Are You Dare To Try These Bold Mexican Foods?

Image by Jonathan Cohen

Famous for having several of the best street food and regional cuisine worldwide, Mexico is also the house of a few of the most daring and delicious specials. From diseased corn to maguey eating pests, Mexico has a knack of transforming a few of its most popular foods into a special to be savored. Below’s our guide to Mexico’s eight most daring foods as well as where to locate them.


Additionally known by the name gusano de maguey, chinicuiles are little worms that infest the root of the maguey plant and are harvested due to their elevated status as a Mexican delicacy. You’ll probably be familiar with them if you’ve ever tried mezcal. They’re typically found lurking at the bottom of the bottle. If you don’t eat them, clean them down with the mezcal; nevertheless, these can be quickly found in Oaxaca State on market stalls. Served in a cozy tortilla and well-seasoned with the Mexican divine trinity of salt, lime, and chili, these little red caterpillars are scrumptious.


An additional affliction to the maguey plants is escamoles, which come from the Nahuatl word ascomolli, or ant larvae. Mexico appears to like making anything that intimidates the manufacturing of their cherished alcohol, mezcal, into a special feast on, and that’s precisely what happened with escamoles. Thought about a special considering that the Aztec period, they are located around Mexico City. While the concept of what they are may put you off, probably their velvety, moderate taste can win you over. Shove them in a taco and have performed with it!


Maybe one of the most quintessentially ‘strange’ food from Mexico is that chapulines are grasshoppers and can be located practically throughout the nation. Your ideal areas to find them will undoubtedly remain in big interior markets, exterior tianguis (one more word for exchange), and Oaxaca City. Offered in plastic mugs or bags, they’re toasted, crispy, and too remarkably tasty. Viewing as they’re seasoned liberally with salt, lime, and chili, you hardly even understand you’re consuming a grasshopper.


Do not be deceived by this a little exotic-sounding food. The slightly less attractive English name knows this Mexican special of ‘corn smut.’ Although in the majority of other North American as well as European nations it’s considered a pest that infects and also expands on cobs of corn, in Mexico this in some cases commands a higher price than the corn itself. Not the most appealing sounding (or looking, it’s grey and rather grim), it tastes significantly like a mushroom; natural, nutty, and also sweet. Yet, if you still don’t delay, try it out on quesadillas. The majority of market stalls in Mexico City will undoubtedly have huitlacoche on the menu.

Tacos de Ojos, Lengua or Labio

The idea you ‘d be safe with a taco, did you? While they may be one of the most prolific of all the Mexican foods. They can also be a few of the boldest, specially protected travelers that never been to Mexico! We have included three variants on the taco, which you should look into at virtually any taco stand countrywide on your following browse through de Lengua, de Ojos, or de labio, which indicate tongue, eye, and lip, specifically of the three, start with the language and also relocate onto the mouth and then delight in the cow’s eye taco for a treat. You could be avoided initially, yet these underrated parts of the pet are honestly tender and incredible.


While we get on the topic of different parts of the cow that are unexpectedly tasty, why not enjoy Menudo’s hearty dish? This spicy broth is made from tripe; to put it merely, cow’s tummy. Sometimes understood by the name pancita, implying ‘little belly,’ this is a hugely popular recipe that can be found throughout Mexico as well as functions fantastic as a hangover cure. Nonetheless, a lot of it feels like a bold recipe. Beware, when getting this, though, as in some regions of Mexico Menudo is sheep belly soup and pancita, is made from beef tongue.

Sal de Gusano

Not strictly a food, this is a delightfully hot, salty treat that goes great with orange to chase down a sip of mezcal. Made from an excellent combination of smashed manures de maguey (which we saw earlier on). they’re blended with chili and the superb bedfellows of the potent mezcal, yet work fantastic with the sweet taste of an orange. Possibly one of the most obtainable of all the daring foods, you won’t also recognize you’re suggestive. Find it in any kind of suitable mezcal bar throughout the nation.


We began with bugs, so allowed us to finish with them, too. Chicatanas are flying ants that prevail in Oaxaca. To battle this invasion trouble, some brilliant people came up with the concept to make them into salsa, and so salsa de chicatana was born. Easily offered in the Oaxaca above area, these make an excellent enhancement to a quesadilla, or perhaps just spread out in addition to a plain tortilla. Show them who’s boss and also necessarily eat them for dinner.

