Awautli (Ahuautle), which literally means “water amaranth.” The Awautli are Krizousacorixa (= Kirzousacorixa; = Ahauhtlea) azteca, egg, nymph, from the Corixidae and Notonectidae families in scientific terms. They were a delicacy for ancient Mexicans. Yet, awautli are still served in different parts ov Mexico.
By Obzidian
Axayakatl (axayácatl) which in Nawatl (Nahuatl) means “water horsefly”, a species of aquatic mosquito, rather bed bugs, that live on the shore of the lakes and serve as food for wild ducks. The Axayakatl is fished with a net placed on the shore of the lakes, ov some tulli (tules), cob leaves or a bundle ov grass or dried branches tied to a stake. They remain there for 15 or 20 day periods. Where thousands ov eggs whose size does not exceed one millimeter in diameter will have been deposited. The growing season starts in July and ends between September and October, that is, during the rainy season.
After which the Axayaka are toasted, but also its eggs are edible and are called Awautli (Ahuautle), which literally means “water amaranth.” The Awautli are Krizousacorixa (= Kirzousacorixa; = Ahauhtlea) azteca, egg, nymph, from the Corixidae and Notonectidae families in scientific terms. They were a delicacy for ancient Mexicans. Yet, awautli are still served in different parts ov Mexico.
In Iztapalapa a man called Don Manuel Flores would harvest the eggs and sell them in the neighborhood. Until recently, his health has deteriorated and has not been seen selling awautli. Unfortunately his family members do not seem to continue the tradition.
Apparently the appetite for insects is diminishing as well. Axayakatl proliferate the lacustrine zone of the Valley of Mexico but, the desiccation of Lake Texkoko (Texcoco) has significantly reduced its population.
That is why the awautli is less common in the diet of Nawa descendants such as the ximalwakateka (chimalhuacanos) because less and less people are dedicated to cultivating it, so this delicacy is eaten only on special occasions.
Pablo Buendía Arrieta, a resident of the San Pedro neighborhood, argues that the pride of his hometown, descends from the Toltecs, in its culinary wealth, based mainly on aquatic animals such as fish, amphibians, insects and birds.
Chronicles of the Spanish invaders stated that this food was offered as an offering to the deity Xiuhtekuhtli, guardian ov the fire, also that it was taken daily to the court of Moktizuma (Moctezuma) in Tenoxtitlan (Tenochtitlan), and Kuitlawak (Cuitlahuac). It was consumed fresh at breakfast and eventually the invaders learned to consume them in cakes.
Today there are very few people who still extract the awautli from Lake Nabor Carrillo, these are small owners of the properties known as Los Tlateles, which border the federal reserve area; those that still continue with this tradition.
Sources:
https://tuul.tv/es/cultura/ahuautle-desayuno-moctezuma