Grasshoppers in adobo, from Oaxaca
Chapulines from Oaxaca, toasted and seasoned in adobo with chile de árbol, lime, sea salt and garlic, 3.5 oz to the bag. The bag describes them as medium to large and crisp, and they are ready to eat as they come.
Put a spoonful in a taco, fold them into guacamole, or scatter them over esquites, the corn served in a cup. Alone, with a squeeze of lime and a little more chile, they make a snack of their own. Set out next to a beer, a tequila or a mezcal, they take the place a bowl of peanuts usually fills.
In the YERBERO range, Chapulines adobados is filed under C in the herbolario A–Z, next to Semilla de cilantro.