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It may look like a grain salad, but this dish is actually made up of ant larvae. Often called insect caviar, escamoles are considered a delicacy in Mexican cuisine and consumption dates back to the time of the Aztecs.
Escamoles are the edible larvae and pupae of ants of the species Liometopum apiculatum and L. occidentale var. luctuosum. They are most commonly consumed in Mexico City and surrounding areas.Eggs are harvested from the root systems of the maguey and agave plants, and the tiny larvae can be found in tacos, omelettes or just on their own. When crisped up with butter or deep-fried, escamoles have a slightly nutty taste.