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Escamol
Escamoles.jpg
Escamoles cooked in butter
Alternative names Mexican caviar
Place of origin Mexico
Main ingredients larvae and pupae of ants

Escamoles ( Nahuatl languages: azcamolli , from azcatl 'ant' and molli 'puree'), known colloquially as Mexican caviar, 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. Escamoles have been consumed in Mexico since the age of the Aztecs. They taste buttery and nutty, with a texture akin to that of cottage cheese.

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