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Would you eat a grasshopper? In Oaxaca, it’s been a tasty tradition for thousands of years
Jeffrey H. Cohen, The Ohio State University Billions of people regularly eat insects. In the southern Mexican state of Oaxaca, chapulines – toasted grasshoppers – stand out as a beloved seasonal treat that follows the start of the rainy season, a period that runs from late May through September. My new book, “Eating Grasshoppers: Chapulines and the Women who Sell Them,” dives into the history and cultural significance of entomophagy (eating insects) and this unique snack. Chapulineras – the women who sell chapulines – often learn their craft from their mothers and grandmothers. Most will use nets or mesh bags to capture grasshoppers in their “milpa” – alfalfa and maize fields – during the cool, early morning hours. Teresa Silva, whom I spoke with at her home in Zimatlán, Oaxaca, shared some of her experience:
“I began with my husband’s family, following their traditions after we married. My husband would bring me chapulines in large quantities, and with him and my in-laws’ support, I started to cook and sell [them]. It wasn’t easy at first … but I liked the money I made. Now, I have been selling chapulines for 23 years.”
Prepping chapulines isn’t hard. A dip in boiling water turns the grasshoppers a rich, deep red. Then you toss them on the “comal” – a ceramic or metal cooking surface – with a little garlic, lemon, chile and “sal de gusano,” a mixture of ground agave worms, salt and other seasonings. In a few minutes, the grasshoppers are ready to eat.
Culture and cuisine in Oaxaca
Chapulines have been a staple food for thousands of years. Like other insects and their by-products – including honey – grasshoppers are easily digestible, high in protein and an excellent source of vitamins and minerals. They are also plentiful. Archaeologist Jeffrey Parsons estimates that harvests before the arrival of European settlers might have included 3,900 metric tons of insects and their eggs, if not more, annually. One of the earliest references to chapulines appears in Franciscan Friar Bernardino de Sahagún’s 1577 “General History of the Things of New Spain.” Sometimes called the “first anthropologist,” Sahagún describes their importance as a beloved seasonal food in the local diet.An illustration of grasshoppers from Bernardino de Sahagún’s ‘General History of the Things of New Spain.’Mexicolore High praise. But perhaps it isn’t surprising that Spanish colonists largely ignored grasshoppers and other Indigenous foods while introducing new crops, animals and unique ways of eating. The Spanish also reorganized life according to the casta system – a racially based hierarchy that restricted the rights and opportunities of Indigenous people. While chapulines and other insects remained critical to the local diet, the Spanish preferred eating dishes made from the animals and crops they’d brought with them, including wheat and cattle. Nor were these new foods readily adopted by locals. Indigenous cuisine lacked Spanish parallels. Grains and livestock were not suited to local dishes; furthermore, even as the Spanish colonists had locals grow these new crops, they usually prohibited them from keeping any of the harvest.
An old reliable
Of course, with time, the introduced crops and livestock took hold, and local cuisine incorporated these foods into many of the dishes the world knows today as Mexican. However, whenever there’s not enough to eat – whether due to discrimination, a natural disaster or a human-made crisis – Mexicans often fall back on edible insects. They were critical following floods and famines in the 18th and 19th centuries. And when Oaxacans fled their homes and farmland during the Mexican Revolution, they turned to chapulines as a replacement for more typical proteins like chicken, turkey, beef tripe and pork.Boiling chapulines gives them their rich, red color.Artur Widak/NurPhoto via Getty Images Most recently, when the COVID-19 lockdowns made it nearly impossible to shop for foods, chapulineras created a touchless economy that connected vendors and customers through messaging services like WhatsApp. Some chapulineras also provided no-interest loans to people who could not cover the costs of their orders. Carmen Mendoza, whom I interviewed at Mercado Benito Juárez in Oaxaca City, described her experience of the lockdown:
“When the pandemic hit, I said to myself, ‘Look, you need to keep selling, but from home.’ I know where I am, and I know my clients. I also know how much people want, how many kilos of chapulines they will buy. So people came to my house. Sometimes they would bring me their harvest, other times they would call and ask for two or three kilos. I could do that.”
