Atta is a genus of New World ants of the subfamily Myrmicinae. It contains at least 17 known species.
Chapulines, plural for chapulín, are grasshoppers of the genus Sphenarium that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word chapolin (singular) or chapolimeh (plural).
Jumiles ;, are small stink bugs native to the Taxco region of the state of Guerrero in Mexico. Their diet includes the leaves of the encina tree. Chumiles are a smaller, similar stink bug of the same region. Any edible Hemiptera from the families Coreidae or Pentatomidae may be considered jumiles as well.
Escamoles, known colloquially as Mexican caviar or insect caviar, are the edible larvae and pupae of ants of the species Liometopum apiculatum and L. occidentale var. luctuosum. They are most commonly consumed in Mexico City and surrounding areas. Escamoles have been consumed in Mexico since the age of the Aztecs. The taste is described as buttery and nutty, with a texture akin to that of cottage cheese.
Chahuis or xamoes are the common names given in Mexico to a variety of edible insects within the insect order Coleoptera (beetles).
A mezcal worm is an insect larva found in some types of mezcal produced in Oaxaca, Mexico. The larva is a red maguey worm, the caterpillar of the Comadia redtenbacheri moth, usually called chinicuil or gusano rojo. The red worm is typically considered tastier than a white maguey worm.
Atta laevigata is one of about a dozen species of leafcutter ants in the genus Atta, found from Venezuela and south to Paraguay. This species is one of the largest leafcutter species, and can be recognized by the smooth and shining head of the largest workers in a colony. Atta laevigata is known in northern South America as hormiga culona, or as sikisapa in Peru, zompopo de mayo in Central America, bachaco culón in Venezuela, akango in Paraguay, and chicatana in Mexico. In Brazil they are known as "saúva-cabeça-de-vidro", with saúva being the common name for all Atta ants.
Atta cephalotes is a species of leafcutter ant in the tribe Attini. A single colony of ants can contain up to 5 million members, and each colony has one queen that can live more than 15 years. The colony comprises different castes, known as "task partitioning", and each caste has a different job to do.
Acromyrmex pubescens is a species of leafcutter ants of the subfamily Myrmicinae. They are native to Paraguay, northern Argentina, and eastern Brazil.
Cephalotes maya is an extinct species of arboreal ant of the genus Cephalotes, characterized by an odd shaped head and the ability to "parachute" by steering their fall if they drop off of the tree they're on. Giving their name also as gliding ants. The species was probably native of the Mexican state of Chiapas, however, lack of more evidence makes this uncertain. Their larger and flatter legs, a trait common with other members of the genus Cephalotes, gave them their gliding abilities.
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.
The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.
Aphaenogaster praerelicta is an extinct species of ant in the subfamily Myrmicinae known from a solitary Late Oligocene to Early Miocene fossil found in Mexico. At the time of description A. praerelicta was one of three Aphaenogaster species known from Mexico.
Maguey worms are either of two species of edible caterpillars that infest maguey plants.
Leucocoprinus gongylophorus is a fungus in the family Agaricaceae which is cultivated by certain leafcutter ants. Like other species of fungi cultivated by ants, L. gongylophorus produces gongylidia, nutrient-rich hyphal swellings upon which the ants feed. Production of mushrooms occurs only once ants abandon the nest. L. gongylophorus is farmed by leaf cutter ant species belonging to the genera Atta and Acromyrmex, amongst others.
The maguey flower, in Spanish, flor de maguey, also known locally as gualumbo, hualumbo, quiote or jiote is a typical product of Mexican cuisine, cultivated mainly in the rural areas of the center of the country. Due to its difficult availability, it is considered a delicacy. Maguey flowers are harvested and consumed closed, since once opened (ripened), they have a bitter taste.
Chicatana ants sauce is a Mexican hot sauce of Mixtec origin, composed mainly of chicatana ants and some dry chili such as costeño or árbol. It also usually contains garlic, onion, tomato, salt and oil, and is traditionally ground in a metate or molcajete.
