Extract from the zarzuela “El Condor Pasa”
In 1524 in Panama, Francisco Pizarro, which became its mayor in 1522, associated with others to conquer “The Biru” (a word that later became Peru).
In late September 1526, after two years of a difficult expedition, facing all kinds of dangers and calamities, he and his men arrived to the island of Gallo, where took place the epic speech of Pizarro; with his sword he draw a line in the sands of the island urging his men to decide whether to continue or not in the expedition. Only thirteen men crossed the line. The “Thirteen of Fame” or “Thirteen of the island of Gallo.”
“On this side is Panama, where you can go back to be poor, on that side is Peru, where you can be rich, choose well as a good Castilian what´s best for you.”
The conquest of Peru was long and difficult, even with the support of the huancas, ethnicity submitted and enemy of the Incas.
Inca’s name, as known to this aboriginal group, refers to the upper caste, which exercised a despotic government, without consulting the subjects. So there was no resistance from the general population to European domination, once the Inca hierarchy was killed or subdued.
In January 1533, the Spanish arrived to Cuzco. But the new colony established its capital in Lima, founded on January 18, 1535, the City of Kings.
In 1544, the Viceroyalty of Peru was created. Which comprised part of the Republics of Argentina, Uruguay, Paraguay, Bolivia, Colombia, Chile, Ecuador, Panama and Peru.
This is the last post of the Hispanic Heritage Week. And what better way to finish it than with a good dessert?
Lima’s Sigh – Suspiro de Limeña
The first account of this recipe is found in the New Dictionary of American Kitchen from 1868, under the name of Real Delicacy of Peru. The history of its creation begins with the wife of the poet José Galvez Barrenechea called Ayarez Amparo, who devised the recipe. The poet christened the dessert, because its softness and sweetness, as the sigh of a woman, therefore, Lima’s sigh.
Ingredients1 large can evaporated milk 1 large can condensed milk 4 egg yolks 4 egg whites ½ cup port wine 1 cup sugar 1 teaspoon vanilla
Pour the milks in a saucepan, and cook, stirring constantly, until it gets density and change color to light brown (30 to 40 minutes). Remove from heat.
In a medium bowl, beat the yolks and mix with ¼ cup of the milk mixture, stirring well, then put all together and bring to a boil again for one minute, stirring constantly. Remove from heat, add vanilla and mix.
Now pour the blancmange into 6 glasses or cups and put them into the fridge to cool.
Put egg whites in a blender and beat until stiff, then add the syrup in a thin trickle and continue beating until you have a firm meringue.
Removed the cups from the fridge and decorate with the help of a pastry bag with a tuft of meringue. Finally sprinkle with cinnamon and serve.