Mexico: This ant egg 'caviar' is DELCIOUS and costs €20 per portion

The process of searching for, cleaning, cooking and eating the delicacy known as 'Mexican caviar' or 'escamol' is shown by footage shot in Guanajato on Sunday.
Each morning during the months of March and April when the ants breed, Raul Ruiz Teran and his family head out to search for nests so they can harvest the eggs and larvae. It is because of the short breeding season that the 'caviar' is a sought after delicacy in Mexico.
The ants pack a bite that Teran says is worse than being pricked by a needle and carries out the process with his bare hands. Once harvested, the ants are sifted from the eggs and are transported to the restaurant. There, they are washed before being cooked.
The dish is prepared with garlic, onion, peppers and a touch of the epazote herb before being served with guacamole and salsa, lemon and warm tortillas.
According to Antonio Sanchez Garcia, who can be seen munching an ant egg 'caviar' tortilla in the footage, the dish has a "fresh" taste and is something "delicious."
A plate of 'Mexican caviar' will set back punters up to 400 Mexican pesos ($23, €20).