Picarones

What are Picarones?

Picarones are a traditional Peruvian dessert resembling doughnuts but made primarily from squash and sweet potato. These ingredients are mixed with flour, shaped into rings, and deep-fried until golden and crispy. They are typically served drizzled with chancaca syrupa traditional Peruvian sweetener made from raw sugarcane, flavored with spices like cinnamon and cloves, giving it a rich molasses and caramel-like taste.

Historical Background of Picarones

The origins of Picarones trace back to the colonial era in Peru during the 16th and 17th centuries. When the Spanish colonizers arrived, they brought culinary traditions such as Buñuelos, small fried dough balls. Due to shortages of some ingredients, the Spanish adapted the recipe by incorporating squash and sweet potatoes, resulting in the creation of Picarones as known today.

Ingredients and Preparation

Squash and sweet potatoes not only add natural sweetness to the dough but also reduce costs and are readily available in local Peruvian markets. The chancaca syrup is essential to Picarones distinctive flavor, made from raw sugarcane and infused with aromatic spices, providing a deep, rich sweetness.

Popularity and Global Spread

Picarones are affordable and accessible, popular among all social classes in Peru. They are commonly enjoyed during festivals, celebrations, and local markets, with street vendors selling them at fairs and roadside stalls.

In recent years, Picarones have gained international recognition. Chefs worldwide have experimented with new ingredients such as quinoa, pumpkin, chocolate, and various fruits. The syrup has also seen variations, including honey, molasses, or orange peel infusions, creating innovative flavors while honoring the traditional roots.