One of Peru’s greatest sources of pride is undoubtedly its gastronomical wealth. Peruvians identify with and form part of their cuisine to such a point that it is the main topic of conversation in social circles. And we’re not just talking about the main courses, but also the greatest delicacies that their fortunate diners can experience: the desserts.
Peru’s desserts conceal ingredients with a long history and tradition, many with ancient origins in the different quarters of each city in the Inca nation. Their origins date back to the times of the Spanish conquest, when sugar cane was introduced. This cake trend would later expand with the creation of convents and monasteries, where nuns offered the first cakes and desserts. Here we present 7 exquisite traditional Peruvian desserts:
Suspiro a la limeña:
The emblematic dessert of Lima, the capital of Peru. Made with blancmange, milk, sugar, and egg yolks, this delicious Peruvian dessert is eaten year-round.
Arroz con leche (rice pudding) and mazamorra morada:
Perhaps Peru’s most emblematic dessert. Rice pudding and mazamorra morada, separately or together, as the delicious combination known as the “classic”, in reference to the biggest rivalry in Peruvian soccer between the two most traditional teams: Alianza Lima and Universitario de deportes. The rice pudding is made with rice and sugar, and is served with powdered vanilla or cinnamon. The mazamorra morada is made with purple corn (a Peruvian superfood), thickened with starch. This dessert is served much more in October, during the festivities to honor the Señor de los Milagros.
These are made with a dough of wheat flour and pumpkin, served in the shape of a ring. Picarones are one of the most representative desserts of Peruvian gastronomy. They are served as rings, bathed in miel de chancanca (molasses honey).
Made with corn flour, this is one of Peru’s oldest cakes. The origins of this traditional dessert date back to colonial times, and while it is no longer commonly eaten in the homes and streets of Lima, Peruvians are trying to bring it back at food fairs. Sanguitos are made with a dough of corn flour, sugar, cinnamon, aniseed, cloves, vanilla, and oil. It is decorated with raisins and candy sprinkles
A popular cake in Peru in the 19th century. With boiled camote (Peruvian superfood) as its main ingredient and decorated with candy sprinkles, these are the native cakes that are prized most by Peruvians. It is mostly eaten in Lima and along the coast of Peru, especially in the north.
The origins of this sweet date back to colonial times, and it is typical in the Lima and Ica regions. Its main basic ingredients are boiled beans, sugar, milk, cinnamon, and clove.
This is a variation of rice pudding, which is similar. Its most important ingredient is molasses, which gives it its characteristic color. Like rice pudding, raisins and sometimes walnuts are added.