Chapulines - An ancestral tradition in Oaxaca

Chapulines at the Mercado 20 de Noviembre, Oaxaca, Mexico
Photograph by Leticia Alaniz © 2008 All Rights Reserved

There is a local myth that says:  If you eat chapulines from Oaxaca, then you never leave.   It translates to:  If you eat Oaxaca's extraordinary cuisine, then you take a piece of Oaxaca with you and you will return again. 

Situated in Southwestern Mexico, Oaxaca is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north,  and Chiapas to the east and as a bonus:  the Pacific Ocean as its backyard,  drawing tourists from all over the world.  It is indeed a paradise that meets all the senses.

The state is best known for its indigenous peoples and cultures, and for its exotic indigenous cuisine.  In 2010, Mexican cuisine was added by UNESCO to its lists of the world's "intangible cultural heritage".  

Oaxaca's regional cuisine is considered exceptional, and a trip to the markets uncovers just how unique and exotic the gastronomical experience is.  To foreigners, there is a peculiar snack that causes second thoughts.  But to the people of Mexico, this snack or "botanita", is a delicious protein packed delicacy: Chapulines.


The word chapulin is specific to Mexico and derives from the native Nahuatl language.  They have been collected and eaten as a food source for thousands of years and are known as comida prehispanica, or prehispanic food.

Chapulines are grasshoppers of the genus Sphenarium. Indeginous to the region, they are collected only at certain times of the year, (from their hatching in early May through the late summer/early autumn). After being thoroughly cleaned and washed, they are roasted on a comal (clay cooking surface) with garlic, chile, lime juice and sal de gusano (salt made from the roasted maguey worm), making them crunchy, sour-spicy-salty, and may I add adictively delicious. 

The chapulin is an important and indispensable food source for the locals.  During the harvest season, it is very common to see large groups of people collecting them in the milpas, or maize fields.  They provide nutrition as well as income for the locals during the traditional Lent season.  

There are two kinds of chapulines that are harvested.  The one that can be collected from within the maize fields, and the one that can be collected from the banks of the fields.  The first is considered best in size and flavor, as they feed on the corn fields.  The second are smaller in size and they feed mostly on grasses and brush, making them a little bitter in taste.  

Many cultures eat insects.  It is termed as entomophagy (from Greek éntomos, "insect(ed)", and phăgein, "to eat") it is the consumption of insects as food.  However, in some societies it is uncommon, even considered taboo.  It is very rare in modern countries, but in Mexico, there is little to no concern over modern taboos.  Chapulines are eaten to the hearts content.  They are an excellent source of protein, calcium, zinc, vitamins and minerals, and they contain no fat.   

A tlayuda with chapulines

They are served alone as a street snack, or in the cantinas with an ice cold beer, or in tacos with guacomole and salsa.   For a more complete and healthy snack,  they are served on tlayudas.  The tlayuda is a large handmade tortilla that is toasted over coals, then covered with a thin layer of refried beans, shredded lettuce or cabbage, guacamole, and topped with roasted chapulines, smoky salsa, and for coolness, a little drizzle of mexican crema.  It is heaven to the adventurous foodies, and for those whom care to venture out into the extraordinary.

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Madhubani Paintings

In the Mithila region lies a small village in Bihar, an eastern state in India, called Madhubani, dotted with small clay and straw huts, and quiet with its tranquil and serene village life.  What makes this village standout is its internationally acclaimed school of folk art painting named after the village: Madhubani.  The village name itself literally translates to forests of honey.

The origin of this Asian folk art is traced back to epic periods, perhaps during the time of the Ramayana, when King Janak commissioned artists to paint the walls at the time of the marriage of his daughter Sita, to Lord, Ram.  

Villagers had the tradition of painting walls of their newly plastered huts for the purpose of ceremonial rituals as well as for the beautification of their homes.  Creativity was personal and original and artists relied on nature and mythological figures as the main themes to be painted.  Hindu deities were given utmost importance, followed by regional flora and fauna.  

To mark the seasonal festivals, many village walls were painted according to the honored festivity on the calendar.  Life cycles, especially the rite of marriage, was given special treatment when depicted on the walls.  The asian art in khobar or the nuptial room at the brides house was decorated in such a way to bestow a blissful life on the newly married couple.  There never failed to be painted in abundance images of fertility, love, and conjugality.  

Other symbols include the moon, considered the source of heavenly nectar, the sun to fertilize and impregnate turtles to bring beneficent powers to the matrimonial alliance, parrots to symbolize the couple and fish as a mirror of fertility.  

Animals are depicted in a naturalistic form, but the human figure is painted mostly abstract and linear.  The colors are mostly simple with no shading.  For the outlines, a double line is drawn, with the gaps between the lines filled with cross lines mostly in black inc.  In very traditional paintings, the colors are all extracted from plants.  

Today, artists render their art on handmade paper, cloth and canvas.  Stories are painted to reflect the modern times and modern experiences, but still with an emphasis on preserving the old methods of painting with natural dies. 

Madhubani painting has traditionally been taught and passed on from families to newer generations and by nature the style has remained unchanged, mostly painted by the women.   Each family makes patterns and templates that they keep for the purpose of repeating the motifs in a skillful manner, in which they can produce works of art a lot faster.  

The brushes are made by wrapping a bamboo stick with cotton.  The dyes are prepared to obtain colors mostly as follows:  black is obtained by mixing soot with cow dung; yellow from tumeric or pollen or lime, and the milk of banyan leaves; blue from indigo; red from the kusam flower juice or red sandalwood; green from the leaves of the wood apple tree; white from rice powder and orange from palasha flowers.