This research proposes the use of virtual reality (VR) as a tool to recover and preserve the tradition of catzo (ecuadorean beetle) cuisine in the village of Pintag, Ecuador. VR provides an immersive platform to relive traditional culinary experiences and share intergenerational knowledge about beetle consumption, and positively influence Pintag people attitudes towards entomophagy. Through immersive virtual reality (VR) experiences, users interact with a 3D immersive city called Insectopolis which its architectonic design was inspired by the anatomy of insects. Within the interaction of this three-dimensional city, participants can acquire knowledge on the production, consumption, and nutritional merits of alternative food sources. This project was accomplished by using a mixed-methodological approach based on the Design Thinking Method, which began with user observations, surveys, and qualitative interviews and ended with data collection using quantitative tools intended to corroborate the qualitative findings. Data from a variety of user types who took part in heuristic testing (observations) were gathered as a result of this effort. Subsequently, the data and analysis were integrated by generating a pair of user profile sheets. This yielded valuable insights that underscore critical considerations for assessing the viability of virtual reality and 3D design as instruments for enhancing consciousness and comprehension of sustainable food techniques.