Jumiles (pronounced as /es/; Nahuatl languages: Xomilli) are small stink bugs native to the Taxco region of the state of Guerrero in Mexico. Their diet includes the leaves of the encina (Quercus ilex) tree.[1] Chumiles are a smaller, similar stink bug of the same region (southern Morelos and northern Guerrero). Any edible Hemiptera from the families Coreidae or Pentatomidae may be considered jumiles as well.[2]
Jumiles are collected for their culinary value and may be roasted, fried, ground, or eaten raw. A salsa is prepared by combining fresh tomatoes, chiles and onions with jumiles that have been mashed in a molcajete. The salsa is served with corn tortillas. The beginning of the jumil season on November 1 is the occasion of a large fiesta in Taxco. Fiesta-goers gather in the mountain park of Huisteco to collect jumiles and to crown a Jumil Queen. Jumiles are plentiful from November until February and become scarce after the first rains.
Jumiles have a cinnamon-like odor. They are considered an acquired taste due to their high iodine content, which imparts a bitter, medicinal flavor.[3] Jumiles are also a good source of tryptophan and the vitamins riboflavin and niacin.[4] [5]
Bukkens. Sandra G.F.. The nutritional value of edible insects. Ecology of Food and Nutrition. 1997. 36. 2–4. 287–319. 10.1080/03670244.1997.9991521.