A la brasa / barbecued Its a way of preparing food in Peru using the warmth of the barbecue in an oven or a grill.

The most popular dish prepared this way is barbecued chicken. The chicken is first seasoned and marinated and then cooked in an oven that has a motor mechanism which cooks several pieces of chicken at the same time. The chicken bodies are strung on a metal bar that turns around cooking all the chicken in a regular way at the same time. It comes with French fries and salad. A la chalaca / the chalaca way A way of preparing food based on a sauce made of very fine chopped red onion, tomato, rocoto (a large green chili pepper), lemon extract, and parsley. Choritos a la chalaca is an example of this style. One of its ingredients is cooked corn removed from the cob. The name is related to chalaco which refers to Callao (Perus first port). A la chorrillana / the chorrillana way Dish that is based on a sauce made of red onion, tomato, aj amarillo (a type of green chili pepper) and spices. Fish is generally prepared the chorrillana way. However, you can also use other types of meat. The name is related to one of Limas district, Chorrillos, which is close to the sea and which is popular for its boulevard. Its the cradle of fishermen. A la criolla / the criollo way Its a way of preparing food whereby you season onion, garlic, and aj (chili pepper). The name originates from criollo which refers to a mixture of what is native to Peru; especially that what originated on the coast, inherited from the Spanish. A la nortea / the northern way Prepared according to the way they prepare food in Northern Peru or

prepared with ingredients that come from that area as, for example, loche, chicha de jora and cabrito. A la parmesana / with parmesan cheese Its a way of preparing food that uses Parmesan cheese as its main ingredient. Its a result of the Italian influence in Peruvian cooking. The most symbolic dish is conchitas a la parmesana. A lo macho Name of a dish thats generally made of fish with a tasty sauce of different types of shellfish and aj (chili pepper), among other ingredients. a lo pobre / the poor way Contrary to what its name says, this dish stands out for its richness. Its meat with egg, papa (potato) and pltano (banana) all fried. And with rice on the side. Aceituna de botija / botija olives Aceituna de Botija is a certain type of medium to big-sized black olive with purple flesh. It has a strong and pleasant taste. Its preserved in a brine and its the main ingredient in dishes such as pulpo al olivo (octopus with olive). Its also used as garnish with papa a la huancana, aj de gallina, and other dishes. Acholado A type of pisco that is made of two or more varieties of pisco grape, generally a combination of aromatic and nonaromatic grapes. The aromas vary according to the variety used and every pisco producer gives his/her special touch to his/her pisco according to the combination and the type of grapes used. Adobo A dish prepared with pork macerated with different types of ingredients and spices. Its cooked and the result is a

very juicy stew. The adobo is prepared in different parts of Peru and people prepare it with different ingredients. The basic recipe always includes chancho (pork), aj (chili pepper), garlic, pepper and other spices. The meat can also be tenderized in chicha de jora, vinegar, or wine.A dish prepared with pork macerated with different types of ingredients and spices. Its cooked and the result is a very juicy stew. The adobo is prepared in different parts of Peru and people prepare it with different ingredients. The basic recipe always includes chancho (pork), aj (chili pepper), garlic, pepper and other spices. The meat can also be tenderized in chicha de jora, vinegar, or wine. Aeropuerto / airport An original recipe from the ChinesePeruvian cuisine known as chifa. Aeropuerto is a combination of rice and Chinese noodles with vegetables and meat. The rice is sauted the traditional chifa way. The other ingredients are added afterwards. The result: a tasty and rich dish. By extension, aeropuerto also refers to a generous dish that combines different ways of making food. Aguadito / watery A Peruvian dish that basically has stock and rice, like a rich soup. You can prepare it with meat, poultry, fish or shellfish. It also has different types of vegetables and aromatic herbs. Every region has its own type of aguadito. Each one brings its own characteristics to the recipe. Aguaymanto A small round yellow-golden fruit similar to a very small tomato. It has small seeds. Its juicy and tastes slightly sour. Its used, above all, to make sauces, desserts, marmalades, macerates with liquor and cocktails. Its covered with a

calyx of light-colored leaves. It can be used as garnish because of its attractive form. Other names: capul, tomatillo, uvilla. Aj / chili pepper A spicy hot vegetable. Its degree of spiciness depends on the variety. Its one of the main pillars of the Peruvian cuisine and its not only used in seasonings, but its also an ingredient in tasty huancana sauce and the salsa criolla. Together with limn (lemon) and cebolla roja (red onion) its the main ingredient of the cebiche. There is a wide variety of chili peppers in Peru like the aj amarillo, aj colorado, aj limo and aj mirasol. They have different sizes, colors, forms, and textures. They are also used differently in Peruvian cuisine. Aj is also the word that describes a stew, as in aj de gallina, one of the most famous Peruvian Creole dishes. Aj amarillo / yellow chilli pepper One of the most popular and most used chili peppers in Peruvian cuisine. Its long and yellow, and pretty spicy. Its used with a variety of typical Peruvian dishes, like aj de gallina, tiradito al aj, escabeche and causa. Its also used in numerous sauces like salsa criolla and huancana. Aj arnaucho A small round chili pepper. Its color goes from yellow to red and it looks like a pepper. Its spicy and tasty. Aj colorado Its a processed and dry aj panca. Its used to color and give taste to seasonings and stews. Other names: aj especial. Aj de gallina A creamy stew prepared with cooked chicken, seasoned with aj (chili pepper),

milk, and bread crumbs to give it consistency. Some recipes include cheese, pecans or nuts. You usually eat it with white rice, papa (potato) cut in rounds, hard-boiled eggs, and olives. Aj limo A small chili pepper that comes in a variety of colors (from yellow to red, green to purple). Its very aromatic and its got a special spicy taste. Its the main ingredient in Peruvian cebiche, and because of its coloring its also used as garnish. Aj mirasol Its the aj amarillo previously sun-dried. Its taste is stronger and enhanced after this process which diminishes the spiciness. Its used mainly in seasonings and stews. Aj panca Its a dark red chili pepper. Its less spicy than aj amarillo, but its very tasty. Its generally used dry. Its also used a lot in stews. Ajonjol / sesame seeds A very small edible seed rich in oil and soft taste. In Peru, its used especially in desserts, breads, and regional sweets. Because of its texture, its used in sauces. It compliments salads and other dishes. Al mortero A way of preparing food whereby you squash or crush food in a mortar (a kitchen aid used to grind, its similar to a big glass), giving the food a soft and country-style texture. Al olivo A way of preparing food whereby the main ingredient is a sauce or seasoning with aceituna de botija or black olive. The most famous dish is pulpo al olivo.

Albilla An aromatic type of olive that is used in making pisco, especially the acholado type, in combination with other varieties. Its berries, which range from light green to yellow, make big bunches. The pisco made from this type of grape has a good structure, is full-bodied and tastes velvety when you drink it. Alfajor A biscuit made of two pieces of shortbread, baked or fried, filled with manjar blanco (toffee pudding made with caramelized milk), honey, marmalade or another type of sweet. The traditional Peruvian alfajores are filled with manjar blanco or chancaca honey (honey made from molasses). Characteristics vary according to the place where its made, like king kong, a favorite dessert in Northern Peru. Algarrobina Sweet extract from the fruit of the algarrobo tree, similar to honey, dark in color with a typical taste and aroma. Its used in desserts, drinks and sauces, as well as in the classic cocktail with the same name. It also has pisco among its ingredients. Its a product typical of Northern Peru and its very popular in the department of Piura. Algarrobo A kind of tree that grows on the coast in Northern Peru where the weather is always warm. Its branches have capricious shapes. People were familiar with it in Pre-Inca times and its fruit was already used in that time as food. The fruit of the algarrobo has the shape of a pod and is processed to make algarrobina. Anticucho / kebab

A barbecued skewer traditionally made of beef heart, previously marinated in aj panca, garlic, vinegar, oil, and a number of spices. Its served with choclo (corn on the cob), papas (potatoes), and an aj (chili pepper) sauce. New versions of the anticucho have meat, poultry, fish and shellfish. Arequipa A region in Southern Peru that has coastal as well as mountainous areas which was founded during the Conquest. Arequipas land is fertile and good for agriculture and livestock farming. It has a varied cuisine and we find ocopa, rocoto relleno, cuy chactado, and chupe de camarones among its most representative foods. The Arequipa cuisine likes to use rocoto very much. Arroz con leche / rice with milk Creamy Creole dessert made of rice, milk, and sugar, perfumed with cinnamon, clove, vanilla, orange skin, liquors and other ingredients. You can also add raisins and dried fruit to it. Arroz con pato / duck with rice A typical dish from Northern Peru mainly made of rice, tender duck, culantro (coriander), zapallo loche, and chicha de jora. Arroz Tapado A saut of meat, garlic, tomatoes, raisins, olives, egg and parsley, served in between two layers of rice. Arvejita / green pea Small green round vegetable that grows inside long pods. Other names: guisante, alverja Asado / roast Meat cooked in a pot or pan. Its served in slices and with a sauce made of its own juice and different types of spices.

Asado de venado Roast deer meat with rice and green banana. Avispa juane Chopped pork, mixed with garlic and spices, bound with egg and flour; this is boiled and wrapped in achira leaves like a tamale. Bachiche Name given in Peru to Italian immigrants. Blanquillo / white peach Delicately flavored peach with a light yellow almost white skin. Its used in desserts and compotes. Bonito A type of fish from the tuna family with fatty meat and of an intense flavor. Its basically processed as canned food. Its also processed, salted, and dehydrated and sold as dried bonito. Butifarrra Typical Peruvian sandwich made of jamn del pas and salsa criolla with onion and lettuce. Cabello de ngel / very thin noodles Noodles or wheat pasta, long and very very thin. Cabrito / kid goat Kid goat the younger the softer in taste and more tender the texture. The Northern Cuisine values its meat very much and its used to make traditional dishes like seco de cabrito. Cacao / cocoa An original American tree that gives seeds which are used to make chocolate. Peruvian cocoa is very aromatic and has a high percentage of fat. Its of very good quality.

Caldo de gallina / chicken soup Peruvian soup originally eaten by the poor that has tonic qualities. Each dish comes with not only chicken broth or consomm, but also with a piece of chicken, noodles, a cooked egg and chopped cebolla china. Callao Peruvian coastal province where the most important port of Peru is located. Its next to Lima, but its politically autonomous. Callao is a traditional cradle of fishermen and offers a wonderful cuisine based on seafood. It has a number of restaurants that specialize in this type of cuisine. Caman A province of the region of Arequipa. Its climate is good and the land is good for agriculture, livestock farming. Its sea is good for fishing. Camarn / shrimp A sweet-water crustacean. In Peru, youll find it in almost any valley along the coast. However, the rivers of MajesCaman, Ocoa and Tambo in Arequipa produce the most. Its highly appreciated because of its exquisite and delicate flavor. Camote / sweet potato An edible root with soft flesh that once cooked turns orange and has a sweet taste. It was an important part of the diet of the ancient Peruvians. It farmed on the coast and in the inter-Andean valleys of the Amazon. Its a basic ingredient in a number of typical Peruvian recipes as the picarones. Its served fried with the snguche de chicharrn. Other names: batata. Camu camu

Fruit of the plant of the same name that grows in the wild on flooded land or along the banks of lakes and rivers in the Peruvian jungle. Its round, and has a smooth skin that goes from red to purple. Its high in Vitamin C 40 times more than the orange. Its used mainly in cocktails because of its exotic flavor and its natural degree of sourness. Cancas Town located on the coast of Tumbes in Northern Peru. It has a cove where local traditional fishermen fish a variety of fish and shellfish. Cancha salada / salted popcorn In Peru, salted, toasted and golden brown corn grains. Its eaten as a side dish with seafood or as an appetizer and with cocktails. Canutos Type of tube noodle or short pasta thats called penne in Italy. Capitn / captain Traditional cocktail made of pisco and vermouth that originated in Lima in the 20th century. Capn A traditional street in Limas China Town thats located in the Centro Histrico (Historic Center). There are a number of restaurants in that area, as well as stores that sell eastern products. The PeruvianChinese type of cuisine called chifa originated there. Carambola Exotic and fleshy fruit of the Peruvian jungle, also known as the star fruit because of the way it looks. Its flavor is sour and refreshing, and its used widely in drinks and cocktails. Carapulcra

A typical dish of Lima basically made of potato that has previously been dehydrated and chopped, which is also called papa seca. It also has pork meat or chicken and a seasoning of onion, garlic, aj (chili pepper) and man (peanuts). In Chincha, in Ica, south of Lima, they make carapulcra with fresh potato. Cau cau Juicy stew made of cows gut, papa (potato) and arvejitas (green peas). Its seasoned with aj (chili pepper), palillo, and hierbabuena (similar to mint), among other spices. Other types of meat and seafood are also used to make cau cau. Causa Cold dish made of cooked and pressed papa (potato), aj (chili pepper), limn (lemon), oil and salt are added and you get a soft dough. You fill it with different types of fillings such as vegetables, meat, fish and shellfish, as well as mayonnaise. Causuchi Our version of a combination of the bounties of the causa with the style and presentation of sushi. Very in! Cazuela de barro / earthenware cooking pot Also called olla de barro. Its a clay container that looks like a pot that is used to cook or serve food. Because of its characteristics, this earthenware cooking pot allows for long cooking periods on fire or in the oven. Cebiche You can't go to a cebichera and not eat this Peruvian dish. Among its ingredients are: fish - or other kinds of seafood -, limn (lemon), cebolla roja (red onion) and aj (chili pepper). There are as many varieties of cebiche as coastal towns or

restaurants in Peru, as every place adds their own ingredients and as each chef or cook adds his or her own personal touch. You eat cebiche with parboiled choclo (corn), cooked camote (sweet potato), and lettuce. There is a variety of cebiches like el mixto - made of fish and shellfish -, camarones (shrimp), conchas negras (black shells), and pejerrey (type of fish). Another dish related to the cebiche is the tiradito, although it's not as popular as the cebiche, Peruvians also prefer this one very much. Other names: ceviche, seviche Cebichera Peruvian restaurant specialized in fish and shellfish and whose representative dish is the cebiche. At the very beginning the cebicheras were very simple and modest places, however, during the years and boom of the seafood cuisine they have acquired major degrees of sophistication and a variety of dishes, without loosing there typical popular charm and good taste. Cebolla china A vegetable that doesnt turn into a bulb but rather into a type of white stem, a little bit on the thick side, that later transforms itself into long green leaves. The cebolla china is used a lot in recipes of the Peruvian oriental cuisine or chifa and it also compliments Peruvian Creole and seafood recipes. Its taste is softer than that of the common onion and the white part has a stronger taste than its leaves. Its even a little spicy. Cebolla roja / red onion Its the most common onion used in Peruvian cuisine because of its character and strong taste. Its a fundamental

ingredient in cebiche, lomo saltado, salsa criolla, among other dishes. Chalaco Referring to or belonging to Callao. Chalana Small boat that is used to navigate shallow waters. Its bow is sharp and its stern is squared. Chancaca Brown paste made of sugar cane that tastes sweet. Its molded into tablets or balls. These last ones are traditionally wrapped in straw. You make a type of honey from chancaca that is eaten with picarones, and it also is the filling of the classical alfajores made with shortening. Chanchamayo A province in the Peruvian region of Junn. Its located in the middle of the jungle and it stands out because of its wide range of flowers, animals, and native products such as its fine-quality coffee. Chancho / chanchito Popular name given in Peru to a pig pork. Also Puerco, cerdo, marrano and cochino Chancho asado / roasted pork Pig loin chifas style. The pork is previously seasoned and is cooked the eastern way with a technique thats similar to the one used to roast ducks. The chancho asado can be eaten alone or with a little sillao or other sauce. Its also an ingredient of numerous other dishes. Charqui Traditionally, dried llama meat used extensively in Andean cooking. Nowadays beef is more commonly used.

Chaufa Sauted rice which is probably the most popular and valued dish in PeruvianChinese cuisine or chifa. Chaufa has among its ingredients: different types of meat beef, chicken, pork, or king prawns , cebolla china, egg tortilla, sillao and other spices. The secret in making chaufa is to saut it on hot fire, which gives rice a special flavor and texture. Chicha An alcoholic beverage resulting from the fermentation of corn, tubers or fruit in sweet water. The most famous one in Peru is the chicha de jora, although there are other varieties like the frutillada cuzquea made from strawberries or the chicha de man. We also have chicha morada that is a non-fermented refreshment made of maz morado (purple corn). Chicha de jora Traditional drink made of maz (corn). Corn is moistened so that it sprouts the name jora is given to this process and then its ground to boil it for several hours. Once the mix is cooked, its filtered, and then its left to ferment. A number of ingredients like chancaca, sugar, and species can be added to it. The chicha de jora is a typical Peruvian drink and its also part of numerous traditional recipes. Chicha morada Sweet refreshment that is made by boiling maz morado (purple corn) with cinnamon and cloves, and in some cases, by adding fruit. Its the traditionally drink with Peruvian Creole food. Chicharrn / pork crackling Pork slowly cooked in its own fat resulting in tender meat on the inside

and a delicious crispy coat on the outside. Chicharrones are eaten on the coast and in the mountains in different places so there might be slight variations in the way the pork is cooked. A popular snguche is made with chicharrn and fried camote, and salsa criolla. In Cusco you can eat it with an onion and hierbabuena (similar to mint) sauce. Chifa Chifa is the name given to the result of the mixed-race breeding of the gastronomic traditions and ingredients that the Chinese immigrants brought with them with the local Peruvian food, ingredients, and tastes. From this combination a new style of cuisine was born that is very popular in Peru. The name is now also used for all types of restaurants of specialized eastern cuisine. The origin of todays chifas was the simple cheap restaurants that the Chinese migrants opened in Lima during the 19th century. Important dishes in this culinary tradition are: chaufa rice, wantn, noodles, and chancho asado. Chifero / chifera Made the Peruvian-Chinese or chifa way. Chifles Fine slices or pancakes made of fried green bananas. Chifles are typical of Northern Peru, and are especially popular in the region of Piura. Its taste combines the sweet flavor of banana with a pinch of salt. Traditionally, you eat it with a little bit of cancha salada or with small pieces of chicharrn. Chilcano Condensed stock made of the backbone and pieces of fish, onions, and other spices. You can also make it with shellfish. Its served with a little bit of limn (lemon) juice, and has tonic properties.

