Escamoles (Ant Larvae in Butter)

History & Origin

Escamoles, from the Nahuatl azcamolli, are the larvae and pupae of the escamol ant (Liometopum apiculatum) and represent one of the most exclusive and ancient delicacies of Mexican gastronomy. The Otomi and Nahua peoples of the central Mexican highlands have gathered them for thousands of years in the semi-arid zones of Hidalgo, State of Mexico, Tlaxcala and Puebla. Harvesting is an art that requires deep knowledge of the terrain, as the nests are found underground, amongst the roots of agaves and prickly pears. They are only harvested during a brief season between March and April. Their flavour has been described as similar to cottage cheese or buttery nuts, with a soft, creamy texture that has earned them the nickname Mexican caviar. In pre-Hispanic times, escamoles were offered to the gods and only nobles had access to them. Today they are a fine dining ingredient that can fetch prices of up to fifty pounds per kilo, and chefs such as Enrique Olvera have brought them to the menus of the world's finest restaurants.