How are escamoles, known as "Mexican caviar," typically described in terms of texture and flavor?
Answer
Creamy and buttery.
Escamoles represent a distinct category within Mexican entomophagy, differentiated significantly from the texture of the gusano de maguey. These edible ant larvae or pupae are often referred to as "Mexican caviar" due to their high status and cost. Their defining characteristic is a smooth, delicate mouthfeel. They are consistently described as being creamy and buttery in texture, which provides a stark contrast to the required crunchiness of toasted or fried maguey worms. Furthermore, escamoles are typically found in the roots of the agave or maguey plant, establishing a different ecological niche compared to the larvae that bore through the plant itself.
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