PERUVIAN CLASSICS

A testament to the rich cultural fusion that defines Peruvian cuisine. Influenced by indigenous ingredients, Spanish traditions, and even hints of Asian and African influences, Peruvian desserts offer a delightful blend of flavors.

Suspiro de Limeña (Sigh of a Lady from Lima)

Creamy and velvety caramel base called manjar blanco. Similar to dulce de leche, topped with a fluffy Port meringue and often dusted with cinnamon.

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Arroz con Leche (Rice Pudding)

Made with rice, milk, cinnamon, and sweetened condensed milk. Garnished with raisins and dusted with cinnamon

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Tray of chocolate dessert garnished with a dash of cinnamon or cocoa powder in individual clear plastic cups.

Mazamorra Morada (Purple corn pudding)

Made with Purple Corn as the main ingredient, fruits such as pineapple, plum, apple and aromatic spices.

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Three clear glass containers filled with orange carrot sticks, with some liquid at the bottom.

Dulce de Camote (Sweet Potato Confection)

Made by simmering sweet potatoes in a spiced syrup until they are fork-tender.

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Small square cups filled with chocolate mousse topped with cocoa powder and sesame seeds, arranged on a white platter.

Frejol Colado  (Black Bean Pudding)  

Made with  of black beans, sugar, milk, and spices.

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