It will be pure luck if you get to sample these chapulines or grasshoppers at Mezonte, the small private mezcal tasting room also run by Jiménez. He doesn’t sell them, but might happen to have some stashed behind the bar to share. A Oaxacan staple, these hoppers were fed on apples, then roasted in lime chili and salt. The result is a nutty-apply, crispy, salty, spicy treat. They’ll change your mind about eating bugs.