 Escamoles cooked in butter | |
| Alternative names | Mexican caviar |
|---|---|
| Place of origin | Mexico |
| Main ingredients | larvae and pupae of ants |
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]
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Escamoles al mojo de ajo
See also
[edit]- 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
[edit]- ^ 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
[edit]- 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.)
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction