On Saturday, April 8, Seattle Mariners fans were offered an unexpected snack at Safeco Field – "chapulines," also known as toasted grasshoppers.

I’ve eaten chapulines since I was a child and to this day, I constantly ask for them to be sent to me from Mexico. The word comes from the ancient Aztec language Nahuatl, which my extended family speaks. Although it’s a Mexican snack, not all of the country eats it. Chapulines are only common in Oaxaca, Puebla, Cuernavaca, and Tepoztlán.

After chauplines are caught and cleaned, they are toasted with salt, lime, and other seasonings. The result is a salty, crunchy snack that can be served on top of food, as a side dish, or on its own.

I honestly prefer the latter —although I recommend taking off the legs before eating them.

But if you can't take my word for it, these pictures of chapulines will be enough to convince you to give them a try:


With such a beautiful and colorful tostada, you can't even see los chauplines.


Personally, I'm more focused on the avocado — the crunchy chauplines are just a nice flavor bonus.


An easy way to spice up your ordinary quesadilla.


When the tortillas from the grocery store aren't enough, make a tlacoyo and add some chauplines.


If you're more into savory, eating chapulines with a side of spiced fruit and a Mezcal is for you.


If you need liquid courage to try this treat, a chapuline salt rim should do the trick.


However, I promise that simply eating chapulines mixed with lime, onion, and cilatro is the best.

Would you give it a shot?