Atta laevigata is known in northern South America as hormiga culona (literally translated as "big-assed ant"), or as sikisapa in Peru, zompopo de mayo in Central America, bachaco culón in Venezuela, akango in Paraguay, and chicatana in Mexico.

[5] The hormiga culona has been eaten for hundreds (if not thousands) of years, as a tradition inherited from pre-colonial cultures such as the Guanes.

The ants are harvested for about nine weeks during the rainy season every year, at the time when they make their nuptial flight.

The legs and wings are removed, at which point the ants are soaked in salty water, before being roasted in ceramic pans.

[citation needed] Atta laevigata is a temporary source of income for the poorer people of the department.