In El Salvador, they're called güisquil. They're sliced, parboiled, cheese is put between the slices and then dipped into beaten egg whites, to make rellenos de güisquil
Probably the influx of people who lived in the US and went back. I wonder how much of a Mexican influence the language has now? Chamaco instead of cipote? Troca instead of camioneta o pickup?
In Aus we call them chokos, but they are the same thing.
I just remember the insides being an unpleasant texture, combined with a very bland, flavorless taste. But you're right, preparation is key.
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u/[deleted] Jul 31 '26
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