While my parents were here visiting we ate lunch at a bird reserve in Copan. It was here that we were introduced to pollo con loroco (sin zapatos). And it was amazing. I saw some at the grocery store this week and thought I would share it with you.

Loroco is a type of flowery-vine, I believe. It is not grown commercially...most people have a couple vines in their gardens or yards. Thus it is not always seen at the store here, and it isn't seen fresh in stores in the states (I think you guys can buy it pickled or in brine...probably not as yummy). I believe the flowers are edible, but the buds are what is most commonly eaten. They taste a little like broccoli (the stalks, not the little sprout tops). Maybe a mix between broccoli and brussel sprouts...although I have only had brussel sprouts once, a long time ago, and I didn't really like them. But I love the loroco.

It isn't on a lot of menus when you go out, as you might expect. When my parents and I had it, it was served in a creamy sauce on top of grilled chicken (yum!!!). I have also seen it in pupusas (kind of like tortilla pancakes, if you haven't heard of them). Today I am making them in a sauce with cream and tomatoes. I was originally going to make a tomato-loroco salad, but I don't know if I trust eating them without cooking them first. But I am attempting to pickle some, so I'll let you know how that turns out.

If you are ever traveling through Central America and see something on the menu with loroco, I definitely recommend you give it a shot. Because it will more than likely be absolutely delicious.