Recipes: 2 Easy Oaxacan Snacks for Your Next Dinner Party

Recipes by Cody Willis
Styling by Alykhan Velji

Guacamole with Chapulines, Herbs and Tostadas

Ingredients

Handful of mixed fresh herbs
(such as cilantro, basil and parsley)
Extra-virgin olive oil
Salt, to taste
Juice of 1 to 2 limes
3 to 4 ripe avocados
2 tbsp finely chopped white onion
1 serrano chili,
stem removed and finely diced
Handful of chapulines,
toasted with salt
Chiffonade of hoja santa
Tostadas (toasted tortillas)

Method

Finely chop herbs and lightly dress with extra-virgin olive oil, a pinch of salt and a splash of fresh lime juice. Set aside.

Remove pits from avocados and scoop the flesh into a bowl. Lightly mash with the back of a fork. Add white onion and chili and mix well.

Top guacamole with chapulines and dressed herbs and garnish with chiffonade of hoja santa. Serve with nicely toasted and crispy tostadas.

What Are Chapulines?

Chapulines are a type of grasshopper, popular as a snack in Mexico and Central America. This specialty food ingredient can be found at Latin stores, such as La Tiendona in Calgary.

Cacahuates Oaxaqueños (Roasted Peanuts with Garlic and Árbol Chili)

This is a classic snack found in cantinas and mezcal bars.

Ingredients

225 g raw peanuts, skin on
8 cloves raw garlic, peeled (whole)
5 chilies de arbol, stems removed
2 tbsp vegetable oil
1 tsp sea salt
1 lime, cut into 4 cheeks

Method

In a medium pot over medium heat, combine all ingredients except the lime and stir well. Cook, stirring frequently, until peanuts are garlicky and nicely toasted to a deep golden brown (15 to 20 minutes). Let cool, then serve with a squeeze of fresh lime juice overtop.

Chef’s Tip

The best way to prepare a lime for squeezing is to cut it into four “cheeks”: cut two disks on either side of the core, then cut away the two remaining wedges, discarding the core.