Don’t miss the second edition of the Escamol Festival in Hidalgo, Mexico

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Photo: Restaurante Arroyo

Escamoles are often considered “Mexican Caviar“.

HIDALGO, MEXICO.- The second edition of the Escamol Festival will be organized by the Traditional Hñähñu Kitchen “Porfiria Rodríguez Cadena” in the municipality of Santiago de Anaya, Hidalgo.

The Escamol Festival will take place on March 18 and 19 on Cipreses Street, South Section in the town of Santiago de Anaya, Hidalgo, in an event that will begin with an opening ceremony from 10 in the morning and over two days will feature artistic presentations, conferences, workshops, and concerts.

The organizers of the event provided the number 772 128 4995 for those who want to know more details about how to enjoy the second Escamol Festival.

Activities on Saturday, March 11th at the Escamol Festival

  • 10:00 – 10:30 Opening ceremony
  • 10:30- 11:30 “For the love of Mexico pure pulque” Brisa Fernanda Flores and Adrián Ramírez Zamora
  • 11:30-13:00 “Dry toilet workshop” Acmed de Los Santos
  • 13:00-14:00 Ballet Retired Masters
  • 14:00-15:00 “Stove Teachers” Lic. Sauri Lizeth Hernández Reyes
  • 15:00- 16:00 “Eros and Flats” Mtra. Yaneth García Villeda, Mtro. Xoel Hernández and Other Víctor Manuel Monroy de la Rosa
  • 16:00-17:00 “Children’s Concert” Actopan Children’s and Youth Philharmonic Orchestra
  • 17:00-18:00 “Biography of Porfiria Rodríguez Cadena
  • 18:00- 20:00 “Los Tlacuilos” Huasteco Ensemble
  • 20:00-20:30 “Maguey drinks” Lic. Raúl Guerrero Bustamante

Activities on Sunday, March 12th at the Escamol Festival

  • 10:00 – 11:00 Prof. Gilberto Claro “Cantor hñahñu”
  • 11:00- 12:00 Workshop “Organic Agriculture at low cost” Lic. José Noé Barrera Bracamontes
  • 12:00- 13:00 *The voice that sings” Alexis Aguilar
  • 13:00-14:00 Native Dance “Yoloxóchit!”
  • 14:00-15:00 “The voice that sings” Alexis Aguilar
  • 15:00- 16:30 Contests ¿Metate? What’s that? Molcajete for your escamoles
  • 16:30- 17:00 Demonstration of the ixtle process Mrs. Narciza, an artisan from Santiago de Anaya
  • 17:00-17:30 Lecture “The importance of fair trade in alternative markets” Lic. Lucía Gómez Moreno
  • 17:30- 18:00 Closing ceremony
  • 18:00-19:00 “Son Jarocho” Chucho Gil and his Copleros
  • 19:00-20:00 Trio “Temporary Land”
  • 20:00- 21:00 “Son Jarocho” Chucho Gil and his Copleros

What are escamoles and how are they prepared?

According to Agaves Restaurant, escamoles, or ant larvae, is a dish native to central Mexico and was once considered a delicacy by the Aztecs.

As far as insect-related pre-Hispanic foods are concerned, escamoles are considered to be Mexican caviar, as they are light-colored ant eggs, collected from maguey plants, resembling grains of white corn or pine nuts; they have a poppy texture and a slightly nutty flavor.

The escamoles are usually served fried with butter and spices in tortillas and sopes or they can be served plain, accompanied by guacamole and tortillas.

The escamoles are found around the central plateau of Mexico, mainly in the states of:

  • Hidalgo
  • Puebla
  • Queretaro
  • Tlaxcala
  • Mexico state
  • Guanajuato
  • Michoacan
  • San Luis Potosi

Source: ADN 40

Hidalgo Daily Post


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