On the other hand, we also have the chilcano de pisco, a refreshing cocktail made of pisco, a white soda or ginger ale, limn (lemon) and ice. It also has some drops of amargo de Angostura (Angostura bitters). This drink is served in the traditional bars and restaurants of Lima. Chilln A river and valley on the coast, located in the region of Lima. The valley has land for agriculture and supplies the city with food. Chips andinos / andean chips Fried slices or pancakes from tubers or other Andean products. Chincho A shrubby aromatic herb, native to the Andes and belonging to the same family as huacatay. It's the primary herb used in pachamancas, giving it its distinctive taste. Chirimoya Fruit that is grown in the inter-Andean valleys of Peru. It has a green skin, white pulp and a creamy texture. The delicate flavor of the chirimoya has made it one of the favorite fruits to use to make desserts and drinks. One of the most appreciated varieties is the one called Cumbe that is grown in the area with the same name. It stands out because of its quality, its remarkable sweetness and because of its few seeds. Chita A white-meat fish, also known as sargo (grunt). One of Peru's most noble fish, cooked in various ways (vapour, grilled, fried, etc.), specially in Japanese restaurants in Lima. Choclo / corn

Tender corncob. Choclo (corn) is the main ingredient in humitas and other dishes like pastel de choclo, and pepin. Chola In popular Peruvian speech, cholo or chola refers to half-castes of European Spanish and Native Indian blood. Its a word also used to refer to people with Andean roots. Choritos Bi-valve sea mollusks with sweet meat and a very definite flavor. They grow on rocks in the sea and are used in numerous recipes like choritos a la chalaca. They are also ingredients of different types of rice, chupes, and soups. Choros a la Chalaca Mussels from which the upper shell has been removed and filled with onion, chili, and lemon juice. Chorrillana Sauce made of cebolla roja (red onion), tomato, aj amarillo (yellow chili pepper) and spices generally with fish, although it can also be used with other kinds of meat. Its name comes from Chorrillos, one of Limas districts. Chuo A freeze-dried potato starch, traditionally produced by the Quechua and Aymara communities in Peru and Bolivia. Potatoes are exposed to the sub-zero night temperatures of the Andes, and subsequently dehydrated by exposition to the intense sunlight of the day. Chupe Word that comes from the Quechua Word chupi which means soup. A chupe is a very rich and tasty soup that could have as ingredients; meat, poultry, fish, shellfish, all types of vegetables,

eggs, tubers, cheese, milk, and aromatic herbs. A wide variety of chupes are made in the Andean areas with products from those areas, many of them on specific days of the week or when certain festivities are celebrated. One of the most delicious chupes is the chupe de camarones, a typical dish from Arequipa. Chupe de camarones Typical dish from Arequipa, a Peruvian region that is recognized because of its cuisine and the quality of its camarn (shrimp) produced by its rivers. This very tasty chupe has as ingredients apart from shrimp: papa amarilla (yellow potato), arvejitas (green peas), broad beans, rice, milk, eggs, aj (chili pepper), and huacatay, etc. Churrasco/ churrasquito A meat cut of regular thickness grilled, barbecued the Peruvian way, or fried. Civinche Dish made with fresh camarn (shrimp) seasoned with onion, wine vinegar, and spices. Slices of cooked papa (potato) are added. Its an original dish from the region of Arequipa and its especially made in the Majes valley, famous for its great shrimp. Coca / coca Leaves of a plant known by the people of Peru since pre-Colombian times. The word comes from the Quechua word kuka. Its considered a sacred plant and is used in rites and traditions by the Andean people. It also has energizing, tonic, and medicinal properties. Coca leaves are also used to prepare teas. Macerated in pisco, its the main ingredient of a variety of pisco sour, and other cocktails. In the last couple of years, the Peruvian chefs and cooks have included the coca leaf and the flour that comes from coca leaves in

different dishes, desserts, breads, and drinks. Conchas /conchitas Also called conchas de abanico. They are bivalve mollusks whose meat has a soft and delicate taste. Of a white or very light cream color. Its a main ingredient in cold and warm recipes as the conchitas a la parmesana (conchitas with Parmesan cheese), cau cau made of conchas, among others. Conchas negras A type of bivalve mollusk that grows in the waters of the mangrove swamps in the Peruvian region of Tumbes in Northern Peru. Of a dark color and strong and very definite flavor, conchas negras are mainly included in cebiches, which is the most popular way of eating them. A curious detail is that according to tradition - they have aphrodisiac properties. Coral Substance obtained from the gonads or sexual glands of Crustaceans generally from camarn (shrimp), but also from crab or other sea species used as coloring and added as flavor to sauces and stews. The coral from camarn (shrimp) is orange in color and it has a very definite taste, thats why its used in small quantities Cortezas amaznicas Tree bark from the Peruvian jungles used to make liquor and macerados (macerates). Rich in aromatic substances and exotic flavors. Its said that some of them have medicinal properties. Corvina / meagre White and fine fish known to the ancient people of Peru. Its one of the most valued sea varieties even until now.

Because of its quantity and quality, its used to make cold and warm dishes. Crema de pisco Liquor made of pisco. Cremas de pisco are also made combining it with fruit, chocolate, coffee, and other ingredients. Cremolada A type of sherbet or light drink of crushed ice, very popular in Peru in the summer time, that is made with sweetened fruit juice. All types of fruit are used to make them, like: maracuy, lcuma, guanbana, mango and, strawberry. Criollo In Peru, criollo is that what resulted from the mixture of what is native to the country, and above all that was comes from the coastal area, with what was inherited from the Spanish. Culantro / coriander Strong aromatic herb. Its leaves are used a lot in Peruvian cuisine. Its the main ingredient in dishes such as: arroz con pato and seco. Its also used as the final touch of flavor in cebiches, stews, and soups. Other names: cilantro, coriandro Cuy / guinea pig Small domestic mammal of the order Rodentia. Its meat is valued because of its fineness, its high nutritional value and good taste. Its typical of the Andean cuisine. It can be made in many ways: fried, roasted, or in a picante. Its a traditional dish that is regularly eaten but becomes very relevant at celebrations, festivities, and other special occasions. Other names: conejillo de indias, cobayo, cui, cutpe Empanada / pie

Peruvian empanadas are small pies made of flour dough with different kinds of fillings. They have half-moon shapes and are cooked mainly in ovens. You make them by halving a slice of round dough that has previously been filled. The most popular and classical empanadas have chopped beef or chicken meat, cooked and seasoned with onion, as well as olives, aj (chili pepper), and hard-boiled eggs, among other ingrediePeruvian empanadas are small pies made of flour dough with different kinds of fillings. They have half-moon shapes and are cooked mainly in ovens. You make them by halving a slice of round dough that has previously been filled. The most popular and classical empanadas have chopped beef or chicken meat, cooked and seasoned with onion, as well as olives, aj (chili pepper), and hard-boiled eggs, among other ingredients. You usually sprinkle them with a fine layer of confectioners sugar, and there are filled empanadas with aj de gallina or lomo saltado, as well as other kinds. Encanelado Dessert made from a light sponge cake soaked in syrup generally aromatized with a bit of pisco, and filled with manjar blanco (toffee pudding made with caramelized milk). This sponge cake is covered with a lot of ground cinnamon. Thats where it gets its name from. Encebichado / Encebichada That which has flavors or ingredients typically of the cebiche, or is made the cebiche way. Escabechado Made of a seasoning the escabeche way. That which has flavors or ingredients of the escabeche or is made the escabeche way.

Escabeche Dish that is made of pieces of fish, meat, or poultry previously cooked and covered with a sauce or seasoning made of oil, vinegar, onions, aj (chili pepper), and other spices. This seasoning not only flavors fish, but it also preserves it. The most classical escabeche is made of fish, but there are also recipes that include chicken, vegetables, and other ingredients. Frejol caballero A white-beige variety of big bean. The frejoles caballero are generally used in stews, but also in soup and pures. Frejol canario A dark yellow variety of a medium bean. The frejoles canario are used in stews, but are also used in recipes such as tacu tacu, soups and pures. Frejol colado Creole dessert typically of the regions of Lima and Ica. The recipe dates back to colonial times. You make it with cooked, peeled, and pressed frejoles (beans) which are cooked to a certain degree in a pan or casserole with cinnamon, cloves, and sugar, among other ingredients, until it turns into a soft consistency. Frejoles / beans Dried beans of different sorts of varieties that make stews. There is a big variety of beans of different colors, forms, and sizes. Frejoles guisados are a typical Peruvian Creole dish, but there are also soups and crmes that include these beans, as well as a dessert called frejol colado. Other names: judas, porotos, habichuelas, frijoles Frejolito chino

Word for bean sprouts in Peru. Its an ingredient that is used a lot in the Peruvian-Chinese cuisine or chifa. Fugasa Flat bread dough that has cooked onion, cheese, aromatic herbs and other ingredients on top. Peruvians inherited the fugasa from the Italians, and it is very popular in the typical neighborhood bakeries of Lima. Its served cut in squares. Granadilla An orange fruit with brittle and slightly speckled skin. It has numerous seeds on the inside with a gelatinous translucent flesh, aromatic and of a pleasant taste. The granadilla was already known by the ancient Peruvians who took it to different areas of the empire such as the coast. Its subtle taste makes it a favorite to drink it in juices and cocktails, and to eat it in sweets or just plain. Other names: Granada china, granadilla de la China. Guanbana A typical Peruvian fruit that is especially produced in the central part of the jungle, in Chanchamayo. Its skin is dark green and it has small bulges or tips sticking out. Its flesh is delicate, creamy, of a white-beige color, juicy, and sweet with a slight sour touch. Each piece of fruit can weigh up to 2 or more kilos. Its used to make delicious desserts and juices. Guayaba The fruit of the guayabo. Oval, and of different colors depending on the variety. Its flesh can vary in the degree of sweetness, and it has small seeds. Its used to make marmalades, compotes, and sweets. Other names: guayabillo, hayaba. Hierbabuena / herb similar to mint

Aromatic herb similar to mint. It has very green and aromatic leaves. Its used as a spice in soups or stews and it also flavors Andean dishes when chopped and mixed with other herbs. Hoja de higo / fig leaf The leaf of a fig tree. Used to flavor the chancaca honey and some syrups and sweets. Huacatay An aromatic herb originally from South America. It has a strong smell and taste so its used in moderation. It also has medicinal properties. Its an ingredient in numerous Andean recipes and also in some Peruvian Creole dishes. Other names: menta negra, wakatay, chinche. Huancana / Huancano The huancana is a creamy and cold sauce made basically from aj amarillo (yellow chili pepper), queso fresco (a slightly salty cheese with a dry texture and mild flavor), milk, and oil. Some recipes add other ingredients to it like small quantities of onions, spices, or ground soda crackers to give it consistency. You make the classical papa a la huancana with it. You can also eat it with pastas and other dishes. Huaral Province of the region of Lima, located to the north of the capital Lima. Huaral is best known for its fertile lands that produce a variety of agricultural and nourishing products: vegetables, cereals, tubers, and fruit such as apples, paltas (avocado), tangerines, oranges, and mangos. It also offers: poultry, fish and shellfish. Huaralino Refers to or belongs to Huaral.

Huarique Peruvian slang that refers to an unpretentious, low-priced restaurant with good quality food. Usually huariques are renowned for one or a few speciality dishes. Huatia sulcana Traditional dish made of cooked meat in an earthenware cooking pot with a number of aromatic herbs oregano, hierbabuena (similar to mint), huacatay, culantro onion, aj Colorado, spices, and camote (sweet potato). Its name comes from Sulco, ancient dominion settled in a part of what is now the city of Lima. A big percentage of its population consisted of fishermen and farmers. Huevera / Egg mass The oval egg mass of certain varieties of fish. Its a highly valued ingredient in Peruvian cuisine. Its usually fried and its very tasty. Humita Humitas are made of soft ground corn steamed and wrapped in leaves of choclo or panca. They can be sweet or savory, and are prepared in different regions of Peru on the coast as in the highlands. You can also fill them up with different types of fillings such as cheese if its a savory humita or with manjar blanco (toffee pudding made with caramelized milk) if its a sweet one. The humita is similar to the tamal, although this last one has a more rustic texture and is seasoned in a different way. Ica Peruvian region south of Lima. Its an area with a warm and dry climate. It has farmland, deserts, and beaches. There you find the Reserva Nacional de Paracas (the National Reserve of Paracas). Icas main business is agriculture and the export of agro-

products. Its Perus main producer of pisco. It has the most number of wine cellars of the country and it also makes wine and other products made of grapes its main crop. Ica not only has pisco vines. It also has other important products such as: asparragus, pallar (lima bean), maz amarillo (yellow corn), zapallo (pumpkin), papa (potato), pecana (pecans), palta (avocado). Inca kola Yellow Peruvian soda with a typical flavor. Its formula was made in Peru more than 70 years ago. Its one of the most popular and most drunk beverages. Its ideal to drink with Peruvian Creole dishes as well as chifa. Italia A variety of grape that is used to make pisco. Its aromatic and the most popular one of the varieties. Its berries are a beautiful light green color and you can have big bunches. Its also the only pisco grape that is also eaten. Pisco from this type of variety has an aroma of tropical fruit, white flowers, and raisins. The Italia grape is greatly appreciated and it was formerly known as Rosa del Peru. Jalea This dish dates back to Perus colonial times. Its made of fried fish filets and shellfish served with salsa criolla made of onion, aj (chili pepper), and limn (lemon) juice. You eat it with cooked yucca (cassava) and choclo (corn). Jamn del pas Ham from a pigs leg or arm. The meat is cooked, having previously been seasoned with garlic, cumin, oregano and as its main ingredient achiote which gives it a reddish color. Jamn del pas is the main ingredient of the butifarra, a typical Peruvian sandwich.

Juane / Juanecito Typical dish from the Peruvian jungle cuisine. The traditional juane is made of a portion of rice, a piece of chicken and different spices. Its cooked afterwards as if it were a tamal, wrapped in a bijao leaf, a jungle plant that flavors it. Other types of juanes are made of yucca (cassava), maz (corn), meat, river fish, etc. Also some types of juanes are cooked in pltano (banana) or choclo (corn) leaves. King Kong A type of typical alfajor from Northern Peru, specifically from the area of Lambayeque. King Kong consists of different cookie layers made of flour, shortening, and milk baked and filled with manjar blanco (toffee pudding made with caramelized milk), membrillo sweet, pia (pineapple) sweet, etc. King Kong can have one or more fillings. Kion / Ginger Word for ginger in Peru that comes from the Chinese word for ginger. Its a root rhizome with a penetrating aroma and pungent taste, somewhat spicy. Its used a lot in the Peruvian-Chinese cuisine or chifa and it has medicinal properties. Kiwicha Very fine Andean grain. Its usually white although you can also find yellow, red, and black kiwicha. Its very nutritious and its used to bread and fry food as well as in desserts and drinks. Kola Inglesa Sweet red Peruvian soda. Langostino / king prawn Sea crustacean with small legs, a compressed body and a very long tail. Its gray but its color changes to an intense pink when cooked. Its meat is

very valued in the specialized fish and shellfish cuisine. Leche de pantera Its made similarly to the leche de tigre. Made from a cebiche de conchas negras (a cebiche with black shells). Leche de tigre The leche de tigre is the liquid that results from making cebiche. Aj (chili pepper) and a little bit of pisco are added to it or maybe also other alcoholic drinks like vodka or white wine. Its served in very small glasses, and you drink it as a shot. Its believed that it has tonic and aphrodisiac properties. Lechn The word refers to a young pig that is still being breast-fed. In Peru, this word is applied to any kind of pig. Lenguado Sole. Together with chita and corvina, lenguado is the finest (and most expensive) fish in Peruvian gastronomy. Lima Region in Peru where nowadays the political and administrative capital city of the country is located. Its located on the coast of the Pacific Ocean and its climate is warm. Its the most populated city of Peru. Lima is not only the cradle of the Criollo cuisine, but during its long history it has accepted the gastronomical influences that came with different migrations black, Chinese, Japanese, Italian and it served as a melting pot for the mix of all of these influences. Its also known as the Ciudad de los Reyes (the City of the Kings) or as Las tres veces coronada villa (the village that has been crowned three times). Nowadays, Lima is an interesting gastronomical place. Lima (fruta) / lime (the fruit)

Yellow round citric fruit which has a nipple on the outside. It has a soft taste and its citric and astringent levels are low. The skin that covers the segments is white and a little bit thick. Other names: lima dulce, lima chichona, lima bergamota, limn dulce. Limeo It refers to or belongs to Lima. Limn / Lemon Its one of the main ingredients in a number of specialities in the Peruvian cuisine, like cebiche, pisco sour, and tiradito, etc. Although there are many varieties of lemon on the market, the lemon that is used the most in Peru is called limn sutil. Its basically grown in the northern part of the country, especially in the regions of Piura and Lambayeque. Limn sutil A small, round and very sour green or greenish-yellowish limn (lemon). Its one of the main ingredients in different Peruvian recipes, among them, the cebiche. It was brought to America by the Spanish and it adapted completely to these lands. Loche / type of pumpkin A type of zapallo (pumpkin). Its flesh has a bright color and its taste and aroma are very strong and characteristic. Its skin is dark green and it has an irregular texture. It doesnt have seeds. It was already eaten by the ancient Peruvians before the Spanish arrived to the continent. Its widely used in recipes of the Lambayeque region, like the arroz con pato, as well as in a number of stews, pures, and traditional soups. Lomito al jugo / juicy loin Chopped loin, cooked with onion, just a very little bit of aj (chili pepper) and

other spices in such a way that it ends up being very juicy. You usually eat it with pulse or pures, and also for breakfast. Lomo saltado / sauted loin Creole Peruvian dish. Its believed that it was influenced by the Peruvian-Chinese cuisine or chifa, from where it inherited the technique of sauting the meat and other ingredients on a hot fire. The ingredients of lomo saltado are: beef loin, onion, aj (chili pepper) in strips. Everything is sauted and spiced. It comes with a generous portion of fried papas (potatoes). You eat it with simple white rice or rice with choclo (corn). Lcuma Very sweet fruit that grows in the InterAndean Peruvian valleys. Its flesh is sweet. Its texture is somewhat sandy and it has a peculiar taste. You can eat it fresh or dry or ground, like flour. The lcuma is a very tasty fruit, ideal for desserts, ice cream, drinks, and cocktails. Its finest variety is lcuma de seda. Lychee / lychee Chinese fruit, also known as chirimoyita china in Peru. Its skin is red and its flesh white. Its juicy and slightly sour. It has a seed in the middle. Its an ingredient in cocktails as well as in drinks, desserts, and appetizers. You can also can it. Its widely used in the oriental and chifa cuisine. Maca Highly nutritious Andean root with tonic properties for the body. Its an ingredient in macerates and cocktails. It fortifies bread and baked goods when used as flour Macerado / a macerate Concoction that consists of letting a closed bowl with an alcoholic beverage

pisco, aguardiente stand with fruit, bark, leaves or other ingredients in order to extract aromas and tastes from them. This macerate is used when making cocktails Macerado de damasco / apricot macerate Typical liquor from the region of Tacna, which borders Chile. This macerate is made with pisco and apricots, fruit that is grown in this area of the country. You can also can it and make pisco with it. Macre / type of pumpkin Type of zapallo (pumpkin). Its flesh is yellow-orange. Its taste is subtle and it has a lot of seeds. Its skin is green and smooth. Zapallo macre is used in home cooking and is the main ingredient in dishes like locro, torrejitas de zapallo (zapallo fritters) and picarones. Maz / Corn Gramineous plant that grows tasty and nutritious corncobs. Corn is one of the four most important crops in the world. Peru has a wide variety of corns that differentiate themselves because of their color, form, and adaptation to different heights and places. Some varieties are: the fresh and tender choclo; mote, ripened corn dry or fresh which is cooked afterwards; toasted corn that is also called cancha salada (chullpi); and maz morado. You make tamales and humitas with corn, two typical dishes of the Peruvian cuisine. Maz morado / purple corn Purple maz (corn). When its boiled, the water turns a bright purple. When you use it dry you make drinks and desserts like the chicha morada and the mazamorra morada. Majado Mixture that results from crushing or squashing an ingredient in a mortar or

