blend · butter emulsion
NATIONAL AWARD WINNERPrep 10 minChicatana Butter
Independent adaptation of a publicly published Adrián Torres recipe. Not affiliated with, sponsored by, or endorsed by Adrián Torres.
Adrián Torres's Chicatana Butter, from the published recipe.
Ingredients
- Chicatana Ants — 55 g toasted chicatana ants (or toasted sesame)
- Chile Powder — 3 g
- Salt — 3 g
- Butter — 113 g room temperature
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Chicatana Butter wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Adrián Torres — published sauce recipes in the PantryFlex catalog. James Beard Emerging Chef 2026.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Adrián Torres / StarChefs (published as “Chicatana Butter”). Full citation lives in Provenance.