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Chahuis or xamoes are the common names given in Mexico to a variety of edible insects within the insect order Coleoptera (beetles).
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (July 2015) |
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]
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There are 88 species of Coleoptera, primarily their larvae, that are eaten in Mexico as escarabajos comestibles. Particularly appreciated are the larvae of the following families: Cerambycidae, Scarabaeidae, and Passalidae.[3] They are found in, and part of the cuisine of, the Mexican states of:
- Preparation
Chahuis must be toasted well, otherwise they have a bitter flavor.
- Entomophagy – Practice of eating insects by organisms
- Entomophagy in humans – Practice of eating insects in human cultures
- Insects as food – Use of insects as food for humans
- List of edible insects by country
- Chapulines – Mexican dish of grasshoppers
- Escamol – Edible larvae and pupae of ants
- Jumiles – Common name for certain true bugs
- Maguey worm – Edible caterpillars that infest maguey
- Mezcal worm – Insect larva added for flavor to mezcal
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