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Escamoles Salsa
“Mexican Caviar”

The first question that may arise upon seeing the name of this recipe is what are the escamoles? And if you know what they are, is possible that you didn’t know that a salsa can be made with them.

Well to start clarifying your doubts... the escamoles were a common food in the Prehispanic period but now they have become such a scarce and valued product, that is known as “the Mexican caviar”.

The word escamoles comes from the Nahuatl azcatl, that means ant and molli, that means stew. And that is exactly what the escamoles are, the larvae of an ant species that can be found in the areas of Guanajuato, Hidalgo, Puebla and Tlaxcala. They are highly appreciated and definitely very expensive.

The escamoles have a similar taste to the pork rinds however in this salsa more ingredients are used that diminish their flavor and a fresh, a little spicy and complex flavor is achieved. This salsa serves to accompany a breakfast of eggs with refried beans or it can also be used as snack surrounded with some tostadas.

About the Recipe

  • In this recipe you are going to perform many simple activities.
  • The escamoles are not easy to get, they are obtained in the periods of march and april in certain areas of Mexico. In case that you don’t find them they can also be used canned.
  • It is very important to use butter to fry the escamoles because its softness combines to perfection with the escamoles’ delicacy.
  • The recipe will only take you about 15 minutes.
  • With this preparation 2 cups of salsa will be obtained.


  • 2 cups of Escamoles (14.1 oz)
  • 2 Serrano Peppers (.8 oz)
  • 1/2 Onion (2.4 oz)
  • 2 Garlic cloves (.2 oz)
  • 2 Epazote sprigs (.7 oz)
  • 1/2 Butter bar (1.5 oz)
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Frying Pan
  • 1 Griddle
  • 1 Blender
  • 1 Measuring Cup
  • 1 Cutting Board
  • 1 Tongs
  • 1 Turner
  • 1 Strainer
  • 1 Knife

  • Directions

    Perform Many Activities

    1. Put in a strainer 2 cups of escamoles, rinse them and remove any rubbish that you find; then reserve.

    If you are using canned escamoles is not necessary to rinse them.

    1. Put on a griddle over medium heat:
    • 2 Serrano Peppers.
    • 2 Garlic cloves.

    If you want to experience a milder salsa, remove the seeds and the veins of the chilies.

    1. Roast the garlics for approximately 1 minute and the chilies for about 3 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
    2. Transfer from the griddle to a blender, with the tongs, the ingredients that were roasted.
    3. Also add in the blender 1/4 cup of water (2 fl oz).
    4. Blend very well the ingredients and reserve.

    Chop and Fry

    1. Finely chop 1/2 onion and 2 epazote sprigs; then reserve.
    2. Melt in a frying pan over low heat 1/2 butter bar.
    3. Add in the frying pan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
    4. Incorporate in the frying pan the escamoles that were rinsed. Mix the ingredients and fry them for about 2 minutes, until the escamoles acquire a white color; stir occasionally.
    5. Add in the frying pan:
    • The Mixture that was blended.
    • The Epazote that was minced.
    • 1/2 tablespoon of Salt.

    1. Mix the frying pan ingredients and fry the escamoles salsa for about 4 minutes, until it thickens a little; stir occasionally.

    A Mexican

    *This salsa is only going to last about 2 days in the fridge.

    Recommendation: Prepare some guacamole tacos with this escamoles salsa, is the best combination.

    Did you like the Escamoles?  

    Other Mexican Salsas

    Pineapple Creamy Dressing
    Ancho Pepper Salsa
    Adobo from Hidalgo
    Radish Dip
    White Pickled

    If you want to know more about the escamoles, read this book.

    In this recipe you cannot miss the epazote flavor.

    Such an elegant salsa as this one has to be served in a talavera bowl.