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.