A Shared Culinary Heritage
In Mexico, consuming insects is deeply ingrained in the collective memory. Eight out of ten people have tried at least one insect species, and more than 500 edible species are part of the country’s gastronomic landscape. This practice is not an exotic gesture but a cultural continuity that now finds new expressions in contemporary Mexican cuisine.
From Field to Plate: A Culinary Journey
Every year for two months, the Los Danzantes Bug Festival celebrates the richness of edible insects through a proposal that combines respect for ingredients, commitment to the environment, and a modern take on Mexican cuisine. Chef Sergio Camacho, leading the project, has turned this platform into a culinary exploration space and dialogue with the earth.
Chef Sergio Camacho Ibarra Los Danzantes Coyoacán
The menu showcases combinations that reveal lesser-known nuances: rice with escamoles and chapulines, black aguachile of acociles, cocopache ice cream with plantain cake. “Each insect offers distinct textures and profiles: the acocil brings salty notes; the cocopache, a certain woodiness; escamoles, almost creamy smoothness,” explains Camacho. The focus is clear: cooking with insects is about linking traditional knowledge with contemporary techniques without losing the roots.
This approach has been recognized beyond the dining table: Los Danzantes holds a Green Michelin Star in Oaxaca for its commitment to sustainability. The festival, which also celebrates with its own proposal in Corazón de Maguey, becomes a platform for reflection, education, and celebration.
Unprotected Cultural Heritage
Although projects like this promote a responsible vision of using insects in cooking, Mexico’s legal and productive structure remains weak. According to Kalina Miranda Perkins, an etnobiology specialist, only three companies are legally established to breed species like tenebrios, chapulines, or maguey worms for human consumption. Most come from informal collections that may harm local ecosystems.
Arroz Con Bichos Los Danzantes Coyoacán
“Demand for insects like escamol or red worm has led to unsustainable practices: raiding nests, loss of farmers’ management, and alteration of biological cycles,” says Miranda. In contrast, Europe has already classified these ingredients as ‘novel foods’ and started regulating their production since 2018.
Climate Vulnerability
The environmental cuisine is also affected by its fragility. “This year, the maguey worm was hard to find,” relates Camacho. High temperatures and lack of humidity prevented its development in the maguey leaf.
“It’s not just that prices rise; it disrupts the balance that allows their existence,” warns Camacho. Other insects have life cycles linked to specific environmental phenomena. Chicatanas depend on targeted rains; jumiles, on arid ecosystems. Altering these patterns compromises their future availability.
A Market Yet to Define
The FAO estimates that the global edible insects market will surpass $7.9 billion by 2030, with a growth rate of 24.4%. In various countries, insects are already transformed into flours, supplements, animal feed, or cosmetic products. Mexico, with a deep tradition, still hasn’t translated this knowledge into public policies.
Panqué de Plátano y Cocopaches_Los Danzantes Coyoacán
Insects offer high-quality proteins, require less water and land than other animals, and are part of a millenary knowledge transmitted without manuals. “It’s increasingly difficult to find insects in optimal conditions,” comments Camacho. “If their temporality isn’t respected, and the environment isn’t protected, any discussion about their value falls short.” For him, insects are more than an ingredient; they’re a gateway to understanding the relationship between territory, culture, and cuisine.
Those who begin in this universe usually start with chapulines, but Camacho invites going further: trying them, but also informing oneself about their origin, role in the ecosystem, and history. “The important thing isn’t to put bugs on the plate out of trend, but to understand what they represent,” he concludes.