similar bowl to give it a soft but also rustic texture. The Peruvian cuisine has recipes on majado de yuca and also pltano (banana). Maleo Refers to or belongs to the town of Mala, a region to the south of Lima. Mncora Town on the northern coast of Peru. It stands out because of its beautiful beaches and good cooking based on its great sea products that the Pacific Ocean provides. Its good climate has made it a touristic place of attraction. Mancoreo / mancorea Belonging to or referring to Mncora Mango Oval fruit with a seed in the middle of it. Its flesh is juicy and orange. Very aromatic and tasty. Mango is a tropical fruit that grows in the northern part of Peru, especially in Piura. Its an ingredient in ice cream, desserts, juices, and compotes. Theyre best during the hot season. Man / peanuts Fruit with a thick and tough rind which has two to four white and oily edible seeds on the inside. You cannot eat man (peanuts) raw. You need to previously cook or toast them. You also get an oil from its seeds and its used to make peanut butter. It was taken from the Americas to Europe. The ancient Peruvians already knew about the seeds. They were replicated in gold in the orejeras (a type of earring), necklaces, and other pieces of jewelry at the famous Tomb of the Lord of Sipn. Other names: cacahuate, cacahuete. Manjar blanco A type of creamy toffee pudding made with caramelized milk. Its name dates

back to a colonial dish that was made of chicken and almonds, but the recipe has been lost. Todays manjar blanco is eaten alone or as an ingredient in innumerable desserts. Apart from the traditional manjar blanco, there are other varieties that are made with dry and fresh fruit, egg whites, and spices. Manzana delicia A type of Peruvian apple that is grown especially in the area of Calando, town of Mala, very close to the city of Lima. The manzana Delicia (Delicia apple) is abundantly produced in this place and its skin shows a range of red. Its pulp is perfumed and slightly sour. Manzanilla / camomille A plant with small white flowers in the middle. Its taste is soft and it has a pleasant aroma. Its supposed to have digestive and relaxing properties. Other names: camomila Maracuy / passion fruit Fruit of the Pasionaria, a climbing plant. Maracuy is originally from the Amazon area, but now its also planted on the coast and in the jungle. Its skin is thick, and there are numerous seeds on the inside. Its flesh is gelatinous and orange. Its aromatic and it has a strong sour taste with barely a touch of sweet. Its used widely in desserts, juices, and cocktails. Mazamorra morada Creole Peruvian dessert. You boil maz morado with cinnamon, cloves, and sugar. Then you add pia (pineapple), apples, membrillo, guindones and huesillos (dried, dehydrated peach), among other fruits. Finally, you thicken it with camote (sweet potato) flour. Together with the arroz con leche, its one of the most popular and preferred desserts in Peru.

Mazamorrera Refers to or belongs to the mazamorra. Melcocha Sweet that is made of concentrated hot sugar honey. You cool it down by rubbing and kneading it so that it gets to be hard and thick. Sometimes you add peanuts or dried fruit or nuts to the melcocha. Membrillo A very aromatic fruit. Its flesh is somewhat sharp and astringent. Its not really good to eat raw, but its really good when you make compotes, canned food, marmalades, or other sweets like the classical machacado de membrillo or when you can it. Menestrn Rich soup with a clear Italian influence that has: meat, a variety of vegetables, noodles, and basil, etc. Because of the variety and quantity of its ingredients, the menestrn can be eaten alone. Its the Peruvian and mixed-caste version of the minestrone. Merengado Dessert made of layers or disks of baked meringue, filled with whipped cream, manjar blanco (creamy toffee pudding made with caramelized milk), and fruit such as guanbana, lcuma, strawberries. Mero / grouper Fine and firm fish with white or pink meat. The mero (grouper) can get to be very big more than one meter long. Its greatly valued in Peru, especially on the coast. Because of its characteristics, its an ingredient in cooked or raw recipes (cebiche, tiradito). The most prominent variety because of its qualities is the mero murique.

Milanesa / wiener schnitzel Crispy breaded meat or chicken breast filet. Minpao Chinese appetizer similar to a round piece of bread made of flour and filled with chancho (pork), chicken or sweet. Steamed. The dough has a soft and very spongy texture. The minpao is one of the classical dishes from the Chinese cuisine and its sold in most of the oriental restaurants, also called chifa in Peru, as the ones on Capn Street in the Chinese neighborhood of Lima. Miraflorina Referring to or belonging to the district of Miraflores, one of the districts of the city of Lima. Miso Dough made from fermented soy seeds and sea salt. It could also include cereals such as rice, chickpeas, or barley. It originally comes from China, and then went to Japan and other Asian countries. Its used in the eastern cuisine to flavor and give aroma to different dishes. Mollar A type of non-aromatic grape used to make pisco. Its usually used to acholar the pisco, which means, to combine it with other varieties. This grape is very sweet when its fresh and it gives the pisco a certain type of personality. Montadito Appetizer, miniature dish like the Spanish tapas. There are montaditos that have been adapted from any type of recipe. Theyre part of the wide variety of piqueos.

Montado Dish that comes with fried eggs on top. For example: bistec montado and tacu tacu montado. Moscatel / muscatel An aromatic grape that is used to make pisco. The Muscatel is an elegant and highly valued type of variety as its grown in smaller quantities than other varieties. There are many that say that piscos distilled from this grape are among one of the most refined ones. Mosto verde Type of pisco where the process of elaboration is slightly different, the fermented must is distilled when it still has a certain level of sugar. In this way, the resulting pisco has a velvety texture and new dimensions of aromas. The mosto verde are among the finest and most exclusive piscos, as the variation in the distillation renders less outcome per kilo of grape, that is to say, you need more grapes to make the same quantity of pisco. Muchame Lomo salado and seco de pescado, soaked, cut in very fine slices, and seasoned with olive oil, garlic and other spices. You eat it with salty crackers and palta. Italians introduced the muchame in Peru. It was originally made with dolphin loin, but now, because of the need to protect the sea animals that are in danger of extinction, its made of bonito or tuna fish. Mua An Andean herb similar to paico. It's used in soups and marinades Nabo encurtido / pickled turnip Specialty that is served in PeruvianChinese restaurants or chifas. Its very finely sliced turnips pickled in white vinegar or sugar.

Naranja huando A type of orange grown in the town of Huando, province of Huaral, north of Lima. These oranges have a very nice flavor and aroma and are of excellent quality. Nikkei Nikkeis are Japanese descendents born in Peru either having a Japanese mother or a Japanese father or having both, a Japanese mother and father. In Peru, we also have the Nikkei cuisine which is the result of a combination of gastronomical traditions that the Japanese brought with them and Peruvian ingredients. The Nikkei cuisines specialties are mainly fish and shellfish, which are characterized by their subtlety and their good flavor. Oca An Andean tuber that is the second most important one, after the papa (potato) if we consider crops. There are different types of ocas, which also have different colors: white, yellow, pink, violet, and even black. Its skin has fine colored lines. Ocas have soft flesh and are generally sweet. Other names: apilla, ibia, cuiba. Ocopa Typical dish from the Arequipa cuisine. Its a creamy sauce made from aj (chili pepper) - especially aj mirasol - , oil, milk or cheese, onion, , huacatay and man (peanuts), among other ingredients. One can also make ocopa with camarn (shrimp). There are slight variations of the recipe, some include nuts and others some sweet ground cookies. Ocopa is served on slices of parboiled papa (potatoes) and lettuce. Olluco Andean tuber. Its skin is smooth and its flesh once cooked is slightly crystalline

than sandy. Its yellow in color and it ranges from light to bright. Its one of the main ingredients of the numerous Andean soups and stews like the olluquito con charqui (dry meat). Other names: chugua, ruba, papa lisa. Pachamanca Banquet from Pre-Colombian times. Its name means earth pan. The ingredients of a pachamanca are put in a hole in the earth; the food is cooked by extremely hot stones. Ingredients include: meat beef, pork, lamb seasoned with aromatic Andean herbs, tubers, a variety of vegetables, humitas, different types of cheese and even fruit. They make it in a wide variety of places, but the best pachamancas are made in the regions of Junn, (specifically the Mantaro Valley) and Ayacucho. The pachamanca, as a culinary procedure, has been declared as being part of Perus natural heritage by the Instituto Nacional de Cultura INC (the National Institute of Culture) of Peru. There are a number of rituals and ancestral traditions that go with this dish. Pachamanquero Referring to or belonging to the pachamanca. That what has flavors or ingredients of the pachamanca or what is made in a similar way. Paiche Fish native to the Amazon river, the paiche (Arapaima gigas) is the world's largest freshwater fish. A fundamental ingredient in the cuisine of Amazon people, can be 3 metres and weigh 200kg. Paico An Andean herb mostly used in pachamanca and in some soups. It's aroma recalls that of mint.

Palillo / coriander A bright yellow spice with a strong aroma and flavor. As a powder, its used to color and to add taste in a number of recipes. Other names: coriandro, raz tumerica, curcuma. Pallar / lima bean A legume that looks like a pea, thick as a broad bean, round, and very white. The ancient Peruvians were familiar with the pallar and the way to grow them. Its generally used in stews and soups. Dry pallar is mostly used and its the most popular bean, although green or fresh pallares are also used in some recipes. Palmito / palm heart Its the heart or the tender center of the Huasai palm from the Peruvian jungla. Its taste is soft, delicate, and exquisite. And its used in salads, creams, and appetizers. Its the main ingredient in the ensalada de chonta. Its also canned and exported. Other names: chonta, heart of palm, coeur du palm. Palta / avocado Its an original American fruit well-known in Peru as well as in Mexico and Central America. Its skin is dark green. Its flesh is soft and creamy and it has a big round seed. Other names: aguacate, avocado, abacate. Pan roseta A good-sized piece of round crispy bread and soft crumb. Its especially used in making the Peruvian snguche (sandwich) in its different varieties. Panca Leaf that covers the mazorca de choclo (corncob). Its used to wrap and cook the humitas.

Panqueque / pancake Crepe made from flour, egg, and milk that is fried in a frying pan and that is filled with honey, marmalades, or other sweet or savory ingredients according to a persons taste. Papa / potato The papa (potato) is an original Andean tuber. Historically, it represents much more than just simply food. It was not just only the basis of the diet of the PreColombian South American people, but it also saved the people from Europe from starvation and now its an essential part of the gastronomy of numerous countries. Peru has hundreds of different types of potato whose sowing, farming, and harvesting are closely linked to ancestral rites and cultural traditions. The papa (potato) can be classified as native and modern. The first ones are also called primitive and native and are sowed in the highlands, in farmers communities in high areas. Some of the types of native potatoes are: amarilla (yellow), huayro, huamantanga, ccompis, huagalina, peruanita y yanaimilla. The modern varieties also known as the improved ones hybrids or white are the result of crossing two or more species. These varieties have been grown in Peru since the second half of the twentieth century by academic and scientific institutions, as well as by the Centro International de la Papa (CIP) the International Center of the Potato (CIP). Over 50 modern varieties have been created among which the following are the most important: canchn, tomasa condemayta, nica, perricholi, reiche, yungay, amarilis, libertea and serranita. The papa (potato) can also be classified according to its taste, the color of its skin, and its use. Its an important ingredient in Peruvian cuisine to make numerous recipes like causa, cau cau,

lomo saltado, papa a la huancana, ocopa. Other names: patata. Papa a la huancana Creole dish made of slices of cooked papa (potato) covered with a creamy sauce of cheese, aj (chili pepper) and oil, known as huancana. It comes with lettuce, hard-boiled egg, and olives. Papa amarilla / yellow potato A type of Peruvian potato that stands out because of its bright yellow color and oval-round form. Its texture is soft and sandy. Its ideal to make pures and dishes like causa. Papa duraznillo A type of native Peruvian potato that just recently started to be used in the world of gastronomy. Papa huamantanga A type of Peruvian potato that stands out because of its long form and white sandy flesh. People like the taste of it. Papa huayro A type of Peruvian potato that stands out because of its long form and the colors of its skin that go from red to violet. Its sandy and it tastes very good. Papa rellena Dish similar to a big croquette made from cooked papa (potato) that has been fried. The classic papa rellena is stuffed with chopped meat, onion, aj (chili pepper), olives, and raisins. The classic papas rellenas are also made with shellfish, cheese, and other ingredients. Papa rosada / pink potato A type of Peruvian potato also known as nortea. Its especially eaten in the coastal area of Peru.

Papa yanaimilla A type of Peruvian potato with white flesh and a very dark, almost black, skin. Its very good when steamed. Papaya A regular-sized fruit that can weigh up to three kilos. Its skin is yellowish-orange with some green shades. Its flesh is tender, sweet, and light orange in color. Inside youll find numerous small black seeds. Its eaten as fresh fruit, or in juices and salads. Other names: lechosa, chamburo, fruta bomba. Papayita / papayita arequipea Small-sized fruit with a pleasant flavor and very aromatic that grows in the InterAndean valleys. Its used to make compotes, desserts, and juices. Other names: papaya de monte, papaya de altura, papaya de olor, papayuela Paracas Peruvian town located in the region of Ica, province of Pisco. Paracas represents an original contrast: it has desert territory right next to the sea. Its coast consists of a resort and a bay. Its climate is warm and it has beautiful beaches and natural resources. The Reserva Nacional de Paracas (The National Reserve of Paracas) is located there, where you can admire numerous earth and sea fauna. The richness of its sea is one of its main attractions Parihuela Rich soup made of fish and shellfish with onion, aj (chili pepper), tomato, and spices, among other ingredients. Its one of the classical dishes of the Peruvian seafood cuisine. Pasta tornillo Short curled or spiral pasta, also known as fusilli

Pecana / pecan A type of nut, originally from the Americas. Theyre long and its skin is flat and brown. Its fruit is rich in fatty acids. Its used a lot in making desserts and in cooking because of its taste. Other names: pacana. Pejerrey Small long fish, with a silver skin. Its meat is tasty and delicate. Its especially delicious in cebiche or tiradito, although its also good fried, breaded or in buuelos (dough made with flour or other ingredients that is fried. Theyre usually soft and spongy). Pepin Creamy stew that is made of fresh ground or grated and cooked maz (choclo) (maize - corn). Meat, different types of cheese, spices, and other ingredients are added to it. The traditional pepin is made of choclo (corn), although there are recipes that use rice instead. Other recipes made with meat, poultry, or fish and shellfish are called pepin too. Picante Stew that is made with different types of meat, fish, shellfish, vegetables and cereals among other ingredients but whose main ingredient is aj (chili pepper). Types: picante de carne (picante with beef), picante de mariscos (picante with shellfish), picante de gallina (picante with chicken), and other variations in different regions of Peru. Picarones / peruvian doughnuts Fried buuelos (dough made with flour or other ingredients that is fried. Theyre usually soft and spongy) with a whole in the middle, so that it looks like a ring doughnut. Its dough is made of flour, camote, zapallo (pumpkin), and spices.

The picarones are served with chancaca honey. Theyre one of the most favorite Peruvian desserts. Pia / pineapple Fruit whose flesh is sweet with a sour touch, very juicy and fresh. Its rind is rough. One finds pineapple especially in the areas of the Peruvian jungle and its used in desserts, cuisine, and cocktails. Other names: anan, abacaxi, nana. Piqueos / appetizers Appetizers or hors doeuvres are called bocaditos in Peru. Although a dish thats shared with other fellow diners is also considered a piqueo. Picuro Amazon rodent Pisco Peruvian liquor made of 100% grape, whose formula hasn't changed in over 400 years. Pisco is made fermenting the grape must and when this reaches its highest point - that is to say - that all the natural sugar has become alcohol - its distilled in a still. You need 7 kilos of grape in order to make one bottle of pisco. Pisco is only produced in five regions of Peru: Arequipa, Ica, Lima, Moquegua, and Tacna. Moreover, in order to meet the Peruvian Technical Norm it must be made exclusively with one or several of the eight pisco vines: Albilla, Italia, Moscatel and Torontel (aromatic); Mollar, Quebranta, Uva Negra or Negra Criolla, and Uvina (non-aromatic). According to the norm, no other element can be added to pisco (water or other liquors) its just pure fermented, distilled grape must. Pisco can be classified into three categories: pisco puro (pure pisco), pisco made with one vine, acholado made with two or more vines, and mosto verde, that is distilled with a slight

variation in the process that gives it softness and a velvety texture. Initially known as "aguardiente del Peru" (liquor from Peru) or "brandy del Peru" (brandy from Peru), pisco owes its name to the port of Pisco where it was exported to the U.S. and other countries of America and Europe. When using the name, the name of the port from where it was exported ended up being the name of the drink. Pisco punch According to writer Herbert Ausbury in his work The Barbary Coast, pisco punch was a very popular cocktail in the bars of San Francisco in the last decades of the eighteenth century. The ingredients of the original recipe were: pisco, lemon juice, and syrup (jarabe de goma). In that time in the United States, pisco was known as brandy from Peru. This cocktail recipe has been rescued from oblivion after many years. Pisco sour Its Perus flag cocktail. Its basically made of pisco, limn (lemon) juice and syrup (jarabe de goma). Legend says that this recipe was created in the Morris Bar in Lima in the 30s. Other versions state that it was in the bar of the Maury Hotel where this cocktail became a classic. Nowadays, the range of sours made with pisco has widened, combining creatively different types of fruit and different ingredients. Some examples are: coca sour, camu camu sour, maracuy sour. The Day of the Pisco Sour is now celebrated each year on the first Saturday of the month of February. Platanitos de la isla A type of very small, somewhat flat, bananas with pinkish flesh and of sweet taste. Other names: pltano isleo.

