When it comes to edible bugs, some people prefer not to dive into the topic, while others are enthusiastic about adding them to their daily diet. Recent studies have shown that they contain 10% more protein than red meat and are rich in calcium, magnesium, and vitamin B. Of course, back in the day, people didn’t consume them with these nutritional facts in mind, rather, they embraced them due to their ancient traditions.
Among the indigenous civilizations of ancient Mexico, bugs were represented in pictograms, sculptures, and popular legends. For example, Mayans believed butterflies were the souls of warriors who had died in battle or sacrifices. On the other hand, the Mexica culture used certain insects, ground with other ingredients, as natural remedies for scratches or minor ailments.
Over the years, the use of insects as traditional medicine and within our beliefs has faded. However, Mexican cuisine has revived this ancient food, and the most exotic insects are now included in dishes across the country.
THE TRADITIONAL DIET OF ANCIENT MEXICO
Mexican cuisine is one of the oldest traditions in the country, using all available plant and animal resources through hunting and gathering. Some historians and chefs recount that during traditional Mexica feasts, over 100 small portions of dishes were served to Moctezuma II, the great Mexica Tlahtoani. These dishes included ingredients like duck, turkey, vegetables, roasted corn, beans, fruits, tortillas, tamales, pigweed, black cherry, algae, prickly pears, cacao, dried chiles, vanilla, squash, maguey, and flowers. At least 96 species of edible insects were part of the diet, including escamoles, jumiles, and ahuautles.
When the Conquest arrived, it not only devastated the religion and language of indigenous peoples but also impacted their culinary customs. Many foods were negatively judged and thus forgotten or even despised. The evangelizing friars prohibited and restricted the cultivation and consumption of essential foods like amaranth, tortillas, chiles, and sometimes beans and squash, altering traditional eating habits. Despite this, Mesoamerican cuisine survived and adapted within ethnic communities, giving rise to new dishes that reflect Mexico’s mestizo heritage.
EDIBLE BUGS AS SUPERFOODS
Globally, there are over 2,000 species of edible insects, with around 549 native species cataloged in Mexico, including chapulines and jumiles from Morelos, beetles and chapulines from Hidalgo, coccids (aphids, cochineals) in Chihuahua, psocopterans (lice) in Puebla, among many others.
Recent studies on edible insects highlight their importance due to various medicinal and pharmaceutical properties, offering a range of health benefits and positive environmental impact.
With food shortages and the extinction of some animals, insects act as a nutrient-rich substitute. Depending on the insect, they provide energy, fats, proteins, and fiber. Insects are also packed with micronutrients like iron, calcium, magnesium, phosphorus, manganese, selenium, and zinc. They are rich in fats, especially polyunsaturated ones, including omega-3, 6, and 9.
Most edible insects are easy to find and can be easily farmed in alternative ecosystems. They are more hygienic than other animals, and when eaten freshly caught, they are clean, as they do not expel blood or various fluids in large quantities. Insects are sustainable since their breeding emits fewer greenhouse gases than other animal protein sources and requires less water, helping conserve this precious resource.
They also offer economic opportunities for both small and large entrepreneurs. As insects require minimal space, they can be raised in both rural and urban settings and sold to restaurants or directly to consumers. Moreover, insects are recognized as essential pollinators in ecosystems, contributing to global awareness about the protection of bees.
TRADITIONAL DISHES WITH EDIBLE INSECTS IN MEXICO
Today, in various countries, and particularly in Mexico, insects play an essential role in gastronomy. Many chefs have even elevated them to the starring role in gourmet dishes inspired by traditional recipes.
In Mexico, insects are prepared in different ways depending on their flavor and region, often found in tacos, tamales, tlayudas, tortas, and even tostadas. To enhance their flavor and texture, all you need is a bit of salt, pepper, and chiles to bring out the best in them.
