The most unique dish in Mexico, found nowhere else, only the brave dare to try

This dish is not always available and has become a Mexican exclusive .

Perched on the hillside of the Mezquital Valley overlooking the quiet, picturesque Hidalgo countryside in central Mexico is a farm called Teotlacualli .

It is surrounded by a vast area of ​​cacti and Joshua trees. While there are many vegetables and herbs grown here, this farm was created to serve a special purpose.

This place is full of ant nests and is used to harvest a unique Mexican delicacy called escamol, made from ant larvae and eggs.

The Mexican exclusive escamol.

What is Escamol?

This is a dish that can only be found in Mexico and cannot be "copied" anywhere else . This dish is so famous and rare that it is called "caviar of the desert" in this Central American country.

The name escamol comes from azcamolli , a Nahuatl word for ants and stew . This underground delicacy resembles a pine nut or corn kernel and has a rich, buttery flavor and a cheesy aroma. Because of its distinctive flavor, escamol is often prepared quite simply, fried with butter, onions, and peppers, and served with corn tortilla chips and tacos.

Escamol are the eggs of the ant species Liometopum apiculatum . The eggs are commonly found in the highlands of central Mexico. The egg collection period is very short, from February to April. Today, climate change has shortened the collection period to late March.

Harvesting ant eggs is very quick.

Escamol is harvested in the central highlands of Mexico. The nests of these ants are usually found deep in the trunks of trees. A single nest contains about 10,000 ants. About 3kg can be harvested from each nest.

Farmers who know how to harvest carefully can continue to look for eggs in old nests. They can collect up to 70% of each nest's eggs, leaving the rest to preserve the colony. A kilo of escamol can cost between $35 and $100.

Escamol is a very nutritious food, they are about 50% protein. This is incredibly high when compared to about 25% protein in beef. Escamol is also rich in minerals, vitamins and healthy fats.

Unforgettable food

José Carlos Redon and his uncle have been raising ant eggs for the past 11 years. The Teotlacualli farm has been in their family for three generations. Redon is a chef who has studied and worked in many countries around the world including the United States, Poland, Italy, France, Greece, Spain and Australia.

The man later returned to his farm to develop ant farming. With proper care, an anthill can be harvested for up to 20 years, but this requires knowledge and proper collection techniques.

In recent years, escamol has caught the attention of various high-end chefs in Mexico City and has become a trendy item on the menus of upscale restaurants.

José Carlos Redon goes to collect ant eggs.

Redon's farm typically supplies 200kg of ant eggs each year to various restaurants around the city. The traditional recipe for escamol is a mixture of green chilies, chopped onions and epazote leaves . The ingredients are cooked together for a few minutes, until the filling turns white. They are then often used as a filling for various things, such as taco shells.

Ant eggs are usually pan-fried with butter and spices, eaten with baked goods or omelettes. They can also be combined with guacamole (a sauce made from pureed avocado or prepared as a salad, sometimes with tomatoes, onions or bell peppers) to create a delicious dish.

This is a dish that will probably make many diners feel apprehensive and require a lot of courage to try. After taking the first bite, the eater will pause for a moment to calm down before chewing. However, contrary to what many people think, it has a wonderful taste. It reminds some people of baby corn kernels, although it is bland and has a more distinctive taste, but it is actually quite delicious.