Las hormigas culonas son relativamente grandes, con longitudes que van desde 1 a 2,5 centímetros. Tienen un cuerpo robusto y una cabeza grande, con mandíbulas poderosas que les permiten cortar y manipular hojas y otros materiales vegetales. Su coloración varía desde marrón oscuro hasta negro, dependiendo de la especie.
When the Spanish arrived, they were initially horrified by entomophagy (insect-eating). However, hunger and curiosity eventually overcame disgust. Colonial chronicles note that Spanish settlers quickly came to appreciate the “little toasted grains” that the natives offered. Over centuries, the hormiga culona transcended the indigenous sphere to become a regional symbol of santandereanidad —the identity of the people of Santander. hormigas culonas
It is crucial to harvest quickly. The ants are only edible at this precise stage of their life cycle—post-mating, pre-nesting. Within hours of landing, a queen will burrow into the soil. Once underground, her abdomen begins to shrink as she metabolizes her reserves to lay eggs. The flavor and texture are lost. Furthermore, if she completes her nest and begins her colony, she becomes aggressive and her body chemistry changes. The window of opportunity is measured in a single morning, maybe two days at most. When the Spanish arrived, they were initially horrified
Despite the hesitation many foreigners feel, hormigas culonas are considered a delicacy with a distinct, pleasant flavor. Those who have tried them often describe the taste as a mix between nutty, buttery, and reminiscent of toasted popcorn or sunflower seeds with the shell on. Typical Preparation do not miss the chance.
They appear for only a few days to two weeks each year, usually between late March and June (starting with the rainy season), when they leave their nests for their mating flights.
If you find yourself in the departments of Santander or Boyacá between late March and June, do not miss the chance. Here is how to approach your first hormiga culona :