Jumil

Jumiles  xu'miles  are small stink bugs usually of the species Atizies taxcoensis native to the Taxco region of the state of Guerrero in Mexico. Any edible Hemiptera from the Coreidae or Pentatomidae families may be considered jumiles as well. Their diet includes the leaves of the encina (Quercus ilex) tree.

Jumiles are collected for their culinary value and may be roasted, fried, ground, or eaten raw. A salsa is prepared by combining fresh tomatoes, chiles and onions with jumiles that have been mashed in a molcajete. The salsa is served with corn tortillas. The beginning of the jumil season on November 1 is the occasion of a large fiesta in Taxco. Fiesta-goers gather in the mountain park of Huisteco to collect jumiles and to crown a Jumil Queen. Jumiles are plentiful from November until February and become scarce after the first rains.

Jumiles have a cinnamon-like odor. They are considered an acquired taste due to their high iodine content, which imparts a bitter, medicinal flavor. Jumiles are also a good source of tryptophan and the vitamins riboflavin and niacin.

Chumiles are a smaller, similar hemipteran of the same region (southern Morelos and northern Guerrero) which is used for food as well. Both jumiles and chumiles are insects of the order Hemiptera and family Pentatomidae. Pentatomids are commonly called "stink bugs" in English.

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