Rare but delicious Escamole

Escamole, Mexico

Escamoles, or ant larvae, is a dish native to Central Mexico, once considered a delicacy by the Aztecs—insect caviar. As far as insect-related pre-Hispanic foods go, this one is better than it sounds. The light-colored eggs, harvested from maguey plants, resemble white-corn kernels or pine nuts; they have a poppy texture and a slightly nutty taste. Often pan-fried with butter and spices, escamoles can be found in tacos and omelets or served alone, accompanied by guacamole and tortillas. It’s indigenous, tasty, and memorable, without the gross-out factor of those fried maguey worms, another common pre-Hispanic insect food.

Here is a video of how to cook escamoles:

https://www.youtube.com/watch?v=hW6-5YjUaeg