Craving Peruvian Doughnut Holes

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.

The Amazon celebrates Saint John

According to legend, a tribesman once heard the call of a bird while hunting and went to search for it deep in the jungle without much luck. Then the bird's singing turned to a voice which called out the name of the tribesman who then saw the figure of the Saint among the trees. Saint John spoke to him and claimed that he was named by God as the Patron Saint of the Amazon. Ever since, every 24th of July all the Amazon celebrates the birth of Saint John by taking purifying baths in the rivers and lakes of the region as the locals believe that the waters are blessed and will bring them happiness and health throughout the year ahead.

And because any celebration wouldn't be complete without food, the Festivity of San Juan is well known for the 'Juane' which is prepared in every kitchen around the Amazon. The 'Juane' is a type of rice tamale made with 'mishkina' (regional seasoning), wrapped in 'bijao' leaves and typically served with fried plantains. We went in search of a traditional 'Juane' to the El Aguajal Restaurant in Lima and were delighted with other jungle specialties such as the 'Tacacho with Cecina' (derived from 'taka chu' in quechua that means beaten; smashed plantains with salted dried pork meat) and the 'Chaufa with Cecina' (chinese style fried rice with salted dried pork meat and plantains).