• en
Wakatay Restaurant-Peruvian Nikkei Cuisine

eishida
Licensing

Picarones

After we had finished the ice cream, Jorge came back to talk to us about Peru and about the soccer he played there. He was telling us stories about how he learned to cook and how he came up with the idea of starting this fusion restaurant.

Before we knew it, he had brought out these doughnut-like Peruvian pastries called picarones. They were made from a combination of sweet potato, squash and pumpkin all mixed together and deep-fried. There was anise inside of these pastries, which gave them a bitter taste when eaten alone. However, they came to us drizzled with a sweet syrup. It sort of tasted like a light maple syrup. It was delicious.

Jorge said that the chef was able to stick his entire hand into the hot oil, without getting burned, in order to ensure the round shape of the picarones. What a talent.

Based on this original

Picarones
uploaded by eishida
This food item resembles a doughnut, yet it is not a doughnut. This round pastry is made from squash, pumpkin and sweet potato, mushed together and then deep fried. It … More »


Get updates

Sign up for email updates

Journal feed
Events feed
Comments feed

Support this project

Discover Nikkei

Discover Nikkei is a place to connect with others and share the Nikkei experience. To continue to sustain and grow this project, we need your help!

Ways to help >>

A project of the Japanese American National Museum


Major support by The Nippon Foundation