Chorros!!!

During the month of June, mushrooms called chorros sprout throughout La Esperanza and parts of Marcala. The season ended a few days ago, but people's love for these red delicicies grow every year. On every road leading in and out of La Esperanza, people held out bag-fulls of the red mushrooms ready for sale. The mushrooms, which only last a couple of days after being uprooted, always seemed plentiful. There were sellers at least every two minutes and one bag was as full and red as the other. The rain never stopped sellers from setting up shop. It's not surprising to see the rain has block out the horizon.

The story of Chorros are a mystery. It's unknown how Chorros regrow at the same time every year. Japanese scientist visited a few years back trying to answer the mystery of the chorro, but it turned out there were more questions left than answers. It remains that there is only two places in the world where Chorros grow, parts of Marcala and La Esperanza.

There are a few ways to cook Chorros: grilled, sauted or a soup. I tried grilled and sauted and prefer the grilled more. The closest I can describe the flavor is that they have a slightly sweet smoked flavor that doesn't taste like regular mushrooms. You can only grill Chorros that are wholly undamaged. If you try to barbeque a torn chorro, it will fall apart quickly and burn at the edges too quickly.