Grilled Mezcal-Marinated Grasshopper Tlayudas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Oaxacan street food featuring crispy tlayuda tortillas topped with mezcal-marinated grasshoppers, Oaxaca cheese, and fresh vegetables. This Mexican-inspired taco and burrito recipe, ready in about 28 minutes, pairs large tlayuda tortillas, mezcal, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 2 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 cup cleaned dried grasshoppers with 1/4 cup mezcal and 2 minced garlic cloves. Marinate for 15 minutes at room temperature to infuse smoky flavor.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 large tlayuda tortillas lightly with 2 tbsp olive oil.
  3. Step 3: Grill each tlayuda tortilla for 2 minutes per side until crisp and slightly charred, then set aside on a serving platter.
  4. Step 4: Drain grasshoppers from the mezcal marinade and spread evenly over the grilled tlayudas.
  5. Step 5: Top each tlayuda with 1/2 cup shredded Oaxaca cheese, 1/2 sliced avocado, 1/2 diced tomato, and 1/8 thinly sliced red onion.
  6. Step 6: Sprinkle 1 tbsp fresh cilantro leaves over the top, drizzle with 1 tbsp fresh lime juice, and season with salt and black pepper to taste.
  7. Step 7: Cut each tlayuda into 4 wedges and serve immediately while warm and crispy.

Frequently asked questions

How long does Grilled Mezcal-Marinated Grasshopper Tlayudas take to make?

Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mezcal-Marinated Grasshopper Tlayudas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large tlayuda tortillas from drying out.

Can I substitute ingredients in Grilled Mezcal-Marinated Grasshopper Tlayudas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mezcal-Marinated Grasshopper Tlayudas for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mezcal-Marinated Grasshopper Tlayudas?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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