Taco de Chapulines

Oaxaca-style dried grasshoppers, onion, pickled jalapeño with chile de arbol-tomatillo salsa

Makes 8 tacos 

Pickled Jalapeños: makes 1 cup

7 fresh jalapeños, quartered lengthwise ½ cup carrots, sliced 1 tablespoon Spanish onion, chopped 1 clove garlic, 1 bay leaf, 1 teaspoon coriander seeds, 1 tablespoon of sugar, 1 cup rice vinegar, 1 cup water, 1 teaspoon Kosher salt. 

Chile de Arbol-Tomatillo Salsa: makes 1 quart

5 medium-large tomatillos, husks removed, then quartered, 1 small Spanish onion, quartered, 2 jalapeño peppers, stemmed and seeded, then each half sliced into quarters, ½ cup cilantro leaves, 2 cloves garlic, peeled, pulp from 1 avocado, ¼ cup water

Guacamole: Serves 4

2 Mexican hass avocados 2 tablespoon plum tomato, diced 2 tablespoon Spanish onion, diced 1 tablespoon cilantro, finely chopped 1 teaspoon chile Serrano or jalapeño, chopped and seeded 1/2 teaspoon lime juice Kosher salt
For the Chapulines: 1 cup Oaxacan Chapulines

¼ cup Spanish onion, chopped 2 tablespoons pickled jalapeños, chopped 3 tablespoons olive oil 1 teaspoon lime juice

For the Taco: 8 5-inch corn tortillas ¾ cup Chile de Arbol-Tomatillo Salsa 1 teaspoon guacamole, 2 limes, cut in wedges


Pickled Jalapeños:

1. Bring the water to a boil. Lower the heat, then combine in the pot the jalapeños, carrots, onion, garlic, bay leaf, coriander seeds, sugar and salt. Let ingredients cook on simmer for 3 minutes. Then add the rice vinegar and remove from heat.
2. Allow to cool, then store in a jar, or similar container, in the refrigerator and keep until ready to use.
For the Chile de Arbol-Tomatillo Salsa: 1. Place the tomatillos, onion, jalapeños, cilantro, avocado, garlic and water in a blender or food processor, purée until smooth. Season with salt to taste then set aside at room temperature.


1. Scoop the pulp out of the ripe avocados into a bowl.
2. Add the remaining ingredients and a pinch of salt. Mash the ingredients together, leaving it chunky and check the seasoning.


1. In a saucepan over medium heat, warm the olive oil then sauté the onion and jalapeño together. Once onion and jalapeño cook down, add the chapulines and then the lime juice. Allow to cook together for about 1 minute, or until the chapulines are crispy.


1. Heat the griddle to a medium heat, warm the tortillas until soft.
2. Per each taco place a generous portion of the crispy chapulines filling in the center, then top with about 1 teaspoon of the Chile de Arbol-Tomatillo Salsa and 1 teaspoon of the guacamole. Serve with lime wedge

Credit: Chef Julian Medina (@ChefMedinaNYC) and Toloache (@ToloacheNYC)