La Condesa Executive Chef Rick Lopez explains how he incorporates the traditional Mexican style of cooking grasshoppers in his chapulines - grasshopper tacos. Photo by Andrew Masi.
La Condesa's chapulines are served "build-your-own" style with homemade corn tortillas, guacamole, salsa verde and chipotle sauce. Photo by Andrew Masi.
Executive chef Rick Lopez walks viewers through the process of creating his seasonal chapulines in the busy La Condesa kitchen. Photo by Andrew Masi.
Whole, roasted crickets are snack-ready at the Little Herds entomophagy booth. Photo by Andrew Masi.
Robert Nathan Allen, founder of Little Herds, extolls the benefits of edible insects on Wednesday, October 7 during the SXSW Eco conference. Photo by Andrew Masi.
SXSW Eco conference attendees Heather Tuček and David Comer scope out Little Herds' edible insect booth before trying a cricket. Photo by Andrew Masi.
World Entomophagy, an edible-insect advocacy group, produces cricket powders such as Chocolate Chirp mix to ease Austin into the movement. The cookies were available for snacking at the SXSW Eco conference. Photo by Andrew Masi.