Ark of taste
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Ahuatle is the word used for the eggs of some species of insects (Notonectidae family) that live on the banks of lakes, of aguelles (which are small puddles) and lagoons in Central Mexico. They are collected in March, April and May, when the fly lays eggs on the plants that grow in the water. Expert ahuatle collectors also use traps made of hay or tulle which they leave in the water so that the bugs lay their eggs directly on these rather than on the plants, so that it is easier to gather the eggs with the long handled net. The collectors often have to go into the water the harvest these delicious eggs. After collection the eggs are left to dry in the sun.

Ahuatle in a word from the indigenous Nahuatle language that means ‘fly eggs’. This product is mainly found in the Atlangatepea and Texcoco lagoon. In the past it was a traditional dish that was considered a delicacy by the Aztec emperors, and later a part of the Mexican aristocracy. They eggs are prepared either in a skillet or are used to make savory pies, with either pumpkin or zucchini and hot pepper. The historic production area includes the regions around Taltangatepec and Texcoco. The product is at risk of disappearing due to the water pollution.

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Production area:Mexico Valley Lakes

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Nominated by:Irad Santacruz Arciniega