Entree: Mexico – Tlaxcala, Central Mexico – Escamoles (Ant Larvae)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) escamoles (ant larvae), cleaned and drained
- 2 tbsp (30 g) pork lard (manteca) or unsalted butter
- 1 small white onion, finely chopped — about 1/2 cup (80 g)
- 2 garlic cloves, minced — about 6 g
- 1 medium poblano pepper, roasted, peeled and cut into 1/2-inch strips — about 5 oz (140 g)
- 8 oz (225 g) fresh nopal (cactus pad), trimmed and sliced
- 2 tbsp (6 g) fresh epazote (Mexican herb), chopped
- 2 tbsp (8 g) cilantro, chopped
- 2 tbsp cebollin (chives), chopped
- 1 cup (240 g) cooked black beans, warmed (preferably whole or lightly mashed)
- 12 small corn tortillas (about 6-inch), warmed
- 2 tbsp (30 ml) fresh lime juice
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil (for nopales)
- 1/2 cup (60 g) queso fresco, crumbled (optional garnish)

Salsa asada (charred tomato salsa)
- 3 medium roma tomatoes, charred — about 10–12 oz (300–340 g)
- 1 small jalapeño or serrano, charred — about 10 g
- 1/4 cup (40 g) white onion, roughly chopped
- 1 tbsp (15 ml) lime juice
- 1 tbsp (3 g) cilantro, chopped
- Salt to taste

Instructions

Short Description:
Sautéed escamoles (ant larvae) prepared as a hearty Tlaxcala-style main course, finished with local herbs and served with roasted poblano, nopales (cactus pads), warm corn tortillas and a charred tomato salsa.

Regional Notes:
This Tlaxcala variation emphasizes local herbs—fresh epazote and cebollin (chives)—and a touch of manteca (pork lard) alongside butter to echo regional cooking fat and flavor. Roasted poblano and nopales give the plate a central-Mexico vegetable profile that distinguishes it from coastal or purely Mexico City preparations.

1. Prepare the salsa: char the roma tomatoes and jalapeño (on a comal, grill, or cast-iron skillet) until blackened in spots. Transfer to a blender with 1/4 cup (40 g) chopped onion, 1 tbsp (15 ml) lime juice, 1 tbsp (3 g) cilantro and a pinch of salt. Pulse to a coarse salsa and set aside.
2. Roast the poblano: char the poblano over a flame or under a broiler until blistered on all sides. Place in a bowl covered with plastic wrap for 10 minutes, then peel, remove seeds, and slice into 1/2-inch strips. Set aside.
3. Cook the nopales: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Add sliced nopales, a pinch of salt, and sauté until they release liquid and that liquid evaporates and edges begin to brown, about 6–8 minutes. Transfer to a plate and keep warm.
4. Sweat aromatics: in the same skillet, add 2 tbsp (30 g) pork lard or butter and warm over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.
5. Sauté escamoles: increase heat to medium-high. Add the escamoles (1 lb / 454 g) to the skillet and gently stir to combine with the aromatics. Cook, stirring gently, until they are warmed through and begin to take on light golden edges, about 4–6 minutes. Avoid over-stirring so they keep a slightly custardy texture.
6. Add herbs and seasoning: fold in chopped epazote, cilantro, and cebollin (chives). Season with 1/2 tsp (2.5 g) kosher salt and 1/2 tsp (1.5 g) ground black pepper. Finish with 2 tbsp (30 ml) fresh lime juice and adjust salt to taste.
7. Assemble warm components: reheat the roasted poblano strips and sautéed nopales briefly together in the skillet with the escamoles for 1 minute to meld flavors, or keep them separate if preferred.
8. Plate the entree: place a scoop of warmed black beans on each plate, form a portion of escamoles with some poblano and nopales alongside, and garnish with crumbled queso fresco if using. Serve with 3 warm corn tortillas per person, charred salsa on the side and additional lime wedges.
9. To serve family-style: place skillet of escamoles, bowls of nopales, roasted poblano, tortillas, beans and salsa on the table so diners may assemble tacos or eat plated portions.