The Mexican insect larvae considered a delicacy are escamoles.
Escamoles are the edible larvae and pupae of ants, especially Liometopum apiculatum and related species, harvested in Mexico. Their name comes from Nahuatl words associated with ants and food. They are sometimes nicknamed “Mexican caviar” because they are seasonal, difficult to collect, and traditionally regarded as a luxury ingredient.
Escamoles have been eaten in Mexico since at least the era of the Aztecs. The insects build underground nests, often around maguey plants, and harvesting requires locating and carefully opening those nests. Because the ants are aggressive and the larvae are available only seasonally, escamoles can be expensive.
They are commonly sautéed in butter with epazote, garlic, or onion, then served with eggs, tortillas, tacos, or sauces. Their flavor is often described as buttery and nutty, with a delicate texture. The main confusion is with gusano de maguey, which refers to moth larvae living in agave plants; chapulines are grasshoppers, while jumiles are edible true bugs.