Are escamoles ant eggs?

Not exactly. They are the larvae and pupae (not eggs) of the güijera ant Liometopum apiculatum. The confusion is common because their appearance recalls small whitish grains similar to eggs.

What do escamoles taste like?

They have a soft, buttery flavour with notes of toasted nut, butter and a hint of mushroom. The texture is creamy inside and firm outside when sautéed.

When is the escamoles season?

From March to May, during Mexican spring. Outside those months they are only found frozen or tinned. Fresh harvest is very limited and is sold in specialist markets in Hidalgo, Tlaxcala and Mexico City.

Why are escamoles so expensive?

Because of their artisanal harvest in underground nests, the short 60-day season, the difficulty of locating colonies, and because each nest produces only a few hundred grams. The market price ranges from 1,500 to 2,500 pesos per kilo.

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Escamoles: what they are, history and why they are called Mexican caviar

What is it?

Escamoles are the larvae and pupae of the güijera ant (Liometopum apiculatum), a pre-Hispanic delicacy nicknamed "Mexican caviar" for their rarity, high price and creamy texture. They look like small yellowish-white grains the size of a rice kernel and have a delicate flavour, slightly buttery and nutty. They are harvested by hand inside the ant's underground nests in maguey fields and semi-arid zones of Hidalgo, Tlaxcala, San Luis Potosí and the north of the State of Mexico during a brief season from March to May.

Origin and history

The name escamol comes from the Nahuatl azcamolli, from azcatl (ant) and molli (stew). The Aztecs ate them as ceremonial food and reserved them for nobility because of their exceptional nutritional value. Fray Bernardino de Sahagún described them in the 16th century as a delicacy of Moctezuma's court. The harvesting technique has been the same for centuries: escamoleros carefully dig up the ant nests, extract the larvae and reseal the colony, a sustainable harvesting practice recognised by the FAO. Hidalgo today concentrates the highest production in the country.

Characteristic ingredients

Escamoles proper are the larvae and pupae of the ant, not eggs as is popularly said. The güijera ant nests in arid soils close to maguey, prickly pear and pirul roots. To cook them they are sautéed with butter or oil, finely chopped white onion, serrano chilli and epazote or coriander. They are served in hand-made maize tortilla tacos, with guacamole and salsa borracha. Their texture is soft outside and creamy inside when cooked. The limited season (60 days per year) and harvesting difficulty explain the high price: in gourmet markets in Mexico City they reach 1,500 to 2,500 pesos per kilo.

Cultural significance

Escamoles are one of the foods that best represent the biocultural wealth of the Mexican Highlands and the sophistication of traditional entomophagy. They provide 68% to 74% protein, nearly five times more than beef, plus essential fatty acids and vitamin B12, scarce in vegetarian diets. They form part of Traditional Mexican Cuisine inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity since 2010. Today they feature in Michelin-starred restaurants such as Pujol and Quintonil, taking the millennial tradition of Hidalgo and Tlaxcala into international fine dining.

Related recipes

Now that you know what it is, try cooking it at home with our step-by-step recipes:

We are preparing recipes for this guide. Check back soon.

Ingredients to cook it

Find where to buy authentic ingredients in Mexican shops in the UK:

Frequently asked questions

Are escamoles ant eggs?: Not exactly. They are the larvae and pupae (not eggs) of the güijera ant Liometopum apiculatum. The confusion is common because their appearance recalls small whitish grains similar to eggs.
What do escamoles taste like?: They have a soft, buttery flavour with notes of toasted nut, butter and a hint of mushroom. The texture is creamy inside and firm outside when sautéed.
When is the escamoles season?: From March to May, during Mexican spring. Outside those months they are only found frozen or tinned. Fresh harvest is very limited and is sold in specialist markets in Hidalgo, Tlaxcala and Mexico City.
Why are escamoles so expensive?: Because of their artisanal harvest in underground nests, the short 60-day season, the difficulty of locating colonies, and because each nest produces only a few hundred grams. The market price ranges from 1,500 to 2,500 pesos per kilo.