The meaning, use and value of chapulines are changing, as Oaxaca has become a popular tourist destination and has been commemorated as a UNESCO heritage site. For foodies and tourists, tasting chapulines is a way to consume and experience the past. Chapulineras will happily sell to foodies who want to “eat bugs.” But they also know tourists cannot support their market. Visitors usually swoop in for a few days, buy a small handful of chapulines and leave. Most will never return. And so chapulineras continue to depend on locals whose families have been eating the insects for generations. Many chapulineras have achieved financial security through their efforts, earning incomes that exceed that of most rural women in Oaxaca. In Oaxaca, just as it was 3,000 years ago, chapulines are “what’s for dinner.” Jeffrey H. Cohen, Professor of Anthropology, The Ohio State University This article is republished from The Conversation under a Creative Commons license. Read the original article.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
Game Day Treat: During peak homegating season, a successful game day host should offer tasty snacks, like Crispy Potato Skins, to keep fans engaged. This hearty classic features russet potatoes, bacon, cheese, and optional toppings like sour cream and green onions, providing an easy, delicious addition to any watch party.
(Family Features) In the midst of peak homegating season, with football championships taking center stage and action heating up on the hardwood, a good game day host knows you can never have too many delicious snacks on hand. Kicking off the madness can be as easy as these Crispy Potato Skins, a hearty watch party classic that keeps fans fueled and engaged with the game on the big screen.
Enjoy all the touchdown tosses and alley-oop action with more recipe inspiration at Culinary.net.
Heat oven to 400 F. Clean potatoes then pierce with fork.
Rub potatoes with olive oil then bake 1 hour until cooked through.
In frying pan over medium heat, cook bacon 10-15 minutes until crisp. Drain on paper towel-lined plate then crumble.
Cut cooked potatoes in half then scoop out insides, leaving about 1/4 inch of potato inside skins. Rub with olive oil then season with salt, to taste. Place on roasting pan and cook 10 minutes. Flip and cook 10 minutes.
Arrange potatoes skin-sides down and season with pepper, to taste. Sprinkle with cheese and crumbled bacon then broil 2 minutes.
Serve with sour cream and sliced green onions, if desired.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Teremana® The People’s Margarita and Wingstop Original Hot Wings
Teremana® Tequila Partners With Wingstop to Celebrate Fans of Flavor This Postseason
Teremana® Tequila is bringing the good energy to game day. In a new “Fans of Flavor” partnership announced Jan. 9, 2026, the premium tequila brand founded by Dwayne Johnson is teaming up with Wingstop—the global wing brand known for fresh, made-to-order chicken wings, bold flavors, and its iconic housemade ranch—to help fans turn watch parties into full-on flavor celebrations. The idea is simple: rival teams may split the room, but wings and margaritas are universal.
Teremana Tequila and Wingstop
Wings + Margaritas: A Game Day Pairing Worth Building Around
From now through Feb. 8, fans can explore wing-and-cocktail combinations using the new Fans of Flavor pairing generator, built to match Wingstop’s signature flavors with Teremana margarita recipes. It’s a fun way to level up the table—where the food, drinks, and people become the main event. Here are a few standout pairings highlighted in the launch:
Wingstop Original Hot wings + Teremana® The People’s Margarita for a tropical twist on a classic heat-forward flavor
Wingstop Spicy Korean Q wings + Teremana® Spicy Margarita for heat that builds and keeps the party going
Wingstop Garlic Parmesan wings + Teremana® Strawberry Margarita for a fresh, fruity contrast against savory richness
Sweepstakes: Win the Ultimate Game Day Flavor Fest
The partnership also includes a nationwide sweepstakes offering fans a shot at a seriously upgraded watch party. One grand prize winner will receive the Ultimate Game Day Flavor Fest, featuring:
Wingstop gift cards
Game day drink funds
A 75″ TV
Support for a private bartender and party essentials
Plus, 60 additional winners will each receive Teremana drink cash prizes and a Wingstop gift card—an extra nod to the 60th anniversary of football’s biggest game. Official rules and prize values are available at TeremanaFansofFlavor.com.
“Mana” Meets Flavor: The Point of the Partnership
At its core, this collaboration is built around shared moments—bold taste, good company, and the kind of food-and-drink spread that makes people linger a little longer. Teremana’s brand philosophy centers on Mana—good energy that brings people together—and the pairing concept fits naturally into how fans already celebrate postseason football. “Wingstop has always delivered on bold flavor, and that spirit shows up naturally in how people enjoy Teremana on game day,” said Richard Black, CEO of Teremana® Tequila. “The best game day moments don’t happen by accident, they come from good energy, great flavor, and the people you share them with.”
Three Teremana Margarita Recipes to Try at Home
If you’re hosting—or just want to bring a little “Fans of Flavor” energy to your next game day meal—Teremana shared three margarita recipes designed to pair with Wingstop favorites.
Teremana® The People’s Margarita
Paired with Wingstop Original Hot WingsIngredients
2 oz Teremana Blanco
¾ oz lime juice
½ oz agave nectar
1 oz pineapple juice (to taste)
Preparation
Combine all ingredients and shake with ice in a cocktail shaker.
