Indulge your taste with traditional desserts in Cusco
Peru is worldwide known for its long list of fortresses that make it the perfect place to have wonderful and unforgettable moments. Its people, history, myths, legends and gastronomy make Peru a mega diverse country.
Each region of Peru has a great variety of gastronomy, but on this blog we specifically talk about the gastronomy of Cusco, about the traditional desserts to be precise. These desserts are prepared with natural ingredients from the area, such as:
- Purple corn
- Medlar (loquat)
- Among others.
Natural ingredients to make the desserts? There are. Creativity to indulge our visitors’ taste? There is. Then the only thing that is missing on the list is the tourists who love tasting the delicious desserts you are about to read, all of which are made with Natural products of the Cusco region.
Sweet Loquat (Dulce de Níspero):
Delicious Sweet Loquat is one of the most traditional desserts of Cusco, in the Sacred Valley of the Incas. Loquats may improve metabolic health by reducing levels of triglycerides, blood sugar, and insulin. Sweet Loquat is generally eaten during the Carnival Feast since it is the harvest time.
However, in some specific places of Cusco such as those dedicated to tourism, they may prepare Sweet Loquat with fruits they have stored any time of the year.
What are the ingredients of the Sweet Loquat? We can name the following: cinnamon, cloves, chancaca(panela), sugar to taste, lemon juice, and peeled loquats. It is easy to prepare it. You just need to boil all the ingredients with some water. Let it cook at a low boil for about an hour.
Purple corn pudding (Mazamorra de Maíz Morado):
- Purple Corn has higher antioxidant capacity.
- It also has a particular phytonutrient called anthocyanins. This potent anti-inflammatory phytonutrient enhances memory, is anti-carcinogenic, and aids with cardiovascular health.
- Eating purple corn can help with weight loss, and can prevent long term kidney damage in people with type 2 diabetes by protecting renal cells.
Purple corn was formerly used to prepare a lemonade known as chicha morada, but cuisine lovers used it to prepare Purple corn pudding or Mazamorra Morada.
This delicious and traditional dessert is served with slices of apple, cinnamon ground. You can eat it with a delicious empanada. Would you like to know more Purple corn? Visit this link for more information: Properties of the purple corn
Sweet Empanadas Cusco style:
People you have already been to Cusco and have tried this delicious dessert, can testify that you can’t find a similar sweet empanada around the world. Sweet empanadas of Cusco can be eaten during Holy Week. You can eat it with stewed peaches, purple corn pudding, pumpkin pudding or milk chocolate.
The Sweet Empanadas of Cusco have a rectangular shape, and are made with flour, fat, egg and cinnamon, decorated with colorful sprinkles.
Pumpkin Pudding (Mazamorra de calabaza):
To prepare the pumpkin pudding we need: chancaca (panela), milk, cinnamon, cloves, sugar and pumpkin. A great thing about this dessert is that you can eat it any time of the year. On the other hand, besides dessert you can prepare salty dishes such as stewed pumpkin and pumpkin soup.
Pumpkin decreases the risk of obesity and overall mortality. It can also help a person avoid diabetes and heart disease, promote a healthy complexion and hair, increase energy, and a healthy body mass index. Pumpkins contain a wealth of antioxidants. Vitamin C, vitamin E, and beta carotene support eye health and prevent degenerative damage in older adults.
Stewed Peaches(Guisado de Duraznos):
Peach is a natural product that grows in warm weather of Cusco, such as the Sacred Valley of the Incas. Stewed Peaches are often prepared during the Carnivals, Holy Week and other important dates in Cusco. This delicious and traditional dessert can be eaten with boiled apples, sweet empanadas and Chuta bread.
Stewed Peach is one of the most famous desserts and often prepared for families in Cusco.
Tamales that are prepared in Cusco can be of different flavors such as chocolate and many more, but the most traditional ones are “sweet and salty”. They are made from a mixture of corn dough (masa) and filling, wrapped in corn husk, and then steamed. The corn masa becomes firmer when steamed, and the tamale can be unwrapped and eaten on the go. Sweet tamales have raisins, cinnamon and cloves while salty ones have meat and olives.
All of these traditional desserts are just a small part of the huge variety of gastronomy that the Cusco region has. You are more than welcome to come and taste for yourself how delicious your visit to Cusco can be. We can guarantee you won’t regret it!