This dish underwent several variations, as it dates back to colony times. At first it was a sweet dish sold at sweet shops, considered a delicacy of Catalan influence that arrived in Lima during the 16th century, but under the name Menjar Blanc. It was mix with chicken breast, sugar and rice flour, and on the other hand without chicken breast, only the menjar blanc with sugar and flour. One of them stays wisely in the sweet shop and the other merges when fusion with our flavorful yellow chili, which transformed it into what is known now.
Chef’s suggestion: A cold chicha morada is a great pairing for this dish.
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