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"Loroco en Salmuera, Fernaldia in Brine"

From Guatemala, used in papusa... I'd love to have more information on how they are prepared and used from people who have experience with them.

asked by susan g about 3 years ago
1 answer 2116 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 3 years ago

They sound really interesting, I'm looking forward to hearing about how you use them. I found this recipe using frozen lorocos: http://www.threetastes... Please report back!