Escamol
Escamoles (Spanish: [eskaˈmoles] ⓘ; Nahuatl languages: azcamolli, from azcatl 'ant' and molli 'puree'), 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. They are most commonly consumed in Mexico City and surrounding areas. Escamoles have been consumed in Mexico since the age of the Aztecs. The taste is described as buttery and nutty, with a texture akin to that of cottage cheese.
- Escamoles al mojo de ajo
Escamoles cooked in butter | |
| Alternative names | Mexican caviar |
|---|---|
| Place of origin | Mexico |
| Main ingredients | larvae and pupae of ants |
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