Manny Flores, director of operations at Richard Sandoval’s La Sandia in Santa Monica says grasshoppers or “chapulines” are very common in Mexican cuisine. Walk in any food or farmers market and you’ll see many kinds of insects from grasshoppers to agave worms and ant larva. “We decided to highlight the grasshopper in our guacamole because they are very common in the south of Mexico.” The all natural, sun-dried grasshoppers are tossed with dried chili and salt to add to their flavor. They add spice, earthy tones, and texture to foods and as toppings.
- 1 1/2 avocado
- 2 Tablespoons grasshoppers
- 1/2 Ounce diced tomatillo
- 1/2 Ounce diced yellow onion
- 2 Tablespoons lime juice
- 1/2 Teaspoon sea salt
- 1 Tablespoon Cilantro Herb
- Cotija cheese
- Toasted and blended cascabel chile powder
In a Molcajete add avocado, tomatillos, onionlime juice, salt, cilantro.
In a small ramekin add cheese.
In a small ramekin add grasshopper.
Muddle molcajete contents and top off with grasshopper and cotija cheese