Chapulines

Method

1. 1 Wash the grasshoppers in salt water and then remove the two spiny hind legs; this is the only inedible part and can easily get stuck in the throat.
2. 2 Boil for 2 minutes to kill bacteria, spread out on a tray and dry for 15 minutes until the outer surface is completely dry.
3. 3 Sauté minced garlic and ground dried chili peppers in oil for 2 minutes until fragrant.
4. 4 Add the grasshoppers to the pan and roast over medium heat for 8 minutes, stirring constantly until they are crispy and you can hear a crackling sound.
5. 5 Turn off the heat before squeezing in the lemon juice and sprinkling with salt, then wrap it in butter in a tortilla; squeezing in the lemon juice while it's still hot will soften the grasshoppers immediately.