Chef Fernando Villagomez will introduce adventurous diners to escamoles, or ant larvae, a Mexican delicacy enjoyed since the time of the Aztecs and considered Mexico\’s answer to caviar. Prized for their nutty, buttery flavor and scarcity, escamoles show up as a seasonal specialty on the menu of gourmet Mexico City restaurants in spring and summer. Villagomez is importing a limited supply of this rarity for a four-course tasting menu available for just three days.