Escamol

Escamoles are the larvae and pupae of ants, harvested from nests among the roots of maguey and agave plants in central Mexico. Popularly described as “ant eggs”, they have been eaten since pre-Hispanic times and are sometimes called “Mexican caviar”.

They are considered a delicacy and are usually sautéed with butter and epazote and served in tacos. Their pale color and delicate, buttery flavor make them one of the most prized examples of Mexico’s tradition of eating insects.