Dish

Zompopos de mayo

Mayan Worms

Zompopos de mayo is made by roasting leafcutter ants over an open flame and then seasoning them with salt and lime juice. The ants have a crunchy texture and a slightly sour flavor. This dish is high in protein and low in fat, making it a healthy snack option. However, it may not be suitable for those with shellfish allergies as it contains chitin, a substance found in the exoskeletons of insects.

Cuisine of the Americas› Central American cuisine

Insect Dish

Origins and history

Zompopos de mayo has been a traditional dish in Nicaragua for centuries. It is believed to have originated with the indigenous tribes of the region who used the ants as a source of protein. Today, it is enjoyed by people of all ages and is often sold in small packets at markets and street vendors throughout Central America.

Dietary considerations

Gluten-free, shellfish-free

Variations

Zompopos de mayo can be made with different seasonings, such as chili powder or garlic, to give it a unique flavor. Some variations also include other insects, such as grasshoppers or beetles.

Presentation and garnishing

Zompopos de mayo is typically served in a small dish or bowl. It is often garnished with chopped cilantro or diced tomatoes.

Tips & Tricks

To make zompopos de mayo, it is important to use fresh leafcutter ants that have been properly cleaned and prepared. It is also important to roast the ants slowly to ensure that they are cooked evenly.