Pltano / banana A long tropical fruit that grows in bunches. Its flesh is sweet and meaty. In Peru, we have a wide variety of bananas with different tastes and characteristics which can be eaten fresh, cooked, roasted, or baked. The most eaten banana in Peru is the "pltano de seda". Its taste is soft and its flesh is creamy and white. Other names: banana, banano, guineo, cambur. Pollada Folk meeting like a parrillada, however, meat is not eaten here, but chicken previously seasoned with a combination of special spices. Side dishes are: papa (potato), choclo (corn), salad and aj (chili pepper) sauce. The pollada also represents a spirit of solidarity, as these kinds of meetings are made in order to collect money for personal or community projectsFolk meeting like a parrillada, however, meat is not eaten here, but chicken previously seasoned with a combination of special spices. Side dishes are: papa (potato), choclo (corn), salad and aj (chili pepper) sauce. The pollada also represents a spirit of solidarity, as these kinds of meetings are made in order to collect money for personal or community projects. Porcn An area in the Cajamarca department (Peru's Northern Andes), famous for the tasty Porcn fungus. Firm and compact texture. Poto Bowl made from the rind of a dry pumpkin where the upper part has been cut. Its used, especially in northern Peru, to drink chicha and as a tool for activities in the kitchen. Pucusana

Pucusana Traditional resort located in a cove to the south of Lima. It has a fishermans pier, boats that you can ride on and a typical charm. Pulpo al Olivo: An appetizer popular in Peru's coast, made with boiled octopus slices covered with olive sauce. Quebranta Non-aromatic grape that is used to make pisco. Its the one that is mostly grown and the most emblematic one of the region of Ica. Its berries range from red to reddish-blue, with big generous bunches which can even break the stem where they hang on. The piscos made with Quebranta are not so aromatic, but once in the mouth, it has a good structure, a remarkable level of alcohol, and a great personality. Its aromas have reminiscences of fruit, hay, and dark raisins, among others aromas. Queso paria Traditional cheese with a special taste that is made with beef and sheep milk. Its round. This cheese is especially made in the Southern Andean towns of Peru.Traditional cheese with a special taste that is made with beef and sheep milk. Its round. This cheese is especially made in the Southern Andean towns of Peru Quinoto Peruvian creation inspired by Italian risotto, but made with quinua instead of arboreo rice (a type of rice that is used a lot in Italian cuisine. Its grain is round). Quinua Andean cereal that has been eaten since Pre-Columbian times. Its grain is small and its rich in protein and nourishment. Its color can be: white, yellow, pink, red, brown, and reddish-black. In the typical

Peruvian mountain cuisine its used to make stews, soups and chupes. At the same time, quinua has been rediscovered some years ago by cooks, chefs, and gourmets, which have made it a very popular ingredient in the new Peruvian and fusion cuisine. Other names: quinoa, juira, suba. Racacha Edible Andean root that looks like a carrot, but its flesh is white. Its generally cooked and its added to soups and stews. Other names: arracacha, zanahoria blanca (white carrot), apio criollo (creole celery). Raspadilla Refreshing dessert made from crushed ice. Different types of sweet syrups based on fruit like the pia (pineapple), mango, strawberry, among others are added to it. Its mainly drunk/eaten in the summer time. Relleno Very tasty sausage, similar to a blood sausage and made with pigs blood seasoned with salt, hierbabuena (similar to mint), cebolla china, and aj (chili pepper). You stuff these ingredients into a gut thats later cooked in boiling water. You fry the stuffing and you eat it as a snguche (Peruvian sandwich) or with some kind of side dish. Rocoto / large green chili pepper Very spicy fruit that looks like pepper. It can be red the most common one -, or also yellow or green. One of the main ingredients in the typical cuisine from Arequipa, although other regions also include it in their recipes. Its the main ingredient in recipes like rocoto relleno, and its used to make different types of sauces and seasonings.

Rocoto relleno Typical dish of the Arequipa cuisine. You make it by stuffing a rocoto previously washed so that it loses its spicy taste a little with a series of ingredients like chopped meat, onion and different spices. Then you bake the rocoto that has been covered with cheese. Traditionally, you serve it with a potato pie whose texture is very soft. A rocoto relleno stuffed with shrimp is also a favorite. In the area of Cusco they also make a rocoto relleno, although it varies slightly from the recipe from Arequipa. Sbana de lomo A beef cut. Its called sbana (sheet) because of its big size and thinness. Sachatomate An aromatic oval fruit with a juicy flesh that has many seeds. When its ripe, its color ranges from yellow to red, depending on the type. Its used to make sauces, compotes, jellies, and desserts. Other names: tomate de rbol, tomate del bosque. Salchicha de huacho / sausage from huacho Sausage made with ground pigs meat seasoned with annatto, cumin, salt and pepper, among other ingredients. Its very tasty and its served shredded and fried combined with egg like in scrambled egg. It owes its name to the town of Huacho a town north of Lima from where it comes from Salchipapas Its a dish that combines fried papa (potato) in sticks and hot dog. It started in Peru as a fast food, but its so popular now that many restaurants include it on their menu. You eat it with sauces like mayonnaise, aj (chili pepper), and mustard.

Salsa carretilla A sauce inspired in flavors and good seasoning of cooks that cook for common people that sell their products in rolling stands or carts on the streets. Salsa cebiche A sauce that has flavors or ingredients common to the cebiche, or that is made in this way. Salsa chupe A sauce that has flavors or ingredients common to the chupe, or is made in this way. Salsa criolla A popular sauce made of onion, aj (chili pepper), and various spices. Its taste and freshness makes it ideal to eat with different Peruvian Creole and seafood dishes, as well as hors doeuvres and snguches (Peruvian sandwiches). For example, its an ingredient of the butifarra. Its always served with frejoles (beans) and its a must with the tamal and other Peruvian specialties. Salsa escabeche A sauce that has flavors or ingredients common to the escabeche, or that is made in this way. Salsa nikkei A sauce that has flavors or ingredients common to the Peruvian-Japanese cuisine also known as Nikkei cuisine, or that is made in this way. Salsa pachamanquera A sauce that has flavors or ingredients common to the pachamanca, or that is made in this way. Salsa ponz A sauce used in the Japanese cuisine. Its made with yuzu an Oriental type of

citric soy, mirin, and other kinds of spices. Saltado / sauted A technique whereby you cook food on high heat, in a frying pan or wok to give it texture and different tastes. The word is a variation of the word salteado. The Peruvian cuisine has been highly influenced by the culinary techniques brought by the Chinese. Saltado is also the word used to describe other dishes like the lomo saltado (sauted loin) probably the most popular one the tallarn saltado (sauted noodles), among other dishes, where the sauting of the ingredients is the most important thing. San Andrs District of the province of Pisco in the region of Ica. San Andrs has beautiful beaches, a sea rich in products and a pier thats used by traditional fishermen and people dedicated to extracting shellfish. Sancochado Peruvian Creole dish that is made of a rich and crystalline stock where different types of meat, vegetables, papa (potato), rice, and cabbage leaves have been cooked in. The stock is served in a bowl and the meat and compliments is served on another plate. The sancochado has been inspired in some way by the Spanish cocido. You can eat it with different kinds of sauces to season the meat and vegetables. Snguche / peruvian sandwich Name given in Peru to the sandwich. Snguche also refers to a sandwich that is generous, tasty, and rich. Sauco / elderberry Very small dark purple - almost black berry. The elderberry is juicy and has a nice sour taste to it. Its used in making

marmalades, jellies, desserts, and as an ingredient in cocktails. Other names: saco, layn, rayn, arrayn, uva de la sierra (highland grape). Seco Contrary to what the name suggests, the seco is quite a juicy stew made with meat, vegetables, herbs and other spices. The classical Creole seco, which originated in Lima, is made basically of beef, culantro (coriander) and papa (potato). In northern Peru in Piura or Trujillo cabrito (kid goat) is the ingredient and its served with frijoles (beans). In the seco from Chiclayo, in the region of Lambayeque, they use typical ingredients from the region like loche. Sillao A sauce greatly used in the Oriental cuisine. Its made from fermented soy beans. Because of its intense taste and dark color, its used to color and to give taste to different dishes. The sillao is also used to marinate meat, poultry and fish. Its also added to Chinese appetizers and other chifa specialties. Other names: salsa de soya, salsa de soja. Solterito Cold dish from the cuisine of Arequipa. Its a salad with broad beans, choclo (corn), queso fresco, onion, tomato and rocoto, among other ingredients. Its seasoned with oil and vinegar. Sopa a la criolla A soup that includes chopped meat, noodles or long pasta, aj (chili pepper), milk and spices. The secret is to make a seasoning beforehand with onion, garlic and a touch of aj (chili pepper), to which stock is added. You can also add to this soup a slice of toasted bread and a fried egg.

Sopa seca A delicious typical dish from the province of Chincha located in the region of Ica which is made of a combination of carapulcra and long pasta or tallarines (noodles) seasoned with aromatic herbs and annatto. In the Chinchana carapulcra you use fresh papa (potato), while in the carapulcra made in Lima you use dehydrated papa or papa seca. Sudado A juicy and rich dish made with fresh fish, onion, vegetables, aromatic herbs, and spices. Everything is cooked in a pan over low heat and covered in such a way that the flavors are brought together. You make it with different types of fish and also with shellfish. Surco Viejo Old part of the disctrict of Surco, located in the city of Lima. It owes its name to Sulco, an ancient dominion that was mainly inhabited by fishermen and farmers. Nowadays, in Surco Viejo (Old Surco) a number of very old buildings and traditional wine cellars still make wine and pisco. Suspiro Also known as suspiro de limea or a la limea. This dessert is made of a manjar blanco made with milk, sugar, and egg yolks served in wine glasses. Afterwards, its covered with a meringue made of egg white and syrup perfumed with port. Next to the classical version of the suspiro de limea, other original and modern versions have been created that include ingredients based on fruit as the lcuma. Tacacho con cecina Roasted or fried bananas mashed with butter and served with beef jerky. Very popular in the jungle.

Tacu tacu Creole dish made of a combination of rice and frejoles (beans), previously cooked. They are molded in the frying pan so that the outside is crispy. You can eat it alone or with meat, fried egg the tacu tacu montado -, sauces with camarn (shrimp) or shellfish, etc. The classical tacu tacu is made of frejoles (beans) and rice. However, there are modern versions made with dried pulses like lentils or pallar (lima beans). Tallarn saltado / sauted noodles Dish made of long pasta or tallarines (noodles) that once cooked are mixed with different ingredients on high heat, applying the saltado technique. There are two kinds of tallarn saltado: the first one is Creole style, which traditionally is made of chopped meat, onion, tomato, aj (chili pepper), and spices. The second kind is the chifa style, that is made of egg noodles, vegetables, meat, poultry or shellfish, spices and sillao. Tallarines / noodles Name given in Peru to long pasta that can be thick or thin. This kind of pasta is the main ingredient in the tallarn saltado. Tamal / tamalito A tamal / tamalito is made of ground corn wrapped in pltano (banana) husks or cornhusks that is steamed. The tamales / tamalitos are made in different regions in Peru on the coast as well as in the highlands. Moreover, they have different kinds of stuffing like pork, chicken, olives and Julienne aj (chili pepper). The corn dough is also seasoned with different types of spices. We have the tamal de chancho (tamal made of pork) and the tamalitos verdes norteos (Northern green tamales) that have coriander among its ingredients.

Tamarindo / tamarind Pod type of fruit that has seeds inside and whose flesh is dark in color. It has a strong acid taste with a touch of sourness. It grows in warm climates, like the northern part of Peru. Its used to make refreshments, compotes and desserts. The so-called salsa de tamarindo (Tamarind sauce) red in color and sour in taste is one of the basic sauces used in the PeruvianChinese cuisine or chifa. Tejas A traditional dessert native to the southern Ica department. Made with dried lemons, figs, or pecans, filled with manjar blanco, and covered with sugar icing. Chocotejas are a delicious variation, chocolate instead of the sugar cover. Tiradito Sea dish created more recently than the cebiche, but that is also very popular with diners. The difference between the tiradito and the cebiche is in the way the fish is cut, as this is done in longitudinal fine sheets. In that way it resembles the Japanese sashimi. Its creation is owed to the nikkei influence in the Peruvian sea cuisine. The tiradito is made with fresh fish that is seasoned in limn (lemon) juice and creams made of aj (chili pepper), rocoto, onion, and other ingredients. Its eaten with choclo (corn) removed from the cob and cooked camote. Tobiko Eggs from flying fish used as ingredients in a number of Japanese recipes. They are small and orange in color. Torontel One of the aromatic types of grape used to make pisco. Its bunches have pale

green berries with gold tones. The pisco made from this kind of grape has an elegant aroma with floral and tropical fruit traces. Torrejita Type of tortilla small in size and thick that is fried. Its made of eggs, but it has other ingredients that make it consistent. Trucha ahumada / smoked trout Trout fillet that has been smoked which gives it a special flavor. The trout, a kind of fish that abounds in the rivers and lakes of the Peruvian highlands, is not native to Peru. It was introduced in the middle of the twentieth century in different reproduction centers. Its flesh is pink, soft, very tasty, and has a slight touch of sweetness to it. Tubrculos andinos / andean tubers Different tubers that grow in the Andes, like the papa (potato), oca, olluco, and mashua. Tuco Tomato sauce with beef. Italian influence. Its secret: to patiently cook it for a long time. You can eat tuco with all kinds of pasta, especially tallarines (noodles). Next to meat and tomato, other ingredients are also added to this sauce like onions, dried mushrooms, and spices. Tumbes Region located in the north of Peru on the border with Ecuador. It has a semitropical climate. The sun shines almost year round. Its main economic activities are: cattle and goats, rice, pltano (banana), camote (sweet potato), and fruit. Because of the wonderful fish and shellfish that you find in the waters of Tumbess coast, it was able to develop a tasty seafood cuisine. Among its best dishes are: the cebiches made with fish,

black shells, and king prawns; different types of rice, soups and tiraditos. Tumbo Very tasty small sour oval fruit with a yellowish-green skin and juicy flesh. It grows in the Andean valleys. Because of its specific taste, its used in juices, cocktails and desserts. Other names: tumbo Serrano, curuba de Castilla. Tuna Edible fruit from a cactus. Its skin is thick and its flesh is juicy. It has a lot of seeds. Its taste is soft and you can eat it plain or in desserts, juices, and cocktails. There are two varieties of tuna: the green one the most common one - and the purple one. Other names: nopal, nopal de Castilla, tuna de Castilla, tuna mansa, tuna fina. Turrn de Doa Pepa An anise and honey nougat that has become part of Limeos' cultural identity. Traditionally prepared for the Seor de los Milagros procession, in October. Tusn Another word used to name the Peruvian-Chinese. In general, tusn refers to those descendants of Chinese born outside China. Uva borgoa / burgundy grape Grape of a strong color and flavor which makes them highly valued. People like to eat them fresh or use them in desserts, marmalades, and drinks. In Peru, this kind of grape is also used to make semidry sweet red wines, and sweets. Uva negra / black grape Also called Negra Criolla. Its a type of grape thats used in making pisco. Its

berries are reddish, with tones of violet and blue. This type of non-aromatic grape makes piscos that have a soft aroma and have a good structure in the mouth. Uvina Its a type of grape used in making pisco. Its especially grown in the areas of Pacarn, Ziga, and Lunahuan, in the region of Lima. Piscos from the Uvina are balanced and take you back to memories of green pastures. Vainita Very thin green pod vegetable. Its eaten cooked either in salads, or stews, or other types of recipes. Venado deer meat Wantn Appetizer consisting of a sheet made of a flour-and-egg dough filled with meat and spices. You generally eat it fried with a tamarindo (tamarind) sauce. Its the main ingredient in the wantan soup and its one of the specialties of the chifa. Yacn Reasonably big strong Andean root. Its also juicy and sweet. The yacn is rich in natural sugars and it can be eaten raw. Its used to sweeten drinks, marmalades, and other products. It also has medicinal properties and diabetic people eat it. Other names: aricoma. Yanganuco Beautiful lake located in Huaraz in the region of Ancash. Yuca / cassava Edible root that grows in the jungle. Once cooked, its texture is slightly sandy. There are two types of yuca: white and yellow. Yellow yuca is softer.

You can eat it fried, in croquettes, in pure, in chips or cooked, and as a side dish with different types of meat, fish, and shellfish. Other names: cassava, tapioca

Zapallito italiano / zucchini Light-and-dark green skinned long vegetable. Its flesh is juicy and firm at the same time. Its taste is subtle and you use it to make stews, salads, or you barbecue it. Zapallo / pumpkin Vegetable similar to a gourd. Its flesh is orange. The most common type of pumpkin in Peru is the macre, which is the main ingredient of several Peruvian Creole and homemade recipes like locro or picarones. Another type of pumpkin is the loche, which is used widely in the typical cuisine of Northern Peru.

Abrelatas can opener Abuln abalone A caballo a folkloric expression that means a plate of rice and beans with a fried egg "mounted" on top. Aceite oil Aceite con achiote annatto oil Aceite de girasol sunflower oil Aceite de maz corn oil aceite de oliva -olive oil Aceite vegetal vegetable oil Aceituna olive Acelga Swiss chard Acerola West Indian or Barbados cherry Achiote or Achote annatto seeds Achiotera a container used to store annatto oil with its seeds. The oil is heated every time it is needed so the seeds can release their yellow color. Acido acid; acidic Acompaante side dish

Aderezo dressing (aderezar: to dress or to season) Adobo a basic marinade used in various cuisines Agave a family of succulent plants, some of which are edible. Tequila in particular is made from the blue agave species. Agave nectar a sweetener commercially produced in Mexico from several species of agave. Used as a sugar substitute. Agitar to shake agridulce -sweet and sour Agrio sour Agua water Aguacate avocado. Agua de Azahar orange blossom water. A distilled water made of orange blossoms, used to flavor traditional desserts like rice-flour stovetop custard. Aguardiente a liquor or clear brandy from fermented fruit juice. The word "aguardiente" literally means "burning water." Aguas de frutas juices made from fruits (Mexico) Ahumado smoked Aj amarillo Peruvian yellow pepper Aj caballero or Aj picante hot chili pepper Aj chileno Chilean hot pepper sauce Aj dulce sweet chili pepper Aj manzano a very hot yellow Peruvian pepper Ajili Mojili a traditional Puerto Rican sauce made with garlic, peppercorns, oil, vinegar, and lemon juice. Aj panca dry, hot, burgundy-colored, Peruvian chile pepper Aj rocoto a hot Peruvian red chile

Ajo garlic Ajonjol sesame seeds Ajo porro leeks Alacena or despensa pantry Albahaca basil albardilla -batter Albaricoque apricot Albndigas meatballs Alboronia de chayote chayote salad Alcachofa artichoke Alcaparras capers Alcaparrado a mixture of green olives, capers, and pimientos. Alcapurria a traditional Puerto Rican fritter made of grated yautia (taro root) and green bananas, stuffed with picadillo. It can also be stuffed with crabmeat or chicken. Alcaravea caraway Al gusto to taste (as in, salt and pepper to taste) Alimento food Almeja clam Almendra almond almbar syrup Almidn starch Almojabana rice-flour fritter Almuerzo lunch Altea marshmallow Al tiempo at room temperature Alubias white beans (Spain) alubias negras -black beans alubias rojas -kidney beanss Amargo bitter Amarillo "yellow", or ripe yellow plantain Anacardo cashew

Anafre portable burner. Used in the old days in place of a stove. Anchoas anchovies Anguila eel angulas--baby eels Aejo aged Ans estrellado (Illicium verum) star anise Ans en semilla aniseed. Used mostly to prepare desserts. Ann sugar apple or sweetsop (fruit) Aperitivo appetizer Apio celery; also celery root Arndano berry; specifically blueberry or cranberry arenque - herring Arepa a dish made of ground corn dough or precooked corn flour. There are many varieties of arepas enjoyed in both Colombia and Venezuela. Arequipe milk caramel Arrachera in Mexico, marinated, grilled flank steak Arroz rice Arroz amarillo basic yellow rice made with annatto oil, which can also be combined with meat, seafood, or vegetables. Arroz blanco white rice Arroz con coco coconut rice Arroz con dulce Puerto Rican rice pudding. A traditional dessert made with rice, coconut milk, ginger, and spices. Arroz con gandules yellow rice with green pigeon peas. This is Puerto Rico's national rice dish. Arroz con pollo yellow rice with chicken Arroz integral brown rice

