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Toasted Chicatana Ants (Nucú) with Salt and Lime

Name: Toasted Chicatana Ants (Nucú) with Salt and Lime
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tsp Sea salt; 2 Limes; 8 Corn tortillas; 200 g Cleaned chicatana ants (nucú)

25 min (10 prep + 15 cook) Easy 4 servings Chiapas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Chicatana ants toasted on a griddle with salt and lime — a seasonal pre-Hispanic delicacy.

About this recipe

Nucú or chicatana are the flying queen ants from leafcutter ant colonies, harvested only during the first rains of May and June when they fly to found new colonies. In Chiapas, Oaxaca and Guerrero, these flying ants are a pre-Hispanic delicacy: toasted on a griddle with salt and lime until crispy, with a deep flavour reminiscent of toasted nuts, peanut butter and smoked bacon. They are pure protein and represent one of Mexico's oldest culinary traditions.

History & Origin

Edible insects - entomophagy - are a fundamental part of pre-Hispanic Mexican gastronomy and remain important in many indigenous communities of Mexico. Chicatanas, known as 'nucú' in Maya and Zapotec languages of Chiapas, are among the most prized and expensive insects due to their very brief season: they only appear during the first rains of May or June, when queens fly to found new colonies. In the Tzotzil and Tzeltal communities of Chiapas, the harvesting of chicatanas is a family and festive event: containers of water or light are placed at the entrance of anthills the night before the first heavy rain, and at dawn the fallen ants are collected. The flavour of a toasted chicatana is extraordinarily complex: fatty, smoky, with notes of nuts and wet earth, the result of their high fat acid and protein content. In contemporary Mexican gastronomy and high-end restaurants such as Pujol and Quintonil, chicatanas have re-emerged as a luxury ingredient in salsas, guacamoles and insect moles.

Estimated cost

£7.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

22g

Protein

Carbohydrates

Fat

Fibre

200mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the chicatana ants by carefully removing the wings if they still have them (this is easily done by hand or with a fine sieve). Rinse gently with cold water and pat dry with kitchen paper.
2
Heat a griddle or cast-iron pan over medium heat. Do not use oil: the chicatanas are dry-toasted using their own fat.
3
Spread the chicatanas on the hot griddle in a single layer. Toast, stirring frequently, for 8–12 minutes until they turn golden brown and are completely crispy. The aroma will be intense and nutty.
4
Remove from the griddle. Sprinkle with sea salt to taste and a few drops of fresh lime juice. Mix well.
5
Serve immediately in a molcajete or small bowl, accompanied by warm corn tortillas and guacamole or chilli de árbol salsa for those who want to combine them.