Escamol: the ants caviar of Mexico

Escamol is an ancient dish made with the edible larvae and pupae of two species of ants, known for its nutty, buttery flavor and It has been consumed in Mexico since the time of the Aztecs. Commonly known as “Mexican caviar” because of its similarity to the popular fish eggs, escamol consists larvae and pupae of ants belonging to the Liometopum apiculatum and L. occidentale, two species native to some semi-arid areas of Mexico and the southern United States. Its origins can be traced back hundreds of years, back to…

Read More