At the beginning of June 2018, I set off for my first field season in the valley of Oaxaca, Mexico, to learn more about traditional medicine involving edible insects. One day, the group of students that I was traveling with stopped at a restaurant to have comida (lunch). We were offered an array of snacks, soups, salads, meats, and a make-it-yourself tostada bar. Amongst the toppings offered in the tostada bar was a small bowl of chapulines (the local name for grasshoppers), and I convinced a few of the students to try some along with me. Most were afraid, some willingly put them on their tostadas like I did, while others struck up the courage to eat a single chapulín to say that they did it.