Peruvian Cuisine VIII: Picarones
Picarones: A Traditional Peruvian Dessert
Picarones are a beloved Peruvian dessert that originated in Lima during the colonial period, specifically under the Viceroyalty of Peru. They were inspired by Spanish buñuelos—deep-fried doughnuts brought to the Americas by conquistadors.
In Peruvian cuisine, picarones emerged as a more affordable alternative, incorporating local ingredients such as pumpkin (zapallo) and yam (camote), both abundant in the region. What began as a practical substitution eventually evolved into a distinctive and cherished dessert that quickly grew in popularity in Peruvian cuisine.
Peruvian Cuisine - Culinary Tradition and Cultural Roots
Picarones are made from a fermented dough typically prepared with wheat flour, pumpkin or sweet potato, yeast, and spices such as aniseed. The dough is left to rest until it becomes elastic and slightly airy. It is then shaped into rings—similar in form to doughnuts—and deep-fried until golden brown and crispy on the outside, while remaining soft and fluffy inside.
What sets picarones apart is the sweet syrup they are served with, known as miel de chancaca. This rich, dark sauce is made from chancaca (a type of unrefined cane sugar or solidified molasses), water, orange peel, and warming spices like cinnamon and cloves, giving it a caramel-like, slightly spicy flavor. Picarones are dipped or drizzled generously with this syrup and are best enjoyed hot or warm. A true gem of Peruvian cuisine.
Ingredients and Preparation
For the dough:
- wheat flour
- pumpkin or sweet potato (yam)
- yeast
- milk
- cornstarch (Maizena)
- frying oil
- optional spices: aniseed, cinnamon
For the syrup (miel de chancaca):
- chancaca (molasses or panela)
- water
- orange peel
- cinnamon, cloves, aniseed (optional)
Make the dough: Mix flour, cooked pumpkin or yam, yeast, milk, cornstarch, and spices until smooth. Let the dough rise in a warm place.
Form the rings: Shape the dough into doughnut-like rings with a hole in the middle.
Fry: Deep-fry the rings in hot oil until golden and crisp.
Prepare the syrup: Dissolve chancaca in water, boil with orange peel and spices until thick.
Serve: Dip the hot picarones in syrup or pour it over the top and serve immediately.
Cultural Significance
Picarones are deeply woven into Peruvian cuisine and culinary heritage, frequently enjoyed as street food, especially at festivals, in local markets, and at traditional picaronerĂas in Lima. They are often served alongside anticuchos, another iconic Peruvian dish.
The dessert has been referenced in literature, music, and poetry, highlighting its cultural resonance across Latin America. Ricardo Palma mentions picarones in his celebrated work Tradiciones Peruanas, while José Zapiola, in his memoir Recuerdos de treinta años (1810–1840), recalls eating picarones in Plaza de Armas in Santiago, Chile, before 1810, underscoring the dessert’s popularity beyond Peru’s borders.
