Dish

Mixiote de escamol

Ant larvae wrapped in maguey leaves

Mixiote de escamol is made by wrapping ant larvae in a banana leaf and then cooking it over an open flame. The dish is then seasoned with a variety of spices, such as chili powder and cumin. Mixiote de escamol is typically served with tortillas and a variety of side dishes, such as guacamole and salsa.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Egg Dish

Origins and history

Mixiote de escamol is a traditional dish from the central part of Mexico. It is believed to have originated with the Aztecs, who used ant larvae as a source of protein.

Dietary considerations

Mixiote de escamol is a high-protein dish that is perfect for people who are looking to build muscle or maintain a healthy weight. It is also a good source of vitamins and minerals.

Variations

There are many variations of Mixiote de escamol that use different types of meat or vegetables. Some recipes call for the addition of chicken or beef, while others use a variety of vegetables.

Presentation and garnishing

Mixiote de escamol is typically served in a banana leaf with the tortillas and side dishes on the side. The dish can be garnished with fresh herbs or a sprinkle of lime juice for added flavor.

Tips & Tricks

To make the perfect Mixiote de escamol, it is important to use high-quality ant larvae. This will ensure that the dish is flavorful and satisfying. It is also important to cook the dish over an open flame to give it a smoky flavor.

Side-dishes

Tortillas, guacamole, and salsa are the traditional side dishes that are served with Mixiote de escamol. Other side dishes that can be served with the dish include rice or a simple green salad.