{"id":14601,"date":"2026-08-27T00:20:00","date_gmt":"2026-08-27T07:20:00","guid":{"rendered":"https:\/\/buenosdiasbcs.com\/?p=14601"},"modified":"2026-08-26T20:23:52","modified_gmt":"2026-08-27T03:23:52","slug":"el-caviar-mexicano-no-viene-del-mar-sino-de-los-lagos-que-es-el-ahuautle","status":"publish","type":"post","link":"https:\/\/buenosdiasbcs.com\/?p=14601","title":{"rendered":"El \u201ccaviar mexicano\u201d no viene del mar, sino de los lagos: \u00bfQu\u00e9 es el ahuautle?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A simple vista podr\u00eda confundirse con arena gruesa o con una semilla diminuta. De hecho, su nombre ayuda a entender esa apariencia:\u00a0<strong>ahuautle significa \u201camaranto de agua\u201d<\/strong>, a partir de los vocablos nahuas\u00a0<em>atl<\/em>, agua, y\u00a0<em>huautli<\/em>, amaranto. Pero no es un cereal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Son&nbsp;<strong>huevecillos de insectos acu\u00e1ticos<\/strong>, principalmente chinches que habitan cuerpos de agua del centro de M\u00e9xico. Su tama\u00f1o y apariencia hicieron que tambi\u00e9n fuera conocido como&nbsp;<strong>\u201ccaviar mexicano\u201d<\/strong>. La Secretar\u00eda de Agricultura documenta su consumo desde tiempos prehisp\u00e1nicos y su importancia hist\u00f3rica en el Estado de M\u00e9xico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hoy es mucho menos com\u00fan que otros ingredientes de origen prehisp\u00e1nico, pero en comunidades relacionadas con el&nbsp;<strong>Lago de Texcoco<\/strong>&nbsp;todav\u00eda se recolecta, limpia y cocina. Una de sus preparaciones m\u00e1s caracter\u00edsticas son las&nbsp;<strong>tortitas de ahuautle en salsa verde<\/strong>.<\/p>\n\n\n\n<h2 id=\"h-un-ingrediente-que-se-cosecha-en-el-lago\" class=\"wp-block-heading\">Un ingrediente que se cosecha en el lago.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La obtenci\u00f3n tradicional del ahuautle aprovecha el momento en que los insectos depositan sus huevecillos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los recolectores colocan ramas o materiales vegetales dentro del agua para proporcionar una superficie donde puedan adherirse. El Programa de Manejo del Lago de Texcoco documenta actualmente el uso de&nbsp;<strong>ramas de casuarina<\/strong>, que despu\u00e9s se retiran cubiertas de huevecillos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/imagenes.eleconomista.com.mx\/files\/webp_768_768\/uploads\/2026\/08\/25\/6a8e7414670c7.jpeg\" alt=\"image\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-element-caption\">Tortitas de ahuautleGemini<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La t\u00e9cnica requiere conocer los ciclos de los insectos, las condiciones del agua y el momento adecuado para realizar la cosecha.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En&nbsp;<strong>Santa Isabel Ixtapan, Atenco<\/strong>, el&nbsp;<em>Recetario biocultural del Lago de Texcoco<\/em>registra todav\u00eda esta pr\u00e1ctica: las ramas permanecen algunos d\u00edas dentro de las charcas, despu\u00e9s se dejan orear y finalmente los huevecillos se desprenden, limpian y tamizan.<\/p>\n\n\n\n<h2 id=\"h-nbsp-asi-se-convierte-en-tortitas\" class=\"wp-block-heading\">&nbsp;As\u00ed se convierte en tortitas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s de limpiarlo, el ahuautle se transforma por completo en la cocina.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En las recetas documentadas alrededor de Texcoco y Atenco se muele, tradicionalmente en metate, y se incorpora a&nbsp;<strong>huevo batido<\/strong>, en ocasiones con cilantro. La mezcla se vierte por cucharadas en aceite caliente hasta formar peque\u00f1as tortitas doradas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s pueden servirse dentro de&nbsp;<strong>salsa verde con flor de calabaza y calabacitas<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El resultado es especialmente interesante porque un ingrediente extraordinario termina integrado en una estructura muy reconocible de la cocina mexicana: huevo, chile, hierbas, verduras y salsa.