Pork, wasabi cheese, or Kit Kat doughnuts? Dunkin’ adapts for international tastes

The interior of a Dunkin' Donuts in Hilversom, Netherlands. In Europe, stores are designed for customers who are in the habit of sitting and enjoying their coffee rather than taking it to go. –Floortje Visser

“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.