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Chahuis orxamoes are the common names given in Mexico to a variety ofedible insects within the insect orderColeoptera (beetles).
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]
There are 88 species of Coleoptera, primarily their larvae, that are eaten in Mexico asescarabajos comestibles. Particularly appreciated are the larvae of the following families:Cerambycidae,Scarabaeidae, andPassalidae.[3] They are found in, and part of the cuisine of, the Mexican states of:
Chahuis must be toasted well, otherwise they have a bitter flavor.
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