If however, left to run amok, ants can destroy structures, spread bacteria and, in extreme cases, cause serious allergic reactions.
Escamoles, or ant larvae, is a dish native to Central Mexico. It was once considered a delicacy by the Aztecs—insect caviar, if you will (their price today continues to reflect this high-minded status). As far as insect-related pre-Hispanic foods go, this one is better than it sounds. The light-colored ant eggs, harvested from maguey plants, resemble white-corn kernels or pine nuts; they have a poppy texture (more crunchy if fried) and a slightly nutty taste. Often pan-fried with butter and spices, escamoles can be found in tacos and omelets or served alone, accompanied by guacamole and tortillas. It’s indigenous, tasty, and memorable, without the gross-out factor (for those unfamilar to the cuisine) of, say, fried maguey worms, another common pre-Hispanic insect food.