EDIBLE INSECTS

The culture of consuming insects in the human diet dates back to antiquity, a practice that can even be considered ancestral, which has been maintained across various cultures around the world, especially in the Americas, Asia, Oceania, and Africa; each region developing customs and uses based on local resources.

The practice of eating insects is known as entomophagy, and it is a common element in the Americas, originating from pre-Hispanic cultures in Mesoamerica that has survived to this day. In Mexico alone, there are more than 500 species of edible insects, ranging from common to exotic specimens.

The diet of ancient cultures before the conquest of Mexico fully utilized the plant and animal resources found in their environment through hunting and gathering, as well as the collection of a wide variety of insects such as gusanos de maguey (agave worms), escamoles (ant larvae), chapulines (grasshoppers), and jumiles (stink bugs).

Once the conquest arrived, there was an effort to stop people from eating several significant elements of their diet, including insects. However, the traditions of Mesoamerican cuisine survived in various communities and ethnic groups.

Thanks to this, many dishes prepared with terrestrial and aquatic insects have been passed down through generations, becoming an element of identity and richness within Mexican gastronomy.

Currently, the consumption of insects has become a gourmet practice. Although this tradition is carried out across all social scales, edible insects have been given high importance and exclusivity due to factors such as difficulty of procurement, seasonality, and other elements that increase their price.

Some of the most consumed insects in Mexico are:

Acociles

These are small freshwater crustaceans that mostly grow in Veracruz. They are typically eaten boiled or toasted in tacos.

Ahautle

This is the name given to aquatic mosquito larvae, which are usually sun-dried until they become a powder containing the tiny eggs. These can be found in recipes such as mixiotes and tamales. According to legend, Emperor Moctezuma used to eat these larvae for breakfast every day.

Chicatanas Ants

These ants originate from the state of Oaxaca and are considered one of the most expensive insects on the market due to their short season and limited availability. They are commonly used in sauces and as the main ingredient in some traditional snacks.

Escamoles

Known as the "Mexican caviar", these are ant larvae with an exquisite flavor. They are commonly prepared with butter and epazote, served in tacos or over bone marrow. These larvae are hand-harvested from maguey ant nests at depths of up to three meters, and only during April and May. This labor-intensive process makes escamoles the most expensive insects in the Mexican market.

Chapulines

Personally, my favorites; chapulines (field grasshoppers) are one of the most consumed insects in Mexico, especially in the central and southeastern regions of the country. Once toasted, these insects have an aroma somewhat similar to tobacco and can be found in a wide variety of dishes, from sauces to being the main element in traditional snacks like tacos or sopes. However, I prefer them natural: in a taco with just a bit of lime and salsa (they're already salty on their own, so you don't need to add anything else).

While the consumption of insects in Mexico has a long history, it is only in recent years that it has been given significant cultural and nutritional importance. Studies on the nutritional value of a diet that includes insects have shown that they can be a viable option to combat malnutrition or achieve a more balanced diet.

As insects are an excellent source of protein and essential nutrients, an intriguing culture of consumption has emerged, leading to proposals for insect farming as an economic and abundant resource in Latin America.

So, would you dare to try insects on your next trip to Mexico?