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Alternative names | Mexican caviar |
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Place of origin | Mexico |
Main ingredients | larvae and pupae of ants |
Escamoles (Spanish: [eskaˈmoles] ⓘ; Nahuatl languages: azcamolli, [1] from azcatl 'ant' and molli 'puree' [2]), known colloquially as Mexican caviar or insect caviar, are the edible larvae and pupae of ants of the species Liometopum apiculatum and L. occidentale var. luctuosum. [3] They are most commonly consumed in Mexico City and surrounding areas. [4] Escamoles have been consumed in Mexico since the age of the Aztecs. [5] [6] The taste is described as buttery and nutty, with a texture akin to that of cottage cheese. [7]