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source for concha ?

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source for concha ?

wasserd | Jul 14, 2003 11:35 AM

Dined this weekend at Lima Taste on East 13th St (Manhattan) and while the entire meal was delish, I was especially taken by the small dish of crunchy corn kernels that were put on the table while we looked over the menu. Oily, salty, and resembling popcorn duds, but ones that you could actually eat without cracking your teeth open. A middle ground between peanuts and popcorn, if you will.

A query to the waiter revealed this yummy stuff to be a strain of corn from Peru called "concha," which apparently does not pop when it is roasted. And, of course, the guy said it's quite hard to come by here in NYC. Where are the Peruvian groceries, y'all??

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