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At Revamped Vagabond, Chef Alex Chang Makes His Mark

The chapulines are boiled, sun-dried, and roasted in garlic and chilies before they're vacuum-packed and sent north from Oaxaca. Then these grasshopper slivers are tossed in a pan with citrusy Sichuan peppercorns and topped with cilantro and lime. Broken into pieces and served with peanuts and almonds, the bug bits are mostly innocuous and unidentifiable. They add some crunch and tartness to the little snack and double as a kind of Boy Scout badge for food enthusiasts.