-
Chochoca, chochoyeco, trotroyeco or
trutru is a
traditional dish in Chiloé and ****lliche
cuisine in Chile. It
consists of a
dough of
grated raw potatoes...
-
ingredient of many dishes,
including milcaos, chapaleles,
curanto and
chochoca. In Ecuador, the potato, as well as
being a
staple with most dishes, is...
-
boiled (chapaleles, milcaos); or
shaped into a roll and
roasted on a
stick (
chochoca). They may be
served with
honey as a dessert.
Papas rellenas are made of...
-
according to each day of the w****:
chaque on Mondays,
chairo on Tuesdays,
chochoca on Wednesdays,
chupe colorado on Thursdays,
chupe de
viernes on Fridays...
- of the
different potato varieties of Chiloé.
Cazuela chilota Chapaleles Chochoca Curanto Licor de oro
Milcao Pulmay or
Curanto a la olla
Licor de oro Murtado...
-
maize stem
absum maize seed
abitago maize surplus abquy grainless maize bcahachysuca removing maize grains lie bun
maize roll
chochoca seasoned maize...
- Chiloé at
different times".
Local varieties include Bruja morada, Camota,
Chochoca,
Clavela lisa, Güencha, Pachacoña, Caballera, Cabrita,[citation needed]...
-
grated potatoes and
cooked mashed potatoes mixed with
other ingredients.
Chochoca: Also
known as chochoyeco,
trotroyeco or trutru, this is a traditional...
- the
following w****ly scheme: Monday: Chaque, Tuesday: Chairo, Wednesday:
Chochoca, Thursday: red stew or
black potato flour soup, Friday: Sopa de Viernes...
-
Colcamar are
celebrated on
September 24. As
typical meals there is
known the
Chochoca, the Nickname, the Locro, the Stew
between others. In
Chuquichaca there...
