Those familiar with cuisine from Mexico’s southern state of Oaxaca likely think of mole, cacao and mezcal as the region’s most distinctive foods. Less known to foreign palates—but no less integral to the regional cuisine—are chapulines, or toasted grasshoppers. Contrary to the Western aversion to eating insects, they are part of the regular diets of … Continue reading On the Table: Chapulines, Oaxaca’s Edible Insects