Escamol
Edible larvae and pupae of ants
From Wikipedia, the free encyclopedia
Escamoles (Spanish: [eskaˈmoles] ⓘ; Nahuatl languages: azcamolli,[1] from azcatl 'ant' and molli 'puree'[2]), known colloquially as Mexican caviar or insect caviar, are the edible larvae and pupae of ants of the species Liometopum apiculatum and L. occidentale var. luctuosum.[3] They are most commonly consumed in Mexico City and surrounding areas.[4] Escamoles have been consumed in Mexico since the age of the Aztecs.[5][6] The taste is described as buttery and nutty, with a texture akin to that of cottage cheese.[7]
Escamoles al mojo de ajo
 Escamoles cooked in butter | |
| Alternative names | Mexican caviar |
|---|---|
| Place of origin | Mexico |
| Main ingredients | larvae and pupae of ants |
See also
- Entomophagy – Practice of eating insects by organisms
- Entomophagy in humans – Practice of eating insects in human cultures
- Insects as food – Use of insects as food for humans
- List of edible insects by country
- Chahuis – Mexican name for edible beetles
- Chapulines – Mexican dish of grasshoppers
- Jumiles – Common name for certain true bugs
- Maguey worm – Edible caterpillars that infest maguey
- Mezcal worm – Insect larva added for flavor to mezcal
- List of delicacies
