Hormegas Culoñas

For adventurous food enthusiasts looking to expand their culinary horizons, Hormigas Culoñas, or big-bottomed ants, are a unique and intriguing delicacy that is worth a try. These large black ants, also known as Atta laevigata, are toasted, seasoned, and enjoyed as a crunchy and protein-packed snack.

Hormigas Culoñas are particularly popular in the Santander region of Colombia, where they have been harvested and consumed for generations. These edible insects are typically harvested during the rainy season in April and May, when they are most abundant. The process of collecting these ants involves carefully navigating their intricate colonies and carefully selecting the largest and most mature specimens.

Once collected, the ants are then washed and cleaned to remove any dirt or debris. They are then gently toasted to enhance their crispiness and bring out their unique flavors. The toasting process also helps remove any residual moisture, ensuring a longer shelf life for the ants. After toasting, the Hormigas Culoñas are seasoned with salt or other spices to add a burst of flavor.

The taste of Hormigas Culoñas is often described as a combination of nutty and tangy flavors, with a hint of citrus. The texture is crisp and crunchy, similar to other roasted insects. These ants are not only a unique culinary experience but also a great source of protein and are low in saturated fat, making them a nutritious snack option.