Sal de Chapulin con Chile

Sal de Chapulin con Chile – Oaxacan chile salt with roasted grasshoppers

Chapulines (grasshoppers) tend to be relatively inexpensive, and thus accessible to the average Mexican. They are boiled, then toasted or fried and sold by street vendors as a snack, made into quesadillas (especially in Oaxaca), eaten in tacos, and sprinkled on guacamole and other dishes as a garnish. You’ll sometimes find chapulines served in cantinas as a botana or bar snack. The TU Bar Essentials Sal de Chapulin brings this great delicacy to the EU in a mix that compliments many mezcal cocktails as well as other dishes. Guaranteed artisanal quality and taste through a careful selection and cleaning of the chapulins (or grasshoppers), cooked with the chile, blended with sea salt, and then ground by hand in carved stone.

Tasting Notes : The Tequila Unlimited Sal de Chapulin is soft and mild but with dry, chocolaty flavour. The chapulin (the name “chapulin” is an indian name for grasshopper or cricket) add depth in flavour to salt and chile mix.