It’s baaaaack! Everyone’s favorite Wendalicious feature!
This week’s delightful delicacy comes to you from Mexico, the same country that has brought us such culinary materpieces (I’m not being sarcastic here) as chicken mole, arroz con pollo, and enchiladas suiza. I’m a big fan of Mexican cuisine, but I don’t think I’ll be venturing south of the border to try this:
Escamoles are are the larvae of ants of the genus Liometopum, harvested from the roots of the agave (tequila) or maguey (mezcal) plant in Mexico. In some forms of Mexican cuisine, escamoles are considered a delicacy and are sometimes referred to as “insect caviar”. They have a cottage cheese like consistency and taste buttery, yet slightly nutty.
As is the case with many of these disgusting food items I’ve discovered, I can’t imagine what would inspire someone to eat something that…well… feeds on dead and decaying flesh for a living. It must be a cultural thing. We Americans take Price Chopper for granted – it will always be down the street, full of sugary sweet, tasty things to nosh. We’ll never have to rely on insects for sustenance.
Unless Obama’s economic recovery plan fails.