Arroz moros White rice blended with black bean sauce and black beans Arroz y habichuelas rice and beans Arroz Valencia short-grain white rice (also known as pearl rice) Arveja pea Asado roasted; also, a roast Asadura offal Asar to roast Asopao a stew thickened with rice, some meat, shrimp or pasta and commonly enjoyed in Puerto Rico and the Dominican Republic. Atole a traditional masa-based Mexican and Central American hot drink. Atn tuna Auyama squash (Puerto Rico usage) Avellana hazelnut Avena oat Azafrn saffron Azcar sugar Azcar de confeccin confectioner's sugar Azcar granulada granulated sugar Azcar morena (piloncillo) brown sugar Azcar moscabada (piloncillo) brown sugar Azcar prieta brown sugar Bacalao salted codfish (fresh, unsalted codfish is bacalao fresco) Bacalato salt codfish fritter Bandeja tray Bao Mara bain Marie; a double-boiler barbacoa / parrillada -barbeque Barrilito a type of Puerto Rican rum Batata, Batata Blanca yam or sweet potato. A root vegetable with a skin that

varies from pink to purple. It has a graywhite flesh and a very sweet taste. Batido shake (any kind of shake) Batir to mix or whip up Bayas berries Beber to drink (also tomar) Bebida beverage or alcoholic drink bellota -acorn Berenjena eggplant Berro watercress Besito de Coco coconut kiss. A traditional dessert made with freshgrated coconut, sugar, and spices. besugo -sea bream Betabeles beets Bicarbonato de soda baking soda Bijol a red food coloring made from the bija seed Bistec steak Bizcochitos anise seed cookies (Mexico) Bizcocho torte or cake Bocadito (or pasta de bocadito) a spread made with ham, cheese and relish Bodega Latin grocery store Bogavante lobster (Spain) Bolillos French-style bread rolls Bollo de pan a loaf of bakery bread or a roll Bolsa de repostera pastry bag Boniatillo Cuban sweet potato pudding Boniato a white flesh, sweet, root vegetable. boquernes - fresh anchovies in vinegar Boronia de chayote Chayote stew Botana means dip; can also mean snack

Botella bottle Brevas figs Brocheta skewer or kebab Brcoli broccoli Budn pudding or pie Buen provecho! bon apptit!; good eating! Buuelo Beignet a fritter made with flour, eggs, butter, and sugar. It can be sweet or Buuelos fried sweet puffs topped with a brown sugar syrup Buren flat griddle (Puerto Rico) traditionally made of clay to cook casabe Butifarra pork sausage seasoned with spices like cinnamon and anise. Cabrito young goat. Usually prepared in a stew. Caf coffee Caf con leche caf au lait Caf negro black coffee Caf puya unsweetened black coffee Caf tinto espresso Caimito (or Estrella) star apple Cajeta a thick syrup of caramelized, sweetened goat milk or cow milk Calabacn zucchini Calabaza squash or pumpkin, most often the orange West Indian pumpkin Calamar squid Calamar en su tinta squid in its ink. Sold canned, it is used to make rice with squid. Caldero cauldron or cooking pot Caldo broth (can also be soup or stew, depending on context) Calentar to heat Caliente hot Callos tripe

Camarn shrimp Cambur banana Camote yam (sweet potato) Canela cinnamon Cangrejo crab Canistel custard fruit or eggfruit Caa de azcar sugar cane capa layer Caqui persimmon caraco snail Carambola star fruit Caramelo caramel. Made of granulated sugar; used to coat the pan in which flan is cooked. Carbonada a stew from Chile (country) Cardamomo cardamon Carne meat Carne asada literally roasted beef; also pot roast Carne molida ground beef Carne vieja dry salted beef, sold in small slabs covered with a layer of lard. It is usually prepared with scrambled eggs and onions Carnicera butcher shop Casabe cassava bread. A flat bread made with grated cassava (yuca). Cscara fruit peel or husk Cascos (Casquitos) de Guayaba guava shells. They are usually cooked in a sugar syrup as a dessert. Castaa chestnut cazn -dogfish Cazuela (1) pot; can be made of aluminum or traditional earthenware Cazuela (2) a dessert casserole made of calabaza and yam Cebada barley

Cebolla onion Cebolleta scallion (green onion) Cebollino chives Cena dinner Centeno rye Cerdo pork Cereal grain or cereal Cerner to sift or run through a sieve Cereza cherry Cerveza beer Ceviche raw fish "cooked" in lime juice. Popular in Peru and Ecuador Chalote shallot Champin mushroom Champola a soursop drink made with milk Champurrado Mexican hot chocolate Chancho pork Charcutera store specializing in cold meats and cheeses Chayote a vegetable of the squash family, also known as vegetable pear, or christophine. It has a white or green skin and cream-colored flesh, with a somewhat bland taste. Chicha a beverage commonly enjoyed in Peru Chcharos verdes whole green peas Chicharrn pork crackling. Deep-fried pieces of pork skin or cut-up pieces of boneless pork shoulder. Small pieces of deep-fried chicken or fish are also called chicharrn. Chilaquiles a breakfast dish made with day-old tortillas, red or green salsa, and chicken and/or egg Chile Chile peppers originated in Brazil and spread north to Central and North America. There are 26 known

species of chile pepper, 5 of which are cultivated. Chile molido chili powder Chillo red snapper (also known as pargo) Chiltepe pickled peppers China orange Chipotle smoked, dried jalapeo chile, canned in adobo sauce Chirimoya custard apple (closely related to sugar apple and guanbana ) Chiriva parsnip Chironja a cross between an orange and a grapefruit Chivo goat Chocolate caliente hot chocolate Chontaduro peach palm fruit Chorizo spicy sausage, enjoyed in many countries, especially Spain Chuleta chop, either beef or pork Churrasco a general term for grilled meat or steak Churros fried dough rods sprinkled with sugar Ciervo venison (deer) Ciruela plum Ciruela pasa prune Clara de huevo egg white Clavo clove Cocer to cook Cochino pig Coco rallado shredded/grated coconut Coco seco dry, mature coconut with a brown, hairy shell and firm white flesh Coco verde green coconut. The flesh is soft and the water, which is usually sweet, can be drunk straight from the coconut shell.

Coditos elbow macaroni. Also ham hocks. Codorniz quail Col cabbage Colador sieve Colador de caf cloth colander used in the old days to prepare coffee. Also a small coffeepot for Cuban coffee. Coles de Bruselas Brussels sprouts Col rizada kale Coliflor cauliflower Comino cumin, used to season many dishes Conejo rabbit Congelado frozen Congr rice and red-bean dish from eastern Cuba congrio -conger eel Copa wine goblet copos de avena -oats copos de maz tostados-cornflakes Coquito rum eggnog. This is a traditional Christmas drink in Puerto Rico. corazones de alcachofas -hearts of artichoke Corcho cork Cordero lamb Cortar to cut cortar en cuadritos -diced cortar en lonchas finas -thinly slice Corvina sea bass Cosecha harvest Costilla rib or chop Crema cream Crema agria sour cream Crema catalana a kind of custard made in Spain

Crema de coco coconut cream Crema de maz cream of corn Crema dulce sweet cream Crema para batir whipping cream Crema Trtara cream of tartar Crepas crepas Criolla/o creole. This term is used to denote traditional Puerto Rican and Cuban cooking. Croqueta croquette Crudo raw Crujiente crunchy Cuchara tablespoon (utensil) Cucharada (Cda.) tablespoon (measurement) Cucharadita (Cdta.) teaspoon (measurement) Cucharita teaspoon (utensil) Cuchillo knife Culantro another name for recao Cua wedge or triangular piece Crcuma or azafran de las Indias turmeric de grano grueso -coarse dehuesado -boned Deje (dejar) reposar let rest Delgado thin Delicioso delicious derretido-melted Derretir to melt Desayuno breakfast Despensa pantry Destapar to uncover, or remove a lid Desmenuzar to shred or crumble Diente de ajo clove of garlic Diluir to dilute Disolver to dissolve

Doblar to fold Dorado Dolphin fish (also known as mahi-mahi) Dulce a sweet or dessert Dulce de membrillo quince jelly Dulce de pltano a dessert dish made with very ripe yellow plantains cooked in red wine, sugar, and spices. Durazno peach Duro hard Ejote green bean (Mexico) Elote corn (Mexico) Elaborar to make or prepare Empanada a turnover. A fritter made of dough stuffed with meat, chicken, fish or vegetables. Empanadilla a small turnover Emparedado sandwich Encurtido pickled Endibia belga Belgian endive Endulzar to sweeten Enebro Juniper berry Eneldo dill Enfriar to cool Engrasar to greasen Enjuagar to rinse Enrollar to roll up Entrems hors d'oeuvre, starter en trozos -sliced en trozos menudos -finely chopped Envase package Envoltura wrapping Envolver to wrap Epazote a common Mexican herb; pungent and bitter. It also known as Mexican tea. Escabeche pickled

Escurrir to drain Esprrago asparagus Esptula spatula Especies spices Espina fish bone Espinaca spinach espuma -foam Estofado meat cooked in thick red sauce (Mexico) Estragn tarragon Extracto extract Falda skirt (cut of meat) Fcula de maz corn starch Fenegreco fenugreek Fiambres deli or cured meats Fideo noodle Filete beef tenderloin Finamente picado/a minced Firme firm Flan custard. A national dessert of Spanish heritage made of milk, eggs, sugar, and spices. Flor de calabaza squash blossom (used in sauces, soups, quesadillas) Fogn a hearth; also a stove Frambuesa raspberry Frer to fry Fresa strawberry Fresco fresh Fro cold Frijol(es) bean(s) Frijoles blancos white bean Frijoles carita black-eyed peas Frijoles colorados red kidney beans Frijoles peruanos Canary beans Frijoles pintos pinto beans Frita cubana Cuban hamburger

Fritura fritter Fruta fruit Frutas secas dried fruit, such as raisins, dates, apricots, cranberries, etc. Frutos secos nuts Fuego heat or fire. Fuego alto (high heat); fuego moderado (medium heat); fuego lento (low heat). Fuego lento low heat Fuf mashed plantain or yam paste (Cuba). In the Dominican Republic it is known as mang; in Puerto Rico it is mofongo. Funche Puerto Rican polenta Gajo de limn lemon wedge Galleta cookie Galleta molida cracker meal, often used for breading Galleta por soda soda cracker Gallina hen Gambas shrimp (Spain usage) Gandinza pork liver Gandules green pigeon peas Ganso goose Garbanzo chickpea Gelatina gelatin Genjibre ginger. Girasol sunflower Glaseado glaze or glazed Gofio ground toasted corn; enjoyed for breakfast Gramo gram (there are about 28 grams in an ounce) Granada pomegranate Granizado ice drink or snow cone Grano grain Grasa fat or grease Guajolote turkey (Mexico)

Guanbana custard apple or sweetsop (fruit) Guanime Puerto Rican tamale Guarapo de caa (or just guarapo for short) sugar cane juice Guarnicin garnish Guayaba guava Guayo grater. Also known as rallador. Guineo banana (term used in Puerto Rico) Guineo Guinea fowl (term used in Cuba) Guineo maduro ripe yellow banana. Eaten as a fruit. Guineo manzano apple banana. Eaten green as a vianda (root vegetable), or ripe, as a fruit. Guineo nio lady-finger banana. Eaten only when ripe. Dipped in flour and deepfried, it is served as a side dish. Guineo verde green banana. Eaten as a side-dish starch. Green bananas are a part of the viandas family. The leaves are used to wrap guanimes, pasteles, and arroz apastelado. Guingambo okra (in Puerto Rico) Guisado stewed Guisantes whole green peas Guisar to mince Guiso stew Haba lima (fava) bean Habichuela bean Habichuela blanca white bean Habichuela colorada small red kidney bean Habichuela rosada or rosita pink bean Hallaca (or Hayaca) Venezuelan-type tamale wrapped in plantain leaves. Harina flour

Harina de maz polenta Helado ice cream Hervir to boil Hielo ice Hierba (alt. sp. yerba) herb (the generic meaning is "grass") Hierbabuena spearmint hierbaluisa - lemon verbena Hgado liver Higo fig Hinojo fennel Hogao tomato and onion cooking base Hoja leaf Hoja de guineo (hoja de pltano) banana leaf used to wrap pasteles and guanimes/tamales. Hoja de laurel bay leaf Hojaldre puff pastry Hojas de maz dried corn husks used as wrappers to make tamales Hojuelas flakes Hongo mushroom Horchata de ajonjol a drink made of ground sesame seeds, water, and sugar Hornilla burner Horno oven Huachinango red snapper Hueso bone hueva -roe Huevo egg Huevos duros hard-boiled eggs Huitlachoche (or cuitlacoche) fungus that grows on corn, considered a delicacy in Mexico Hmedo moist Humitas fresh corn cakes steamed in corn husks (Andes) jabal -wild boar

Jaiba blue crab Jamn ham Jamoncillo condensed milk used as a spread or ice cream topping (Mexico) Jamn de cocinar smoked cooking ham Jamn serrano Spanish cured ham, similar to prosciutto Jarra pitcher Jerez sherry wine from Spain Jbaro Envuelto lady-finger banana dipped in flour, fried, and served as a side dish (Puerto Rico). Jcama a sweet, crisp vegetable used as starch, in salads and appetizers. Jocoque Mexican cultured sour cream Jocote Spanish plum Judas verdes green beans Juey Caribbean land crab Jugo juice Jugoso juicy juliana -julienne Kahla a dark rich Mexican coffee liqueur Kilo kilogram (about 2.2 pounds) Lacn ham hock Langosta lobster. The lobster commonly found in the Caribbean Sea is the spiny or rock lobster. It is common in Florida but rare elsewhere in the U.S.; Maine lobster can be substituted. Lasca slice Lata can or tin Lavar to wash Leche milk Leche condensada condensed milk Leche de coco coconut milk Leche descremada fat-free (creamfree) milk

Leche evaporada evaporated milk Leche malteada malted milk Lechn pig Lechn asado a la varita a whole pig seasoned with adobo and cooked slowly over a charcoal pit. Lechn de mechar beef round cut (Puerto Rico) to make pot roast. Lechonera a stand where pit-roasted pig is sold by the pound or by the portion. Lechosa papaya Lechuga lettuce Lengua tongue Lenguado sole or flounder Lentejas lentils Levadura yeast Libra pound Lichi lychee Licor liquor Licuadora blender Licuar to liquify liebre -hare Lima lime Limn lemon Limn verde key lime, a very acidic variety of lime Limpiar to clean Litro liter (about a quarter gallon) Llama flame Locro a traditional winter Andean stew made from potatoes with regional variations Lomo pork loin, loin Loncha slice Longaniza Spanish pork sausage, seasoned with cilantro, spices, and bay leaves. Used to make yellow rice.

Loroco an herb common in Central America Mabi a fermented drink made from the bark of the mabi tree in Puerto Rico. Macerar to soak or macerate; also to marinate Machacar mash or smash maduro -ripe magdalena -cupcake Magro lean Maz corn Maicena cornstarch Maz morado purple corn Maz mote giant white corn, also known as hominy. In Spanish, may be simply called Mote. Maz pozolero Mexican-style hominy. Also known as Cacahuazintle in Mexico. Maz trillado hominy Malagueta allspice Malanga a root vegetable with brown skin and white or purple flesh. It is also known as yauta. Mamey a fruit with a rough brown skin and bright red flesh. Frozen pulp is available year-round in Hispanic markets in the U.S. Mamoncillo the fruit of a Caribbean tree in the soapberry family, with green skin, pink flesh, and a large pit. Also known as quenepa or limoncillo. Mandarina mandarin orange (tangerine) Manzana apple Man peanuts (also known as cacahuetes in Spain) Manteca lard Mantecadas muffins

Mantecado a Spanish shortbread, very similar to polvorn. In Puerto Rico, mantecado is the word for ice cream. Mantel tablecloth Mantequilla butter Maracuy passion fruit Margarina margarine Mariquitas plantain chips (could be cut round or long) Mariscos seafood Masa corn dough used for making tortillas, tamales, enchiladas, etc. Masa harina instant corn flour Mate an herbal drink enjoyed in Argentina and Uruguay Mayonesa mayonnaise Mazapn marzipan Mazorca de maz corn on the cob; ear of corn Medianoche a Cuban sandwich with sweet cuban bread, roast pork, ham, Swiss cheese and slicked pickles. Generic meaning is "midnight". Mdula marrow Mejillones mussels Mejorana marjoram Melado a sugar-cane based syrup melaza -molasses Melocotn peach Membrillo quince jelly Menta mint Menudencias giblets Menudo beef tripe and hominy stew Merengue meringue Merienda snack merluza -hake Mero grouper. Also known as cherna. Mesa table

Mezcla mixture Mezclar to mix or blend miel -honey Migas crumbs; also Mexican breakfast scrambled eggs Migas de pan bread crumbs Mijo millet Milanesa a general term for a meat, veal or chicken dish enjoyed across the Americas with regional variations, usually breaded and fried. Mofongo fried green plantain mashed in a mortar and shaped into a ball. Traditionally it was seasoned with fresh garlic and pork cracklings. New versions are stuffed with seafood, chicken, or vegetables. Also known as fuf (Cuba) or mang (Dominican Republic). Mojito a Cuban cocktail with white rum, mint, sugar, lime juice and soda Mojo a classic sauce in Puerto Rico made with olives, tomato sauce, and vinegar Mojo de ajo a garlic dipping sauce served with tostones or boiled cassava Molcajete traditional Mexican version of the mortar and pestle Mole a sauce made from a paste of chiles, chocolate, spices, used to top meat entrees Moler to stew, cook or braise (with little liquid) Molinillo in Mexico, a carved, wooden tool for foaming hot chocolate Molleja chicken gizzard; usually served as an appetizer. Also an Argentinian dish. mollejas, lechecillas -sweetbreads Molletes Sweet anise seed rolls. Usually accompanied by Mexican chocolate.

