Dish

Escamoles

Ant larvae

Escamoles are harvested from the roots of agave plants in Mexico. They are typically sautéed with butter and spices and served as a taco filling or on their own as a side dish. Escamoles are high in protein and low in fat, making them a nutritious and flavorful addition to any meal. However, they may not be suitable for those with insect allergies or aversions.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Insect Dish

Origins and history

Escamoles have been consumed in Mexico for centuries and were considered a delicacy by the Aztecs. They are still a popular dish in many parts of Mexico today.

Dietary considerations

May not be suitable for those with insect allergies or aversions.

Variations

Escamoles can be prepared in a variety of ways, including deep-fried, scrambled with eggs, or served in a soup. They can also be seasoned with a variety of spices and herbs to enhance their flavor.

Presentation and garnishing

Escamoles can be presented in a variety of ways, including as a taco filling, on their own as a side dish, or as a garnish for soups and salads. They can be garnished with fresh herbs, spices, or a squeeze of lime juice to enhance their flavor.

Tips & Tricks

When preparing escamoles, it is important to clean them thoroughly and remove any debris or dirt. They should be cooked thoroughly to ensure that they are safe to eat.