English: Chapulines, plural for chapulín, are grasshoppers of the genus Sphenarium, that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and derives from the Nahuatl word chapolin. They are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). After being thoroughly cleaned and washed, they are toasted on a comal (clay cooking surface) with garlic, lime juice and salt containing extract of agave worms, lending a sour-spicy-salty taste to the finished product. Sometimes the grasshoppers are also toasted with chili, although it can be used to cover up for stale chapulines.