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A lot of us Filipino love to eat balut because we consider these exotic foods as a Filipino delicacy and custom, but the most important too is to know what balut can bring and give us in our body. There... Read more
For centuries, hormigas culonas, or “big-bottomed ants”—a type of large leaf-cutter ant, always female—have been a regional delicacy and source of local pride in Santander, Colombia. Harvested in the spring, the hormigas santandereanas 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 hormigas 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 hormigas 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.
Interested in ants-as-food? You might also want to read about escamoles (ant larvae) in Mexico City.
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