Tontli

Tontli is a Nahuatl word that refers to a variety of small, edible insects, most commonly known as grasshoppers or locusts. These insects have been a traditional food source for many indigenous cultures in Mexico and Central America for centuries. Tontli are typically harvested during specific seasons, often after heavy rains when their populations are most abundant.

The preparation of tontli varies across regions and cultures. A common method involves toasting them on a comal, a flat griddle, until they are crispy. They are often seasoned with chili peppers, lime juice, garlic, and salt, creating a flavorful and crunchy snack or ingredient. Tontli can be eaten on their own, used as a filling for tacos and tamales, or ground into a powder to add flavor and protein to various dishes.

Nutritionally, tontli are a good source of protein, calcium, and iron. Their consumption is an important part of the traditional diet in many rural communities, contributing to food security and cultural heritage. While the practice of eating insects, or entomophagy, is more common in some parts of the world, tontli represent a significant and historically relevant example of insect consumption in the Americas. Efforts are ongoing to promote and preserve the culinary traditions associated with tontli, recognizing their sustainable and nutritious qualities.