Our Oaxacan Chapulin are collected only at certain times of year (from their hatching in early May through the fall). They are toasted on a comal giving them a wonderful toasty and nutty flavor. The Chapulin are then mixed with sea salt, Chile Piquin and a local Oxacan Chile called Pasilla Mixe. 
 
One of the regions of Mexico where chapulines are most widely consumed is Oaxaca, where they are sold as snacks at local sports events and are becoming revived among foodies. In Oaxaca Chapulin have been an essential ingredient in cuisine for thousands of years! 
 
The Chapulin Salt is delicous to add into Mexican cooking or keep it traditional and have with an orange slice while drinking Mezcal!