Axayacatl (insect)

Axayacatl [ɑʃɑˈjɑkɑt͡ɬ] and its plural, āxaxayacatl [ɑːʃɑʃɑˈjɑkɑt͡ɬ] (the plural form is not commonly used in daily Nahuatl) are the two common names of pre-Hispanic origin used in Mexico to refer to species of aquatic insects in the family Corixidae, the eggs of which, ahuauhtli ([aˈwawt͡ɬi]) (in Spanish ahuautle), deposited abundantly on rushes (grass-like plants in the Juncaceae family) and flags (species of Iris plant) in lakes and ponds, are collected and sold as a sort of Mexican caviar, as part of Aztec cuisine.

The insect is caught with a net and roasted before being eaten; the ahuautle is obtained by placing tules on the shore of the lakes (in the past, corncob leaves were used) where the axayácatl leaves its eggs, which are then dried and roasted.

Normally, the ahuautle was eaten in tortas or taquitos and the conquistadors learned to appreciate it on Fridays, when their Catholic religion prevented them from eating red meat.

Nowadays, the axayácatl is eaten toasted, while the ahuautle is usually prepared in cakes dipped in egg batter and fried, but also in tamales or mixiotes.

In addition, they are endangered by the drying and pollution of the lakes in which they have their habitat.

This is a reproduction of the Aztec glyph for the *axayacatl* , as seen in Book 11 of the *Florentine Codex* . ^{[

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