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, perfect for salsas! 
 
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!