Edible insects — which are part of the traditional diet of an
estimated two billion people around the world according to the
United Nations — are creeping into mainstream American cuisine,
and closing in on Philadelphia.  Take the chapuline, for
instance.  Sold at open air markets and at concession stands
across Latin America, this small grasshopper is actually a field
pest. It's harvested as both a source of income and nutrition.
But the chapuline is also a comfort food, particularly in and
around Oaxaca and Puebla, Mexico. Philadelphia is home to a
thriving Latin-American community, many of whom hail from these
regions of Mexico.  Chef Lucio Palazzo of Manayunk's Taqueria
Feliz first tried the popular snack five or six years ago at
Xochitl in Society Hill. He had them again in a soup during a
trip to Mexico and remembers the salty, earthy, grassy, almost
truffle-y flavor.  Traditionally chapulines are toasted with
garlic, lemon and oil to unlock the nutty flavor.   Years later
he decided to put them on the