Escamoles: The “Caviar of the Desert” – A Unique Mexican Delicacy
At first glance, this dish might not seem too appealing. Many people hesitate to try it at first, but once they do, they are often surprised by its unique flavor.
To the untrained eye, Escamoles may look like a delightful pine nut salad, but it’s not something vegetarians would want to eat. The pale yellow grains, resembling small beans, are actually ant eggs or larvae – a unique delicacy known as Escamoles, found in Mexico.
Escamoles are the eggs or larvae of the giant black ant, a species called “Liometopum.” Due to the strong odor emanating from their nests, harvesters often refer to them as “stinky ants.” These ant nests are found in the state of Hidalgo at elevations between 2,000 to 2,500 meters and can also be found in Texas, USA. In Mexico, Escamoles are a popular but pricey delicacy.
Escamoles are a luxury dish, not something you’ll find at street food stalls. They are mostly served in upscale restaurants, which is why they are often referred to as “Mexican caviar” or the “caviar of the desert.”
Harvesting Escamoles takes place in the central highlands of Mexico. The nests are often hidden deep inside agave or maguey plants, with each nest containing about 10,000 ants. The harvesting season for Escamoles is in February and March, during the dry season. Each nest can yield around 3 kilograms of Escamoles, with the possibility of 4-5 harvests per year. Harvesters need to be careful, as these ants bite and release an acid that can cause skin discoloration, so it is advisable to wear gloves.
The challenging access, scarcity, and painful harvesting process make Escamoles one of the most unique and exclusive delicacies in Mexico. A kilogram of Escamoles can cost anywhere from $35 to $100.
Escamoles have a creamy texture similar to cheese and a buttery flavor. Because of their delicate and mild taste, they are not easily overwhelmed when mixed with stronger flavors. Their texture is sweet and milky, and when cooked, they have a slightly tangy cheese-like flavor.
The traditional Escamoles recipe includes a mix of green chili, chopped onions, and epazote leaves. These ingredients are cooked together for a few minutes until the Escamoles turn white. They are often used as a filling for tacos or served alongside other dishes.
Typically, Escamoles are sautéed with butter and spices, served with tortillas, or scrambled eggs with guacamole. For first-time eaters, the initial reaction is that they are consuming ant larvae, not pupae. After the first bite, many need a moment to reassure themselves before chewing. Contrary to what one might think, they have an excellent taste – some compare it to young corn kernels, but with a milder, more distinctive flavor. It is indeed a surprisingly delightful dish.
