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Se extinguen las chicatanas en Oaxaca; urbanización y cambio climático los culpables
Se extinguen las chicatanas en Oaxaca; urbanización y cambio climático los culpables
Si hay algún elemento que pueda ser el responsable del encarecimiento de las chicatanas, la reina de la hormiga arriera y actualmente uno de los ingredientes más codiciados en la cocina gourmet, es al crecimiento de la plancha de concreto.
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Bug Poetry to Whet Your Juices: Oaxaca Inspiration
Bug Poetry to Whet Your Juices: Oaxaca Inspiration
I asked my writing sisters who attended the 2017 Women’s Creative Writing and Yoga Retreat to write about their experience tasting Oaxaca edible bugs after I wrote the essay for Mexico News Daily. I just heard from Lee Schwartz, who offered up this poem as a taste bud tickler.
Birds, Bees and Witchery Grub by Lee Schwartz, New York City
He won’t eat bottom feeders, shrimp, scallops, mollusks, he…
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Invasion of the Flying Edible Ants (Chicatanas)
Invasion of the Flying Edible Ants (Chicatanas)
This morning my classroom was invaded by huge flying bugs. I spent some time before class using the broom to swat out these loud buggers which appeared to be dying. I wasn’t completely successful as there were still one or two flying about when the first graders arrived. However, to my surprise, not only did the kids not freak out like they do when there is a wasp, bee or mosquito in the room,…
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Chicatanas #chicatanas #delicious #seasonalingredients #eatlocal #food52 #oaxaca #guelaguetza #instadelicious (en Chilhuacle Rojo)
SALSA DE HORMIGA .... HORMIGA EN SALSA
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CHICATANAS Cuando las primeras lluvias (24 de junio) tienen lugar en Oaxaca, las hormigas voladoras llamadas chicatanas dejan sus hormigueros y gente de todas las edades las recogen para elaborar la ya famosa salsa de chicatanas. El valor real de las chicatanas se relaciona estrechamente a la gastronomía local; en Oaxaca la gente disfruta mucho saborear la salsa de chicatana. Después de la recolección, las chicatanas se lavan y se ponen al comal, en este primer paso pierden sus alas. Acto seguido, se muelen en molcajete, se les agrega ajo, sal y chile y todo se muele hasta obtener una consistente salsa. Son un poco caras, alrededor de 400 pesos por kilo pero su extraño sabor lo amerita. Se tiene que ser muy cuidadoso al atrapar a estas hormigas; son muy agresivas y sus mordeduras son dolorosas. Tienen unas pequeñas pinzas o tenazas que aunque son pequeñas son muy fuertes.
