Mmm, Mexican Crickets!… "*Crickets*

Please don’t unsubscribe! I’m serious here. This was our best foodie trip yet. ¡Olé!

So I was in Oaxaca, Mexico, known for its bold flavors, colorful markets, and one very unexpected ingredient: chapulines. Translation? Crickets. Toasted. Seasoned. And yes—eaten like popcorn.

My friends and I were wandering the city when we stumbled across this cozy restaurant tucked in an alley, lit with string lights and echoing with live guitar. The waiter smiled and handed us a menu with lots of delicious things I recognized… and then, there it was: “Tacos de Chapulines.” I froze. Did I dare?

Spoiler: I did.

The restaurant had this earthy, warm feel—terracotta walls, clay plates, and fresh tortillas being made right in front of us. It felt like we were inside someone’s home. I told the waiter I was nervous. He laughed and said, “You’ll be surprised. They’re crunchy and delicious.”

The taco came with guacamole, queso fresco, lime, and a big pile of toasted crickets. They were reddish-brown, about an inch long, and seasoned with chile and garlic. I squeezed lime over everything, closed my eyes… and took the tiniest bite.

And guess what? It was actually good. Crunchy like sunflower seeds, savory like spiced nuts, with a smoky-salty flavor that weirdly worked. The guac helped. A lot.

Eating chapulines wasn’t just about trying something weird. It was about stepping into a culture that’s been eating them for generations. In Mexico, crickets aren’t a gimmick—they’re protein-packed snacks and part of tradition. I felt humbled, full, and weirdly proud.

Traveling teaches you things school never could—like how to say “Don’t tell me what it is until I’ve eaten it” in Spanish. If you ever find yourself in Oaxaca, try the crickets. At least once.

Until my next food adventure,
Jamie 🦗🌮✨