Oaxacan Chicatana Ants (hormigas chicatanas)

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).