Picarones

I have spent about 3 percent of my life in Lima, so I am well acquainted with Peruvian food.  One of my favorite Peruvian desserts is Picarones, doughnuts made primarily of sweet potato and pumpkin that originate from the 17th century.  Apparently, Picarones were created to replace a more expensive dessert (called Buñuelos).

What resulted were heavenly pieces of fried dough shaped into rings, fried until crispy but still soft in the center.  Picarones are drenched in a delicious and sweet syrup made from chancaca (which is just solidified molasses).

Now you might ask: “Where do I get these heavenly treats?”  If you are in Lima, you can find Picarones in most Peruvian-style restaurants (which serve food Peruvians call “comida criolla”).  I recommend the Picarones from the restaurant La Mar (which also has the best ceviche).

If you cannot make it to Peru, there are two La Mar restaurants in the U.S. — one in New York City and another in San Francisco.  I have not been to either restaurant but if the Picarones are half as good as the ones I ate in Peru, they are well-worth a trip to either location!