FOOD STORY

Escamoles

FOOD HORROR #30 · Mexico

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Ant larvae and pupae, often called “Mexican caviar”, sautéed with butter, epazote and onion and served in tortillas.

Mexicoescamoles recipe

What it is

Ant larvae and pupae, often called “Mexican caviar”, sautéed with butter, epazote and onion and served in tortillas.

Why is Escamoles on a site called Food Horrors? Because its ingredients, aroma or texture can surprise people who did not grow up with it. That does not make the dish inferior: this project treats unusual food as culture first, spectacle second.

Ingredients

food-grade escamoles from an authorised supplier
butter
white onion
epazote
tortillas

How to prepare it

Buy insects specifically sold as food.
Sauté in butter with onion.
Add epazote and cook through.
Serve in warm tortillas.

Safety note: Edible insects may trigger reactions in people allergic to crustaceans/mites: check the label.

Taste, texture and how to serve

Approach the dish with a small tasting portion. The goal is not a stunt: observe aroma, temperature, texture and the traditional accompaniments. Strong flavours become easier to understand when tasted in their original culinary context.

Kitchen safety: Food-safety rule: use traceable, food-grade ingredients, keep cold foods properly refrigerated, prevent cross-contamination and cook animal products thoroughly when the recipe calls for it.

Watch

Where to try it

Restaurants listed on this site are submitted by operators or readers and published only after editorial review. Ratings are also moderated before appearing online.

No approved venue is currently linked to this dish. Suggest one.

Editorial content for cultural and informational purposes. Recipes may require adaptation to local food law, allergies and individual dietary needs.