Insects
Escamoles
Mexico
The 'Mexican caviar': ant larvae, sautéed with butter, garlic, and epazote until creamy.
Original eatfuls sticker artwork
What it is
A closer look at Escamoles.
The 'Mexican caviar': ant larvae, sautéed with butter, garlic, and epazote until creamy.
What to look for
Know it when you find it.
Small, pale, grain-like larvae with a soft, buttery, nutty texture.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Escamoles.
Mexico
Country-wide tradition
Keep exploring
If this caught your eye…
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Bobo-Dioulasso, Burkina Faso
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Ecuador
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Edible palm worm from the Ecuadorian Amazon, grilled on skewers or eaten raw. A high-protein Amazonian delicacy with a creamy, nutty flavor.
Yunnan, China
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