Escamoles (Spanish: [eskaˈmoles] ⓘ; 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.

[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.

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