Escamoles Mexico: Known as "insect caviar," escamoles are edible ant larvae and pupae harvested from agave plants in Mexico. Typically collected during spring, they are boiled to remove formic acid, then sautéed with butter, garlic, and spices. The result is a nutty, creamy delicacy often served in tacos or quesadillas. Historically consumed by the Aztecs, escamoles are a seasonal gourmet treat with deep indigenous roots. Their high price reflects the difficulty of harvesting. While unusual to outsiders, they are celebrated for their unique flavor and sustainability. Escamoles represent Mexico’s rich entomophagy tradition and connection to pre-Hispanic cuisine. Their continued popularity highlights a cultural openness to alternative proteins and the preservation of ancient food knowledge in modern gastronomy.
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