Edible insects prepared by a Mexican chef - stock photo

In a Mexican clay plate, a chef is preparing with many different insect dishes from mexico, we can see Acociles, Chicatana, Maguey worms, scorpions, jumil, escamoles, chinicuil and much more. There is a cup of Mexican hot chocolate on​ the side. Acociles Edible prehispanic food, this small crustaceans, cousin of the shrimp grows in lakes all over Mexico, mainly in the states of Nuevo León, Chihuahua, Coahuila, Jalisco, Michoacán, Guanajuato, Morelos, Tlaxcala, Puebla, Distrito Federal, México State. Acociles are eaten in tacos, tortillas filled with the acociles and salsas usually green or red, sometimes jelly on top, the flavor is very similar to shrimps, when boiled in water they turn red. Its costume to never peel the head, legs or the skin, this crustacean is eaten as it is. Chicatana is a flying ant called ant chicatana or chicatana ant, is from the Mexican state of Oaxaca, this ant is famous for a good salsa made of it the natives in the state of Oaxaca use it to spread in tortillas before making tacos, it's a very particular taste, some might say it taste like soil, but it gives am interesting taste to salsas and Mexican food, they say is a very difficult ant to hunt because is aggressive and the sting hurts a lot, so you have to be careful when you get them. This food is part of the Prehispanic traditional food from Mexico History.