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Escamoles (Ant Larvae in Butter)
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Escamoles (Ant Larvae in Butter)

25 min (15 prep + 10 cook) Medium 4 servings Hidalgo
Edmond Bojalil
Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 17 May 2026
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Ant larvae sauteed in butter with epazote, the Mexican caviar.

About this recipe

Escamoles are ant larvae sauteed in butter with epazote, onion and serrano chilli. Known as Mexican caviar, they are one of the most exclusive and ancient ingredients in pre-Hispanic gastronomy, with a delicate flavour and uniquely buttery texture.

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.

Estimated cost

£30.00

Total cost

£7.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

195

Calories

18g

Protein

3g

Carbohydrates

12g

Fat

0.5g

Fibre

350mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

  1. 1

    Rinse the escamoles gently under a drizzle of cold water for eliminar cualquier resto of tierra. Drain well without apretar for not romperlos.

    Step 1
  2. 2

    Finely chop the onion, the garlic and the serrano chillies. Deshoja the epazote and set aside.

    Step 2
  3. 3

    Melt the butter in a sarten amplia over medium heat. Sofrie the onion and the garlic for 2 minutes until esten transparentes.

    Step 3
  4. 4

    Add the serrano chilli and the epazote. Cook 1 minuto for that suelten its aroma.

    Step 4
  5. 5

    Fold in the escamoles with mucho cuidado, revolviendolos gently. Cook 3-4 minutes without revolver demasiado for that not deshagan.

    Step 5
  6. 6

    Season with salt to taste. Serve immediately in a plate or inside of tacos with tortillas recien hechas.

    Step 6

Frequently asked questions

What people ask about this recipe

What are escamoles?

Escamoles are the larvae and pupae of the giant black ant Liometopum apiculatum, which nests in the roots of maguey and other agave plants in central Mexico. They are the size of a grain of rice, creamy white, and have been eaten since pre-Hispanic times. Due to their rarity and price they are known as 'Mexican caviar' or 'caviar of the earth'.

What do escamoles taste like?

They have a buttery, subtle and slightly earthy flavour, similar to pine nuts or mild fresh cheese with a nutty hint. The texture is delicate: they pop gently in the mouth, releasing a natural fat. They are typically sautéed in butter with epazote and onion, served in tacos with fresh tortillas and guacamole.

Where do escamoles come from?

They are hand-harvested from underground nests that Liometopum apiculatum ants build at the roots of maguey, mainly in the Mexican states of Hidalgo, Tlaxcala, San Luis Potosí and Estado de México. The harvest only happens from March to May, which limits supply. Traditional collectors ('escamoleros') leave part of the nest intact to ensure the colony survives.

How much do escamoles cost?

They are one of Mexico's most expensive ingredients: a kilo can reach 4,000-6,000 Mexican pesos (around £180-£280). The price reflects the difficulty of harvesting, the short season and scarcity. At fine-dining restaurants like Pujol or Sud 777 they star in iconic dishes. In the UK they are only available imported, usually frozen, through specialist shops.

Are escamoles safe? Can they cause allergies?

Yes, they are safe and highly nutritious: 40-60% protein, iron, calcium, and omega-3 and omega-6 fatty acids. They have thousands of years of safe consumption. However, people allergic to shellfish, dust mites or ant stings may have a cross-reaction. It is wise to try a small amount the first time.

What is the difference between escamoles and chinicuiles?

Escamoles are ant larvae (Liometopum apiculatum), shaped like white grains of rice. Chinicuiles are moth larvae (Comadia redtenbacheri), worm-shaped and red. Escamoles taste milder and buttery; chinicuiles are more intense and smoky. Both live associated with maguey but are completely different species.

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Edmond Bojalil
Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.

Read more

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