This is a good sign, as it means the medicinal properties are forming.
After several months, the potatoes are removed from the pit. At this point, the skins fall off very easily. The potatoes are then left to sun-dry for several days. Once fully dried and stored in a tightly sealed container, tocosh can last for several years. How neat is that?
This food is most definitely connected to the local environment. The potatoes used are grown on their own farms, or as they are called here, chacras. They also build the pits using local resources. Everything used to create this classic dish comes from their own hands or from their hard work.
