guides you to the best local dishes & drinks in
125+ cities. See map now
EYW wants your food photos!
EYW wants your food stories!
My family recently bought a cottage on Torch Lake in Northern Michigan, USA. Just outside Traverse City, this area of the state is booming with exceptional restaurants and local breweries. One of these... Read more
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: Color de Hormiga is usually open Wed-Mon for lunch and dinner, but double-check, as they sometimes close for private events.
Alternatively: You can also find these in shops around San Gil and Bucaramanga, particularly during the spring season.
©2013 Eat Your World, LLC - All Rights Reserved