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Barnacles in butter sauce
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After one forkful of the tender, lobsterflavored white flesh, I knew I had encountered one of my new favorite seafoods. I was in Santiago, Chile, eating a local specialty called picorocos. What exactly a picoroco was, I had no idea. Whatever it was, there were two of them on my plate, each a moplike mound about the size of a jumbo egg, attached to a bright red pincer.
"Is that a claw?" I asked my hostess, a Santiago food writer.
"No, that's the beak," she said.
"What do picorocos look like?" I wanted to know.
"Well, they live in little apartment houses," my hostess explained. There was ...
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