The pale, pearl-like larvae and pupae of the Liometopum ant, harvested from nests beneath the maguey agave on Mexico's central highlands — a delicacy since Aztec times, sometimes called 'insect caviar'. Soft and creamy with a faint nutty, buttery taste and a delicate cottage-cheese texture, they are gently sautéed in butter with epazote and chile and folded into tacos. Seasonal, laborious to gather and prized.
Where it comes from
Edible ant larvae harvested beneath maguey agave in central Mexico, a delicacy since pre-Hispanic times.
In the kitchen
Gently sautéed in butter with epazote and chile and folded into tacos.
Nutrition (per 100g)
~130kcalCal
~12.0gProtein
~9.0gFat
~1.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
