Looks like risotto isn't? Well is not, this tiny beauties are : "Escamoles" ( ant larve) a typical dish from the ancient prehispanic Mexico (eaten till now) . The "Escamoles" comes from the bond of two words from the Nahuatl language: "Azcatl" (means: Ant) and "Molli "(means stew). The "Escamoles " come from a specific kind of Ant ( Liometopum apiculatum ), the "Escamoles" can be cooked fried with butter, chopped onion, fresh herbs salt and pepper, They can be sauteed in olive oil with garlic, seasoned with salt and pepper and served on a bruschetta, Can be served as a taco filling accompanied with a red sauce and guacamole (avocado dip). You can also frying and put them on the top of the yolk of an fried egg with a little truffle oil, Advice :Just try not use very intense flavors for cooking your "Escamoles", as they have a very soft and delicate taste easy to dull. They are a bit common, but very versatile, once you have experienced cooking and eating them your own instinct of Cook will be guiding you and saying you how you can use them.
