Loroco

Loroco is the edible flower bud of a tropical Central American vine, widely used in Salvadoran, Guatemalan, Honduran, and Nicaraguan cuisine. The buds come from the plant Fernaldia pandurata, a climbing vine in the Apocynaceae family native to Central America and southern Mexico. Loroco buds are small, elongated, and pale green, typically harvested just before blooming. They have a mild, vegetal flavor with a subtle nuttiness and a faint aroma.

Culinary uses are most associated with pupusas with cheese in El Salvador, where the buds are minced and mixed with cheese before being stuffed into corn tortillas. Loroco is also used in tamales, quesadillas, stuffed peppers, soups, and sauces across the region. Fresh loroco can be sautéed, steamed, or simmered; it pairs well with mild cheeses such as queso fresco or panela, corn, and tomatoes. Dried or frozen loroco is available in markets and can be rehydrated or added directly to dishes.

Availability and storage: Fresh loroco is seasonal and more common in Central American markets; it can be found frozen or preserved in brine or oil in other markets. For best quality, it should be refrigerated and used within a few days when fresh, or kept frozen for longer storage.

Cultivation: Loroco is grown as a climbing vine in warm, humid climates and is typically supported on fences or trellises.