Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands of the central western Mexican state of Jalisco.
Mezcal, sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.
Entomophagy in humans or human entomophagy describes the consumption of insects (entomophagy) by humans in a cultural and biological context. The scientific term used in anthropology, cultural studies, biology and medicine is anthropo-entomophagy. Anthropo-entomophagy does not include the eating of arthropods other than insects such as arachnids and myriapods, which is defined as arachnophagy.
Aegiale hesperiaris, commonly known as the tequila giant skipper, is a species of butterfly in the family Hesperiinae. It is the only species in the monotypic genus Aegiale. Its caterpillar is one of two varieties of edible "maguey worms" that infest maguey and Agave tequilana plants.
Gonimbrasia belina is a species of emperor moth which is native to the warmer parts of southern Africa. Its large edible caterpillar, known as the mopane worm, madora, amacimbi “pigeon moth” or masontja, feeds primarily but not exclusively on mopane tree leaves. Mopane worms are an important source of protein for many in the region. The species was first scientifically described by John O. Westwood in 1849.
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).
The palm weevil Rhynchophorus ferrugineus is one of two species of snout beetle known as the red palm weevil, Asian palm weevil or sago palm weevil. The adult beetles are relatively large, ranging between 2 and 4 centimetres long, and are usually a rusty red colour—but many colour variants exist and have often been classified as different species. Weevil larvae can excavate holes in the trunks of palm trees up to 1 metre (3.3 ft) long, thereby weakening and eventually killing the host plant. As a result, the weevil is considered a major pest in palm plantations, including the coconut palm, date palm and oil palm.
Atta mexicana is a species of leaf-cutter ant, a New World ant of the subfamily Myrmicinae of the genus Atta. This species is from one of the two genera of advanced attines within the tribe Attini.
Omphisa fuscidentalis, the bamboo worm, is a moth of the family Crambidae. Its habitat are the bamboo groves and forests in the cooler regions of northern Thailand, northern Laos, northern Myanmar, and adjacent parts of Yunnan Province, China, it is also found in some parts of North east India. The mature caterpillars are viewed as a delicacy by the inhabitants of these regions.
The South American palm weevil, Rhynchophorus palmarum, is a species of snout beetle. The adults are relatively large black beetles of approximately one and a half inch in length, and the larvae may grow to two inches in length.
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.
Comadia redtenbacheri is a moth in the family Cossidae. It is found in North America, where it has been recorded in Mexico and southern Texas.
Maguey worms are either of two species of edible caterpillars that infest maguey plants.
Various cultures throughout Africa utilize insects for many things and have developed unique interactions with insects: as food sources, for sale or trade in markets, or for use in traditional practices and rituals, as ethnomedicine or as part of their traditional ecological knowledge. As food, also known as entomophagy, a variety of insects are collected as part of a protein rich source of nutrition for marginal communities. Entomophagy had been part of traditional culture throughout Africa, though this activity has been diminishing gradually with the influx of Western culture and market economies. Often the collection of insects for food has been the activity of children, both male and female.
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.
Entomophagy is the practice of eating insects. An alternative term is insectivory. Terms for organisms that practice entomophagy are entomophage and insectivore.
