Oh!, y ahora, ¿Quien podra defenderme?
¡Yo! ¡El Chapulin Colorado!
With these words, a new adventure of El Chapulin Colorado started each morning. This Mexican television series evokes memories of childhood to many of us who grew up in Latin American homes. I remember sitting down eating breakfast in front of the TV waiting to see the next conundrum this superhero was about to “solve”.
As a child in Puerto Rico little did I know that Chapulín was more than the name of the superhero. The term is derived from the náhuatl chapōlin, used to refer to jumping insects, such as grasshoppers. In the island we call them esperanzas which occasionally found their way to our home, seen as a sign of good fortunes to come, according to popular lore.
I still watch the show but not as often. Nowadays I enjoy the chapulín alongside a glass of mezcal…
These tiny critters are crunchy, with a salty and spicy taste, and light hints of lemon. And yes, their little legs may get stuck in your teeth, just as with any other food. Before reaching its place alongside a smoky and delightful glass of mezcal, they are washed, cooked in a comal, toasted and seasoned. They are also served in guacamole, tacos, or simply as a snack sold by street vendors in Mexico. Chapulines are sold alongside other insects like worms and tiny little fish similar to the ones you might find in a fishbowl.
The idea of eating insects may evoke feelings of disgust in many of us. Insects are viewed as dangerous and dirty. Eating them, outside of their cultural context may be seen as a dare (remember Fear Factor?), or as a sign of being an adventuresome, cosmopolitan, culturally sensitive eater. Chapulines have fallen in the realm of the exotic and a “must try” alongside with Oaxaca as the foodie tourist destination identified with the traditional consumption of this insect.
Chapulines are more than a snack. They can be plagues, greatly harming food production. Eating them can be a coping mechanism to deal with their overabundance, while also bringing dietary variety and protein to rural areas (See for example, this initiative in Querétaro, Mexico). Nutritionally, chapulines are a wonderful and sustainable source of protein, calcium, magnesium and vitamin B.
International nutrition organisms are promoting the consumption of insects as an excellent source of protein, as they are a sustainable source of protein, compared with cattle and other common animal flesh sources. Just last year, the UN Food and Agricultural Organization put out a report promoting the worldwide consumption of insects leading to a recent conference in the Netherlands promoting their potential to feed the world, along with a cookbook. This new push has even generated the peer-reviewed Journal of Insects as Food and Feed, to start publication in 2015.
Could the chapulín move from an exotic accompaniment to my mezcal to the central piece of my dinner? Perhaps, with some guacamole and freshly made tortillas. Could I move beyond the toasted chapulín to stewed worms? That is another story…
Despite my current hesitation, insects are indeed part of the conversation for the future of food and for combating food insecurity. With population growth and worldwide increase in incomes, the demand for animal protein is ever increasing. The often quoted estimate of 9 billion people by 2030 along with increasing concerns over livestock production and the pollution of natural resources that comes with it calls to alternatives to our current dietary habits, and notions of what is “good” to eat. Insects can be part of the answer. Perhaps the Chapulín Colorado is a real-life hero after all.