“Yo quiero un Delirium,’’ I said in wobbly Spanish as I attempted to order a decadent looking doughnut covered with chocolate icing, pecans, and garnished with vanilla drizzle. I took a bite, and inside was a rich custard called manjar blanco.
I can say with certainty that it was my first time ordering anything at Dunkin’ Donuts in Spanish. It was also my first experience with manjar blanco.
If I were in Boston I probably wouldn’t have given that ubiquitous pink-and- orange sign a second thought. But I was in Peru, and here was a Dunkin’ Donuts in the middle of the posh Miraflores neighborhood of Lima. As a native New Englander and close friend of carbohydrates, I felt it was my duty to check it out. Also, after a long day of exploring Lima, I was hungrier than a 1950s housewife on a strict diet of cottage cheese and canned peaches.