.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}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 5,158 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 should also add the template ((Translated|es|Escamol)) to the talk page. For more guidance, see Wikipedia:Translation.
Escamol
Escamoles cooked in butter
Alternative namesMexican caviar
Place of originMexico
Main ingredientslarvae and pupae of ants

Escamoles (Spanish: [eskaˈmoles] (listen); 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]

See also

References

  1. ^ 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.
  2. ^ 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.
  3. ^ 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.
  4. ^ 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.
  5. ^ Anthony DePalma (2001). Here: A Biography of the New American Continent. PublicAffairs. p. 268. ISBN 978-1-891620-83-6.
  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.
  7. ^ Cox, Lauren (May 4, 2010). "Top 5 Disgusting Delicacies". ABC News. Retrieved August 19, 2014.

External links

Mexican cuisine
Categories