Chicatana ants are large flying leaf-cutter ants harvested seasonally in Oaxaca, Mexico, typically during the rainy season when they emerge in swarms. They're toasted and traditionally used in Oaxacan cooking, prized for a distinctive smoky, nutty, almost woodsy flavor with a hint of citrus and umami depth.
- Often ground into salsas, like salsa de chicatana, for an earthy, umami kick
- Used to season moles, adding a crunch and depth that's hard to replicate with anything else
- Considered a delicacy tied to specific harvest windows, which is part of what makes them special and hard to find outside the region
If you'd like to try them yourself, take a look at our Oaxacan Chicatana Ants (hormigas chicatanas) — hand-harvested and toasted the traditional way.