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Best Chancaca in New York

“Raw unrefined sugar syrup, warm and fragrant with orange peel and cinnamon—the heart of sopaipillas.”

Chancaca

What the real thing tastes like

Chancaca is a typical Bolivian, Chilean and Peruvian, warm, sweet sauce made of raw unrefined sugar from sugarcane. It is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones. Chancaca is also a synonym for panela, the unrefined sugar used to make chancaca syrup. Chancaca can be used to prepare chicha de jora, Peruvian maize beer. In Colombia, chancacas are a traditional coconut candy.

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Chancaca is a warm, dark syrup born from raw unrefined sugarcane—the kind that tastes less refined, more honest. Orange peel and cinnamon perfume the sauce, which pools across sopaipillas and picarones with the weight of centuries. Across Bolivia, Chile, and Peru, this isn't a frivolous topping; it's foundational, a sweetness that knows exactly what it is.

Order it here when it has

  • honest sweetness
  • aromatic depth
  • traditional across three countries

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