Get to know this food
Escamoles are edible ant larvae and pupae prized in central Mexican cuisine, sometimes described as desert caviar.
Why is it special?
The little pale pieces may resemble pine nuts or grains of corn, so their identity is a surprise: escamoles are harvested from certain ants' nests. They are often called 'ant eggs' in casual conversation, though larvae and pupae are the more accurate culinary description.
How is it eaten?
Escamoles have a valued place in central Mexican cooking and may be cooked simply with butter, onion, or chile and tucked into tortillas. Their status as a speciality comes from flavour and gathering traditions, not because people are forced to eat insects.
Frequently asked questions
Are escamoles the same as grasshoppers?
No. Escamoles are ant larvae and pupae, whereas chapulines are grasshoppers.
How are escamoles served?
They can be cooked with seasonings and served in tortillas or tacos.
Source used for this explainer: Acta Zoológica Mexicana — Biology and use of the escamol ant — Read original source ↗