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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.
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.
Side-dishes
Escamoles are often served with tortillas, guacamole, and salsa. They can also be paired with rice and beans or a fresh salad.
Drink pairings
Escamoles pair well with a variety of drinks, including beer, tequila, and mezcal.
Delicious Escamoles recipes
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