How to know which ones are?
The Maguey Worms are two different species of lepidopteran larvae from Hidalgo. The first group consists of the white worm—scientifically named Acentrocneme hesperiaris—and the red worm or chinicuil, Hypopta agavis. Both are entirely edible, with the former being a larva that comes from butterflies and grows on the roots of the agave, displaying a white color on its head; the latter belongs to the same family and has a reddish hue.
It is important to be attentive to their appearance to avoid being misled by common worms and end up tasting something that could be harmful or simply not the flavor expected. Therefore, the best times to request them at restaurants are during May and October, as they are more abundant during the rainy season, which is when they can be safely extracted from the agave without damaging the plant.
How they gained popularity
Maguey Worms rank number two among the most consumed insects in Mexico, reaching recognition as one of the most exquisite dishes worldwide. This elevated status is mainly due to the publicity they received through tourists and thanks to chefs traveling around the world to explore and present diverse dishes. From being prepared by grandparents to being enjoyed in upscale restaurants.
Curiosities
Nowadays, many of these worms are farmed in large quantities to meet demand, though their taste differs slightly from the original, as they feed on cow blood.
Others have attempted to replace them with a different type of cossus, but they are raised using a different method that gives them a certain flavor that can influence tortillas.
