Real Oaxaqueños

What's the difference between Oaxaqueños and other Mexicans?
Real Oaxaqueños eat chapulines!

During a visit to Oaxaca's central market, I led Adi to the Plaza de Chapulines where dozens of farmers sit behind sacks of freshly-roasted grasshoppers.  She was intrigued, approached one of the open sacks, and for the first time, tasted a pinch.
"Not that bad"  She exclaimed.
I could never understand why a Korean woman, whose favorite snack is boiled silkworms (bundaegi), abhors grasshoppers.  However, the situation was about to change.  Adi proceeded around the square, sampling and rating the merchandise.
"Best so far."  "Too salty"  "Too lemony" and so on, until we settled on one sack, and bought a small bag.  At home, we followed a friend's recommendation and sauteed the chapulines with garlic.

Chapulines are not cheap.  Oaxaqueños eat them as a garnish on a taco, or as a side dish to a mezcalito.  In the photo is a Mexican, American, Israeli fusion dish:  Home made whole-wheat bread topped with cream cheese, avocado, and chapulines.  We are now real Oaxaqueños.