Tuesday, May 24, 2011


"[H]ere was a first for me. Otherwise known as 'insect caviar,' escamoles are a Mexican delicacy of ant larvae, typically harvested from the base of maguey or agave plants. The examples here, taken from Oaxaca then brought Stateside through Tijuana (at $67/lb I'm told), weren't offensive at all, but rather quite tasty. The larvae were fairly mild on their own, with a slight earthy relish that went beautifully with the citrus and veggies, and I especially liked the tang from the nasturtium and how that played against the tortilla."

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