The nymphs are wingless and feature striking reddish-orange and black coloration, while adults develop fully formed wings and tend to have a darker, more muted appearance.

[7][9] The species follows a seasonal life cycle, with eggs laid in late August, hatching in October, and progressing through five nymphal stages before winged adults emerge from May to September.

The bugs are traditionally harvested and consumed as a seasonal delicacy, often fried with aromatic herbs and served with salsa, chili peppers, cactus fruits, garlic, and salt.

The cultural practice of eating xamues persists, blending traditional knowledge, regional cuisine, and ecological resourcefulness in the semi-arid landscapes where the bug thrives.

[7][12] T. gigas is traditionally prepared by frying with herbs and wrapping in a tortilla, and modern recipes incorporate them into stir-fried dishes with vegetables, creating a visually striking meal of dark segments mixed with colorful ingredients.

Xamues is primarily consumed as a protein source, and some preparation methods involve soaking the insects in water and salt to remove a brownish substance, possibly iodine, before incorporating them into traditional dishes.

[12] While 7% of individuals with type II diabetes reported discontinuing medical treatment in favor of consuming xamues, researchers stress the urgent need for biochemical studies to determine its actual impact on blood glucose levels.

Experts emphasize the importance of further research and public health education to prevent the risks associated with unverified treatments, meanawhile xamues remains a culturally significant food.

Despite medical advancements, access to healthcare and allopathic medicine remains limited in some communities, leading many to rely on home remedies (including xamues) for diabetes management.