"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.

susan g
  • Posted by: susan g
  • March 6, 2013
  • 1 Comment

1 Comment

Lindsay-Jean H. March 7, 2013
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.com/blog/files/sauce_loroco.php Please report back!
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