If 'picarones' are the Peruvian relative of the American doughnut, then these 'bunuelos de picaron' are the 'sexy latina' cousin of doughnut holes. The story of how we came across them is that we were recently invited to the restaurant el 550 - kriollo gourmet to meet chef Israel Laura and try out some of their staple menu items, like the 'grilled octopus with spicy chimichurri sauce' and the 'lomo saltado montado' (the classic served with a fried egg). Both dishes were nicely presented, packed with intense flavors and clearly represent chef Laura’s intent to revitalize Peruvian ‘kriollo’ traditional cuisine with a modern spin.
However, we were truly blown away by the dessert: 'bunuelos de picaron' (doughnut holes) filled with coconut paste, splashed with chancaca (sugar cane) rum-honey, pineapple tartar and coconut ice cream. The innovative combination proved to be sublime and is the perfect excuse to return for more.
