Mexican Sautéed Ant Larvae with Epazote and Lime

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Tender ant larvae and pupae—prized as insect caviar in central Mexico—are delicately sautéed in butter with onion, garlic, jalapeño, and fresh epazote for a quick, traditional taco filling. The larvae have a soft, buttery, slightly nutty flavor that pairs beautifully with corn tortillas, creamy avocado, and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 19 gFat
• 9 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 2 gSugar
• 9 gProtein
• 320 mgSodium
• 290 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Escamoles

• 1 cup fresh escamoles (ant larvae and pupae), cleaned
• 3 tablespoons unsalted butter
• 1/2 white onion, finely diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh epazote, chopped
• 1 teaspoon fresh Mexican oregano
• 1/2 teaspoon kosher salt

For Serving

• 8 corn tortillas, warmed
• 1 ripe avocado, sliced
• 1/2 cup crumbled queso fresco
• Lime wedges, for squeezing

Directions

1. Gently rinse the escamoles in a fine-mesh sieve under cold running water for about 30 seconds, then drain well and pat dry with paper towels; handle them carefully because they are very delicate.
2. Heat the butter in a large skillet over medium heat until melted and just beginning to foam, about 1 minute.
3. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and jalapeño and cook for 30 seconds until fragrant, being careful not to let them brown.
5. Add the escamoles to the skillet and gently fold them into the aromatics with a rubber spatula for 2 to 3 minutes, just until heated through; they should remain tender and slightly creamy, never rubbery.
6. Sprinkle in the chopped epazote and fresh oregano, season with salt, give everything one final gentle toss, and remove from heat immediately.
7. Warm the corn tortillas on a hot comal or dry skillet for about 20 seconds per side until pliable and lightly toasted.
8. Spoon the warm escamoles into the tortillas and top with sliced avocado and crumbled queso fresco.
9. Serve right away with lime wedges for squeezing over the top.

Cook’s Notes

• Escamoles are seasonal and traditionally harvested in spring from the nests of the Liometopum ant in central Mexico; look for them at specialty Mexican markets or order from reputable online suppliers.
• Do not overcook the larvae—they should retain their signature buttery, slightly nutty character. Heat only until warmed through, then pull the pan off the burner.
• If fresh epazote is unavailable, substitute 1 teaspoon dried epazote, or use fresh cilantro for a different but pleasant herbal note.
• Traditional cooks often finish the dish with a few drops of naranja agria (Mexican sour orange) in place of lime for an authentic tang.
• For a heartier meal, fold the sautéed escamoles into soft scrambled eggs or use them as a filling for quesadillas with Oaxaca cheese.

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