Top Qs
Timeline
Chat
Perspective
Escamol
Edible larvae and pupae of ants From Wikipedia, the free encyclopedia
Remove ads
Escamoles (Spanish: [eskaˈmoles] ⓘ; 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] The taste is described as buttery and nutty, with a texture akin to that of cottage cheese.[7]
Escamoles al mojo de ajo
 | You can help expand this article with text translated from the corresponding article in Spanish. (January 2021) Click [show] for important translation instructions.
|
Remove ads
See also
- Entomophagy – Practice of eating insects by organisms
- Entomophagy in humans – Practice of eating insects in human cultures
- Insects as food – Use of insects as food for humans
- List of edible insects by country
- Chahuis – Mexican name for edible beetles
- Chapulines – Mexican dish of grasshoppers
- Jumiles – Common name for certain true bugs
- Maguey worm – Edible caterpillars that infest maguey
- Mezcal worm – Insect larva added for flavor to mezcal
- List of delicacies
Remove ads
References
External links
Wikiwand - on
Seamless Wikipedia browsing. On steroids.
Remove ads