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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 ("red worm"). The red worm is typically considered tastier than a white maguey worm. [1]
Although the custom is relatively recent, larvae are used by several brands of mezcal to give flavor to the drink. In 1950 Jacobo Lozano Paez first introduced the practice of adding larvae to mezcal. [1]
The other variety of "worm" in mezcal is the larva of a weevil known as picudo del agave, Scyphophorus acupunctatus , the agave snout weevil, that infests certain species of yucca and maguey. [2] They are not related to edible maguey worms.
The weevil is a pest that can severely damage agave plants by eating the plant to death from the inside. If only a few infest the plant, they can still carry and infect the plant with harmful bacteria leading to plant death. In some cases, up to 40% of a maguey harvest has been lost to weevil infestations. Infection-resistant varieties of the plant are being developed.[ citation needed ]
Picudo larvae may be roasted and eaten; they are a seasonal specialty of markets in southeastern Mexico.
Mezcal, sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave.
Agave americana, commonly known as the century plant, maguey, or American aloe, is a flowering plant species belonging to the family Asparagaceae. It is native to Mexico and the United States, specifically Texas. This plant is widely cultivated worldwide for its ornamental value and has become naturalized in various regions, including Southern California, the West Indies, South America, the Mediterranean Basin, Africa, the Canary Islands, India, China, Thailand, and Australia.
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 mophane worm, madora, amacimbi “pigeon moth”, masontja or Seboko sa Mongana, feeds primarily but not exclusively on mopane tree leaves. Mophane 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.
Home-stored product entomology is the study of insects that infest foodstuffs stored in the home. It deals with the prevention, detection and eradication of pests.
Pulque, occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, a rather viscous consistency and a sour yeast-like taste.
Agave is a genus of monocots native to the arid regions of the Americas. The genus is primarily known for its succulent and xerophytic species that typically form large rosettes of strong, fleshy leaves..
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.
Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption.
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 the country'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.
Scyphophorus acupunctatus, the sisal weevil or agave weevil, is a species of polyphaga beetle of the family of the Curculionidae. Sisal weevil larvae, known as picudo del agave or "nixtamal worms", are a traditional food in parts of Mexico.
Maguey worms are either of two species of edible caterpillars that infest maguey plants.
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.
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