ESCAMOLES XIC XANAC (ants' eggs)

food
Written By Danny Christensen
 
 

ESCAMOLES XICXANAC ( ants' eggs ) Serves 4

Ingredients:

  • 2-300 g escamoles

  • 1 white onion

  • 1 serrano pepper

  • Fresh tarragon

  • Butter (or oil)


Directions:

Remove the seeds from the green chili and cut the onion into julienne.

Fry both in a pan with butter on low heat until they soften.

Add ant eggs and a little tarragon, and stir. The Court is complete when the ant eggs starts to become vitreous.

Add salt to taste, and serve with tortillas and guacamole.

Danny Christensen