escamol
Sign in to saveAlso known as ant larva, ant larvae, ant pupae, escamoles, Mexican caviar
Escamoles (; , 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. File:Escamoles, chahuis, chinicuiles y chapulines. Mercado de Tula.jpg Escamoles02.jpg|Escamoles al mojo de ajo
Key facts
- Prepared food.name
- Escamol
- Prepared food.image
- Escamoles.jpg
- Prepared food.caption
- Escamoles cooked in butter
- Prepared food.alternate_name
- Mexican caviar
- Prepared food.country
- Mexico
- Prepared food.main_ingredient
- larvae and pupae of ants
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- Image
- MGSA2018 - Escamoles.jpg
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- Escamoles
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Escamoles (; , 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.
File:Escamoles, chahuis, chinicuiles y chapulines. Mercado de Tula.jpg Escamoles02.jpg|Escamoles al mojo de ajo