Pear Tapas with Escamoles

Pear Tapas with Escamoles

20 Prep Time
15 Cook Time
4-6 Servings
The edible larvae of fire ants (escamole) is combined with the honey-sweet taste of the bosc pear to create an appetizer worthy of Aztec kings! Recipe and images by USA Pears Mexico
  • 2 Bosc Pears
  • 2 cups breadcrumbs
  • ½ cup grated parmesan cheese
  • 3 eggs
  • ½ cup flour
  • 2 cups vegetable oil
  • 1 ½ cups escamoles (ant eggs)
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 3 chiles de arbol, finely sliced
  • 10 epazote leaves
  • 3 Tbsp oil
  • 1 lemon
  • Salt and pepper

Cut pears into ½-centimeter slices; cover with flour, egg, breadcrumbs, and Parmesan cheese.  Fry until golden brown.

Sauté garlic and onion; add escamoles, chile de arbol, and epazote.

Serve escamoles on the pear tapas and enjoy with a neat shot of tequila.

Review this recipe:

Your email address will not be published. Required fields are marked *