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Escamol

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Escamoles (Spanish: [eskaˈmoles] ^ⓘ; Nahuatl languages: azcamolli,^[1] from azcatl 'ant' and molli 'puree'^[2]), known colloquially as Mexican caviarorinsect caviar, are the edible larvae and pupaeofants 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]

Escamoles al mojo de ajo

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

See also

Ant eggs -the eggs and pupaeofweaver ants (Oecophylla smaragdina), eaten in several countries across Southeast Asia

See also

Entomophagy – Practice of eating insects by organisms
Entomophagy in humans – Practice of eating insects in human cultures
Insects as food – Use of insects as food for humans
List of edible insects by country
Chahuis – Mexican name for edible beetles
Chapulines – Mexican dish of grasshoppers
Jumiles – Common name for certain true bugs
Maguey worm – Edible caterpillars that infest maguey
Mezcal worm – Insect larva added for flavor to mezcal
List of delicacies

References

^ Reyes Castillo; Pedro Montes de Oca; Enrique Montes de Oca (1997). "Fauna". In Enrique Florescano (ed.). El patrimonio nacional de Mexico (in Spanish). Vol. I. Fondo De Cultura Economica USA. pp. 179–180. ISBN 978-968-16-5452-8.

^ Émile Bergier (1953). Peuples entomophages et insectes comestibles: Étude sur les moeurs de l'homme et de l'insecte (in French). N. Boubée. p. 152.

^ DeFoliart, Gene R. (2009). "Insects as food". In Vincent H. Resh; Ring T. Cardé (eds.). Encyclopedia of Insects. Academic Press. p. 381. ISBN 978-0-08-092090-0.

^ Gaso, M.I.; et al. (2003). "Biological monitoring of radioactivity and metal pollution in edible eggs of Liometopum apiculatum (ants) from a radioactive waste site in central Mexico". In Peter Warwick (ed.). Environmental Radiochemical Analysis II. Royal Society of Chemistry. pp. 334–335. ISBN 978-0-85404-618-8.

^ Anthony DePalma (2001). Here: A Biography of the New American Continent. PublicAffairs. p. 268. ISBN 978-1-891620-83-6.

^ Ramos-Elorduy, Julieta; Moreno, José Manuel Pino (2003). "El consumo de insectos entre los aztecas". In Janet Long (ed.). Conquista y comida: consecuencias del encuentro de dos mundos (in Spanish). Universidad Nacional Autónoma de México. pp. 89–90, 94. ISBN 978-970-32-0852-4.

^ Cox, Lauren (May 4, 2010). "Top 5 Disgusting Delicacies". ABC News. Retrieved August 19, 2014.

External links

Club 700 Hoy video on the harvest of escamoles (in Spanish)
Julieta Ramos-Elorduy (1998). Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects. Inner Traditions – Bear & Company. pp. 105–110. ISBN 978-0-89281-747-4. (Several recipes for escamoles.)

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Retrieved from "https://en.wikipedia.org/w/index.php?title=Escamol&oldid=1232397177" Last edited on 3 July 2024, at 14:46

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