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You see them in huge piles at the entrance of the Oaxaca City market.  Chapulines (grasshoppers) in all sizes from tiny to popcorn snack style.  Boiled, then fried with lime juice, chili and salt.  You eat them as that - a snack - or folded into a quesadilla or ground up with salt to crust the rim of your margherita.  

There were so many it seemed they must be farmed but actually, as this young woman explained to us, they are gathered in the wild.  The smallest ones are captured at dawn and again at dusk with white nets as they rise up and settle in fields of alfalfa, the larger ones are picked by hand from corn stalks.  This explains why, for a Mexican, they're a relatively expensive gourmet treat.