Appetizer: Mexico – Hidalgo, Central Mexico – Escamoles (Ant Larvae)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 8 oz (225 g) escamoles, cleaned and drained
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 small white onion, finely chopped (about 3 oz / 85 g)
- 2 garlic cloves, minced (about 6 g)
- 1 serrano chile, stemmed and finely chopped (about 10 g) — seed if less heat desired
- 1/4 cup (5 g) fresh epazote leaves, chopped
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice (about 1/2 lime)
- 8 small corn tortillas (for serving)
- Lime wedges and additional chopped onion or cilantro for garnish (optional)

Instructions

Short Description:
Delicate ant larvae gently sautéed in butter with garlic and fresh epazote, a classic Hidalgo preparation often served on warm tortillas or as a topping for tlacoyos. Bright lime and a touch of chile balance the rich, nutty flavor.

Regional Notes:
This Hidalgo version emphasizes butter, garlic, and fresh epazote for a fragrant, savory profile distinct from other regions that may use more chile or long simmering. It is kept simple and quickly sautéed so the escamoles remain tender and are commonly presented on tortillas or used to top tlacoyos.

1. Pat the escamoles dry on paper towels to remove excess moisture and set aside.
2. Heat a large skillet over medium heat. Add the butter and oil and swirl until butter foams and begins to steady (about 1 minute).
3. Add the chopped onion and cook, stirring, until translucent and soft, about 3–4 minutes.
4. Stir in the minced garlic and chopped serrano; cook 30–45 seconds until fragrant but not browned.
5. Add the escamoles to the skillet and gently sauté, stirring carefully, for 3–4 minutes until they are heated through and just set. Avoid vigorous stirring so the escamoles keep a tender texture.
6. Fold in the chopped epazote, season with salt and pepper, and remove from heat. Stir in the lime juice and taste, adjusting salt if needed.
7. Warm the corn tortillas on a dry skillet or comal. Serve the escamoles spooned onto tortillas or as a topping for tlacoyos, garnished with lime wedges and optional chopped onion or cilantro.