How to make Tejas

Why cooks start here

Tejas is cooked the way Ica 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.

Tejas, a traditional confection from the Ica region, is a beloved treat often prepared for special occasions or simply as an indulgent snack. Its roots are firmly planted in the homes of Ica, where family cooks bring this sweet delight to life with a blend of intuition and tradition. The preparation of Tejas involves gauging salt by hand and being generous with fat, reflecting the home-cooked authenticity that makes it so cherished. Biting into a Tejas reveals a delightful contrast of textures and flavors. The creamy manjar blanco envelops the crunchy pecans, while the fondant coating adds a smooth, sweet finish. A hint of pisco infuses the confection with a subtle warmth, making each bite a layered experience. Tejas are often shared around the table, embodying a spirit of generosity and communal enjoyment.