Are escamoles ant eggs?

Not exactly. They are the larvae and pupae (not the 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 mild, buttery flavour, with notes of toasted nuts, butter and a hint of mushroom. The texture is creamy on the inside and firm on the outside when sautéed.

When is escamoles season?

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

Why are escamoles so expensive?

Because of the artisanal harvest in underground nests, the short season of only 60 days, the difficulty of locating the colonies, and because each nest produces only a few hundred grams. The market price ranges between 1,500 and 2,500 pesos a 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 grain and have a delicate, slightly buttery, toasted-nut flavour. They are harvested by hand from 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 consumed them as a ceremonial food and reserved them for the nobility because of their exceptional nutritional value. Fray Bernardino de Sahagún described them in the sixteenth century as a delicacy of Moctezuma's court. The harvesting technique has remained the same for centuries: the escamoleros carefully dig up the ant nests, extract the larvae and close the anthill again to preserve the colony, a sustainable gathering practice recognised by the FAO. Hidalgo today accounts for the largest production in the country.

Characteristic ingredients

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

Cultural significance

Escamoles are one of the foods that best represent the biocultural richness of the Mexican Highlands and the sophistication of traditional entomophagy. They provide between 68% and 74% protein, almost five times more than beef, in addition to 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 on the menus of Michelin-starred restaurants such as Pujol and Quintonil, taking the age-old tradition of Hidalgo and Tlaxcala into international haute cuisine.

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 US:

Frequently asked questions

Are escamoles ant eggs?: Not exactly. They are the larvae and pupae (not the 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 mild, buttery flavour, with notes of toasted nuts, butter and a hint of mushroom. The texture is creamy on the inside and firm on the outside when sautéed.
When is escamoles season?: From March to May, during the Mexican spring. Outside those months they are only found frozen or tinned. The fresh harvest is very limited and is sold in specialist markets in Hidalgo, Tlaxcala and Mexico City.
Why are escamoles so expensive?: Because of the artisanal harvest in underground nests, the short season of only 60 days, the difficulty of locating the colonies, and because each nest produces only a few hundred grams. The market price ranges between 1,500 and 2,500 pesos a kilo.