Mexico
Ahuatle
An Aztec-era delicacy of tiny aquatic fly eggs, gathered from lake reeds, toasted and eaten like caviar.
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Oaxaca, Mexico
Chapulines
Toasted grasshoppers, seasoned with lime, garlic, and chile — a crunchy Oaxaca snack.
Oaxaca, Mexico
Chicatana
An Oaxacan flying ant, toasted and eaten as a snack or ground into sauces.
Mexico
Chinicuiles
Red agave worm larvae, toasted or fried, eaten as a crunchy delicacy.
Mexico
Cuchamas
Edible xamues, also called cuchamas, the plump stink bugs collected seasonally and toasted or cooked in Mexican chile dishes.
Mexico
Escamoles
The 'Mexican caviar': ant larvae, sautéed with butter, garlic, and epazote until creamy.
Mexico
Jumiles
Jumiles from the Taxco area of Guerrero, eaten toasted or fresh in tacos and ground into pungent green salsa during their cool-season harvest.