Chicatanas: The Seasonal Delicacy of Oaxaca

Abstract This case study examines the cultural, nutritional, and environmental significance of chicatanas ( Atta mexicana ), edible ants central to Oaxacan cuisine, as a food source. These ants contain high-quality protein and distinct flavours, making them a crucial component of the local diet. Typically, they are harvested after rains using traditional techniques and are prepared by toasting on a comal (griddle or flat pan), a practice deeply rooted in local culture. Chicatanas are also an important economic resource for rural communities, where their collection and sale offer a source of income for local harvesters and vendors while also attracting interest from tourists seeking traditional Oaxacan foods. This case study underscores the potential of edible insects, like chicatanas, to provide environmentally sustainable, nutrient-dense alternatives to conventional protein sources. By documenting the cultural practices, tourist consumption, nutritional benefits, and sustainability of chicatana consumption, this study offers insights into how traditional entomophagy can contribute to modern food security solutions. The broader implications of edible insect consumption highlight its potential to contribute to global efforts in building sustainable food systems, particularly in regions facing similar environmental and nutritional challenges. This study encourages future research into expanding insect consumption as part of traditional diets, supporting both cultural preservation and ecological balance. Information © The Authors 2025