How To Make Grasshopper Trail Mix With Oaxacan 'Chapulines'

If you consider yourself a foodie and you want to take a trip, look no further than Oaxaca, one of Mexico's most important gastronomical hubs, for a unique culinary experience.

The southwest state's cuisine is rooted in indigenous traditions that attract food tourists from across the world, including the Travel Channel's Andrew Zimmern. The host of "Bizarre Foods with Andrew Zimmern" traveled to the region to try several of its delicacies, including the specially seasoned chapulines, or grasshoppers.

In an exclusive clip for The Huffington Post, Hugo Sandoval and Roberto Perez of the Imalim company in Oaxaca show Zimmern the step-by-step process of how to properly cook grasshoppers. The business owners have studied the centuries-long "art" and tradition of preparing chapulines for more than 10 years, and are now attempting to ship their Oaxacan trail mix abroad.

Check it out below:

For more on Zimmern's visit to Oaxaca, which includes tasting Chicatana flying ants, check out the full episode Tuesday, Nov. 3 at 8 p.m. EST on the Travel Channel.

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