Tacos de Escamoles is a traditional dish from Tlaxcala, Mexico, featuring escamoles—ant larvae and pupae harvested from the nests of the Liometopum apiculatum ant. Often called “Mexican caviar,” escamoles have been a delicacy since pre-Hispanic times, prized for their high protein content and unique, nutty flavor with a creamy, slightly grainy texture. In Tlaxcala, they are typically sautéed with simple ingredients like butter, onion, garlic, and epazote to highlight their delicate taste, then served in warm corn tortillas with fresh garnishes. This dish is a seasonal treat, usually available between March and May, and reflects the region’s deep connection to its indigenous culinary roots.
Ingredients (Serves 4)
For the Escamoles:
- 2 cups (about 400g) fresh escamoles (ant larvae/pupae, available at specialty markets or online during season)
- 2 tablespoons unsalted butter
- 1 small white onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, minced
- 2 sprigs fresh epazote (or substitute with 1 teaspoon dried epazote or fresh cilantro)
- 1 serrano chile, finely chopped (optional, adjust for heat preference)
- Salt to taste (about 1/2 teaspoon)
For the Salsa Verde (Optional but Recommended):
- 5 tomatillos, husked and rinsed
- 1-2 serrano chiles (adjust for heat)
- 1 small garlic clove
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
- 1/4 cup water (for blending)
For Assembly:
- 8-12 small corn tortillas (preferably handmade or fresh)
- 1/2 small white onion, finely diced (for garnish)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Step-by-Step Recipe
Step 1: Prepare the Escamoles
- Rinse the Escamoles: Place the escamoles in a fine-mesh strainer and rinse thoroughly under cold water to remove any dirt, small twigs, or stray ants. This step is crucial as escamoles are harvested from underground nests and may contain debris.
- Drain and Inspect: Let the escamoles drain completely. Inspect them to ensure no impurities remain, and pat them dry gently with a clean kitchen towel or paper towels to remove excess moisture. Set aside.
Step 2: Make the Salsa Verde (Optional)
- Roast the Ingredients: Heat a dry skillet or comal over medium heat. Add the tomatillos, serrano chiles, and garlic clove. Roast for 5-7 minutes, turning occasionally, until the tomatillos are soft and charred in spots, the chiles are blistered, and the garlic is golden.
- Blend the Salsa: Transfer the roasted tomatillos, chiles, and garlic to a blender. Add the cilantro, lime juice, a pinch of salt, and 1/4 cup of water. Blend until smooth, adjusting the consistency with more water if needed. Taste and adjust seasoning with more salt or lime juice. Set aside to cool.
Step 3: Cook the Escamoles
- Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 2-3 minutes, stirring occasionally, until it becomes soft and translucent.
- Add Garlic and Chile: Stir in the minced garlic and serrano chile (if using). Sauté for another 1 minute until fragrant, being careful not to burn the garlic.
- Cook the Escamoles: Add the rinsed and drained escamoles to the skillet. Stir gently to coat them in the butter and aromatics. Cook for 3-5 minutes, stirring occasionally, until the escamoles turn opaque and take on a slightly creamy texture. They should not brown or crisp up too much—overcooking can make them tough.
- Season and Add Epazote: Add the epazote sprigs (or dried epazote/cilantro) and salt to taste. Stir gently and cook for an additional 1-2 minutes to let the flavors meld. The epazote adds a distinctive, slightly citrusy note that complements the escamoles’ nutty flavor. Remove the skillet from heat and discard the epazote sprigs if using fresh ones.
Step 4: Warm the Tortillas
- Heat the Tortillas: Preheat a skillet or comal over medium heat. Warm the corn tortillas for 30-45 seconds on each side until soft and pliable, with a few golden spots if desired. Stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and moist.
Step 5: Assemble the Tacos
- Add the Escamoles: Place 1-2 tablespoons of the cooked escamoles in the center of each warm tortilla. Be careful not to overfill, as the delicate texture of the escamoles can make the taco messy if overstuffed.
- Add Salsa Verde (Optional): Drizzle a small amount (about 1 teaspoon) of salsa verde over the escamoles in each taco. This adds a bright, tangy contrast to the rich, buttery escamoles, but you can skip it if you prefer to taste the escamoles unadorned.
- Garnish: Sprinkle each taco with a pinch of finely diced white onion and chopped cilantro for freshness and crunch.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top. The lime juice adds a zesty brightness that enhances the overall flavor.
Tips for Success
- Sourcing Escamoles: Escamoles are seasonal (March to May) and can be hard to find outside of Mexico. Check Latin markets or online specialty stores. If fresh escamoles are unavailable, some stores sell them frozen—thaw them in the fridge before using.
- Texture Matters: Escamoles should be creamy and tender, not crispy. Avoid cooking them on high heat or for too long, as this can make them rubbery.
- Epazote Substitute: If you can’t find epazote, cilantro works as a substitute, though the flavor will be slightly different. Epazote is traditional in Tlaxcala-style preparations and adds an authentic touch.
- Salsa Verde Balance: The salsa should be tangy and slightly spicy but not overpowering. Adjust the number of serrano chiles to your heat preference, or remove the seeds for a milder flavor.
- Serving Size: Escamoles are rich, so 1-2 tablespoons per taco is plenty. This recipe makes 8-12 small tacos, enough for 4 people as a light meal or appetizer.
Serving Suggestion
Tacos de Escamoles are best enjoyed fresh and hot, paired with a side of guacamole or a simple salad of sliced radishes and cucumber to balance their richness. For a true Tlaxcala experience, serve with a glass of pulque, a traditional fermented agave drink, or a light Mexican lager. This dish is a celebration of Tlaxcala’s culinary heritage, offering a taste of history in every bite.
