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Ant larvae sautéed with butter, epazote, and chile are known as Mexican caviar. This high protein, keto-friendly delicacy is a clean eats superfood prized for its delicate, nutty flavor.
Heat a large skillet over medium heat. Add the unsalted butter and swirl to coat the pan evenly.
Once the butter begins to foam, add the chopped onion and sauté for 2–3 minutes until translucent but not browned.
Stir in the chopped serrano chile and cook for another minute, allowing its heat and aroma to infuse the butter.
Add the escamoles and epazote leaves; cook gently over medium-low heat, stirring carefully to avoid rupturing the larvae, for 3–4 minutes until they turn opaque and firm.
Season with kosher salt and black pepper. Serve hot with lime wedges, making sure not to overcook—the escamoles should be soft and delicate, not rubbery or dry.
