Chahuis



Chahuis or xamoes are the common names given in Mexico to a variety of edible insects within the insect order Coleoptera (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. They are consumed fried, roasted, stewed or in sauce, also tatemados al comal and served with salt and chili. In southern Mexico, they are eaten toasted on a comal or in a broth prepared with avocado leaf, epazote and ground corn.

Distribution
There are 88 species of Coleoptera, primarily their larvae, that are eaten in Mexico as escarabajos comestibles. Particularly appreciated are the larvae of the following families: Cerambycidae, Scarabaeidae, and Passalidae. They are found in, and part of the cuisine of, the Mexican states of:
 * Hidalgo
 * Tabasco
 * Guerrero
 * Veracruz
 * Mexico
 * Oaxaca
 * Puebla
 * Distrito Federal
 * Nayarit
 * Chiapas
 * Michoacán

Chahuis must be toasted well, otherwise they have a bitter flavor.
 * Preparation