Maguey worm

Maguey worms (Spanish: gusano del maguey, [gu’ sanos de ma? ej]; chinicuil [t? ini’ kuhles] is among two species of edible caterpillars that infest maguey (Agave americana) and Agave tequilana plants.

White maguey worm

The white maguey worms, called molecules, are caterpillars of a butterfly frequently named “gigantic tequila captain,” Aegiale hesperiaris.

Aegiale hesperiaris is located typically in areas of Central Mexico, on the leaves of Family Agavaceae plants, such as Agave tequilana and also Agave americana (maguey). They are not found on cacti, as is typically incorrectly reported. Aegiale hesperiaris butterflies transfer their eggs at the heart of the fallen leaves of agaves. The larvae then consume the flesh of the agave stems and origins, sometimes tiring out the agave completely.

Red maguey worm

The red maguey worms are known as chilaquiles, chinicuiles, or tecoles. They are also the larvae of the moth Comadia redtenbacheri. These infest the core as well as roots of the maguey plant, typically in a cumulative mass. Along with agave nose weevil larvae (mezcal worm), red maguey worms are among the types of gusanos located in bottles of mezcal alcohol from the Mexican state of Oaxaca.

In Mexican food

When mature, these caterpillars appear fleshy-red and can come up to 65 mm (2.6 in). They are taken into consideration as a very healthy special in Mexican cuisine. One 100-gram offering has over 650 calories or the matching of two plates of rice. While they are sometimes consumed alive and raw, they are likewise thought about pleasantly deep-fried or braised, skilled with salt, lime, and a spicy sauce, and also served in a tortilla.


( Molecules, Conducho, Gusano Blanco del Maguey, Palomillas del Maguey, Chilaquiles, Chinicuiles, Tecoles).

Chinicuiles is a Mexican dish prepared with maguey worms that infest the root of the maguey and agave plants before they’re harvested for personal usage. They’ve traditionally gathered in Tlaxcala as well as Hidalgo. These worms coincide with ones that can be located at the bottom of a mezcal container.

They are red, fleshy, as well as very nutritious, having high amounts of protein. The worms can be roasted or deep-fried, and they are typically served in a warm tortilla with green tomatoes, lime, chili, and salt. Chinicuiles can frequently be located in Oaxaca’s markets.

The taste is nutty, compared to pork cracklings.

Where to consume the best Chinicuiles on the planet:

Top 5 Chinicuiles worldwide.

1. Restaurante Chon.

Mexico City, Mexico.

2. Restaurante Mina La Blanca.

Pachuca de Soto, Mexico.

3. Limosneros.

Mexico City, Mexico.

4. El Cardenal.

Mexico City, Mexico.

5. Los Danzantes.

Mexico City, Mexico.

Image by carlos vega


Chinicuiles, or Maguey worms (Hypopta agavis), are larvae that connect to maguey roots in the wet season. The wild agave trees swiftly decay and dry out when plagued with these worms. It takes a minimum of 4 years before the larvae begin to colonize these plants, with which they stay in symbiosis until the death of the plant. When the agave starts to handle a yellow color, in contrast to the regular environment-friendly.

The collectors recognize that the larvae have begun to infest the roots, and a three-month procedure, starts with the worms being gathered at the end of August. The tlachiquero is the technical term for individuals that accumulate the parasites, lower the trees, and collect the insects.

These can then be positioned in a box with roots to make sure that the insects stay alive anywhere from a few days to a week. Or else, the worms are either iced up or prepared instantly, without any oil. Chinicuiles can just be consumed after having been made, never raw. The most preferred way the insects are eaten remains in tacos, with the chinicuiles inside a tortilla with eco-friendly tomatoes. Every 100 grams of the pests have 650 calories. The official name of these worms was mascuilli, which indicates root (meo) worms (ciulli). They have always been eaten and part of Tlaxcala’s mythology, as just the most upper-class individuals consumed them.

They are traditionally gathered in the northwestern locations of Tlaxcala and Hidalgo. Every year, 300 liters is collected (the quantity of the harvest is always gauged in liters). They run the risk of vanishing since an increasing number of typically maguey plants are being removed from the areas in favor of even more lucrative crops. At the same time, they are additionally intimidated by chemicals, and also without these plants; the larvae can not live.

These trees have been continuously closely connected to the neighborhood society. It made use of to be called ‘the tree of wonders’ as all of its parts are eaten, even the pests that create the plants’ fatality. The aboriginal area connected with these insects is called Nahua.