Cultural and biological resilience of the axolotl: Between culinary tradition and conservation

Abstract

The Mexican axolotl (Ambystoma mexicanum), a neotenic amphibian endemic to Lake Xochimilco, faces severe threats due to urbanization, pollution, invasive species, and climate change. Historically, it was part of the traditional Mexican diet; its current gastronomic use is controversial. This study evaluated its importance as a traditional food and its protein contribution to the human diet, analyzing the amino acid profile of the axolotl and comparing it with that of the frog. The results indicate that axolotl meat does not provide a significant nutritional contribution to humans, with protein digestibility-corrected chemical amino acid (PDCAAS) values ​​below optimal levels. It is concluded that the culinary consumption of the axolotl does not justify its exploitation, given its ecological and cultural importance. It is recommended to implement strict regulations, promote public awareness, and collaborate with conservation initiatives to protect this unique species and its habitat.