Chahuis

Mexican name for edible beetles

Chahuis or xamoes are the common names given in Mexico to a variety of edible insects within the insect order Coleoptera. The insects' common names in English are often sticks worms, rhinoceros beetle, or just grub.

The chahuis insects feed on species of the Mesquite tree. Chahuis are consumed preferably in summer, in their last larval stage (2–3 weeks of life), since in their adult stage they have a bitter taste.^[1] They are consumed fried, roasted, stewed or in sauce, also tatemados al comal and served with salt and chili.^[2] In southern Mexico, they are eaten toasted on a comal or in a broth prepared with avocado leaf, epazote and ground corn.^[3]

Particularly appreciated are the larvae of the following families: Cerambycidae, Scarabaeidae, Melolonthidae, and Passalidae.^[3] In southern Mexico, they are eaten toasted on a comal or in a broth prepared with avocado leaf, epazote and ground corn.^[4]

Distribution

There are 88 species of Coleoptera, primarily their larvae, that are eaten in Mexico as escarabajos comestibles. They are found in, and part of the cuisine of, the Mexican states of:

Hidalgo
Tabasco
Guerrero
Veracruz
Mexico
Oaxaca
Puebla
Distrito Federal
Nayarit
Chiapas
Michoacán

Preparation

Chahuis must be toasted well, otherwise they have a bitter flavor.

References

^ Pantigozo D., Roxana (2005). Estudio de factibilidad técnico y económico de apertura de un centro de belleza para adolescentes y jóvenes del sexo femenino en la ciudad de Lima (Thesis). Universidad San Ignacio de Loyola S.A. doi:10.20511/usil.thesis/1828.
^ "¿Sabes que insectos se comen en Hidalgo? Conoce a los xamues". La Silla Rota (in Spanish). 26 April 2020. Retrieved 2022-10-07.
^ ^a ^b Lomelí, Arturo (2004). La sabiduría de la comida popular. Grijalbo. ISBN 970-05-1795-0. OCLC 55731976.
^ Chen Sham, Jorge (2004-05-27). "La comunidad femenina y la sabiduría popular en "Último Aquelarre" de Julieta Dobles". Revista de Filología y Lingüística de la Universidad de Costa Rica. 31: 55. doi:10.15517/rfl.v31i0.4395. hdl:10669/14276. ISSN 2215-2628.

Mexican cuisine

List of Mexican dishes

Soups
and stews

Rice dishes

Bean dishes

Egg dishes

Vegetable
dishes

Meat dishes

Al pastor Barbacoa Cabrito Discada Entomatada Mixiote Moronga Pastel azteca Relleno negro Tripas
Poultry	Arroz con pollo Patitas Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo
Pork	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Poc chuc
Beef	Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Machaca Milanesa Pachola Picadillo Puntas Quesobirria Salpicón Tinga de res
Seafood	Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pescado a la talla Pulpo a la campechana

Other
protein dishes

Cheese dishes

Antojitos

Empalme Enchilada Guajolota Nachos Quesadilla Taco Taquito
Corn dough	Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Gordita Huarache Molote Panucho Papadzules Piedra Salbut Sope or Memela Tamale Tlacoyo Tlayuda Tostada Totopo
Wheat dough	Burrito Cemita Gringas Mollete Pambazo Paste Sincronizada Torta Wheat tortilla