Chapulines (grasshoppers) tend to be relatively inexpensive, and thus accessible to the average Mexican. They are boiled, then toasted or fried and sold by street vendors as a snack, made into quesadillas (especially in Oaxaca), eaten in tacos, and sprinkled on guacamole and other dishes as a garnish. You’ll sometimes find chapulines served in cantinas as a botana or bar snack.
The TU Bar Essentials sal de Chapulin brings this great delicacy to the EU in a mix that compliments many mezcal cocktails as well as other dishes.
Guaranteed artisanal quality and taste through a careful selection and cleaning of the chapulins (or grasshoppers), cooked with the chile, blended with sea salt, and then ground by hand in carved stone.
Add this all-natural seasoning to…
- garnish your agave cocktail
- create the cerveza michelada
- add flair to your Mexican food
- complement fresh fruit or vegetables
Sal de Mar, Chapulin de Milpa*, Chile de Árbol**
Sea Salt, Cornfield Grasshopper*, Chile de Árbol**
* Sphenarium purpurascens | ** Capsicum annuum