THE FASCINATING WORLD OF MEXICAN EDIBLE INSECTS

When you think of Mexican cuisine, tacos, enchiladas or cochinita pibil probably come to mind. But did you know that Mexico also has a rich tradition of eating insects? For centuries, edible insects have been part of Mexican cuisine. In fact, Mexico is one of the richest countries in terms of edible insects, with more than 500 species. And far from being a novelty, these protein-packed delicacies are considered a cultural heritage, rooted in ancient indigenous practices that predate the arrival of Europeans. Today, they are gaining worldwide recognition as a sustainable and nutritious food source.

Today we will delve into the history, variety and nutritional benefits of Mexican edible insects, showing you why these tiny creatures deserve a place on your plate.

A MILLENNIAL HISTORY

The practice of eating insects, known as entomophagy, is ancient in Mexico, dating back to pre-Hispanic civilisations such as the Aztecs, Mayans, and Mixtecs. For these indigenous peoples, insects were not only abundant but also a vital source of protein and essential nutrients in regions where large game was scarce. At first, the Spanish conquistadors were repulsed by this practice, but despite colonial attempts to suppress it, the tradition persisted, especially in rural communities.

Today, insects are still widely consumed throughout Mexico, especially in regions such as Oaxaca, Puebla, and Chiapas, where ancestral customs remain deeply rooted. In recent years, this culinary practice has also been adopted by modern chefs and food enthusiasts, blending tradition with innovation.

Mexico has a wide variety of edible insects, each with a unique flavour and texture. Here are some of the most popular:

CHAPULINES (grasshoppers)

Grasshoppers are perhaps Mexico's most famous edible insect, especially in Oaxaca, where they are a staple food. These grasshoppers are seasoned with chilli, garlic and lemon, and can be eaten alone as a crunchy snack or used as a topping for tacos and tlayudas. We especially like them mixed into guacamole, as they add a special salty flavour and crunchy texture.

ESCAMOLES (ant larvae)

Denominados “caviar mexicano”, los escamoles son larvas de hormigas que se recolectan de las raíces de las plantas de agave. Tienen una textura mantecosa y un delicado sabor a frutos secos. Los escamoles suelen saltearse con mantequilla y especias, servirse en tacos o utilizarse como relleno de quesadillas. Considerados un manjar, son una delicia de temporada que se disfruta en el centro de México.

GUSANOS DE MAGUEY

Maguey worms are caterpillars that feed on the agave plant, which is also used to produce mezcal and tequila. These worms are usually fried or roasted, seasoned with chilli and salt, and served in tacos or alongside mezcal as a traditional pairing. Maguey worms are packed with protein and are considered both a delicacy and a symbol of good fortune. 

JUMILES (stink bugs)

Popular in the state of Guerrero, jumiles have a strong, spicy flavour due to the iodine content in their bodies. These small insects are usually eaten alive or ground into a sauce. Their intense flavour makes them an acquired taste, but they are highly prized in certain communities for their medicinal properties.

CHICATANAS (Flying ants)

Chicatanas are large winged ants that appear in Mexico after the first rains of the season. They are collected and roasted to make a rich, smoky sauce, which is often served with fresh tortillas or grilled meats. Their short season makes them a rare and coveted ingredient in many parts of southern Mexico.

EDIBLE INSECTS: A POWERFUL FOOD

Beyond their cultural significance, insects are incredibly nutritious. They are packed with high-quality protein, vitamins, minerals and healthy fats. For example, grasshoppers are a great source of protein, providing up to 70% of your daily requirement in a single meal. Escamoles are rich in healthy fats, while maguey worms are a good source of iron and other essential minerals.

Insects also leave a smaller environmental footprint than traditional livestock. They require less land, water and feed, making them an environmentally friendly alternative to beef, pork and poultry. As concerns about climate change and food sustainability grow, edible insects are emerging as a possible solution to the global food crisis.

Mexican edible insects are not just a novelty, but a deep-rooted cultural tradition with a bright future. By exploring these tiny but powerful ingredients, you'll discover new flavours and textures while contributing to a more sustainable way of eating. Whether you start with a grasshopper taco or a spoonful of escamoles, edible insects offer a delicious way to connect with the past while looking towards the future of food.

Are you brave enough to try them?