ESCAMOL - Encyclopedia Information

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

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]

Escamoles al mojo de ajo

See also

Ant eggs -the eggs and pupae of weaver ants ( Oecophylla smaragdina), eaten in several countries across Southeast Asia
Chahuis — the edible beetles of Mexico
Entomophagy in humans — the human consumption of insects as food
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.)

Mexican cuisine

List of Mexican dishes

Soups
and stews

Sopa de tortilla

Rice dishes

Bean dishes

Egg dishes

Vegetable
dishes

Meat dishes

Al pastor Barbacoa Cabrito Discada Entomatada Mixiote Moronga Pastel azteca Relleno negro Tripas
Poultry	Arroz con pollo Patitas Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo
Pork	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Poc chuc
Beef	Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Machaca Milanesa Pachola Picadillo Puntas Quesobirria Salpicón Tinga de res
Seafood	Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pescado a la talla Pulpo a la campechana

Other
protein dishes

Cheese dishes

Empalme Enchilada Guajolota Nachos Quesadilla Taco Taquito
Corn dough	Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Gordita Huarache Molote Panucho Papadzules Piedra Salbut Sope or Memela Tamale Tlacoyo Tlayuda Tostada Totopo
Wheat dough	Burrito Cemita Gringas Mollete Pambazo Paste Sincronizada Torta Wheat tortilla

Sauces and
condiments

Desserts
and sweets

Salads

Beverages

Variants

Regional	Chiapas Oaxaca Mexico City Veracruz
Fusion and diaspora	American Korean-Mexican New Mexican Tex-Mex Baja Med
Historical	Aztec Maya

This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it.

This ant-related article is a stub. You can help Wikipedia by expanding it.

Retrieved from " https://en.wikipedia.org/?title=Escamol&oldid=1204228328"

Hidden categories:

From Wikipedia, the free encyclopedia

You can help expand this article with text translated from the corresponding article in Spanish. (January 2021) Click [show] for important translation instructions.

View a machine-translated version of the Spanish article.
Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Consider adding a topic to this template: there are already 5,023 articles in the main category, and specifying|topic= will aid in categorization.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Escamol]]; see its history for attribution.
You may also add the template {{Translated|es|Escamol}} to the talk page.
For more guidance, see Wikipedia:Translation.

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

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]

Escamoles al mojo de ajo

See also

Ant eggs -the eggs and pupae of weaver ants ( Oecophylla smaragdina), eaten in several countries across Southeast Asia
Chahuis — the edible beetles of Mexico
Entomophagy in humans — the human consumption of insects as food
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.)

Mexican cuisine

List of Mexican dishes

Soups
and stews

Sopa de tortilla

Rice dishes

Bean dishes

Egg dishes

Vegetable
dishes

Meat dishes

Al pastor Barbacoa Cabrito Discada Entomatada Mixiote Moronga Pastel azteca Relleno negro Tripas
Poultry	Arroz con pollo Patitas Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo
Pork	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Poc chuc
Beef	Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Machaca Milanesa Pachola Picadillo Puntas Quesobirria Salpicón Tinga de res
Seafood	Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pescado a la talla Pulpo a la campechana

Other
protein dishes

Cheese dishes

Empalme Enchilada Guajolota Nachos Quesadilla Taco Taquito
Corn dough	Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Gordita Huarache Molote Panucho Papadzules Piedra Salbut Sope or Memela Tamale Tlacoyo Tlayuda Tostada Totopo
Wheat dough	Burrito Cemita Gringas Mollete Pambazo Paste Sincronizada Torta Wheat tortilla

Sauces and
condiments

Desserts
and sweets

Salads

Beverages

Variants

Regional	Chiapas Oaxaca Mexico City Veracruz
Fusion and diaspora	American Korean-Mexican New Mexican Tex-Mex Baja Med
Historical	Aztec Maya

This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it.

This ant-related article is a stub. You can help Wikipedia by expanding it.

Retrieved from " https://en.wikipedia.org/?title=Escamol&oldid=1204228328"

Hidden categories:

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