How Taxco’s Sacred Bug is Boosting local economy

In the bustling Mercado Tetitlan of Taxco, a culinary treasure quietly awaits those who seek to experience a truly unique taste of Guerrero. At the stall Gorditas la Capilla, run by mother-daughter duo Jesenia and Guadalupe, visitors don’t just come for the gorditas—they come for the jumiles, small mountain insects that have been a staple of local cuisine for centuries.

Situated next to a small chapel in the market, Gorditas la Capilla has become a must-visit spot for those looking to try these revered insects, which are in season from October to January. While the gorditas themselves are delicious, it is the salsa verde made with crunchy fried and ground jumiles that draws people from all over. The insects’ distinct, earthy flavor with hints of mint and cinnamon pairs perfectly with the gorditas, creating a one-of-a-kind dish that has locals and tourists alike returning year after year.

“The jumiles are the real star here,” Jesenia explains with a smile. “People come specifically to try them, and the gorditas are just the perfect vessel to experience them.”

Jumiles are not just a delicacy; they are a part of the cultural fabric of Guerrero. For generations, the Nahua people and other indigenous communities have harvested these insects, which are considered a sacred gift from the earth. In Taxco, the arrival of the jumiles is celebrated, with many believing that they are the spirits of deceased relatives returning for a visit. This belief adds a deep layer of reverence to the meal, transforming it from a simple dish into a meaningful cultural experience.

“Eating jumiles connects us to the land and to our ancestors,” Guadalupe adds. “It’s more than food—it’s a tradition we honor every year.”

The jumil’s significance goes beyond the local level. In fact, the insect has its own festival and even a national day dedicated to it, celebrating its cultural importance and health benefits. With high iodine content, jumiles are said to offer numerous health benefits, making them a valuable source of nutrition in the region. They also carry a distinct, earthy flavor that lingers long after the meal, creating an unforgettable experience for anyone who tries them.

While many might find the idea of eating insects unusual, in Mexico, entomophagy has been a practice for centuries, with jumiles being a beloved part of the country’s food culture. For Jesenia and Guadalupe, preparing these insects with care and respect is a way of keeping a vital piece of their heritage alive.

Their gorditas, stuffed with a variety of fillings and topped with the rich, spicy salsa verde, offer a perfect balance of tradition and innovation. The pairing of the salsa made with jumiles is a perfect homage to Guerrero’s history, creating a dish that’s as much about the culture as it is about the flavor.

As Jesenia and Guadalupe continue to serve up their delicious gorditas with jumiles to an ever-growing crowd, they’re not just feeding their customers—they’re sharing a story, a tradition, and a taste of Guerrero that’s unlike anything else.