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| Type | Doughnut |
|---|---|
| Place of origin | Peru |
| Main ingredients | Squash,sweet potatoes,chancaca syrup |
Picarones (orPicarónsingular) are a Peruvian dessert[1] that originated inLima during theviceroyalty. It is somewhat similar tobuñuelos, a type of doughnut brought to the colonies by Spanish conquistadors. Its principal ingredients aresquash andsweet potato. It is served in a doughnut form and covered with syrup, made fromchancaca (solidified molasses).[2] It is traditional to serve picarones when people prepareanticuchos, another traditional Peruvian dish.[3]
Picarones were created during the colonial period to replacebuñuelos as buñuelos were too expensive to make.[4] People started replacing traditional ingredients with squash and sweet potato, which created a new dessert, picarones.
Picarones are mentioned byRicardo Palma in his bookTradiciones Peruanas (literallyPeruvian traditions). Picarones are also featured in traditional Latin American music and poetry.[4]
This dessert is mentioned in the autobiographical memoirsRemembrances of thirty years (1810-1840) (Spanish: Recuerdos de treinta años (1810-1840)) by ChileanJosé Zapiola, who mentions that picarones were typically eaten inPlaza de Armas de Santiago (Chile) before 1810.[5]
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