<\/p>\n\n\n\n<h2 id=\"h-por-que-le-llaman-caviar-mexicano\" class=\"wp-block-heading\">\u00bfPor qu\u00e9 le llaman \u201ccaviar mexicano\u201d?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La comparaci\u00f3n parte de su apariencia: cientos de diminutos huevecillos agrupados en peque\u00f1os granos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pero el ahuautle tambi\u00e9n se ha vuelto un producto escaso.&nbsp;Su recolecci\u00f3n requiere tiempo, conocimiento y cuerpos de agua con las condiciones adecuadas para el desarrollo de los insectos. La Secretar\u00eda de Agricultura advierte que enfrenta problemas relacionados con&nbsp;<strong>la p\u00e9rdida de h\u00e1bitat, contaminaci\u00f3n del agua, cambios en el suelo y modificaciones en los h\u00e1bitos de consumo<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/imagenes.eleconomista.com.mx\/files\/webp_768_768\/uploads\/2026\/08\/25\/6a8e768fa56bd.jpeg\" alt=\"image\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-element-caption\">AhuautleGemini<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Investigadores de la Universidad Aut\u00f3noma Chapingo incluso han estudiado su reproducci\u00f3n en estanques controlados como una alternativa para obtener un producto m\u00e1s limpio y desarrollar sistemas sostenibles de producci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La paradoja es evidente:&nbsp;<strong>un alimento que durante siglos dependi\u00f3 directamente de los lagos podr\u00eda necesitar nuevas formas de cultivo para sobrevivir a la transformaci\u00f3n de esos mismos ecosistemas.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El ahuautle formaba parte de una despensa mucho mayor.&nbsp;Los antiguos sistemas lacustres del Valle de M\u00e9xico proporcionaban&nbsp;<strong>charales, acociles, pescados, insectos, algas, plantas acu\u00e1ticas y productos como el tequesquite<\/strong>. Las comunidades asentadas alrededor del agua desarrollaron conocimientos espec\u00edficos para recolectarlos, conservarlos y cocinarlos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Parte de esa cocina todav\u00eda sobrevive.&nbsp;El Programa de Manejo del Lago de Texcoco reconoce actividades tradicionales relacionadas con la recolecci\u00f3n de ahuautle, artemia, espirulina y tequesquite. Sin embargo, la transformaci\u00f3n del sistema lacustre tambi\u00e9n modific\u00f3 profundamente la disponibilidad de sus alimentos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Por eso la p\u00e9rdida de un lago no puede medirse \u00fanicamente en kil\u00f3metros de agua o especies desaparecidas.&nbsp;<strong>Tambi\u00e9n se pierden sabores, t\u00e9cnicas y personas que saben convertir ese ecosistema en alimento.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El D\u00eda Mundial de los Lagos permite mirar esa relaci\u00f3n desde la cocina. Una tortita de&nbsp;<strong>ahuautle&nbsp;<\/strong>conserva algo que resulta cada vez m\u00e1s dif\u00edcil de encontrar: la memoria de un territorio donde el agua no s\u00f3lo rodeaba a las comunidades, tambi\u00e9n las alimentaba.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A simple vista podr\u00eda confundirse con arena gruesa o con una semilla diminuta. De hecho, su nombre ayuda a entender&#8230;<\/p>\n","protected":false},"author":2,"featured_media":14602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[35],"tags":[],"class_list":["post-14601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v28.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>El \u201ccaviar mexicano\u201d no viene del mar, sino de los lagos: \u00bfQu\u00e9 es el ahuautle? - Buenos D\u00edas BCS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/buenosdiasbcs.com\/?p=14601\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El \u201ccaviar mexicano\u201d no viene del mar, sino de los lagos: \u00bfQu\u00e9 es el ahuautle?\" \/>\n<meta property=\"og:description\" content=\"A simple vista podr\u00eda confundirse con arena gruesa o con una semilla diminuta. 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