It is somewhat similar to buñuelos, a type of doughnut brought to the colonies by Spanish conquistadors.

It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses).

People started replacing traditional ingredients with squash and sweet potato.

Picarones are mentioned by Ricardo Palma in his book Tradiciones Peruanas (literally Peruvian traditions).

Picarones are also featured in traditional Latin American music and poetry.