With the arrival of the Spaniards to the American territory, sugar also made its appearance. In America, sugarcane was entirely unknown, but it quickly found suitable ground for its development, and today, countries like Cuba or Brazil are among the main global producers of this product.
A bakery born with new ingredients
Another fundamental ingredient in the development of bakery and especially for Peruvian desserts, was the incorporation of milk and its derivative products into local gastronomy. Dishes that are now considered typical of Peruvian bakery often have milk among their main ingredients.
Along with the arrival of the conquistadors, various religious congregations also arrived in American lands. The convents that were established here became the birthplace of dessert dishes made by nuns residing in the various convents founded across the continent.
Thus, in Peruvian territory, a series of desserts began to be consumed as a result of a fusion between the native American ingredients and those introduced by the Spaniards.
The Zambito Rice, a Typical Dessert
From the Spaniards, almost all of America inherited the delicious rice pudding. A well-known dessert that, in Peru, has evolved into its own variation and today is a more native dish enjoyed in Peru.
This dish, which is very nutritious and has a pleasant flavor, is characterized by its brownish, almost black color — hence the name “zambito.” To achieve this, in Peru, white sugar was replaced with chancaca, a type of natural sugar made from boiling the extracted juices of cane sugar after milling in traditional mills.
Zambito rice also incorporates other ingredients that are not traditional in America but contributed to making this dessert highly appreciated. It includes raisins, cinnamon, and butter.
This dessert is served cold, in small bowls, and is a very delightful variation of the traditional Spanish rice pudding.
The Purple Mazamorra
When the first Spaniards arrived in Peruvian lands, they saw that the Incas prepared corn in a very particular way that they found similar to the food given to prisoners held in dungeons, hence the name for this dish.
Later on, the use of purple corn was incorporated, which initially was not used because it was considered a “caprice of nature.”
Gradually, maids employed in Spanish haciendas began preparing this mazamorra by adding dried fruits such as prunes, dried apples, and others.
Thus, purple mazamorra became a dessert served at grand banquets hosted by Spaniards settled in Peru, offering it to hacienda owners and colonial officials.
Today, in addition to purple mazamorra, Peruvians enjoy a dish served with half purple mazamorra and the other half rice pudding. This particular dish is known as “the classic” because its colors reference Peru’s famous football clubs, Alianza Lima and Universitario.
Peruvian “Buñuelos”
Picarones are another Peruvian dessert that clearly reflects the fusion of Andean and Spanish cuisines.
The Incas already prepared a type of sweet made from squash and sweet potato. With the Spaniards' arrival, sugar and wheat flour were added to this preparation.
Picarones are fried in hot oil, shaped into small rings, and then sprinkled with sugar. Hence, their similarity with Spanish “buñuelos.”
These picarones gained popularity in the early years of Peru’s independence process. They were essential in most celebrations, national holidays, and religious processions.
The desserts we can enjoy today in Peru harken back to traditions that blended to satisfy the sweet palates of both Spaniards and indigenous peoples.
The contributions of African slaves brought to Peru, who, after gaining their freedom, chose gastronomy as a way to survive, are also part of these traditions.
When enjoying these exquisite Peruvian desserts, we pay homage to the rich culinary traditions planted in these lands.