Strain into a chili-rimmed rocks glass over fresh ice.
Garnish with a lime wheel and pineapple leaves.
Teremana® Spicy Margarita
Paired with Wingstop Spicy Korean Q WingsIngredients
2 oz Teremana Blanco or Reposado
¾ oz lime juice
½ oz agave nectar
2 jalapeño slices (remove seeds)
Preparation
Muddle jalapeños in a shaker.
Add Teremana, lime juice, and agave.
Shake with ice.
Strain into a chili-rimmed rocks glass over fresh ice.
Garnish with jalapeño slices.
Teremana® Strawberry Margarita
Paired with Wingstop Garlic Parmesan wingsIngredients
2 oz Teremana Blanco
1 oz strawberry puree
¾ oz lime juice
½ oz agave nectar
Preparation
Combine all ingredients and shake with ice in a cocktail shaker.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Picture this: Your team is down three points, but the taste of victory is just one field goal away. Sometimes, all you need is a little luck and a whole lot of guac. Dip into good fortune this football season with help from this Good Luck Guac recipe.
(Family Features) Picture this: Your team is down three points, but the taste of victory is just one field goal away. Sometimes, all you need is a little luck and a whole lot of guac. After all, an estimated 250 million pounds of avocados are consumed during the Big Game each year, according to Hass Avocado Board Volume Data. That’s enough to fill 30 million football helmets with guac – but filling your belly instead is a win-win for good luck and great flavor. Dip into good fortune this football season with help from Avocado From Mexico’s Guac Guru, Rob Riggle, whose visionary Good Luck Guac recipe is ready to share just in time for the Big Game. Whether you’re in it for the football, the commercials or the snacks, this recipe can score major points with your entire crew. Crafted for fans of every team, this bold, golden twist on a favorite football snack is infused with ingredients associated with good luck – edible gold flakes and pomegranate seeds – to get you through the most nail-biting moments of the game. The star ingredient is fresh, high-quality Avocados From Mexico that offer good taste, good nutrition, and good times. Beyond delicious dips, chips and lots of fun, hosting a watch party can also be a lot of work. Make sure your hosting duties don’t create interference or put you on the sidelines with these tips: Get a jumpstart on party prep. The day before the game, tidy up your space and prepare as much of the food as you can. For dishes best served fresh – like guac – take care of the ingredient prep, like chopping veggies. Create comfortable seating and viewing areas. For a watch party, you’ll want plenty of room for guests to sit comfortably where they can see the screen and have easy access to the guac. If there’s not enough space in the living room to fit everyone, consider bringing a TV to the kitchen so people can snack and watch at the same time. Know your guests. From non-alcoholic beverage options to additional entertainment like board games and kid-friendly activities, become a next-level party host by providing a setup tailored to your guests’ needs. One thing almost everyonecan agree on: Guac made with Avocados From Mexico can be the star of nearly any party’s snacking lineup. Make it your team’s lucky day with more game day recipes at AvocadosFromMexico.com/recipe.
Good Luck Guac
Recipe courtesy of Rob Riggle on behalf of Avocados From Mexico
4 Avocados From Mexico, halved, pitted and peeled
1 tablespoon lime juice
1 tablespoon onion, minced
3 tablespoons pomegranate seeds
1/4 teaspoon salt
1 pinch edible gold leaf flakes
In large bowl, mash avocados until chunky-smooth.
Fold in lime juice, onion, pomegranate seeds and salt until well combined.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Crafted for fans of every team, this bold, golden twist on a favorite football snack is infused with ingredients associated with good luck – edible gold flakes and pomegranate seeds – to get you through the most nail-biting moments of the game. The star ingredient is fresh, high-quality Avocados From Mexico that offer good taste, good nutrition, and good times. Beyond delicious dips, chips and lots of fun, hosting a watch party can also be a lot of work. Make sure your hosting duties don’t create interference or put you on the sidelines with these tips: Get a jumpstart on party prep. The day before the game, tidy up your space and prepare as much of the food as you can. For dishes best served fresh – like guac – take care of the ingredient prep, like chopping veggies. Create comfortable seating and viewing areas. For a watch party, you’ll want plenty of room for guests to sit comfortably where they can see the screen and have easy access to the guac. If there’s not enough space in the living room to fit everyone, consider bringing a TV to the kitchen so people can snack and watch at the same time. Know your guests. From non-alcoholic beverage options to additional entertainment like board games and kid-friendly activities, become a next-level party host by providing a setup tailored to your guests’ needs. One thing almost everyonecan agree on: Guac made with Avocados From Mexico can be the star of nearly any party’s snacking lineup. Make it your team’s lucky day with more game day recipes at 
