The first question that may cross your mind when you see the name of this recipe is what are Escamoles? And even if you know them, you still may not know the best recipe for them. Well, I invite you on a culinary adventure as we unravel the secrets behind this flavorful traditional Mexican cuisine.
Even before giving you the Mexican Escamoles recipe, let’s first delve into its fascinating history, cultural importance. This awesome edible ant larvae has fascinated food enthusiasts for ages.
Contents
Understanding Escamoles
Escamoles, also referred to as Mexican/insect caviar, are edible eggs of a species of ants found in Mexico. The ants are red and commonly known as Liometopum apiculatum. They have a distinct nutty and buttery flavor and tend to be crunchy after frying.
With a cottage cheese like texture, Escamoles can be eaten on their own but are also great served with omelets, tacos, tortillas or a salsa served with guacamole. They are typically common in Mexico and neighboring regions.
Cultural significance
Throughout history, Escamoles hold a great cultural significance in Mexico regions. The eggs are harvested from the roots of maguey and agave trees in different parts of Mexico and are a unique ingredient from the Mexican ancient time.
Escamoles have a rich history dating back to the era of the Aztecs. They were considered as an easily available source of protein and frequency consumed because of their high nutritional value.
Today, they are considered a prized ingredient often common in celebrations and occasions. And although initially consumed by indigenous communities, the Mexican caviar have gradually found their way into mainstream Mexican cuisines intriguing visitors and locals alike with their fascinating flavor profile and culinary versatility.
Ingredients for Mexican Escamoles Recipe
- 2 cups Escamoles
- 2 serrano peppers
- ½ finely chopped onion
- 2 cloves minced garlic
- Salt to taste
- 2 tbsp. vegetable oil/1/2 sticks of butter
- Fresh cilantro for garnishing
Preparation steps for Mexican Escamoles
Prep time: 5 minutes
Cook time: 15 minutes
Wait time: 20 minutes
Course: Side dish, Appetizer
Cuisine: Mexican
Yield: 4 servings
Instructions
- Carefully clean the Escamoles using a strainer to remove impurities and debris. You may omit the cleaning step if using canned Escamoles.
- Heat the vegetable oil on a skillet, sauté the onions and garlic until they become translucent
- Add the Serrano pepper and cook while stirring occasionally for a minute
- Now add your clean Escamoles to the pan, season with salt and cook for up to 10 minutes stirring occasionally until you achieve a uniform lightly golden color.
- Once cooked, remove from heat and set aside to cool slightly before serving.
- Serve with an accompaniment of your choice like warm tacos, tortillas and garnish with the cilantro.
Nutrition Information
- Calories: 110 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 964mg
- Carbohydrates: 2g
- Fiber: 3g
- Sugar: 1g
- Protein: 42g
Printable Recipe
Mexican Escamoles Recipe
Ingredients
- 2 cups Escamoles
- 2 serrano peppers
- ½ finely chopped onion
- 2 cloves minced garlic
- Salt to taste
- 2 tbsp. vegetable oil/1/2 sticks of butter
- Fresh cilantro for garnishing
Instructions
- Carefully clean the Escamoles using a strainer to remove impurities and debris. You may omit the cleaning step if using canned Escamoles.
- Heat the vegetable oil on a skillet, sauté the onions and garlic until they become translucent
- Add the Serrano pepper and cook while stirring occasionally for a minute
- Now add your clean Escamoles to the pan, season with salt and cook for up to 10 minutes stirring occasionally until you achieve a uniform lightly golden color.
- Once cooked, remove from heat and set aside to cool slightly before serving.
- Serve with an accompaniment of your choice like warm tacos, tortillas and garnish with the cilantro.
I hope that you will enjoy your awesome delicacy of Mexican Escamoles.
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