Flores absorbed the method in Tambo Mayo, a village along the Ucayali River in northeastern Peru where she was born in 1950.
—
Gabriella Angeleti,
The New York Review of Books,
1 Aug. 2026
Quickly stir until most of the flour is absorbed, then cook, stirring vigorously and breaking up pockets of dry flour as needed, until a thin film forms on bottom and sides of pan and dough comes together into a single mass, 2–3 minutes.
—
Jesse Szewczyk,
Bon Appetit Magazine,
1 Aug. 2026
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