CHAPULINES
The word “chapulín” comes from the Nahuatl “chapōlin,” meaning “insect that jumps like a rubber ball.” Before becoming the beloved Mexican snack, these grasshoppers are collected, seasoned with salt, lemon, and chile, and then toasted on a comal. They are typically enjoyed in tacos, quesadillas, tlayudas, or even on their own as a snack.
Although this delicacy is most popular in Oaxaca, it is also enjoyed in Morelos, Mexico City, and Puebla. Gradually, chapulines have spread across the country, even being sold by street vendors, in markets, and even bars and restaurants, often paired with a good mezcal.
Photo by analuisa gamboa
JUMILES
Jumiles, also known as humilles, mountain bugs, or xotlinilli, are a type of edible bug popular in Guerrero and Morelos. Traditionally collected between November and February, jumiles are kept in clay pots and sprayed with water to keep them alive and fresh. Their distinctive flavor makes them perfect for adding to a molcajete salsa. Recent studies have even discovered that jumiles possess anesthetic and analgesic properties. In Taxco, Guerrero, tacos de jumiles are cherished for their bitter taste, which pairs wonderfully with regional salsas. However, they are not recommended to be eaten alive due to their intense flavor, although locals do so without hesitation.
Source Wikipedia Commons
ALACRANES
Whether in tacos, as a snack, or at the bottom of a bottle of mezcal or tequila, the scorpion is the symbol of Durango and is also part of the Mexican diet. With a crunchy texture and a taste reminiscent of beef, scorpions are fried and then sautéed on a comal before being eaten. A taco de alacrán might give a little scare to the bravest, but its unique flavor will rock you like a hurricane if you’re daring enough to try it.
Photo by Tony Wu
MAGUEY WORMS
Maguey worms are found in the states of Tlaxcala, Hidalgo, and Mexico. They are quite expensive as they can only be found in areas known by experts. However, this small, slimy creature has been considered a Mexican delicacy for centuries. Packed with proteins, fatty acids, vitamins, and minerals, maguey worms are a superfood. They are delicious when prepared with garlic, fried, or in tacos with guacamole.
These worms are larvae of a butterfly that grows in the heart of the maguey leaf, which enhances the traditional flavor of mezcal. There are two varieties: the white maguey worm, known as mecocuiles, and the red ones called chinicuiles or tecoles. They are typically prepared with butter or olive oil, and sometimes even turned into worm salt.
Source Wikipedia Commons
ESCAMOLES
Escamoles are the eggs of the guijera ant and are found mainly in Hidalgo and Tlaxcala. The nests of these ants are located two to three meters underground beneath nopal plants, pirul trees, or mezquites. Harvesting them is tricky because it can take up to five years for these insects to reproduce, and during collection, the ants tend to bite in defense.
Escamoles resemble rice but have a sweet flavor that pairs well with lighter ingredients like zucchini flowers. Often sautéed with butter, garlic, and epazote, their subtle taste is simply delicious.
Source Wikipedia Commons
ACOCILES
Acociles are tiny crustaceans, similar to miniature shrimp, found in freshwater in Veracruz. In ancient times, they were caught with very fine nets made from maguey fibers. Traditionally, acociles are boiled or toasted, making them perfect for tacos or as a snack to enjoy with a good tequila or mezcal.
Source canva.com
CHICATANA ANTS
Giant leaf-cutter ants, known for cultivating mushrooms, are consumed in various forms in states like Chiapas, Veracruz, Guerrero, and other central and southern parts of Mexico. The best part of the Chicatana ant is the fat in the belly, which has an earthy flavor perfect for moles and salsas. They are also enjoyed on tacos, sopes, or as salty or sweet snacks, sometimes covered in chocolate. You can even find them in caldos served with meats.
Source Wikipedia Commons
To savor these slimy yet satisfying ancient delicacies, you can now find most of these treats in markets, street stalls, bars, restaurants, and of course, on food tours in Playa del Carmen, Tulum, Mérida, and Mexico City, including the famous Coyoacán Market, where you can try many edible insects in both classic and innovative presentations.
-Abbey, your trustworthy bug-dealer
