Mexican edible insects: Nutraceutical potential and culinary applications

This chapter aimed to summarize the nutraceutical properties of Mexican edible insects and their use in traditional cuisine. ¿Chapulines,¿ ¿escamoles,¿ ¿gusanos de maguey,¿ ¿jumiles,¿ ¿chicatanas,¿ and ¿ahuautles¿ are some of the most commonly consumed insects in traditional Mexican cuisine. Edible insects are a rich source of nutrients. Likewise, edible insects are a source of bioactive peptides and phytochemicals that could contribute to the prevention or treatment of digestive, respiratory, nervous, circulatory, and bone diseases. Mexican edible insects could be consumed in different dishes such as tacos, sauces, stews, and in breaded, fried, and toasted forms. With their nutritional and functional benefits, edible insects are poised to play a greater role in both traditional and modern Mexican gastronomy. © 2026 Elsevier Inc. All rights reserved..