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Jumiles (Spanish: [xuˈmiles] ; Nahuatl languages: Xomilli) are small stink bugs native to the Taxco region of the state of Guerrero in Mexico. Their diet includes the leaves of the encina (Quercus ilex) tree. Chumiles are a smaller, similar stink bug of the same region (southern Morelos and northern Guerrero). Any edible Hemiptera from the families Coreidae or Pentatomidae may be considered jumiles as well.




Use as food


Jumiles are collected for their culinary value and may be roasted, fried, ground, or eaten raw. A salsa is prepared by combining fresh tomatoes, chiles and onions with jumiles that have been mashed in a molcajete. The salsa is served with corn tortillas. The beginning of the jumil season on November 1 is the occasion of a large fiesta in Taxco. Fiesta-goers gather in the mountain park of Huisteco to collect jumiles and to crown a Jumil Queen. Jumiles are plentiful from November until February and become scarce after the first rains.
Jumiles have a cinnamon-like odor. They are considered an acquired taste due to their high iodine content, which imparts a bitter, medicinal flavor. Jumiles are also a good source of tryptophan and the vitamins riboflavin and niacin.




See Also


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
Chahuis – Mexican name for edible beetles
Chapulines – Mexican dish of grasshoppers
Escamol – Edible larvae and pupae of ants
Maguey worm – Edible caterpillars that infest maguey
Mezcal worm – Insect larva added for flavor to mezcal




References






Further reading


Bukkens, Sandra G.F. (1997). "The nutritional value of edible insects". Ecology of Food and Nutrition. 36 (2–4): 287–319. doi:10.1080/03670244.1997.9991521.




External links


Video of Mexican Celebrity Edgarito eating a live Jumil
Story and photos of jumiles and salsa made from jumiles

Kata Kunci Pencarian:

• Daftar hidangan Meksiko
• Chiles en nogada
• Queso flameado
• Adobo
• Frijoles charros
• Huevos rancheros
• Caldo de queso
• Jumiles
• List of Mexican dishes
• Escamol
• Chapulines
• Maguey worm
• Pentatomidae
• Caesar salad
• King cake
• Tres leches cake
• Guacamole

THE JUMILES | Podcast on Spotify

los jumiles - YouTube

Jumiles - YouTube

Bug Vivant - gastronomy on six legs

Tacos de jumiles | Gastronomia, Tacos

Jumiles, insectos comestibles - Stink Bugs (I believe thes… | Flickr

JUMILES - GUERRERO | Yo sí creo en México | Flickr

Jumiles ~ Everything You Need to Know with Photos | Videos

Jumiles ~ Everything You Need to Know with Photos | Videos

Jumiles ~ Everything You Need to Know with Photos | Videos

Jumiles - Wikipedia

Jumiles - Wikipedia

jumiles

Daftar Isi

• Jumiles - Wikipedia
• Learn About Some of Mexico's Edible Insects - The Spruce Eats
• Jumiles: Discover the Unique Flavor of Edible Bugs in Mexican …
• Jumiles: A Gourmet Expedition into Mexico's Culinary Heritage
• Jumiles - Gastro Obscura
• Jumiles: A Culinary Adventure into Mexico’s Ancient Food Tradition
• 5 Insects that are eaten in Mexico! - lolomercadito.com
• Jumiles | Traditional Insect Dish From Taxco, Mexico - TasteAtlas
• Eating Jumiles (stink bugs) in Taxco, Mexico (crazy things for love)
• Jumil Salsa Dare to Try It! - mexican-authentic-recipes.com

Jumiles - Wikipedia

Jumiles (Spanish: ⓘ; Nahuatl languages: Xomilli) are small stink bugs native to the Taxco region of the state of Guerrero in Mexico. Their diet includes the leaves of the encina (Quercus ilex) tree. [1] Chumiles are a smaller, similar stink bug of the …

Learn About Some of Mexico's Edible Insects - The Spruce Eats

Jul 13, 2023 · Bugs have been a traditional food in Mexico. See some of the most well-known edible insects: chapulines, escamoles, jumiles, chicatanas, and more.

Jumiles: Discover the Unique Flavor of Edible Bugs in Mexican …

Oct 29, 2024 · Jumiles are a unique culinary delight from Mexico, particularly cherished in the region of Guerrero. These greenish-brown flying insects are not just an exotic food choice; they bring with them rich cultural significance and a distinct flavor that can enhance various dishes.

Jumiles: A Gourmet Expedition into Mexico's Culinary Heritage

Jun 12, 2024 · If you consider tasting jumiles, I will share what you need to know before venturing into this new gastronomic challenge. Get ready to embark on an unforgettable culinary adventure into Mexico’s ancient food tradition – the world of jumiles awaits!

Jumiles - Gastro Obscura

Jumiles are a favorite taco filling in Taxco, especially toasted or ground with salsa and guacamole.

Jumiles: A Culinary Adventure into Mexico’s Ancient Food Tradition

Mar 26, 2024 · Get ready to embark on an unforgettable culinary adventure into Mexico’s ancient food tradition – the world of jumiles awaits! What are Jumiles? Raw jumiles. The jumil is an edible insect characteristic of America, also known as chinche de monte, xumil, or xotlinilli.

5 Insects that are eaten in Mexico! - lolomercadito.com

Jul 20, 2022 · Jumiles are collected from October to January and can be eaten alive or toasted in corn tortilla tacos with hot sauce or beans; they are also fried and seasoned with lemon juice, salt, ground chili, parsley and onion, or prepared as a (very famous) jumil sauce.

Jumiles | Traditional Insect Dish From Taxco, Mexico - TasteAtlas

Jumiles are Mexican stinkbugs that were consumed since pre-Columbian times as a snack, a medicine, and an aphrodisiac. These bugs are usually toasted in a skillet, then used as a taco filling. They can also be ground and added to salsas or guacamole.

Eating Jumiles (stink bugs) in Taxco, Mexico (crazy things for love)

Jumiles are a type of stink beetle indigenous to Taxco, Mexico. There is a festival held during the fall of every year where residents of Taxco, Guerrero hike around the surrounding foothills in search of this insect.

Jumil Salsa Dare to Try It! - mexican-authentic-recipes.com

This recipe is very challenging because you will work with the jumiles alive. The jumiles are only sold alive, they don’t exist neither canned nor roasted. Therefore get ready to work with an ingredient that moves. The salsa is spicy because 8 serrano peppers are used, if you want to attenuate the hotness just use 5.