Squirrel

Squirrel is a small rodent mammal known primarily for its agility and tree-climbing habits. In some regions, particularly in rural areas and traditional communities in Latin America, squirrel meat is used in local cuisine as an alternative protein source and is valued for its distinct flavor, similar to chicken but with a firmer texture.

Origin: Squirrels are native to many parts of the world, including the Americas, Europe, and Asia. In the Latin American culinary context, especially in forested areas of Mexico, Central America, and some regions of South America, squirrels have been traditionally used as a food source by indigenous and rural communities.

Properties: Squirrel meat is low in fat and rich in protein, making it a nutritious option for those seeking alternatives to more common meats. Furthermore, as a wild animal, its meat is considered more natural and free of antibiotics or hormones, although it should be consumed with caution to avoid health risks.

Synonyms in Spanish from Latin America: depending on the region, a squirrel may be called esquilín (in some parts of Mexico), ardillón, or simply ardilla. However, it is not an everyday ingredient in most urban kitchens and is more commonly found in traditional or regional recipes.