Escamol

Escamol
Escamoles cooked in butter
Alternative namesMexican caviar
Place of originMexico
Main ingredientslarvae and pupae of ants

Escamoles (Spanish: [eskaˈmoles] ⓘ; Nahuatl languages: azcamolli, from azcatl 'ant' and molli 'puree'), 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. They are most commonly consumed in Mexico City and surrounding areas. Escamoles have been consumed in Mexico since the age of the Aztecs. The taste is described as buttery and nutty, with a texture akin to that of cottage cheese.

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