For thousands of years, the eggs of a species of water insect have been consumed as a ‘food of the Gods’ which has come to be known as Mexican caviar.

Lake Texcoco, a shallow body of water on the outskirts of Mexico City, is home to an aquatic insect of the corixidae family, which is technically a water fly that most locals refer to as a mosquito. That confusion is less important, though, as it’s the insect’s eggs that people are interested in. Known as ahuautle – loosely translated as ‘seeds of joy’ – the tiny delicacies are about the size of quinoa seeds and have a pale golden color. They have been consumed since the days of the Aztec Empire, but today only a handful of fishermen are known to still be harvesting the eggs, and few young people even know about the existence of this unusual ‘caviar’.

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Escamol is an ancient dish made with the edible larvae and pupae of two species of ants, known for its nutty, buttery flavor. It has been consumed in Mexico since the time of the Aztecs.

Commonly known as ‘Mexican caviar’, because of its similarity to fish eggs, escamol consists larvae and pupae of ants belonging to the Liometopum apiculatum and L. occidentale, two species native to some semi-arid areas of Mexico and the southern United States. Its origins can be traced back hundreds of years, back to the time of the Aztecs, when consumption of insects as food was very common. Escamol was considered a delicacy by the Aztecs, who would trade for it with nomadic tribes such as the Otomis, because it was difficult to procure. Its price in Mexican restaurants suggests that escamol has retained its status as delicacy in modern times as well.

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