By
October 9, 2015, 9:08 AM
Tourists and locals are buzzing, so to speak, about an item on the menu at the highly regarded Toloache Mexican restaurants in New York City: tacos made with dried grasshoppers brought in from Mexico’s Oaxaca state.
The chapulines are lightly sautéed and served with onions, cilantro, jalapeño, salsa verde and a little bit of guacamole, according to the restaurant’s event manager, Temple Kemezis.
Some customers, she told CBS MoneyWatch, will try to prank each other with the grasshopper tacos or eat them on a dare. But others, she said, “really enjoy them and will order another.”