Mondongo a thick soup made with beef tripe, assorted root vegetables, and seasonings. Moras blackberries Morcilla blood sausage Moros y Cristianos white rice and black beans Mostaza mustard Mote hominy Nabo turnip Nance or Nanche yellow cherries Naranja orange Naranja agria sour orange, used mainly to prepare marinades Nata milk cream nata agria -sour cream nata montada -whipped cream Natilla soft custard Navajas or machas razor clams nectarina -nectarine Nevera freezer Nspero loquat Nixtamal hominy; ground to make a dough Nopal cactus fruit. Photo of nopal. Nopalitos tender cactus strips Nuez, nueces (de california) walnut Nuez moscada nutmeg ame A root vegetable with rough, brown skin and white flesh. It is used in sancocha and eaten boiled. Oblea wafer Olla soup pot. Usually made of aluminum but can also be earthenware. Organo brujo Puerto Rican wild oregano with a distinctive pungent aroma. It is mostly used to make sofrito. Ostiones oysters (singular: ostin)

Ostra oyster Pacana pecan Paella a Spanish dish that consists of rice, saffron, chorizo and meat or seafood. Paellera a round, shallow iron pot with two handles, used to cook paella. Paleta chuck shoulder Pallares grandes jumbo lima beans Palomitas de maz popcorn Pan bread Pana or Panapn breadfruit Pana de pepita breadfruit nut. A chestnutlike seed that is generally eaten boiled. Panadera bakery Pandebono a Colombian bread made of corn flour, cassava (yuca) starch, cheese and eggs Pan de molde square-cut, Americanstyle commercial bread Pan dulce sweet rolls or sweet bread pan integral -brown bread Panela brown sugar cane Panela en polvo powdered cane sugar Panqu pound cake Papa potato; in Spain, potato is known as patata. Papa rellena stuffed potato (appetizer or snack) Papaya a sweet, orange-fleshed tropical fruit; also known as fruta bomba. Papel de cera wax paper Paquete package Parcha passion fruit Pargo snapper (fish) Pasa raisin Pasta paste

Pasta de guayaba guava paste. This is found in most bodegas and many supermarkets. It is used in many desserts, and as a jam. Pastel cake, pastry or pie Pastelera pastry shop Pasteles dumplings made from shredded root vegetables, stuffed with picadillo and boiled in banana or plantain leaves (Puerto Rico). Pastelitos Cuban pastries Pastel de masa grated assorted root vegetables stuffed with pork, olives, and raisins and wrapped in banana leaves. A traditional Christmas food. Pasteln de pltano yellow plantain pie made of fried slices of yellow plantain, beef picadillo, and green beans. Pastinaca parsnip Patas de cerdo/puerco pig feet. Usually prepared as a stew with chickpeas. Patata potato (Spain usage) Pato duck Pavo turkey Pechuga de pollo chicken breast Pegao the crusty bottom of the rice that sticks to the pot. It is scraped and served with bean stew. pelado peeled Pelar to peel Pepinillo pickle or gherkin Pepino cucumber Pepitas pumpkin seeds Pera pear perdiz partridge Perejil parsley Perifollo chervil Pernil de cerdo/puerco pork shoulder

Pescadera fishmonger Pescado fish Petit-pois green peas (also known as arvejas or guisantes) Pez espada swordfish Picadillo a basic beef stuffing mix made of ground beef, sofrito, raisins, and olives. Picante spice or spicy Picar to snack or to cut Piel skin Piln mortar and pestle Piloncillo unrefined brown sugar Pimentn paprika Pimienta blanca white pepper Pimienta cayena Cayenne pepper Pimienta hngara paprika Pimienta negra black pepper Pimienta roja Cayenne pepper Pimiento (rojo/verde/naranja/amarillo) bell pepper (red/green/orange/yellow) Pimiento morrn roasted red pepper. Usually sold in cans or jars, preserved in water and salt. Pincelar to brush on (for instance, a sauce) Pinchos skewered beef cubes Pia pineapple Pia colada a cocktail made with light rum, coconut cream and pineapple Piole toasted ground corn, makes a delicious drink with milk Pin pine nut Pin de amarillo yellow plantain pie (Puerto Rico) Pinzas tongs Pionono a fritter made with yellow plantain. The plantain is cut lengthwise and fried. It is then shaped into a cup,

stuffed with beef, chicken, or crab, sealed with eggs, and pan-fried. Pique Puerto Rican hot sauce of vinegar seasoned with hot peppers, spices, and sour orange. Pistacho pistachio Pitaya dragon fruit Pizca a pinch Plancha grill or griddle Pltano plantain Pltano macho a banana that is fried for desserts Pltano maduro yellow plantain Pltano manzano apple banana (a small, tart type of banana) Pltano verde green plantain Platanutre plantain chip Plato dish Plato principal main dish Poblano chile a large, mild, green Mexican chile Pollo chicken Polvo powder (en polvo in powder form) Polvo de chile chili powder Polvo de galleta soda-cracker meal Polvo de hornear baking powder Ponche traditional Mexican Christmas punch made with unrefined dark brown sugar, cinnamon sticks and winter fruits. Postre dessert Pote any container or empty metal can Presa de Pollo chicken pieces Procedimiento procedure Procesador de alimentos food processor Puerros leeks Pulpo octopus

Punto de nieve egg whites beaten until very stiff (literally, "snow peak") Pupusa El Salvador's version of the corn tortilla, they're thicker than Mexican ones and often stuffed with beans, cheese or meat Pur de papas mashed potatoes Pur de tomate tomato pure Quemar to burn Quesadilla a wheat or corn tortilla, folded over a filling and cooked until the cheese melts. Quesadilla de elote fried sweet corn cake Queso cheese Queso blanco, Queso de hoja or Queso del pas Puerto Rican white cheese. This cheese does not melt. Queso de papa Cheddar cheese Queso fundido melted cheese Quimbomb okra (in Caribbean) Rbano radish Rbano picante horseradish Rabo, rabo de buey oxtail Raz root Rajas strip or stick, such as cinnamon sticks (rajas de canela); in Mexico, it is strips of roasted chile, usually poblano, cooked with onion. Ralladura de limn / Ralladura de naranja Lemon zest / orange zest Rallar to grate or score rallado grated ramita -sprig rape -monkfish Rebanada slice Recaito a key seasoning in Puerto Pican cooking made of onions, garlic, peppers, and recao or cilantro

Recao green spiny leaf Receta recipe Refresco soft drink Relleno a fritter made of mashed potatoes stuffed with picadillo, shaped into a ball, and deep-fried. Canned corn beef is also used as a filling. Remolacha beet Repollitos Brussels sprouts Repollo cabbage Reposar to rest Res meat (beef) Revoltillo scrambled eggs Revolver to stir Rin(es) kidney(s) Rociar to sprinkle Rodillo rolling pin Romero rosemary Ron rum Ropa vieja "Old Clothes"; shredded beef in creole sauce (Cuban) rosbi-roast beef Rositas de maz popcorn Rcula arugula Sabor flavor Sabroso savory or delicious Sacar to remove Sal salt Salado salted or salty Sal marina sea salt Salchicha sausage (Vienna sausage in Puerto Rico or Cuba) Salchichn salami-type cured sausage salmn -salmon salmonete -red mullet salmpimentar -season with salt and pepper

Salmorejo de jueyes crabmeat stew Salmuera brine Salsa de tomate tomato sauce Saltear to saut Saltea a Bolivian-style empanada Salvia sage Sancocho a thick soup made of assorted meats, root vegetables, sofrito, and corn on the cob, and traditionally served with plain white rice. Sanda watermelon Sangre blood Sangra Spanish wine punch made with red wine and fruit Sapote (or Nspero) sapodilla or naseberry Sardina sardine Sartn frying pan Sazn all purpose seasoning Sazonar to season Secar to dry Seco dry Semilla seed Semillas de amapola poppy seeds Semillas de apio celery seeds Serenata de Bacalao salt codfish salad. Made with salt codfish, potatoes, eggs, tomato, and avocado. Sesos brains (can be beef, pork, lamb or goat) Servilleta napkin Servir to serve Sidra Spanish cider often enjoyed during the holidays Sirop syrup Sofrer to saut Sofrito recaito cooked with ham, alcaparrado, and tomato sauce. Sofrito is

the base for many Cuban and Puerto Rican stews and sauces. Solomillo filet mignon Sopa soup Sopapillas Puffy, crisp, deep-fried bread garnished with powdered sugar and served with honey. Sope a Mexican dish, often served as a snack, with a corn dough base and various toppings Sopn another name for asopao Sorullo de maz or Sorullito a fritter made ov cornmeal and shaped like a cigar, stuffed with cheese, and deepfried. Soya or Soja soy Suave soft Suero de leche buttermilk Sultanas golden raisins sumergir-dip Tallarines noodles Tallo stem Tamal tamale; masa dough with sweet or savory filling, wrapped in corn or banana leaf and steamed; plural: tamales. Tamalera very large pot for steaming tamales Tamarindo tamarind Tapa lid Tapar to cover Tapas Spanish-style appetizers/snacks Tarta cake (Spain) Tasajo dry cured beef, enjoyed in several countries Tayote another name for chayote Taza cup or mug

Tazcalate refreshing drink with chocolate, based on corn, with water or milk (Mexico) Tazn bowl Tazn de servir serving bowl T caliente hot tea T helado iced tea Tembleque a stirred custard made of coconut milk and sugar (literally "shaky"). Temperatura ambiente room temperature Tenedor fork Tequeo a cigar-shaped Venezuelan snack of fried bread dough wrapped around queso blanco (white cheese) Tequila distilled liquor made from blue agave Ternera veal Tibio warm Tinga de pollo chunks of chicken meat Tocineta bacon Tocinillo del cielo a custard dessert related to to flan, but lighter and sweeter Tocino fatback or bacon Tomalito Steamed corn pudding Tomate tomato (also known as jitomate in Mexico) Tomatillos small, green tomatoes commonly used in Mexican dishes and salsas; unlike red tomatoes, tomatillos are covered by a papery husk. Photo of tomatilloes Tomillo thyme Toronja grapefruit Torrejas Cuban-style French toast Torta pie, cake or tart Tortilla (Mexico and Central America) thin, unleavened bread made of dried, ground corn or wheat

Tortilla Espaola Spanish omelette; served at room temperature Tortuga turtle Tostar to toast Tostonera a plantain mashing tool Tostones fried green plantains, smashed flat, and refried Totomoxle dried corn husk used as tamale wrapper Trago alcoholic drink Trigo wheat Trigo integral whole wheat Tripa tripe Triturar to crush Trucha trout Trufa truffle Tuna the fruit of the nopal cactus. Also known as nopal. Turrn A sweet eaten during the Christmas season. Turrones (plural) can be made with a wide variety of ingredients such as egg yolk, coconut and nuts, though a very popular one is the Jijona turrn, made of almond nougat. Uva grape Vaca cow Vaca frita "fried cow"; a Cuban crispy fried flank steak. Vainilla vanilla Vaso drinking glass Venado venison Verdolaga a common weed in the Southwest also known as purslane or pigweed. Can be eaten as a leaf vegetable. Verduras green vegetables Verter to pour Viandas root vegetables

Vieiras scallops (shellfish) Vinagre vinegar Vinagre de manzana cider vinegar Vino de cocinar cooking wine Vino de la casa house or table wine Vino blanco white wine Vino tinto red wine Yauta taro root (also known as malanga) Yema de huevo egg yolk Yerba santa heart shaped leaves for seasoning, with anise flavor Yuca cassava, a root vegetable with hard white, fibrous flesh and a dark, brown skin. Note: Yucca is a desert plant, not cassava! Yuca root photo. Zanahoria carrot Zarzamoras (or just "moras") blackberries Zumo juice (Spain)

Almonds -- Almendras Aluminum Foil -- Aluminio Amaretto -- Amaretto Amaretto -- Amaretto Anis Seed -- Ans Anchovy -- Anchoa/Anchoita Angelica -- Anglica Anis Liquer -- Anisado Andean Tuber -- Aracacha Arugula -- Argula Armagnac -- Armagnac Andean tuber that is a bit Sweet and served fried -- Arracacha Arabic Rice -- Arroz Arabe Arborio Rice -- Arroz Arborio Aspartame -- Aspartame After dinner Drinks (Liquer) -- Bajativos A Drink -- Bebida A small Banana of the Jungle Bellaco Alpaca Roast/Shoulder -- Brazo de Alpaca Andean Grain (Wild Quinoa) -- Canihua Andean Cherry -- Capul

Asparagus -- Esprrago Adzuki Bean -- Frejol Chino Aftertaste -- Gustillo Ant -- Hormiga Amazon Wrap -- Juanes Andean Grain -- Kaniwa Amaranth -- Kiwicha A Liquor made from lemon leaves -Lemoncello Andean Stew -- Locro Andean Root -- Maca Apron -- Mandil Andean Tuber -- Mandioca Andean Herb -- Marmaquilla Andean Tuber -- Mauka A Grape used in making Pisco and Muscat Wine -- Moscatel Andean Tuber -- Oca A cold Sauce made with Nuts, Cheese and Huacatay (Herb)Served over potatos Ocopa Andean Tuber -- Olluco Avocado -- Palta A Pastry Crusted Quiche with Swiss Chard -- Pastel de Acelga Amazon River Wrap -- Patarasca Andean Stew/Soup -- Patasca Any Banana -- Pltano Apple Pie (Their Version) -- Pye de Manzana Arugula -- Rucola Andean fruit -- Sachatomate Andean Blueberry -- Sauco Andean Blueberry -- Sauco Assortment -- Surtido A Slice/Piece -- Tajada Andean Grain/Seed -- Tarwi

Andean sweet Tuber -- Yacn Black Olive -- Aceituna Negra Bottled Water -- Agua de Mesa Boiled Water -- Agua Hervida Basil -- Albahaca Black Grape -- Alfonso Lavallet Bitter -- Amarga/o Breaded -- Apanado Before Dinner Cocktail -- Aperitivo Brown Rice -- Arroz Integral Bain Marie/Water Bath -- Bao Maria Baklava -- Baclava Baguette -- Baguette Bailey's Irish Cream -- Bailey'S Balance, Scale -- Balanza Bamboo -- Bamb Barbeque -- Barbacoa Bar -- Barra Base stone for grinding -- Batan Bechamel Sauce -- Bechamel Benedictine -- Benedictine Beets -- Betarraga Baking Soda -- Bicarbonato de Sodio Beef -- Bife Bags for small paper waste basket -Bolsas para Tacho Bottle -- Botella Brandy -- Brandy Brie -- Brie Brochette -- Brochetta Broccoli -- Brocoli Bread Pudding from Chancay -- Budn de Chancay Blue Cheese -- Gorgonzola Bottom Round -- Guiso Especial Broad Bean, Lima -- Haba

Abalone -- Abuln Anatto -- Achiote Acidic, Bitter -- Acido Andean fruit -- Aguaymanto Any Chili Pepper/ many Times Referred to the Yellow Chili Pepper -- Aj A Stew with a variety of Vegetables usually with Milk -- Ajes Andean Tuber -- Ajipa Au Gratin -- Al Graten Albacore Tuna -- Albacora Artichoke -- Alcachofa Alfalfa -- Alfalfa Algae -- Alga

A way to serve Shellfish with Onions and Peppers -- Chalaca A Mixture of fried Seafood and Fish -Chicharrn Mixto A Herbed Galic and Parsley salsa -Chimichurri Andean Herb similar to black mnt -Chincho Amazonian Liquer -- Chuchuhuasi Andean Cordial -- Chuchuhuasi Algea -- Cochayuyo All Kinds of Perserves -- Conservas A Glass -- Copa Add liquor -- Emborrachar

Bean Flour -- Harina de Haba Banana Flour -- Harina de Pltano Bay Leaf -- Hoja de Laurel Burner Ring -- Hornilla Black Mint -- Huacatay Bone -- Hueso Baked Custard -- Leche Asada Brewers Yeast -- Levadura de Cerveza Boston Butt -- Lomo Enrollado Butter -- Mantequilla Blackberry -- Mora Blood Sausage -- Morcilla Black -- Negro/a Choi -- Pak Breadsticks -- Palitos Bread -- Pan Breads -- Panes Blue Potato -- Papa Azul Black Potato -- Papa Negra Black potato -- Papa Pastusa Beef feet in a Peanut sauce -- Patitas Con Man Black Pepper -- Pimenta Negra Banana -- Pltano Palillo Banana (common) -- Pltano Seda Baking Powder -- Polvo de Hornear Baby Octopus -- Pulpito Boiling Point -- Punto de Ebullicion Barley Soup -- Pusra Blue Cheese -- Queso Azul Blond -- Rubia Brisket -- Sancochado Punta de Pecho Boiled Dinner -- Sancochado Boliled -- Sancochado Boil -- Sancochar

Beef dish with Cilantro Suace -- Seco de Res Brains -- Sesos Board -- Tabla Beef/ Lamb Soup -- Timpusca Bacon -- Tocino Banana Passion fruit Tumbo Cooked on a Stone (Pizza) -- A la Piedra Coconut Oil -- Aceite de Coco Corn Oil -- Aceite de Maz Carbonated Water -- Agua con Gas Coconut Water -- Agua de Coco Creamy Stew of Chicken and peruvian Chili -- Aj De Gallina Chives -- Ajo Chino Cooked in a Mold -- Al Molde Cooked to the point of.. -- Al Punto Capers -- Alcaparras Caraway -- Alcarbea Carob/ Locust Bean -- Algarrobo Creamy Sauce made from Garlic usually over White Fish -- Alioli Chicken Wings -- Alita Clam -- Almeja Celeriac/Celery Root -- Apio Nabo Celery -- Apio Cape Goose Berry -- Aquaymanto Chicken and Rice -- Arroz con Pollo Center Rib -- Bife de Lomo Cane (sugar) -- Caa Coffee with a little Milk -- Caf Cortado Coffee -- Caf Calvados -- Calvados Crawfish/ fresh water Shrimp -Camarones Cambert -- Cambert Cinnamon Stick -- Canela entera

Cinnamon -- Canela Crab -- Cangrejo Candy Caramelo Charcol -- Carbn Cardamon -- Cardamo Cocktail Onions -- Cebolla Coctel Chives -- Cebollina Celsius -- Celsius Centigrade -- Centigrados Cereals -- Cereales Cherry -- Cereza Ceviche -- Ceviche Chinese Chicken Dish -- Cha Chi Kay Cooked with a hot stone -- Chactada Champaign -- Champagne Cream Frosting -- Chantilly Chavin -- Chavin Cheddar -- Cheddar Chinese Chicken Dish -- Chi Jua Kay Chinese food -- Chifa Chitlins -- Chinchulines Chocolate Chips -- Chips de Chocolate Chocolate -- Chocolate Choux -- Choux Clear -- Claro Cloves -- Clavo de Olor Copper -- Cobre Cocaine -- Coca Coconut Cookie or Pastry -- Cocada Coconut Desert/ Cookie -- Cocada Cooked -- Cocido Cook -- Cocinar Coconut Coco Cocktails -- Cocteles Cointreau -- Cointreau Cabbage Heart -- Col Corazn

Cone Shaped Colander/top Hap -Colador Chino Cauliflower -- Coliflor Cumin -- Comino Compote, fruit -- Compota Cognac -- Conac Codfish -- Congrio Consistancy -- Consistencia Crown Roast -- Corona de Costillar Cut Up -- Cortado Cuts (Types of) -- Cortes Cream -- Crema de Leche Cream of Tarter -- Cremor Crispy -- Crocante Croquets -- Croquetas Crisp -- Crujiente Cubes -- Cubos Chef Knife -- Cuchillo de Chef Cilantro / Corriander -- Culantro Curacao -- Curacao Corer -- Descorazonador Clove of Garlic -- Diente de Ajo Clove/Kernel -- Diente Cooked Until Golden -- Dorado Crudiets -- Encurtidas Coat or Grease with Butter -Enmantequillar Center Loin -- Entrecote Chicken Dish made with a spicy vinegary sauce -- Escabeche de Pollo Cut of Meat -- Falda Chewy/ Fiberous -- Fibrosa/o Chinese Noodles -- Fideos chinos Chicken Filet -- Filete de Pollo Carmel Custard -- Flan Cold -- Fro

