Manjar Blanco Bonbons
Manjar blanco is the star in many Peruvian desserts — it’s the creamy custard in the Suspiro Limeño, the glue in the Alfajores cookie sandwich, or the filling in the fluffy Pionono roll. But it can also fly solo as a Manjar Blanco Bonbon, and wearing a petite coat of cinnamon powder and a single sugar pearl, it dares you, dares you, to only eat one.
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Pisco Milk Punch No. 1
Spanning centuries and continents, from India, to the British Isles, New Orleans, and Peru, a Milk Punch connects them all. Each Milk Punch recipe is unique to its region and usually includes a spirit such as brandy, bourbon, or rum. In Peru, of course, we use Pisco.
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Chumbeque, Anise Syrup Cookie Sandwich
Have you ever been called a chumbeque? If you have, then it was probably by a Peruvian like me who is obsessed with desserts, pastries, syrups, cookies, and cakes that date back to the time of the Spanish Viceroyalty. We grow up with them, fall in love with them, and celebrate every occasion with them. We even use them as a term of affection: “you are a chumbeque!” — not literally, of course, otherwise you’d be a shortbread cookie sandwich coated in a sticky anise flavored syrup, and I would be eating you morning noon, and night.
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It’s not often that while enjoying a meal, I am reminded of the first time I had a dish. With so much trendy fusion and fashionable deconstruction, I find to my dismay that a favorite dish seldom looks and tastes like it does in my memory. So when it does, I take notice, and come back for more. That’s what… Read more →