Escamoles
Escamoles are a traditional Mexican delicacy made from ant larvae harvested from the roots of agave or maguey plants. They are often referred to as ‘insect caviar’ due to their rich, nutty flavor and creamy texture.
Nutrition
Calories: 250cal
Carbohydrate: 15g
Protein: 12g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 250g escamoles (ant larvae)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup white onion, finely chopped
- 2 cloves garlic, minced
- 2 serrano chilies, finely chopped
- Salt to taste
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Corn tortillas for serving
Instructions
- Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
- Once the butter has melted, add the chopped onion and garlic. Sauté them for about 3 minutes until the onion is translucent and the garlic is fragrant.
- Add the serrano chilies and sauté for another 2 minutes.
- Add the remaining olive oil and butter to the skillet. Once the butter has melted, add the escamoles.
- Cook the escamoles for about 5 minutes over medium heat until they are tender and have absorbed the flavors of the herbs and spices.
- Season with salt to taste, and stir in fresh cilantro.
- Serve the escamoles with warm corn tortillas and lime wedges on the side.
