|Written by Isaac&Carmen Gutierrez|
Grasshoppers are a local delicacy, produced and consumed in households and are a cheap source of protein. In season, grasshoppers are an important part of the local diet. Grasshoppers are even important in business, big and small, as they are sold in local markets and exported to the US.
In this article the grasshoppers will be discussed more in depth in relation to ecology, preparation, consumption, recipes, and economics.
Grasshoppers consumed are harvested from corn fields, and alfalfa fields. The grasshoppers harvested are considered to be semi-domesticated, because they live on (and are normally collected from) corn fields. The harvest occurs during the late summer and autumn (August through December).
Grasshoppers are harvested in the following manner. The harvesting occurs early in the morning when the ground is cool and the Grasshoppers are dormant.
The Grasshoppers are caught with nets in the fields. The harvesters work for a couple of hours and put Grasshoppers into a bag or box. When it is cooler they will clean the catch, eliminate unwanted bugs, etc. The Grasshoppers will be left in a cool dark place for 2-3 days so they can clean themselves.
After the Grasshoppers are harvested they are prepared. The ways Grasshoppers are prepared are as follows. After the Grasshoppers are clean, they are sorted by life stage, nymph or adult, and by size. In general, Grasshoppers harvested from corn fields.
Now, bring water to a boil (with garlic and herbs).Then adds the Grasshoppers quickly! Remove the Grasshoppers to a cast iron plate for toasting.
Add one of two flavors, lime y salt or roasted with garlic. Eat them hot with a fresh tortilla as the southern Mexicans from the state of Oaxaca eat them.