La Sandia’s Guacamole Sur

Staff Writer
La Sandia’s Guacamole Sur
Guacamole

La Sandia

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.

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4
Servings
Deliver Ingredients

Ingredients

  • 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

Directions

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

Guacamole Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Guacamole Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

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