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Loco For Loroco, An Edible Flower
July 8, 2008
I learned a lot about Honduran cuisine last week, such as soup being a common first course at lunch or dinner (especially conch soup along the north coast), the extensive use of coconut as an ingredient, and the ways in which tortillas differ in different parts of the country. But perhaps most interesting is what I learned about loroco, an edible white flower that produces a sort of herb often found in white sauces or soups in the Western region of Honduras.
I was fortunate to taste loroco in both a sauce over a chicken dish (see below) and in a corn soup. The flavor is hard to describe, but strangely addictive.
Does anyone out there know of any other types of recipes that call for loroco?
Posted by Derek Gale on July 8, 2008 | Comments (2)
In response to: Loco For Loroco, An Edible Flower
Liliana Sanchez commented:
Hi Derek, So glad to hear you liked loroco! My family is from the western region of Lempira, near Copan and we are huge fans, as a matter of fact my mother grows it in her garden. You can also use loroco in pupusas, which are tortillas that are stuffed with cheese and loroco and are then grilled on a comal. It is also used in tamalitos de cambray, a type of tamale. You can also use it as a garnish on rice and for a modern twist, use it as a homemade pizza topping or prepare a dip with cottage cheese, a bit of sour cream, salt and pepper. Enjoy chilled, with chips or bread.
In response to: Loco For Loroco, An Edible Flower
Debra commented:
In the eastern state of Jalapa,Guatemala where they are famous for their fresh cream and milk, they make an incredible meal called pollo en crema con loroco. They cook a fresh young chicken and make a nice simple soup and then with the chicken cut up, saute it in cream with chopped loroco and some onion. You just cook it long enough to soften the loroco and onion. I have made it here in the states with smuggled loroco. You can get it frozen and although it's not as good it is okay.