Cricket chapuline style / by Jess Miller


  • 500g fresh crickets

  • 3 cloves garlic (peeled and chopped)

  • 1 serrano chile (seeded and diced)

  • 1/2 onion (chopped)

  • 1/2 cup oil (for frying)

  • Dash salt (or to taste)

  • 1 lime (cut into wedges)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil in a shallow pan and sauté the garlic, chile, and the onions until the onions are translucent.

  3. With a slotted spoon, remove and discard the onions, chile and the garlic from the oil, leaving the oil in the pan.

  4. Sauté the crickets in the oil until they are brown and crispy. pull them out before they get too crispy!

  5. Remove the crickets and drain them well on paper towels.

  6. Sprinkle salt over the top, and then squeeze some lime over them.

  7. You can enjoy these crickets as a snack, on top of guacamole or use as a filling for tacos and tortilla.