Smoky Mezcal-Grilled Grasshopper Tlayudas

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Oaxacan street food featuring large toasted tortillas topped with smoky mezcal-infused grasshoppers, Oaxaca cheese, and fresh vegetables. This Mexican-inspired street-food recipe, ready in about 27 minutes, pairs large tlayuda tortilla, dried grasshoppers (chapulines), mezcal 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: 15 min Cook: 12 min Serves 2 Mexican cuisine 420 cal/serving

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Ingredients

1 large tlayuda tortilla
1/2 cup dried grasshoppers (chapulines)
2 tbsp mezcal
1 cup shredded Oaxaca cheese
1/2 cup refried black beans
1 medium, diced fresh tomato
1/4 cup finely chopped white onion
2 tbsp chopped fresh cilantro
1/2 sliced avocado
1 tbsp olive oil
to taste sea salt
2 fresh lime wedges

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush 1 large tlayuda tortilla lightly with 1 tbsp olive oil on both sides.
Step 2: Place the tlayuda on the grill and toast for 2-3 minutes per side until it is golden and slightly charred but still pliable.
Step 3: In a small bowl, toss 1/2 cup dried grasshoppers with 2 tbsp mezcal and a pinch of sea salt. Let them marinate for 5 minutes.
Step 4: Spread 1/2 cup refried black beans evenly over the toasted tlayuda while still warm.
Step 5: Scatter the mezcal-marinated grasshoppers evenly over the beans, then top with 1 cup shredded Oaxaca cheese.
Step 6: Return the tlayuda to the grill for another 3-4 minutes, until the cheese melts and bubbles, and the grasshoppers crisp up.
Step 7: Remove from heat and garnish with 1/4 cup finely chopped white onion, 1 medium diced fresh tomato, 2 tbsp chopped fresh cilantro, and 1/2 sliced avocado.
Step 8: Serve with 2 fresh lime wedges to squeeze over the top for brightness.