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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.

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

added about 1 year 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!

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