How to make Picarones

Why cooks start here

Picarones is cooked the way street doughnuts cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

Picarones have their roots in the bustling streets of Lima, where vendors shape these golden doughnuts with practiced hands. Traditionally enjoyed during celebrations and gatherings, they have become a beloved treat that bridges everyday life and special occasions. In homes across Peru, families recreate this street classic, adjusting the salt by feel and letting the sweet aroma fill their kitchens. The dough is a harmonious blend of squash and sweet potato, carrying a subtle sweetness that pairs beautifully with the spiced chancaca syrup. Anise seeds provide a hint of warmth, while a touch of salt balances the flavors perfectly. Each bite is a delightful contrast of crispy exterior and soft, airy center, creating a comforting indulgence that invites sharing.