Mexican Caviar

Like the true foodies my family and I are, we obviously chose to spend some time in Mexico, not for its abundantly interesting history or fun and vibrant culture, but because it’s one of the best food destinations in the world.

Fresh off the airplane, we went straight to Limosneros, where, among many beautifully executed traditional dishes, we sampled escamoles… aka ants. Escamoles have actually been part of Mexican cuisine since the time of the Aztec civilization, when they were considered a delicacy often referred to as “insect caviar.” Harvested from the roots of agave plants, these ant larvae have long been valued for their rich, buttery flavor and were traditionally eaten during the spring months when they’re freshest. Even today, they’re seen as both a cultural staple and a bit of a luxury ingredient.

I’ll be honest, the dish didn’t immediately scream “appetizing.” But I was committed. The white, bean-like pieces were the escamoles, sitting on top of a layer of refried beans. To build the taco, you scooped both into a tortilla and topped it with salsa of your choice.

Surprisingly, it worked. The escamoles added a subtle, nutty, almost buttery flavor that balanced out the heaviness of the beans and cut through the punch of the salsa. Texture-wise, they were even more interesting—slightly firm at first, then softening quickly and blending into the rest of the taco in a way that felt oddly satisfying rather than weird.

All in all, escamoles are one of those things that sound intimidating but are absolutely worth trying. If they ever showed up back in the Bay, I wouldn’t hesitate for a second.