The Fried Big Butt Ants (a.k.a Hormigas Culonas) are far more than a bizarre exotic snack; they are a profound symbol of regional identity and a direct legacy of the Guane indigenous people who inhabited these lands centuries ago.
If you visit the mountainous region of Santander and a local offers you a handful of small, roasted insects with an earthy, peanut-like aroma, don’t hesitate: you are about to taste living history. At Ecoturismo Colombia, we believe that true adventure isn’t just found on trekking trails, but also on your palate.
The Ritual of making fried big butt ants
You cannot simply eat these ants year-round. The harvest is a highly anticipated, fleeting event for the local farmers.
- A Spring Phenomenon: They only emerge from the earth during April or May, perfectly timed with the heavy spring rains that soften the soil.
- The Nuptial Flight: Only the winged queens are collected as they leave their massive underground colonies to mate and establish new nests.
- Meticulous Preparation: Traditionally, they are harvested by hand. The wings and legs are carefully removed, and the nutrient-rich bodies are slow-roasted in a traditional clay pot (tiesto) with a pinch of salt.
Fried Big Butt Ants: Taste and Mythology
What do they taste like? Most adventurous eaters agree they possess a savory, earthy flavor and a crunchy texture reminiscent of roasted peanuts or fine pork crackling. Beyond their high protein content, local folklore insists they hold powerful aphrodisiac properties—a myth proudly passed down through generations.
💬 Tell us about your adventurous palate: Would you dare to try this crunchy, ancient delicacy, or do you prefer to stick to traditional corn arepas? Let us know below! 👇
