Picarones: The delicious Peruvian dessert that you can't miss.

Picarones are one of the most delicious treats in Peru. In their preparation, as they are known today, Spanish influence and indigenous tradition are fused. They are rings or doughnuts made of fried dough that are very appetizing, especially for children and those with a sweet tooth. October 26th of each year is their national day, and celebrations are held to celebrate it.

The history of picarones

It is well known that a significant portion of the diet of ancient Peruvians consisted of pumpkin and sweet potatoes. Although it is thought that picarones, due to their similarity to "doughnuts," are a creation that has its origin in the glorious era of the Incas, during the viceroyalty, a mixture was produced with ingredients from Spain, such as wheat flour, yeast, spices and chancaca honey, a sweetener derived from sugar cane.

Traditional recipe for picarones

Two cups of pumpkin, peeled and cut into small pieces.
Three cups of wheat flour.
One cup of cornstarch.
One cup of warm water.
One tablespoon of dry yeast.
One teaspoon of salt.
One teaspoon of powdered anise.
Half a teaspoon of ground cloves.
Vegetable oil.
For chancaca honey or papelón.
One panela of chancaca.
One cup of water.
A cinnamon stick, if desired.

Preparation

Cook the pumpkin in boiling water until it is tender and easily pierced with a fork.
Remove it and reserve the cooking water. Mash the pumpkin until you obtain the texture of a very fine puree.
In a large bowl, mix the flour, cornstarch, salt, anise, and cloves. Separately, dissolve the yeast in warm water until it activates, for at least five minutes.
Then, add the pumpkin puree to the flour mixture, add the activated yeast, and mix with your hands until you obtain a firm, elastic, and well-unified dough. If you don't get it right at first, add some of the water you reserved from cooking.
Once you have achieved the ideal texture of the dough, cover it and let it rise until it doubles in size.
On the other hand, put the canchaca in a pot with a cup of water and the cinnamon stick. Cook over low heat, stirring constantly, until the canchaca dissolves completely and thickens slightly. Remove from heat, remove the cinnamon, and set aside the honey or syrup.
There are several ways to shape the picarones into donuts. Some prefer to do it before frying them or during frying with a wooden stick.
Fry them until they are golden, remove them, and place them on absorbent paper to drain excess fat.
Finally, dip the picarones in the chancaca honey before serving them.

Where to try picarones

Without exaggeration, picarones are ubiquitous throughout Peru, from the most popular street stalls to the most refined establishments. Their popularity and the taste that Peruvians feel for them have made them essential throughout the country

Lima

Picarones Mary: This restaurant offers very plump and very hot picarones. They serve them with a generous amount of honey. Location Santiago de Surco, Lima, Peru.
Tío Mario offers crispy and golden picarons in Jesús María, with a varied schedule of attention according to the day of the week.

Marabunta: Picarones have been an Essential Part of their Dishes and Desserts. At Marabunta, You Can find the Traditional Recipe for Picarones, which is why they Are So Good and in demand. Marabunta has three locations. One on Peruvian Guard Avenue in Chorrillos, another on Horacio Urteaga Avenue 1526 in Jesús Marí, and a Third on Avenida Villarán 714 in Surquillo.

Cusco

Picarones Ruinas: Picarones Ruinas is a very popular classic in Cusco. It is located at Choqechaka 3, Cusco 08002. Eating it there will surely make your mouth water.
Picarones Elvirita: For many connoisseurs and fans of picarones, they are the best in the city of Cusco. Just dare to try them with fruit honey, whose recipe is a secret, and dare to try them at their location in Urbanización Quispicanchis D7, Cusco 08000.

Machu Picchu

Picarones Olbe: You will find them on Gastronomic Boulevard, Wakanki Street, in Aguas Calientes. They are the work of the expert picarones maker, Olga Beatriz, over the course of more than 20 years.
Ponchos Machu Picchu: At Imperio de los Incas 503 in Aguas Calientes, you can also enjoy delicious picarones, like everything this prestigious restaurant offers.
In case you didn't know, now you understand what picarones mean in terms of flavor and tradition throughout Peru. All you have to do is try them during your visit to this country, renowned for its excellent gastronomy.