Mexican Spicy Crickets

the MCC

September 5th, 2010

Whilst on a food shoot yesterday, somebody turned up with a jar of Mexican Spicy Crickets. I was intrigued and delighted to find that they are quite crunchy and flavoured with chilli, garlic and lime. The crickets came from Oaxaca, Mexico, where they are a popular snack.

jiminy cricket

Spicy Cricket Recipe:

lots of crickets
lime juice
crushed garlic
chilli flakes
olive oil

Drop your crickets into some boiling water to kill them quickly. When they turn red, remove them from the saucepan. Dry the crickets with some kitchen towel and marinate over night in a bowl of lemon juice, crushed garlic, chilli flakes and a little salt, to taste.

Remove the crickets from the marinade, but don’t dry them. Heat some olive oil in a frying pan and add the crickets when the oil is hot. They don’t take very long and it’s important to keep stirring so that they don’t burn. You’ll know that the crickets are ready when you can smell the ingredients from the marinade. Remove any excess oil with some kitchen towel. The crickets can be served hot or cold.

My Mexican friend, Carlos, tells me that crickets should be eaten fresh, since the shop bought ones loose a lot of flavour once packaged, but they should be purged (fasted for 1 or 2 days) before cooking. Carlos also told me that grasshoppers are very similar to crickets and make a good substitute.

About Mad Dog
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5 Responses to Mexican Spicy Crickets

  1. Audrey says:

    Those crickets look like cicadas to me . Food food is strange.

  2. san jose bar says:

    Magnificent site. Lots of useful information here. I’m sending it to several pals ans also sharing in delicious. And obviously, thank you to your sweat!

  3. cb says:

    Reblogged this on Contrafactual and commented:
    This one possible recipe for the roasted crickets that are a favorite food of the Martian Colonists in my sci-fi short story Rocket Man.

    I need to try this as part of my research.

  4. Pingback: Mexican Spicy Crickets | Contrafactual

  5. Pingback: Piel de Bacalao (cod skin) | Mad Dog TV Dinners

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