Guacamole is one of my favorite foods--I'm certainly not alone. As a cricket farmer, I've always been interested in indigenous foods from Mexico, where crickets and grasshoppers have been part of the cuisine for centuries. It was on a midwinter trip to escape the Minnesota cold that I tried fried crickets on top of a creamy avocado spread, and I loved it. This was even before we opened the Urban Cricket Farm. 

Since then, I've been dabbling with different recipes and combinations for guac with crickets, and this one is my go-to version for a few reasons:

1. It uses only a few ingredients that we usually have in the kitchen. Some complex recipes are fantastic, but they require more time and a trip to the produce mart.   
2. It's a creamy, not chunky, guacamole. I like it this way because it emphasizes the contrast between the smooth, creamy avocado and the crisp, crunchy crickets.
3. The crickets add most of the spice, so if we have gentle palettes, we can separate the batch into two bowls. One with crickets, and one without.

But feel free to mess around with this basic idea. And of course, let us know how you like it! You can submit your own recipe idea here.

Guacamole with Crispy Chili Lime Crickets

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Servings

8

Prep Time

15 minutes

This creamy guacamole topped with crispy chili lime crickets is great every day, but really fun for parties. You can mix it up with different flavored crickets or additional ingredients, but this is the way we do it most often. Enjoy!

Author:

Farmer Chad

Ingredients

• 4 ripe avocados

• 1 small onion, minced

• 1 clove garlic, minced

• 3 tablespoons lime juice (preferably fresh)

• 1 teaspoon kosher salt

• 1 tablespoon Chili Lime Crickets

Directions

1. Split each avocado in half, discard the seeds, and spoon the flesh into a large bowl

2. Mince the onion and garlic, and add to the bowl

3. Add the lime juice and begin roughly mixing

4. Salt to taste and keep mixing until smooth, adding more salt or lime juice as needed

5. Move to the final presentation bowl and top with chili lime crickets

Recipe Note

We have a family member who doesn't love cilantro, so I don't add it. But feel free to add 1/2 cup of finely chopped cilantro leaves. 

If you prefer a more seasoned guacamole, you can add a teaspoon or two of taco seasonings. Or sometimes I'll toss in 1/2 teaspoon of cumin and maybe a pinch of cayenne. 

When I want more heat, I add a whole minced jalepeno.