Canary Bean (Yellow) -- Frejol Canario Cracker or Cookie -- Galleta Chickpea -- Garbanzo Candied, Iced -- Glaseado Corn Husks -- Hojas de Maz Cold Drink made with Rice -- Horchata Convection Oven -- Horno de Conveccin lan -- Kai Cake -- Keke Can -- Lata Corn Starch -- Maicena Chamomile -- Manzanilla Coca Leaf Tea -- Mate de Coca Cantelope -- Meln Crumb -- Miga Cooked ground Corn (Stew) -- Mote Chuck -- Palleta Corn Husks -- Pancas Canchan Potato -- Papa Canchan Chiquibonita Potato -- Papa Chiquibonita Criolla Potato -- Papa Criolla Cucumber -- Pepino Curley Parsley -- Perejil Crespo Chervil Perifollo Chopped small -- Picado/a Claw (Lobster/Crab) -- Pinza Claw (Lobster/Crab) -- Pinzas Corn Meal or Polenta -- Polenta Cabbage Stew -- Puchero Cream Cheese (philadelphia -- Queso Philadelphia Cabbage -- Repollo Celery Seed -- Semillas de Apio Chicken /Turkey Soup with potatoes and cheese -- Sopa Teloga

Cutting Board -- Tabla para Picar Cup of Coffee -- Taza de Caf Cup of Tea -- Taza de Te Cup/Mug -- Taza Chinese Chicken dish -- Ti Pa Kay Cake -- Torta Cookie Pastry with Syrup topped with Confetei -- Turrn de Doa Pepa Cookie Pastry with Syrup topped with Confetei -- Turrn Carrot Zanahoria Dried Olives (In Oil usually) -- Aceituna Seca Dried Ripe peruvian Chili, much like Chilis used in Chili Powder, comes Whole or Powder -- Aj Panca Drink made from Cane sugar -- Caazo Dried potato Stew -- Carapulca Dried Salted Meat -- Cecina Dinner -- Cena Dark Beer -- Cerveza Negra Dish made with Bananas and Pork -Chabelo Drink, can be made with Yam or fruit -Champus Dessert made with Yuca -- Chapana Drink made from Purple Corn -- Chicha Morada Drink made from Maserated / Corn, Peanuts, Quinua or fruit -- Chicha Dessert made with Mashed Beans -Colado de Frejol Daiquiri -- Daiquiri Dash -- Dash Date -- Dtil Decoration -- Decoracin Dessert of -- Delicia de Delicious -- Deliciosa

Deravities -- Derivadas Decafinated -- Descafeinado/a Dehydrate -- Deshidratar Debone -- Deshuesar Diet -- Dieta Dessicated or Dissected -- Disecado Disolve -- Disolver Double -- Doble Dolphin Fish -- Dorado Drambuie -- Drambuie Dessert made with Squash -- Dulce de Cabello de Angel Dessert made with Squash -- Dulce de Loche Dessert made with Squash -- Dulce de Zapallo Dessert -- Dulce Decant -- Encolar Dill -- Eneldo Dish made with a spicy vinegary sauce -Escabeche Arequipeo Duck Dish made with a spicy vinegary sauce -- Escabeche de Pato Drained -- Escurrida Dishrack -- Escurridor Dry (wines and sherrys) -- Fino Dark Red Kidney Bean -- Frejol Guinda Drop -- Gota Degree -- Grado Dried Peach -- Huesillo Duck Egg -- Huevo de Pato Deep Sea Crab -- Javia Dinner/Supper -- Lonche Dried Yellow Corn -- Maz Pataska Dried Yellow Corn -- Maz Pataska Dried Corn -- Maz Dough -- Masa

Daikon -- Nabo Duck in quechua -- Nunuma Duck a La Orange -- Pato a la Naranja Duck -- Pato Dessert -- Postre Desert made in Iquitos/Lorreto -Puchucuy Dry -- Seco Drinking Straw -- Sorbete Dessert -- Suspiro a la Limea Dessert -- Tres Leches Drinking Glass Vaso Extra Virgen Olive Oil -- Aceite de Oliva Extra Virgen Eel -- Anguila Egg Coated -- Arrebozado Earthen -- Barro Eggplant -- Berenjena Egg Whites -- Blancos Edge -- Borde Expresso -- Caf Express Earthern Liquor Jar -- Chomba Egg Whites -- Claras Edam Cheese -- Edam Emmental -- Emmental Emulsify -- Emulsionar Encase -- Encajonar Endive -- Endivia Egg Poacher -- Escalfadora de Huevos Escalopes (Cut) -- Escallopes Escarole -- Escarola Esouffade (Stew) -- Estofado Eucaliptus -- Eucalipto Extract -- Extracto Egg -- Huevo Edward Mango -- Mango Edward

Egg Bread usually with Sesame Seeds -Pan con Yema English Cucumber -- Pepino Ingls Earthy -- Terroso Egg Fritatta -- Tortilla Fried with Bread Crumbs -- A la Milanesa fruit from the Palm -- Aguaje Fresh Anchovies -- Anchoveta Flatten -- Aplastar Fried Rice -- Arroz Chaufa Freshwater -- Bagre Flank or Skirt Steak -- Bife de Vaco Finger food -- Bocaditos Fish -- Caballa Fish -- Cabrillo Fish -- Cachema Fish -- Callana Fish -- Camotillo Freshwater catfish -- Carachama Fried mashed Bananas with Smoked Meat -- Chavelo Fresh Water Algae -- Chayuyo Fish -- Cherla Fermented Corn Drink (alcoholic) -Chicha de Jora Fried Calamari -- Chicharrn de Calamar Fried Fish -- Chicharrn de Pescado Fried Pork -- Chicharrn Fried Plantain Chips -- Chifle Fish stew from the north -- Chinguirito Flour of Dried Corn -- Chochoca Fresh Corn -- Choclo Fryer Strainer -- Colador de Aciete Frozen -- Congelado Fish -- Corvina Dorada Filet Knife -- Cuchillo Fileteador

Fine Mesh Strainer -- De Malla Fina Fine/Thin -- Delgado Fish -- Doncella Freshwater -- Doncella Fizzy -- Efervescente Frost -- Escarchar Foam -- Espuma Foaming -- Espumeante Fernmented -- Fermentado Feta -- Feta Fetuccini -- Fetuccini Filets -- Filetes Filter -- Filtrar Fine (cut) -- Fino Flambe -- Flamear Fondue -- Fondue Fortified -- Fortificado Frappe -- Frappe Fryer -- Freidora Fry -- Freir Fresh -- Fresca/o Fricasse -- Fricasse Fried -- Frita/o Fructose -- Fructosa fruit -- Fruta Fudge -- Fudge Fire, Flame -- Fuego Fat -- Grasa Flour with Baking Powder -- Harina Preparada Flour -- Harina Floury/Grainy Harinosa Fig -- Higo Figs in Sugar Syrup -- Higos in Almbar Fennel -- Hinojo Fried Egg -- Huevo Frito

Fresh Corn Tamale -- Humita Ferminating Corn -- Jora Firewood -- Lea Flounder/Sole -- Lenguado French Lentils -- Lenteja Bebe Flax Seed -- Linaza Fish -- Lisa Flank Steak -- Malaya Freshwater -- Maparate Fermented Drink -- Masato Fermented Yuca Drink -- Masato Flank Steak -- Matambre Fish -- Merluza Fish -- Mero False Red Pepper -- Molle Freshwater Jungle Fish -- Palometa Fuerte Avocado -- Palta Fuerte French Rolls -- Pan Francs french fries -- Papas Fritas Fresh Corn Pie -- Pastel de Choclo Fish -- Pecuda Fish -- Pejesapo Fish -- Perico Fish -- Pescado Fish -- Pez Sapo Fresh Cheese -- Queso Fresco Fish (Stingray) -- Raya Fish -- Rbalo Fish -- Seorita Fried Beef and green plantains -- Seco de Chavelo Fresh haba bean salad -- Soltero Fresh water River Fish -- Suche Fork -- Tenedor Fried Wanton rapers filled with Cheese -Tequeo

Fish Soup with Green Plantains -Timbuche Fish -- Tollo Flank Steak with Porterhouse and Sirloin -- Vaco Fried Wontons -- Wantan Frito Fried yuca -- Yuca Frita Grilled/Pan cooked -- A la Plancha Groceries -- Abarrotes Glazed, Candied -- Abrillantado/a Green Olive -- Aceituna Verde Garlic -- Ajo Goat -- Cabra Goat dish from northern Per -- Cabrito a La Nortena Ground Coffee -- Caf Molido Gray and white Sweet potato -- Camote Romero Ground beef less Fat/Leaner -- Carne molida especial Ground Beef with fat -- Carne Molida Gristle -- Cartilago Green Onions/ Scallions -- Cebolla China Gelatinous dessert with fruit and Corn -Champus Guiena Pig -- Cuy Golden -- Dorado Grease -- Engrasar Gutted, Insides Removed -- Eviscerado Glass Jars -- Frascos de Vidrio Ganache -- Ganache Goose -- Ganso Gelatin -- Gelatina Gelitinous -- Gelatinosa/O Gin -- Gin Gluten -- Gluten Gouda Cheese -- Gouda

Gram -- Gramo Grenadine -- Granadina Grand Mariner -- Grand Mariner Grain Grano Granola -- Granola Grappa -- Grappa Gratin -- Graten Grated -- Gratinado Gruyere -- Gruyere Guava -- Guaba Guacamole -- Guacamole Gloves -- Guantes Garnish -- Guarnicin Guava -- Guayaba Guava -- Guyaba Grape Leaf -- Hoja de Uva Green Tamale made from White Corn -Humita Verde Ginger -- Jenjibre Ginger -- Kin Green Leaf Lettuce -- Lechuga Criolla Giblets/Innards -- Menudencia Ground -- Molida Grinder -- Molidor Gizzards -- Molleja Garlic Bread -- Pan al Ajo Grilled Stomach & Intestines of A Pig -Pancita Grill -- Parrilla Gherkin/Cornichon -- Pepinillo Golden Pineapple -- Pia Golden Golden Pineapple -- Pia oro Ground Pepper -- Pimenta Molida Green Pepper -- Pimentn Verde Grated/Shredded -- Rallado Grater Rallador

Green Tamale made with Cilantro -Tamal Verde Grapefruit -- Toronja Green Beans Vainita Hazelnut -- Avellana Head of Garlic -- Cabeza de Ajo Head -- Cabeza Hot -- Caliente Homemade -- Casera Hot Chocolate -- Chocolatada Heart -- Corazn Hungarian Goulash -- Estofado al Estilo Hngaro Hen -- Gallina Hungry -- Hambre Hamburger -- Hamburguesa Herbs -- Hierbas Hot Dog -- Hot Dog Hard Boiled Egg -- Huevo Duro Hot Salsa with Peanuts -- Inchicucho Ham -- Jamn Horse Mackeral -- Jurel Homoginized Milk -- Leche Homogenizada Haden Mango -- Mango Hayden Herbal Tea -- Mate Honey -- Miel de Abejas Honey -- Miel Herb -- Mua Heavy Cream, top part of The Cream -Nata Herb -- Paico Hass Avocado -- Palta hass Half an Avocado stuffed with Salads -Palta Rellena Hoof -- Patita Half a Breast -- Pechuga

Ham -- Pierna con Hueso Hot peruvian Chili -- Rocoto Ice bucket -- Balde de Hielo Instant Coffee -- Caf Instantaneo Italian Roll -- Ciabatta In a Roaster -- En Asador In a Smoker -- En Horno Ahumador In an Oven -- En Horno Instead of -- En Vez de Ice Cream store -- Heladera Ice Cream -- Helado Ice -- Hielo Imported -- Importado Infusion -- Infusion Ingredient -- Ingrediente Iceburg Lettuce -- Lechuga Americana Instant Yeast -- Levadura en Polvo Inca meal cooked in the ground -Pachamanca Italian Bread -- Pan Italiano Inca Peanuts -- Sacha Inchi Iced Tea -- T Helado Italian Grape -- Uva Italia Japonese Eggplant -- Berenjena Japonesa Jerky Stew -- Charqui Guisado Jerky -- Charqui Jelly -- Jalea Juice -- Jugo Juice Store -- Juguera Julline Cut -- Juliana Jack Fish -- Jurel Juice from Ceviche -- Leche de Tigre Juice Oranges -- Naranja para Jugo Jerky Stew with Andean potatos -Olluquito con Charqui

Jungle Cordial -- Siete Races Kebab, Skewers -- Anticucho Kitchen -- Cocina Kohlrabi -- Colinabo Knife -- Cuchillo Kernels Removed -- Desgranar Kidney Bean -- Frejol Bayo (Morn) Kettle -- Hervidor Kaluhah -- Kaluhua Ketchup -- Ketchup Kirsch -- Kirsch Key Lime -- Limn Lunch -- Almuerzo Layered Rice Dish -- Arroz Tappado Loin for Petite Tenders -- Asado Ruso Leaves of Marenteca -- Bijua Lungs -- Bofe Lamb Roast/Shoulder -- Brazo de Cordero Large Black Coffee -- Caf Americano Layer -- Capa Long Neck Abalone -- Chanque Lower Intestines -- Choncholin Lamb Chops -- Chuletas de Cordero Lolipop or Sucker -- Chupete Long Neck Scallop -- Concha de Pala Lamb -- Cordero Ladel -- Cucharn Large Bean -- Frejol Caballero Lima Bean -- Frejol Lima Low Flame -- Fuego Lento Lard -- Grasa de Pela Liver -- Hgado Lemon Verbana -- Hierba Luisa Leaf of Cocaine -- Hoja de Coca Leave -- Hoja

Layered peruvian Cookie -- King Kong Lobster -- Langosta Liquid -- Lquido Descremada -- Leche Semi Lettuce -- Lechuga Lentil -- Lenteja Liquor Store Licorera Liquid (from After Blending) -- Licuado Lime -- Lima Limeaid (lemonade made with limes) -Limonada Linguini -- Linguini Loin -- Lomo Lunch Box -- Lonchera Lard or Shortening -- Manteca Loquat -- Nspero Large Amazon Fish -- Paiche Live Fish -- Pez Leek -- Poro Long -- Tallarines Lid, Cover -- Tapa Lemon Balm -- Toronjil Large Squash -- Zapallo Macre Menu -- A la Carta Mustard Sauce -- A la Mostaza Moquegua Style -- A o Moqueguano Medium Rare -- A Punto Ingls Medium -- A Punto Medio Marinated or Pickled -- Adobado/a Meats Marinated in Vinagar and Chicha -Adobo Mineral Water (Plain) -- Agua sin Gas Mashed potatos with Dried Chili -- Ajiaco Meatballs -- Albndigas Member of the Llama family -- Alpaca

Marinated sliced Beef Hearts cooked over grill servedon a Skewer -Anticuchos Maple -- Arce Mixer or Whisk -- Batidora Miniature Bananas -- Bizcocho Melon Baller -- Boleador Meat -- Carne Meaty -- Carnoso Mashed potatos layered with Chicken/Tuna -- Causa Mushrooms -- Championes Mussels -- Choros Medusafish -- Cojinova Moqueguano Pastry -- Condesa Measuring Spoon -- Cuchara de Medir Melt -- Derretir Marinade of Oil and Vinegar with Spices - Escabeche Manioc or Cassava Flour -- Farina Mushroom -- Hongo Molded Ham -- Jamn Ingls Milk Products Lacteos Mollusk known as Limpet -- Lapa Milk fed baby Pig -- Lechn Milk Ultra High Temperature (Pasturized) -- Leche Uht Milk -- Leche Mixer -- Licuadora Macambo -- Macambo Macaroon -- Macarrn Maceration -- Maceracin Mandarin -- Mandarina Mandoline -- Mandolina Mango Edward -- Mango Edward Mango Hayden -- Mango Hayden Mango tommy -- Mango tommy

Mango -- Mango Manzana Pachacamac -- Manzana Pachacamac Marinate -- Marinar Marachino -- Marrasquino Mayonaise -- Mayonesa Melon -- Meln Menu of The Day -- Men Minestrone -- Menestra o Menestrn Market -- Mercado Meringue -- Merengue Marmalade -- Mermelada Mixture -- Mezcla Microwave Oven -- Micronda Mixed or Combination -- Mixto Mocha -- Moca Mold or Baking Tin -- Molde Mustard Mostaza Mustard Greens -- Mostaza Mortar -- Motero Mousse -- Mousse Mustard Cabbage -- Pak Choy Mariva Potato -- Papa Mariva Meat Pie -- Pastel de Carne Mini Banana -- Pltano Bizocho Morsel or piece of food -- Presa Mascarpone Cheese -- Queso Mascarpone Measuring Cup -- Taza Medidora Marinated Fish In Lime juice with a puree of Chilis Tiradito Nourishment, food -- Alimentos Napa Cabbage -- Col China Non Fat Milk -- Leche Descremada Naranjilla -- Lulo Native Mango -- Mango Criollo

National Apple -- Manzana Nacional Navel Orange -- Naranja de Mesa Nectarine -- Nectarina Nut Sauce for Pasta -- Nogada Nutmeg -- Nuez Moscada Nutrition -- Nutricin Native Potato -- Papa Charca National Cocktail -- Pisco Sour Noodles with Spinach/Basil Sauce -Tallarines Verde On the Grill/Barbaqued -- A la Brasa Olive Oil -- Aceite de Oliva Oil -- Aceite Oily -- Aceitoso Olive -- Aceituna orange peruvian Chili Pepper -- Aj Amarillo Oatmeal, instant fine cut -- Avena Onion -- Cebolla On The Grill -- En La Parrilla Oven Mits -- Guantes de Horno Ostrich Egg -- Huevo de Avestruz Organic Lettuce -- Lechuga orgnica Orange -- Naranja On The Grill -- Plancha Orange -- Pltano de la Isla Octopus -- Pulpo Okra -- Quibombo Oyster Sauce -- Salsa de Ostin Peanut Oil -- Aceite de Man Palm Oil -- Aceite de Palma peruvian Tuber -- Achira Prepeeled Garlic -- Ajo Pelado Poultry Farm -- Avcola Poultry -- Aves Powdered sugar -- Azcar en Polvo

Powdered sugar -- Azcar Refinada Prime Rib or Rib Eye Steak -- Bife Ancho Porterhouse and Strip -- Bife Angosto Porterhouse Steak -- Bife Angosto Picnic Ham -- Brazuelo Popcorn -- Canchita Peruvian Cherry -- Capuli Peruvian dish of Tripe -- Cau Cau Pork -- Cerdo Portabella Mushrooms -- Championes Portabella Pig -- Chancho Peanut Beer -- Chicha de Man Peruvian Cocktail -- Chilcano Potato Flour -- Chuo Pork Chop -- Chuleta de Lomo Pork Chops -- Chuletas de Cerdo Pot Roast -- Churrasco de Paleta Plum -- Ciruela Preserves /or Canned fruit -- Conserva Preservative -- Conservantes Pork Cut for Frying -- Corte Chicharron Pureed peruvian Yellow Chile Pepper -Crema de Aji Pureed peruvian Red Chile Pepper -Crema de Rocoto Pastry Cream -- Crema Pastelera Peruvian Beer -- Cristal Peruvian Beer -- Cusquena Peach -- Durazno Pack -- Empacar Pickle -- Encurtido Poach -- Escalfar Pasta -- Fideo Party -- Fiesta Pomegranate -- Granada

