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Santander Foodways

Regional

Santander and Norte de Santander, in the deep canyon country of the Chicamocha. The most distinctive highland kitchen in Colombia: MUTE SANTANDEREANO, a heavy maize-and-offal soup; CABRO or goat and its PEPITORIA — the blood-and-offal rice that goes with it; CARNE OREADA, beef salted and wind-dried on a line; arepa santandereana; the yuca and the ANTIOQUEÑO bean giving way to garbanzo; and HORMIGA CULONA — the big-bottomed leafcutter queen ant, gathered in the brief spring flight, toasted with salt and eaten by the handful. ⚠ THE ANT IS A GUANE INDIGENOUS FOOD in origin and is now santandereano identity; it is not a novelty and is not recorded as one.

Atlas — where and when

Where in the world

Communities and languages

  • Guane community documented

Languages: Spanish

What is recorded

  • The hormiga culona, the queen of a leafcutter ant gathered during its brief seasonal flight and toasted, is documented as originating in Guane Indigenous practice and is now a marker of Santander regional identity. It is recorded as a food within a food system rather than as a novelty. documented

Recipes

No recipes are filed under this cuisine yet.