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The Ahuautle: An Edible Aquatic Insect

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The consumption of insects as a dietary habit.

ahuatle

The word entomophagy sounds like some strange disease, however, its true meaning refers to a very common practice throughout the world: the consumption of insects as a food habit.

In Mexico there are 504 species of "bugs" that can be eaten, one of them is the ahuautle, also known as Mexican caviar.

The Ahuautle belongs to the Hemiptera family and has the appearance of a small mosquito, which is why it is also known as a “bird fly”, however, it is not a fly, but a water bug; and together with the maguey worm it belongs to the thousands of species of edible insects that many of our cultures have used as an alternative source of nutrition.

Because it inhabits lakes, its taste has led it to be compared to caviar and shrimp. In addition, in pre-Hispanic times, this insect was considered a delicacy. It used to be extracted from Lake Texcoco and transported by corridors to be served fresh at the emperor's breakfast. It was also used in ceremonies of honor towards Xiuhtecuhtli, god of the new fire.

It is highly nutritious, since its protein content is between 70 and 80%. It is even key in feeding other species, such as birds, fish and bats.

To cook the ahuautles, a large quantity must be ground in the metate. If you dare to try this delicious insect you can find it in some popular markets in the form of flour. Use this presentation to beat it with egg and make pancakes accompanied by sauce or mole.

Another way to prepare them is to add nopales, pumpkin flower or cheese to the pancakes. In some regions of the country this flour is used to make tamales. The dishes that can be prepared with this insect vary according to the creativity of those who want to try it.

Entomophagy in the world

Below you will find examples of insects that are eaten in various parts of the world, especially in Asia, Africa and America. Although many different species of insects can be eaten without risk to health, each culture tends to have fairly strict ideas about what is considered a food insect or a simple critter.

Worm agave: The agave worm has become famous around the world for its association with mezcal, a distilled alcoholic beverage made in Mexico from the Agave americana plant. The worm is usually the larvae of the Hypopta agavis moth. This larva lives on agave plants, but if you buy a bottle of mezcal with a worm (mezcal con worm), this worm has been added during the bottling process.

Various explanations have been proposed for why adding a worm to mezcal became popular. Some suggest this was simply a marketing ploy to get attention, while others suggested that the worm was added to convince potential buyers that the drink was high in alcohol (high enough to keep the worm preserved ).

Mexico's tequila regulatory council does not allow the inclusion of worms or scorpions in tequila bottles. Mezcal is not subject to the same type of strict regulation, so we can still buy bottles of mezcal with worm.

Bamboo borer: The bamboo borer, also known as a bamboo worm, is considered a delicacy in Thailand, Laos, Burma, and parts of China. Bamboo borers make their way through bamboo, hence their name. It is generally eaten fried.

In China, adult bees are roasted and ground into flour. This flour is considered a sore throat remedy. Bee larvae breed on royal jelly, pollen and honey and can become very rich in nutrients. Frying them in oil or butter is popular in there. However, given the situation of the bee population in the world, we do not recommend that you try them to reduce this practice.

Centipedes: Various centipedes are sold as street food in China.

In the Amazon, entomophagy is extremely common. From eating ants, termites and even spiders roasted on banana leaves is the custom of tribes like the Yanomami in Venezuela.

Chapulines (grasshoppers): Typical of tropical areas, in some parts of Mexico, grasshoppers of the genus Sphenarium are collected for food. Name grasshoppers It comes from the Nahuatl language and its use as food predates the arrival of Europeans. The grasshoppers are harvested from May and throughout the summer.

A grasshopper is prepared by cleaning, washing and roasting on a comal. Popular additions include lime juice, salt, and chili. (Although chili is sometimes viewed with suspicion, as it could be an attempt to cover up stale grasshoppers.) Some recipes call for agave worm extract.

Chapulines are strongly related to Oaxaca and its culinary culture, where they are a popular snack and are widely consumed in popular and cultural events. They are also eaten as part of the filling in tacos or in a tlayuda.

If you have a recipe to prepare edible insects, share it with us!

Last modified: March 21, 2024