The Crunchy Tradition: How Roasted Ants Became Colombia's Favorite Snack

What Makes These Ants Special:

In the Santander region of Colombia, people have been eating roasted ants for over 500 years. These are not ordinary ants from your backyard. The snack uses hormigas culonas, which translates to "big-bottomed ants." 

These large leafcutter ants can grow to nearly an inch long and are only available for harvest during certain months of the year. The queens emerge from their underground colonies during the rainy season between March and June, making them a seasonal delicacy that Colombians eagerly anticipate.

The Ancient Practice:

Indigenous groups like the Guane people first discovered this protein-rich food source centuries before Spanish colonizers arrived. They recognized that these ants provided essential nutrition and could be preserved for months after roasting. 

The tradition passed down through generations, and today the practice remains strongest in towns like Barichara and San Gil. Local families still follow traditional methods, waking up early during harvest season to catch the queens as they leave their nests for mating flights.

From Forest To Table:

Harvesting hormigas culonas requires skill and timing. Collectors work in teams, watching ant colonies carefully for signs of swarming. When the queens emerge, harvesters quickly gather them in bags before they can fly away. Back home, the preparation involves removing the wings and legs, then roasting the ants in clay pans with salt. 

Some families add their own special techniques, controlling the heat carefully to achieve the perfect crispy texture without burning. The result tastes nutty and smoky, with a satisfying crunch similar to popcorn or roasted peanuts.

Nutrition And Modern Interest:

Scientists have found that these roasted ants contain high levels of protein, healthy fats, and minerals like iron and calcium. A single serving provides more protein than the same amount of beef. 

This nutritional profile has attracted attention from researchers studying sustainable food sources. As the world looks for alternatives to traditional livestock, insects like hormigas culonas offer environmental benefits since they require less water and land to produce protein.

Beyond The Mountains Of Santander:

While roasted ants started as a regional specialty, they have gained popularity throughout Colombia and beyond. Tourists visiting Santander often purchase packages as unique souvenirs. 

High-end restaurants in Bogota have begun incorporating the ants into gourmet dishes, pairing them with chocolate or using them as garnishes. Despite this modern attention, the practice remains deeply connected to its rural origins. 

For families in Santander, selling roasted ants during harvest season provides important income, helping to preserve both an economic tradition and a cultural heritage that connects present-day Colombians with their indigenous ancestors.