Picarónes

French Shallot Escabeche, Lucuma Aïoli, Ají Amarillo Syrup, Allium Ash, Fresh Herbs

Chefs Miguel Guerra and Tatiana Mora of Mita | Washington, DC

“This dish is inspired by the classic Peruvian picarón, traditionally a sweet doughnut made with squash and sweet potato. I approached it through MITA’s lens—vegetable-forward and rooted in Latin flavors—by turning it into a savory-sweet appetizer. The picarones highlight the natural sweetness of kabocha squash and sweet potato, while the shallot escabeche adds brightness, acidity, and the structure needed to balance the dish.” — Chef Miguel Guerra

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Adapted by StarChefs  |  December 2026  |  Photo: Cameron Whitman

INGREDIENTS

Lucuma Aïoli:
Yield: 1 quart
100 grams lucuma
50 grams ají amarillo
400 grams soy milk
900 grams canola oil

Shallot Escabeche:
Yield: 30 servings
40 grams olive oil
2 cloves garlic, crushed
2 bay leaves
1 ají dulce, diced
10 French shallots, halved, skin reserved
150 grams apple cider vinegar
20 grams panela
8 grams kosher salt

Allium Ash:
1 cup leek greens

Ají Amarillo Syrup:
120 grams panela
15 grams ají amarillo paste
Lime peel
Kosher salt

Picarón:
Yield: 18 picarones
250 grams kabocha squash, peeled
250 grams sweet potato, peeled
200 grams all-purpose flour
40 grams rice flour
6 grams instant yeast
4 grams kosher salt
2 grams ground anise
Oil for frying

To Assemble and Serve:
Fresh herbs of your choice

METHOD

For the Lucuma Aïoli:
In a blender, combine lucuma, ají amarillo, and milk. With machine running on high speed, slowly stream in oil until mixture is fully emulsified. Transfer to an airtight container and refrigerate.

For the Shallot Escabeche:
In a sauté pan over medium flame, heat oil. Add garlic, bay leaves, and ají dulce. Sweat until garlic is soft and translucent. Add shallots and cook additional 3 minutes. Deglaze pan with vinegar. Add panela, salt, and 120 grams water. Bring to a simmer, then reduce heat and cook additional 10 minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate.

For the Allium Ash:
Heat oven to 400°F. Place leek greens and reserved shallot skins on a sheet tray. Bake until blackened. Transfer to a food processor and blend until a fine powder is achieved. Transfer to an airtight container and reserve.

For the Ají Amarillo Syrup:
In a saucepan over medium heat, combine panela and 120 grams water. Bring to a simmer, then cook until a syrup-like consistency is achieved. Add ají amarillo paste and lime peel. Cook until mixture is thick enough to coat the back of a spoon. Season with salt. Reduce heat and keep warm.

For the Picarón:
Prepare and heat a combination oven to full steam setting. Place squash and sweet potato on a sheet tray and steam until fork-tender. Transfer to a mixing bowl and mash until smooth. Set aside. In a separate mixing bowl, combine flours, yeast, salt, and anise. Fold in squash mixture and 80 grams warm water until a sticky dough is achieved. Let sit 60 minutes at room temperature. Form into rings and set aside. In a deep fryer, heat oil to 350°F. One hot, add dough rings and fry until golden brown. Transfer to a paper towel-lined plate and let drain.

To Assemble and Serve:
Spoon desired amount Ají Amarillo Syrup onto a serving plate. Top with 1 Picarón and desired amount Shallot Escabeche. Dot plate with Lucuma Aïoli. Dust with Allium Ash. Garnish with herbs.

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