Saturday, 12 April 2014

Peruvians Are Very Good at Floro

And I mean that as a compliment, kind of.

The word, "floro" sounds like flower (flor). The verb is "florear" and is kind of, but not really, like BSing. It's a little lie or exaggeration, or a bit of flattery with the end goal of trying to get something in return. For example, if someone compliments you on the fact that you're really good at English grammar. You're the best ever at grammar and you're good at catching mistakes. Then they'll ask you to proof-read their paper.


Floro is everywhere and remember what goes around comes around. Sometimes it can be annoying and Peruvians really beat around the bush even for the littlest thing. I prefer being more direct, but it's just me. Take it all in stride. Learn a bit from it. Remember if you scratch their back, they'll scratch yours. Help people out once in a while and you'll find out that other people help you.

One tip to remember is that speaking Spanish will help you greatly, especially if you'd like to learn how to florear. Floro just sounds better in Spanish. If you're looking to learn Spanish, the two programmes I recommend are Synergy Spanish and Speak From Day 1.

The Ultimate Peru List recommends:

Saturday, 22 March 2014

5 Fantastic Peruvian Sweets to Try

I've got a huge sweet tooth. I love sweets and candies. Here are my picks for Peruvian sweets that you've got to try.

Manjar blanco (which is similar to caramel) is sandwiched between two butter cookies and the whole thing is sprinkled with powdered sugar. If you're in Peru, you can buy manjar in a bag. It's addicting. I could eat it straight off a spoon. They cost about 1 sol or 2, depending on the size.

I like mine without powdered sugar, since you can't claim not to have eaten all the alfajores when you have powdered sugar all over your chin and clothes.

Here's a recipe for powdered sugar alfajores and recipe for chocolate ones. The chocolate ones are more common to Argentina and Uruguay, so if you want the real Peruvian version stick to the powdered sugar ones. 

Besos de Moza
Literally translated it means, "the waitress' kisses". They have a graham cracker bottom and are filled with merigue and the whole thing is dipped in chocolate. They cost about 50 centimos. I love them! My all-time favourite dessert is a toss up between besos de moza and chocotejas. 

I've been told these are originally a German dessert, but since they've been in Peru for over 50 years and I love them, they get included in this list. There are three flavours: vanilla, strawberry, and lucuma. Of course vanilla's my favourite flavour and the original one.

Here is a recipe for vanilla besos de mozas. The recipe's in Spanish. If you don't know Spanish, you'd better get cracking. The two programmes I recommend are Synergy Spanish and Speak From Day 1.

From La Teja
Chocolate and arequipe (which is dulce de leche, it's a bit thinner than manjar). Yum! Sometimes you can buy these in little stores and restaurants. You can also buy them off the street from cholitas. I personally prefer to buy them from the cholitas and so that I know all the money is going to them. They cost about 50 centimos or 1 sol.

As far as I know, these are totally a Peruvian invention. They're absolutely wonderful. You've got to try them.

You can put all types of things in the manjar, such as pecans, raisins, coconut, grapes, peanuts, drunk raisins (raisins soaked in rum or pisco). Here's a recipe for chocotejas.

Leche Asada 
It's made of regular milk, eggs, and sugar. You can also add evaporated, condensed milk, vanilla, and cinnamon. It's a type of custard and it usually cost a couple soles.

Asada in Peru is slang for angry, so this dessert literally means "angry milk". Asada also means grilled or roasted so carne asada is grilled meat. I prefer the slang version myself. According to some people it's a Chilean dessert, but we all know that Peruvians and Chileans have on-going arguments about what's theirs

Here's a recipe for leche de asada. Be sure to try it out, it's a great way to end a meal.

From Peruvian Cuisine

Suspiro de Limeña 
Literally translated into "a woman's (from Lima) sigh" it has a caramel bottom and is topped with meringue and sprinkled with sugar. It's a very rich, sickly sweet dessert that's hard to finish by yourself, so enlist a friend.

The name alone tells you that it's a Peruvian dessert through and through. While you can easily make it on your own, the next time you're in Lima you should give it a try.

Here's a recipe for suspiro de Limeña. You can also add some liqueur to the recipe as well.

The Ultimate Peru List recommends:

FTC Disclosure and Privacy Policy


Related Posts Plugin for WordPress, Blogger...Paperblog