Tejas are a type of truffle very much in the vein of Peruvian culinary fusions. It can be said with certainty that they originate and are the heritage of the department of Ica, whose capital bears the same name.
In their traditional form, they were made with orange or grapefruit and lemon, and covered with a layer of white sugar, but over time, other ingredients have been incorporated, even in the coating. This is the case of what are now known as chocotejas because they are covered in chocolate.
Origin, History, and Evolution
The oldest known reference to this traditional Peruvian sweet dates back to the 17th century, when the nuns of the Santa Clara Convent reportedly enjoyed it. It is known that initially, fondant was not used on tejas as it is today.
It wasn't long before the syrupy coating was replaced by fondant or nevado. If we maintain that it is a sweet made with various candied fruits filled with manjar blanco and covered, as we have already mentioned, then we can say that...
Like all recipes, even the most traditional ones, tejas have undergone changes and evolutions. While it is true that Tejas remain faithful to their origin, it is also true that they have undergone notable changes, such as the addition of a chocolate coating. This change dates back to the 1980s and has been a huge success, yet another success in Peruvian confectionery, thanks to renowned chocolatier Elena Panizo.
Recipe for Ica Tejas
- One lemon.
- One tablespoon of lemon juice.
- Two figs.
- Prunes.
- Toasted pecans.
- Apricot or apricot.
- One kilo of sugar.
- One tablespoon of glucose.
- 250 milliliters of water.
- 150 grams of white chocolate or ¼ cup of powdered sugar.
- 350 grams of manjar blanco.
Preparation
- Although the tradition for preparing Ica tiles is maintained, there are variations in ingredients and even in certain steps. So here we offer two of the many versions.
- Currently, many recipes for preparing manjar call for the use of vanilla, sugar, and milk.
- For every ten liters of milk and one kilo of sugar, you get approximately one and a half liters of manjar.
- The important thing is that the manjar has a creamy and smooth consistency, yet firm and easy to handle.
- This manjar will be combined with the candied fruits or nuts selected for the preparation.
- Each stage, so to speak, has its specifications: one for the manjar blanco, another for the coating, which can be snow, white, or dark chocolate, and yet another for assembling the tiles.
- Experts note that the coating should be delicate and preferably warm when used, allowing for better work with it, and for this, a minimum level of skill is required.
- As you can see, making Ica tiles requires care, dedication, and excellent guidance if this is your first time making this delicious Peruvian sweet at home.
Where to eat Ica Tejas
It's important to note that traditional tiles and chocotejas are usually sold in various types of candy stores, bakeries, markets, and supermarkets, as they are already industrialized products.
There are also versions of what are commonly called artisanal in some cities and towns across the country.
In Lima
Tejas y Chocotejas Sra. Buendía: It is located at 306 Ernesto Diez Canseco Avenue, Miraflores 15074. As its name suggests, tiles are their specialty.
Mayte Leciñama Gourmet: You can find her at Los Recuerdos 258 Urb, Lima 15037.
In Cusco
Tatachos-Bonbonao: Located at 299 San Juan de Dios Street, Cusco 08002. They specialize in chocolate, and their chocotejas are made with either white or dark chocolate or a combination of the two.
Chocolatería Ruro Cusco: Calle Heladeros 135, Cusco 08002. You can also find them at:
