Oaxacan Chicatana Ants (hormigas chicatanas)
Oaxacan Chicatana Ants (hormigas chicatanas)
Oaxacan Chicatana Ants (hormigas chicatanas)
Oaxacan Chicatana Ants (hormigas chicatanas)
Oaxacan Chicatana Ants (hormigas chicatanas)

Oaxacan Chicatana Ants (hormigas chicatanas)

Regular price $24.99

Chicatana Ants (hormigas chicatanas) are a rare Mexican delicacy — not only do they fly, they also bite, so they're a challenge to collect in significant quantity.  These edible insects are collected in select parts of the country only once or twice a year during the first major rains of the season — that’s to say, a narrow geographic region within an even narrower window of time. Ours are sourced from coastal Oaxaca and dry toasted on the comal. Enjoyed in a salsa chicatana or accompanied by mezcal, Chicatanas are a salty, smoky tradition. 

What do chicatana ants taste like?

Their flavor is unparalleled: pleasantly fatty and smoky, with notes of smoked cacao, nut brittle and a heavy dose of umami, like a bold, washed-rind cheese, and a crunchy texture. 

How should you eat chicatana ants?

You can use them as a garnish on guacamole, a filling for tamales, or mixed with peanuts for a salty bar snack accompaniment to mezcal, but perhaps the most delicious application is blending them into a savory salsa. Chefs at upscale restaurants have recently begun showing their love for the flying insects, blending them into moles or other sauces (in one of the best-known dishes at famed Mexico City restaurant Pujol, chef Enrique Olvera grinds them into a powder for the chile mayonnaise he uses as a dip for baby heritage corn).

Sourced from ten different communities in the coastal region of Oaxaca.  Queen of the Mixtec region, consumed since pre-Hispanic times.  Ideal for preparing the most exquisite sauces for the most demanding palates.  Rich in flavor and protein, roasted.  A special ingredient, difficult to find.

Sold by 33 gr tin (1 oz)