The acocil (Cambarellus montezumae) is a species of crayfish in the family Cambaridae.

[3] It is a traditional foodstuff of the Pre-Columbian Mexicans, who boiled or baked the animal, and ate it in tacos.

It can tolerate a relatively wide range of temperatures, pH, and oxygen concentrations.

[1] It is considered to be a least-concern species by the International Union for Conservation of Nature (IUCN) because it is adaptable, its populations are stable, and it faces no major threats.

Minor threats include the introduction of common carp (Cyprinus carpio) into the area.