Given its reputation as a culinary hotspot, it’s not surprising to find Oaxaca at the center of a forgotten food revival. However, just which snack is coming back in vogue may surprise you. They’re called chapulinestoasted grasshoppers.In Oaxaca, they serve a role filled by nachos or peanuts in America: as cheap snack food served at sporting events, which is currently gaining popularity. The earliest reference to the food, however, appears in Fray Bernardino’s 16th century work, General History of the Things of New Spain. Chapulines are also used as the filling for a variety of foods, such as stuffed tlayuda.The majority of chapulines are harvested from the milpa fields where they live. The catch is cleaned thoroughly and stored for two to three days before being boiled with garlic and herbs and then toasted in a comal. Lemon juice and worm salt are traditionally added during the toasting process as well. If you’re interested in trying chapulines for yourself, make sure you get them from a reputable source, as uncleaned catches can carry parasites or chemicals which can affect humans.