A delicate stir-fry featuring ant larvae (escamoles), often called "insect caviar" for their buttery flavor. Cooked with vegetables and light seasonings to highlight the unique taste of this Mexican delicacy.
A delicate stir-fry featuring ant larvae (escamoles), often called "insect caviar" for their buttery flavor. Cooked with vegetables and light seasonings to highlight the unique taste of this Mexican delicacy.
1/2 cup ant larvae (escamoles)
1 bell pepper, sliced
1 onion, sliced
2 tbsp vegetable oil
2 cloves garlic
1 tbsp soy sauce
1 tsp sesame oil
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Chef Laurent Quenioux’s Ant Larvae dish is an exquisite example of haute c
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