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Cinque Terre

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So after taking the train to Cinque Terre from elsewhere in Europe, like from Florence, Pisa, or Milan, you might find yourself looking at your map and asking, what now? Here’s my guide to the top four... Read more

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How the Tibetan Momo Became a Cultural Icon in Queens

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“Local food” is the name of the game here at Eat Your World. But what is local food? Sure, we define it every which way on our

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Hormigas culonas
Hormigas culonas, or big-bottomed ants, from Barichara, Colombia.

What: For centuries, “big-bottomed ants”—a type of large leaf-cutter ant, always female—have been a regional delicacy and source of local pride in Santander. Harvested in the spring, the culonas are quite nutritious, packed with protein and low in saturated fat; some locals like to tout their aphrodisiac qualities. They’re served in corner stores either fried or roasted with salt (and served in small containers or bags); more upscale establishments give them the gourmet treatment. Of course, any way you have them, these are relatively unadorned insects you’re eating. In other words: Don’t look too closely if you're squeamish.

Where: Barichara is a great place to try these, if you dare. Look for the crunchy, salty roasted ones over the fried ones, which are more coffee-ground-like in texture; there’s a little tienda on Carrera 5 between Calles 8 & 9 that sells them in small amounts for 10,000 COP—as these are delicacies, they aren’t cheap. Also in Barichara is the highly rated Color de Hormiga (Calle 8, No. 8-44; 726-7156), known for its filet mignon in ant sauce, which is topped with fried ants.

When: The season for these hormigas is primarily April and May.

Alternatively: You can also find these in shops around San Gil and Bucaramanga.

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