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Escamoles (Spanish: [eskaˈmoles] (listen); Nahuatl languages: azcamolli,[1] from azcatl 'ant' and molli 'puree'[2]), known colloquially as Mexican caviar or insect caviar, are the edible larvae and pupae of ants of the species Liometopum apiculatum and L. occidentale var. luctuosum.[3] They are most commonly consumed in Mexico City and surrounding areas.[4] Escamoles have been consumed in Mexico since the age of the Aztecs.[5][6] They taste buttery and nutty, with a texture akin to that of cottage cheese.[7]

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  Escamoles al mojo de ajo

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Escamol

Escamoles cooked in butter
Alternative names	Mexican caviar
Place of origin	Mexico
Main ingredients	larvae and pupae of ants

See also

• Chahuis — the edible beetles of Mexico
• Entomophagy in humans — the human consumption of insects as food
• List of delicacies

References

External links

• Club 700 Hoy video on the harvest of escamoles (in Spanish)
• Julieta Ramos-Elorduy (1998). Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects. Inner Traditions – Bear & Company. pp. 105–110. ISBN 978-0-89281-747-4. (Several recipes for escamoles.)

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