chapulin / chap-ooh-LEEN / cricket
I think maybe Heather needs to write this one, since I did NOT try one last year — but now, due to the peer pressure of just about everyone else being all gung-ho to eat them, I am also all-in on crunching through legs and carapaces. These crickets are originally from Oaxaca and get toasted up with lime and maguey worm salt and sometimes a little chile. Usually you’ll find a little old lady in a doorway with a giant basket of the things, who will bag up a handful for your snacking delight.
Don’t confuse this with the Atrevida beer Chapulin Colorado, which is an Irish red ale and (despite what you might think from the name) doesn’t actually contain any crickets.