En mi experiencia, no es posible muchas horas - un poco zumo de lima o limon por la palta es mejor, y si hace la parte mas verde afuera, es mejor, pero no perfecto por mucho tiempo. (Y lo siento si mi espanol no es totalmente correcto!)

Thanks for letting me know - I did wonder if there was a Quechua link as well but wasn't quite able to track it down, especially with the other aspects of the background and name seeming to fit. But given the potatoes origins in the Andes, makes sense!

Thanks, it's not that well known, for sure, but a lovely dish!

Thank you!

Thanks, they really are!

Thank you - crab sounds delicious as welL!

Thanks , I love learning about the history too, and yes, definitely feels more than the humble ingredients, I think!