Chicken with Grasshoppers

Chicken with Grasshoppers, often known as pollo con chapulines, is a Mexican dish that marries the earthy, nutty flavor of toasted grasshoppers with tender chicken. The use of chapulines (grasshoppers) as a protein source dates back to pre-Hispanic times in Oaxaca, where they were harvested from agave fields and roasted with lime and salt. In contemporary cuisine, this ingredient has been adapted into a variety of dishes, including the chicken preparation that appears in Mexico City’s dining scene.

Key ingredients include bone-in or boneless chicken, dried or toasted chapulines, garlic, lime juice, and chili—often guajillo or árbol. A great version distinguishes itself through the texture and seasoning of the grasshoppers: they should be crisp but not burnt, and their flavor must harmonize with the chicken rather than overpower it. The chicken itself is typically braised or grilled, allowing the chapulines to be used as a finishing garnish or ground into a dry rub. Many chefs also incorporate epazote or hoja santa for an herbal note.

Regional variations exist: in Oaxaca, the dish is often simpler, relying on the natural flavors of the chapulines and chiles, whereas in Mexico City, it takes on more complex sauces or is served as a taco filling. At Tesontle in Ciudad de México, the dish has been highlighted by the creator Only Scrans as a standout example of modern Mexican cooking that respects tradition while pushing flavor boundaries. The venue’s version reportedly balances the crunch of toasted chapulines with a silky, spiced chicken preparation, earning praise for its bold yet approachable profile.