The King Kong is a typical sweetmeat from Peruvian cuisine. This is original from the north area of Peru, specifically from La Libertad and Lambayeque regions. This desert consists in a sandwich cookie made by flavor, butter, egg yolks, altogether with blancmange, pineapple sweet, peanut sweet and different types of jams. It is sold in one kilo, half kilo or individual portions.
The King Kong has its origins in Trujillo sandwich cookie, with circular shape. It was originally elaborated in 1920 by the local Victoria Mejía de Garcia. Lately in the 30’s, King Kong movie was exhibited in Lambayeque and the playfulness of people compared the huge mold and size of this sweetmeat with the giant gorilla. Hence, this particular name.
In 1943, San Roque enterprise, owned by the García Mejía Family, patented the blancmange King Kong recipe. Nowadays this sweetmeat is considered Lambayeque region heritage. Every year, in Fiestas Patrias, around a ton of King Kong is made as part of the traditional celebration.
The suspiro de limeña, also known as suspiro limeño or suspiro a la limeña. It is a traditional Peruvian dessert originated in the city of Lima.
This dessert was born in the XIX century in the capital of Peru. Amparo Ayarza, wife of the Peruvian poet and writer José Galvez Barrenechea, is the creator of this recipe. It gives its when the poet tried his wife dessert and he was fascinated by its flavor and texture. The writer said that its preparation was “suave y dulce como el suspiro de una mujer” [sweet and soft as a woman sigh].
It is a mixture: a manjarblanco and meringue; both elements are heritage of Spanish conquerors. Two different versions were made in Peru: one with manjar blanco with milk, sugar and thicken with rice flour; and the other, made just with milk, sugar and vanilla. Suspiro de limeña is an evolution of this last one.
Suspiro limeño manjarblanco is made with milk, sugar, egg yolks and vanilla essence. In other hand, the meringue is done with the egg white, Oporto wine and sugar. You serve it putting manjarblanco in a cup and adding the meringue over it. Then you decorate it with a pinch of cinnamon.
This dinks origins are located in the Peruvian Andin region and nowadays can be found in almost every country. As a result of its origin, this drink is made with culli o ckolli corn, a Peruvian variety of violet corn harvested in the Andes range.
It was a popular drink in Peru before prehispanic age, and even before the Incan Empire. Current recipe has been written in XIX century works written by Juan de Arona, Carlos Prince or Camille Pradier-Fodéré. Traditional recipe consists in boiling violet corn with pineapple peel, quince slices and a pinch of cinnamon and clove. Once it is boiled, you strain it and let it cool down to add sugar, chopped fruit and lemon.
Pisco sour is a cocktail made with pisco and lemon juice. The name comes from pisco (a grape liquor) and sour (cocktails that use lemon as part of its recipe).
The history if pisco sour is during the Peruvian viceroyalty, around XVIII century, close to the bull ring in Acho, Lima. A drink called Punche appeared in the journal Mercurio Peruano as mixture of pisco, lemon juice and pineapple. But we have to wait until 1920, in Morris’ Bar, in Lima downtown to locate the born of this cocktail. Inspired by the whisky sour, Californian Víctor V. Morris, Morris’ Bar’s owner, offered the first pisco sour to his clients. Víctor Morris, its three Peruvian barmans (Alfonso Bregoye, Graciano Cabrera y Alberto Mezarina) and Mario Bruijet developed during twenty years the recipe until the current formulation.
Nowadays pisco sour formula includes pisco, lime juice, simple syrup, egg white and Angostura Bitters.
Lately, in 2004 the Government stablished the first February Saturday as the Pisco Sour Day. This actions will reach his highest point in 2007 when the Peruvian National Culture Institute declared the pisco sour as a National Cultural Heritage.