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Rocoto is the name used in Peru for this pepper. Locoto is the name used in Bolivia. It is the same pepper, and very similar to manzano chiles of Mexico.
Rocoto pepper gets almost one hundred times the google results of locoto pepper, so is probably a better primary name to use in the article. --Kaz19:01, 28 June 2007 (UTC)[reply]
I have clarified (Quechua vs Amayra) as to why the name (spelling) varies in Peru/Bolivia. HOWEVER...This entry is horrificly uncited in my opinion.
I will wait some time to hit it hard in editing to see how large the interested/active community is so we can reach consensus in this wonderful gift pre-posting rather than fight about "details." Among other things (for example) are assertions that Rocoto Relleno is a "South American" dish. My decade of eating it tells me its not! To me, it is at BEST Andean, and probably just Peruvian/Bolivian. Furthermore, the assertion that "most" rocoto goes to Ceviche (although in my opinion it make the BEST ceviche) seems a great (and at least unsubstantiated) stretch.