📍 Taxco de Alarcón
Jumil Salsa
A molcajete salsa of tomato and chile with thoroughly cooked jumiles, cinnamon-flavored insects typical of Taxco.
- Preparation
- 15 min
- Cooking
- 10 min
- Waiting and resting
- 0 min
History
Jumiles are an emblematic dish of Taxco, Guerrero, celebrated each year at the Jumil Fair in October. Their flavor recalls cinnamon because the insect feeds on oak leaves; they are eaten alive, ground with salt in a molcajete, or in salsa for tacos.
Ingredients
Preparation
- 1
Grill the tomatoes, chiles, and garlic on the griddle.
- 2
Use jumiles from a food supplier and cook them thoroughly on a griddle; this preparation does not use live insects.
- 3
Grind everything in a molcajete into a coarse salsa.
- 4
Adjust the salt.
- 5
Serve in the molcajete.
- 6
Accompany with freshly made tortillas to make tacos.
Cooking tips
- Do not collect insects from pesticide-treated areas; use only food-grade products.
Technique and preparation
What to check during preparation
Use identified jumiles sold for human consumption; this version uses cooked insects. Roast vegetables separately to control browning and avoid grinding burnt portions. Cook the jumiles thoroughly, then grind in a clean mortar starting with garlic and salt. Add vegetables gradually for a coarse texture. Taste the heat before adding all the chile. Prepare the amount needed for serving and refrigerate leftovers.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
- Larousse Cocina — Jumil(Dish)
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