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Chinicuil Salsa - Red Maguey Worm Salsa

Name: Chinicuil Salsa - Red Maguey Worm Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 50 g Chinicuiles (red maguey worms); to taste Salt; 4 Guajillo chilli; 2 cloves Garlic; 2 Árbol chilli

35 min (20 prep + 15 cook) Medium 4 servings Hidalgo / Tlaxcala

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Ancient salsa of toasted red maguey worms with guajillo chilli, from the high plateau of Hidalgo and Tlaxcala.

About this recipe

Chinicuil salsa is one of the most ancient preparations of the Mexican high plateau, made with the red maguey worms - known as chinicuiles or tecoles - that inhabit the roots of agave plants in Hidalgo and Tlaxcala. Toasted on a comal and ground with guajillo chilli, garlic and salt, these larvae contribute a protein-rich depth and a completely unique earthy umami flavour that has no equivalent in any other cuisine in the world.

History & Origin

The chinicuil (Comadia redtenbacheri) is the larva of a moth that parasitises the roots of the pulque maguey. Its harvesting is a millennia-old practice in the states of Hidalgo, Tlaxcala, Puebla and Estado de México, where Otomi and Nahua indigenous communities have consumed them since pre-Hispanic times as a vital source of animal protein. The name chinicuil comes from the Nahuatl chinicuilli, and in some regions they are also called tecol or tequichi. Unlike the famous red worm of mezcal (Hipopta agavis), the chinicuil lives in maguey roots and can only be harvested by manually excavating around mature plants, making them a genuinely seasonal and difficult-to-obtain product. Their culinary processing involves toasting them on a comal until they are crisp, at which point they release a natural fat with a deep aroma of nuts and damp earth. Ground with dried chillies and garlic, they become a coarse-textured, powerfully flavoured salsa used as a condiment for barbacoa tacos, tlayudas, tostadas and memelas. The Mexican Gastronomy Academy has documented them as one of the most representative ingredients of the gastronomic heritage of the central high plateau.

Estimated cost

£6.50

Total cost

£1.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

Fat

Fibre

200mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the chinicuiles with a dry cloth or pastry brush to remove any remaining soil. Do not wash them with water - they lose flavour and are difficult to toast when wet.
💡 If you obtain them fresh, dry them in the sun for 30 minutes before toasting.
2
Toast the chinicuiles on the comal over medium-low heat, stirring constantly with a spatula, for 8–10 minutes until crisp, dry and fragrant. Set aside.
💡 They must be completely dry and crisp. If they remain soft, the salsa will be bitter.
3
On the same comal, toast the cleaned guajillo chillies, seeds and veins removed, for 1 minute per side until they soften and change colour. Soak in hot water for 10 minutes.
💡 Do not over-toast the chillies - if they burn, the salsa will be bitter.
4
In a pestle and mortar or blender, grind the toasted chinicuiles with the drained soaked chillies, roasted garlic, árbol chilli (optional, for extra heat) and salt. Add 3–4 tablespoons of the soaking water to adjust the consistency.
💡 A pestle and mortar gives better texture than a blender - the salsa should be thick and rustic.
5
Taste and adjust salt. Serve with barbacoa tacos, memelas or tostadas. Keeps refrigerated for up to 5 days.