escamol
Sign in to saveAlso known as ant larva, ant larvae, ant pupae, escamoles, Mexican caviar
Escamoles (; , from azcatl 'ant' and molli 'puree'), 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. They are most commonly consumed in Mexico City and surrounding areas. Escamoles have been consumed in Mexico since the age of the Aztecs. The taste is described as buttery and nutty, with a texture akin to that of cottage cheese. File:Escamoles, chahuis, chinicuiles y chapulines. Mercado de Tula.jpg Escamoles02.jpg|Escamoles al mojo de ajo
In the Vinony graph
Within Vinony's link graph, escamol is referenced by 225 other articles, and connects out to mole, Mexican cuisine and Formicidae.
It is catalogued under topics including Ants, Culture articles needing translation from Spanish Wikipedia and Insect dishes.
Its subject is documented across 13 Wikipedia language editions.
Key facts
- Prepared food.name
- Escamol
- Prepared food.image
- Escamoles.jpg
- Prepared food.caption
- Escamoles cooked in butter
- Prepared food.alternate_name
- Mexican caviar
- Prepared food.country
- Mexico
- Prepared food.main_ingredient
- larvae and pupae of ants
via Wikipedia infobox
Wikidata facts
- Instance of
- entomophagy
- Subclass of
- Formicidae
- Part of
- Mexican cuisine
- Image
- MGSA2018 - Escamoles.jpg
Show 2 more facts
- natural product of taxon
- Liometopum occidentale
- Commons category
- Escamoles
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- See also
- References
- External links
Escamoles (; , from azcatl 'ant' and molli 'puree'), 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. They are most commonly consumed in Mexico City and surrounding areas. Escamoles have been consumed in Mexico since the age of the Aztecs. The taste is described as buttery and nutty, with a texture akin to that of cottage cheese.
File:Escamoles, chahuis, chinicuiles y chapulines. Mercado de Tula.jpg Escamoles02.jpg|Escamoles al mojo de ajo
Excerpted from Wikipedia’s “escamol” article, available under the CC BY-SA 4.0 licence.