespoon  chopped cilantro
  • 1/10 Ounce  grasshoppers (chapulines)
  • 1/2 Teaspoon  cotija cheese

Yes, that's right, there are grasshoppers in this guacamole. Grasshoppers add a pleasant crunch to this regional take on traditional guacamole from chef Richard Sandoval of the La Sandia Restaurants. In Oaxaca, these delicacies are known as chapulines. They may be a little hard to come by, but a good bet is to try a Mexican grocery store.

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Combine the first 5 ingredients in a Molcajete glass. Combine the grasshoppers and cheese in a small bowl. Muddle the contents of the glass and combine with the grasshoppers and cheese.

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