Jumiles: the edible insects of Guerrero

What is it?

Jumiles are edible stink bugs of the Pentatomidae family (species Edessa mexicana and Atizies taxcoensis) endemic to Huixteco hill, in Taxco, Guerrero, and parts of Morelos. They are gathered between October and February, when the insects gather on oaks to reproduce. Their flavour is intense and herbal, with notes of iodine, cinnamon and mint due to the defensive glands they possess. In Guerrero cooking they are eaten alive on tacos, ground in molcajete salsa with chilli and tomato, or toasted on a comal. They are an important source of protein and micronutrients in the traditional diet of southern Mexico, in addition to being a gastronomic and ritual symbol of the Taxco highlands since pre-Hispanic times.

Origin and history

The consumption of jumiles is documented since pre-Hispanic times among the Chontal and Nahua of present-day Guerrero, according to ethnobiological records published by CONABIO. Fray Bernardino de Sahagún, in his General History of the Things of New Spain (sixteenth century), mentions the ritual use of various edible bugs of the altiplano, and colonial codices describe Huixteco hill as a sacred site where offerings were made with these insects. In the twentieth century the Feria del Jumil was formalised, held every year on the Monday after the Day of the Dead in Taxco, in honour of the warrior deity of the hill. Tradition has it that the souls of the dead return turned into jumiles. Larousse Cocina and Mexico Desconocido agree that their gathering remains artisanal and communal, passed down between generations among women gatherers of nearby villages.

Characteristic ingredients

There are two main species: Edessa mexicana, larger and with a more intense flavour, and Atizies taxcoensis, smaller and more aromatic. Both are pentatomids that secrete defensive compounds such as trans-2-hexenal, which contribute their characteristic citrusy, pungent aroma. They are eaten alive by custom, which heightens their flavour; they are also toasted on a comal until dried in order to grind them into salsas. The typical jumil salsa is prepared by grinding the insects in a molcajete with serrano chilli, roasted tomatillo, salt and, occasionally, garlic. Another common preparation is jumil tacos with freshly made tortilla, worm salt and lime. Studies by the Instituto Politecnico Nacional report that they provide between 36% and 44% protein by dry weight, in addition to iron, vitamin B12, riboflavin and essential amino acids, surpassing even the available protein in conventional red meats.

Cultural significance

Jumiles are an emblem of Guerrero's culinary identity and form part of the Intangible Cultural Heritage recognised in Traditional Mexican Cuisine declared by UNESCO in 2010. The Taxco Jumil Festival brings thousands of visitors together and combines Nahua rituals with Catholic celebrations: a pilgrimage to Huixteco hill, dances, salsa competitions and the crowning of the Jumil Queen. Overharvesting and climate change have reduced wild populations, prompting monitoring projects by CONABIO and the Guerrero Secretariat of the Environment. Contemporary Mexican cooking, led by chefs such as Enrique Olvera and Elena Reygadas, has reintroduced jumiles to fine-dining menus, positioning them as a representative ingredient of the movement to re-value Mexican edible insects on the international stage.

Frequently asked questions

What does jumil taste like?

The jumil has an intense, herbal flavour, with notes of cinnamon, iodine, mint and eucalyptus, thanks to the defensive compounds it secretes from its thoracic glands. Alive, it is pungent and aromatic; toasted, it becomes more earthy and similar to a dried spice. It is often compared to a herbal chewing gum because of its persistent aftertaste.

How are jumiles traditionally eaten?

They are eaten alive on tacos with freshly made tortilla, salt and lime, or toasted on a comal and ground in molcajete salsa with serrano chilli and tomatillo. They are also prepared in jumil mole, a Taxco speciality. At the Guerrero Jumil Festival they are served whole as a ritual snack.

What is the difference between jumil and chinicuil?

The jumil is an adult pentatomid bug of Guerrero eaten alive or toasted, while the chinicuil is the red larva of the maguey worm, characteristic of Hidalgo and Tlaxcala. They differ in taxonomic family, colour, habitat and preparation: the chinicuil is fried and ground into worm salt; the jumil is used in salsas.

Where are jumiles from?

They are native to Huixteco hill, in Taxco de Alarcon, Guerrero, as well as to mountain areas of Morelos and the State of Mexico. Their gathering has been documented since pre-Hispanic times by the Chontal and Nahua cultures, and is now protected through traditional uses and CONABIO projects.