Passion fruit -- Granadilla Prunes -- Guinda Pastry Dough -- Hojaldre (Masa) Pidgeon/Quail Egg -- Huevo de Cordoniz Poached Egg -- Huevo Escalfado Peruvian Soda -- Inca Cola Peruvian Seafood dish -- Jalea Peruvian Ham -- Jamn del Pas Peruvian Cilantro -- Jergn Sacha Peruvian Chinese dish -- Kam Lu Wantan Potato Stew with Beans -- Kapchi Peruvian fruit -- Lcuma Powdered Milk -- Leche en Polvo Pork Tenderloin -- Lomito Peruvian stir fried Beef -- Lomo Saltado Purple Corn -- Maz Morado Peanut -- Man Pot in Quechua -- Manca Peanut Butter -- Mantequilla de Man Passion fruit -- Maracuy Pudding made with Purple Corn And fruit -- Mazamorra Peach -- Melocotn Pastry (literally translated 1000 leafs) -Milhojas Pureed Butter Beans with Pork -- Morusa Peruvian product -- Nacinal Puddings -- Natillas Pressure Cooker -- Olla de Presin Pots -- Ollas Port Wine -- Oporto Palta Criolla -- Palta Criolla Pita Bread -- Pan Arabe Pancakes -- Panqueques Papa Canchan -- Papa Canchan Purple potato -- Papa Huayro

Purple Potato -- Papa Huayro Papa Mariva -- Papa Mariva Papa Perricholi -- Papa Perricholi Perricholi Potato -- Papa Perricholi Peruanita Potato -- Papa Peruanita Puka Imilia Potato -- Papa Puka Imilla Papa Rellena -- Papa Rellena Papa tomasa -- Papa tomasa Papa Yungay -- Papa Yungay Potatos in general -- Papa Papaya -- Papaya Potato Chips -- Papitas Fritas Paprika -- Paprika Peruvian Fish Soup/Stew -- Parihuela Parmesan Cheese -- Parmesano Pate Pat Pecan -- Pecana Peeled -- Pelada Peeler -- Pelador Pear -- Pera Parsley (usually Italian flat leaf) -- Perejil Pineapple Jungle -- Pia Selva Pine Nut -- Pin peruvian Doughnuts -- Picarones Peppermill -- Pimentero Pimienta de Chapa -- Pimienta de Chapa Pisco Acholado -- Pisco Acholado Pisco Italiano -- Pisco Italiano Pisco made with Moscatel Grapes -Pisco Moscatel Pisco Mosto Verde -- Pisco Mosto Verde Peruvian Brandy/Grappa -- Pisco Puro Pisco without Aromatics -- Pisco Quebranta Pisco torontel -- Pisco torontel Peruvian Brandy -- Pisco

Pinch -- Pizca Plate -- Plato Powder -- Polvo Punch -- Ponche Port -- Port Pre -- Precalentar Pre -- Precocinado/a Protien -- Proteina Pudding -- Pudn Point -- Punto Puree -- Pur Peruvian Onion Salsa -- Salsa Criolla Pitted -- Sin Pepa Plastic Container -- Taper peruvian Candy -- Tejas Pit/Stone -- Tito Plum tomatoes -- Tomate Italiano Plum tomatoes -- Tomate Roma Prickly Pear -- Tuna Verde Purple Grape -- Uva Borgona Quantity -- Cantidad Quince -- Membrillo Quinoa Quinoa Rice with Paprika -- Arroz Colorado Rice Pudding -- Arroz con Leche Rice with Seafood -- Arroz con Mariscos Rice with Duck -- Arroz con Pato Rice dish with Meat, Olives and Rasins -Arroz Tapado Rice with Chancaca (peruvian unrefined sugar) -- Arroz Zambito Rice -- Arroz Roasting Pan -- Asadera Roast Eye of Round -- Asado Pejerrey Roasted -- Asado Reduce -- Bajar

Round Steak -- Bife a la Rueda Rib Eye and Prime Rib -- Bife Ancho Red Sweet potato -- Camote Morado Roasted Barley -- Cebada (Ecco) Red Onion -- Cebolla Roja Raw Heart of Palm -- Chonta Round Loin -- Churrasco Redondo Red Cabbage -- Col Morada Rump Steak -- Colita de Cuadril Rabbit -- Conejo Rib -- Costilla Rib Roast -- Costillas Raw -- Crudo Round beef -- Cuadril Rump Roast -- Cuadril Russian Salad -- Ensalada Rusa Rasberry -- Frambuesa Rooster Gallo Romaine Lettuce -- Lechuga Romana Run Through Blender -- Liquado Roasted Cornmeal -- Machica Ripe -- Maduro/A Red Delicious -- Manzana Delicia Rump -- Nalga Rib Eye -- Ojo de Bife Residual Fiber from Soy Milk Production -- Okara Rolls made with Corn Flour -- Pan de Maz Rice Paper -- Papel de Arroz Round -- Pierna Red Bell Pepper -- Pimentn Rojo Rump Roast or Rump Steak -- Quadril Red Radishes or Horseradish -- Rabanito Refrigerador -- Refrigeradora Relish -- Relish

Round, Slice -- Rodaja Red -- Rojo Rose -- Rosa Rice Entre -- Tacu Tacu Red Wine -- Tinto Ruby Red Grapefruit -- Toronja Rub Red Prickly Pear -- Tuna Roja Red Globe Grape -- Uva Globe Rojo Red Wine -- Vino Tinto Sauce with diced Onions, Garlic, Aji Amarillo, -- A la Chalaca Sauce of Sliced tomoates, Onion, Garlic Over Seafood/Fish originally from Chorrillos -- A la Chorrillana Spicy Sauce Acompanies Seafood -- A lo Macho Sesame Oil -- Aceite de Ajonjol Sunflower Oil -- Aceite de Girasol Soy Oil -- Aceite de Soya Suffed Olive with. -- Aceituna Rellena con Swiss Chard -- Acelga Stainless Steel -- Acero Salad Dressing, Vinagrette, Seasoning -Aderezo Sharpener / Steel -- Afilador Sweet and Sour -- Agridulce Sour -- Agrio/a Soup with Rice -- Aguadito Smoked -- Ahumado small Hot Chili from the Jungle -- Aj Charapita Sun -- Aj Mirasol Sesame Seeds -- Ajonjol Syrup of Algarrobo -- Algarrobina Seaweed -- Algas Marinas Seasoning, Dressing -- Alio

Storage -- Almacn Syrup from fruit with sugar added -Almbar Split Peas -- Alverjas Secas Star Anis -- Ans Estrellado Short Ribs -- Asado de Tira Saffron -- Azafrn Semi unrefined sugar -- Azcar Rubia Salted dried Cod -- Bacalao Sirloin Steak -- Bife a la Carta Sirloin and Rump -- Bife de Chorizo Sirloin Rump Steak -- Bife de Chorizo Steak -- Bistek Sponge Cake -- Bizcochos Sweet Finger Deserts -- Bocadillos Dulce Sirloin Strips -- Bola de Lomo Sirloin Tip -- Bola de Lomo Sprout -- Brote Sandwich with peruvian Ham -- Butifarra Small Egg Roll in the shape af a U -Cachito de Yema Star Apple -- Caimito Squash -- Calabaza Squid/ Calamari -- Calamares Stock or Soup -- Caldo Sweet potato -- Camote Sweet potato Candy -- Camotillo Snails -- Caracoles Star fruit -- Carambola Sweet Bread of Chancay -- Chancay Sweet and Sour Pork -- Chancho con Tamarindo Seafood or Fish cooked in water -Chilcano Sea Perch -- Chita Sausage -- Chorizo Soup of Crawfish -- Chupe de Camarones

Soup of Olluquito (peruvian Tuber) -Chupe de Olluquito Strong Soup -- Chupe Stir Fry Cut -- Churrasco de Quadril Small Tumbo -- Churuba Small peruvian Plums -- Ciruela Nacional Shredded Coconut -- Coco Rallado Shaker -- Coctelera Savoy Cabbage -- Col Crespa Sifter -- Colador de Harina Strainer -- Colador Steamed -- Con Vapor Scallop -- Concha de Abanico Scallop -- Concha Square -- Cuadrado Silverware -- Cubiertos Serving Spoon -- Cuchara para Servir small -- Cuchillo Pelador Serated Knife -- Cuchillo Serrucho Strain -- Cuele Skimmed -- Descremada/o Skim -- Descremar Skin -- Desollar Sweet -- Dulce Sweeten -- Endulzar Salad -- Ensalada Skirt Steak -- Entraa Spicy Aequipena Salsa/Salad -Escribano Spicy Salsa/Salad from Arequipa -Escribano Spaggetti -- Espagueti Spatula -- Esptula Spine -- Espina Spinach -- Espinaca Sift -- Espolvorear

Sponge -- Esponja Sterilize -- Esterilizacin Stretch -- Estirar Stove -- Estufa small Baguette -- Flauta Squash Flowers -- Flor de Calabaza small White Bean -- Frejol Panamito Strawberry -- Fresa Serving Tray -- Fuente Strong -- Fuerte Soda Cracker -- Galleta de Soda Soda Pop -- Gaseosa Sunflower -- Girasol small Banana -- Guineo Stew -- Guiso Slow Boil/Simmer -- Hervir a Fuego Lento Soft Boiled Eggs -- Huevo la Copa Scrambled Eggs -- Huevos Revueltos Seaweed -- Huiro Smoked or Steamed -- Humeada Sweet Tamale -- Humita Dulce Spicy Peanut Soup -- Inchi Capi Simple Syrup (sugar Syrup) -- Jarabe de Goma Syrup -- Jarabe Sherry -- Jerez Squash -- Lacayote Shrimp -- Langostino Sheet or Slice of -- Lmina Sweetbreads (Meat) -- Lechecillas Sweet Lemon -- Lima Sweet Lemon -- Limn Dulce Squash -- Loche Small Clam (wedge clam) Macha Skirt, Flank and Plate -- Malaya SEE UPDATE -- Mango Criollo

Small National Apple -- Manzana Pachacamac Shell Fish -- Marisco Sweetbreads -- Mollejas Smell -- Olor Sliced Loaf Bread -- Pan de Molde Stuffed Potato -- Papa Rellena Sticky -- Pegajoso Smelt -- Pejerrey Seed/Pit -- Pepa Soup made from maz and split pea -Pepin Sword Fish -- Pez Espada Spicy or Itchy -- Pica Spicy Guinea Pig Stew -- Picante de Cuy Spicy Butter Bean Stew -- Picante de Palleres Spicy -- Picante Spicy Stew -- Picante Sweet and Tart Pineapple -- Pina Cayana Slang for Belly -- Pipa Small Appertizers -- Piqueos Saucer -- Platillo Soup Bowl -- Plato Hondo Spicy Soup of Potatoes and Peanuts -Puca Picante Soft Peaks (literally snow peak) -- Punto de Nieve Salsa of Cheese and Chilies -- Qapchi Stomach Dish -- Rachi Rachi Snow Cone -- Raspadilla Stuffed Hot Red Chili Pepper -- Rocoto Relleno Sweet Braided Bread -- Rosca de Canela Sliced Hot Dog and french fries dish -Salchipapa Salmon -- Salmn

Sauce with Fresh Cheese and Yellow Chili Pepper, -- Salsa Huancana Sambuca -- Sambuca Spicy Corn Soup -- Saralawa Sardine -- Sardina Sardino -- Sardino Saute Pan -- Sartn Season -- Sazonar Seed -- Semilla Semolina -- Semola Soup from Trujillo -- Shambar Soy Sauce -- Sillau/Sillao Seedless -- Sin Pepa Sweated or steamed -- Sudado Small Tart -- Tartaletta Serving/ carving fork -- Tenedor de Trinchar Shark -- Tiburn small Shop for Groceries -- Tienda de Abarrotes Shop, Market, Corner Market, Store -Tienda Scissors -- Tijeras Strip -- Tira Stuffed potato from Tumbes -Tumbiresas Salsa of Ground Chilies -- Ucho Stuffed mashed yuca -- Yuca Rellena Small Pieces of fried Yuca -- Yuquitas Squash Zapallo Topped with Ham And Cheese -- A la Napolitana To Coat with Something to Make it Shiny Like sugar, Butter, Oil -- Abrillantar To Carmelize -- Acaramelar Tap Water -- Agua del Cao to Smoke -- Ahumar

To thin out with a liquid -- Aligerar to have lunch -- Almorzar To make Bitter -- Amargar To Knead (Dough) -- Amasar to turn off -- Apagar to Roll out -- Aplanar Thin Flank Steak -- Asado de Tira to Roast or Cook in the oven -- Asar Tuna Fish -- Atn Tub -- Balde To Beat/Whisk -- Batir To drink -- Beber T -- Bife de Costilla T -- Bife de Costilla Top Round -- Bisteck Cabeza de Lomo to Make White -- Blanquear Tannic herb tea for digestive upsets -Boldo Trash Bags -- Bolsas para Basura Type of bread made with Corn Flour -Cachanga Tropical fruit -- Caimito To heat up -- Calentar To Change -- Cambiar Tropical fruit -- Camu Camu Taoasted Corn -- Cancha To Butcher Carnear To Peel -- Cascar The Peeling, Like orange, Lemon -Cascara To Shell -- Cascarar Tropical fruit / Custard Apple -Chirimoya To Drip or Trickle -- Chorrear Top Loin -- Churrasco Largo Tubular Ribbed Pastry, Sometimes Filled with Manjar -- Churro

To Clarify -- Clarificar To Frost, Cover -- Cobertura Tropical fruit -- Cocona To Strain or Drain -- Colar Tail of Rump Roast -- Colita de Cuadril To Color -- Colorar To Buy -- Comprar To Candy (Make) -- Confitar To Freeze -- Congelar To Cut -- Cortar Testical -- Criadilla to Crystalize -- Cristalizar To Congeel -- Cuajar To Curdle -- Cuajar to Cover -- Cubrir Tablespoon -- Cuchara Teaspoon -- Cucharita Tumeric -- Curcuma To Cure -- Curtir To Spill\Pour out -- Derramar to Pour -- Echar To Light, set fire to -- Encender To Pickle Encurtir To Bottle -- Enfrascar To Chill or Cool -- Enfriar To Rise -- Enjuagar to Scale (As In Fish) -- Escamar To Drain -- Escurrir Thicken -- Espesado Tarragon -- Estragn Tuna Filet -- Filete de Atn To Singe -- Flamear to Glaze with sugar or Candy -- Garapinar to Ice or Glaze -- Glasear To Drip -- Gotear to Cook au Gratin -- Gratinar

Tropical fruit -- Guanbana to Stew -- Guisar to Taste, to Like -- Gustar to Cream -- Hacer Crema to Freeze -- Helar to Boil -- Hervir Type of Mint -- Hierbabuena to Bake -- Hornear Turkey Egg -- Huevo de Pavo To Smoke, to Steam -- Humear Tropical Fruit -- Kaki To Wash -- Lavar tongue -- Lengua To Rise -- Levantar Tahitian Lime -- Limn Tahiti Tuna Steak -- Lomo de Atn Tenderloin -- Lomo Fino To Ripen -- Madurar Tropical fruit -- Mamey Tommy Mango -- Mango Tommy To Chew (Like Gum) -- Mascar To Chew (food) -- Masticar Table -- Mesa To Mix -- Mezclar to Crumble -- Migar Thin Cutlet (Pounded) -- Milanesa Tripe (Stomach) -- Mondongo Thigh -- Muslo Turnip -- Nabo Redondo Toothpick -- Palito Para Dientes Tumbay Potato -- Papa Amarilla Tumbay Tarmena Potato -- Papa Tarmena Tomasa Potato -- Papa Tomasa Tornillo Potato -- Papa Tornillo Toilet Paper -- Papel higinico Turkey Chicken Cross -- Pavipollo

To Peel -- Pelar Tropical fruit -- Pijuayo To put In Layers -- Poner en Capas Tip or End -- Punta Tofu -- Queso de Soya Tree tomato -- Sachtomate Tavern -- Taberna Typical Jungle dish -- Tacacho To cut up, slice -- Tajar Tamale -- Tamal Tangelo Tangelo Top Rump Steak -- Tapa de Cuadril Top of the Round Roast -- Tapa de Nalga Tart -- Tarta Tofu -- Taufu Tea -- T Tongs -- Tenazas Tentacle -- Tentaculo Tequila -- Tequila Terrine -- Terrina Teapot -- Tetera Tepid, Lukewarm -- Tibia Timbale -- Timbal Thick Frittata (Omelete)with potatos -Tortilla Espaola Toasted -- Tostada/o to toast -- Tostar Trout Trucha Usually with a Yellow Cheesy Chili Sauce originally from Huancayo -- A la Huancana usually Walnut Oil, can be Brazil Nut -Aceite de Nuez Usually aluminum pans for Baking/Roasting -- Bandejas Unrefined sugar -- Chancaca Un Mold -- Desmoldar

Un Ripe Inmaduro Virgen Olive Oil -- Aceite de Oliva Virgen Vegetable Oil (The Source can Vary) -Aceite Vegetal Variety of Squash -- Avinca Variety of fresh Tuna -- Bonito Variety of Squash -- Calabaza Chiclayo Vegetable Fat -- Grasa Vegetal Vegetables -- Veduras Vodka Vodka With Sliced potatos and Butter Sauce -- A la Meuniere with Fried Egg and Fried Banana -- A lo Pobre Water Safe to Drink -- Agua Potable Water -- Agua Wing -- Ala White Refined sugar -- Azcar Blanca Watercress -- Berros White -- Blanco White Peaches -- Blanquitos White Onion -- Cebolla Blanca With -- Con Weakfish/Sea Bass -- Corvina Wooden Spoon -- Cuchara de Palo Weave -- Enrejar Wrap -- Envolver Water Cracker -- Galleta de Aqua Whole Wheat Flour -- Harina Integral Washed -- Lavada Whey/Water from fresh Cheese -- Leche de Queso Whole Milk -- Leche Entera Wholesaler -- Mayorista Walnut or just Nut -- Nuez Whole Wheat Bread -- Pan Integral Waxed Paper -- Papel Mantequilla

Wild (noncomerilzed) Turkey -- Pavita Whole Breast -- Pecho Whole Peppercorns -- Pimenta en Grano Whipped potatos -- Pur de Papas Wooden Rolling Pin -- Rodillo de madera Worstishire Sauce -- Salsa Inglesa Afrecho -- Salvado de Trigo Watermellon -- Sanda White Bean -- Tarhui White Wine -- Vino Blanco Wine -- Vino Whisky -- Whisky Wild Andean Blackberries Zazamorras Yellow Sweet potato -- Camote Amarillo Yellow Corn Dried -- Chochoca yuca Flour -- Harina de yuca Yeast -- Levadura Yellow potato -- Papa Amarilla Yellow potato -- Papa Tumbay Yungay Potato -- Papa Yungay Yellow Bell Pepper -- Pimentn Amarillo Yogurt -- Yogur Yuca (Cassava) -- Yuca Zuchini -- Zapallo Chino Zuchini -- Zapallo Italiano