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.
- Serving Size: 1 Half Pear (203g)
- Calories: 580
- Carbohydrates: 53g
- Protein: 31g
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