A la brasa / barbecuedIt’s 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 wayA 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 (Peru’s first port).

A la chorrillana / the chorrillana wayDish that is based on a sauce made of red onion, tomato, ají 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 Lima’s district, Chorrillos, which is close to the sea and which is popular for its boulevard. It’s the cradle of fishermen.

A la criolla / the criollo wayIt’s a way of preparing food whereby you season onion, garlic, and ají (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 norteña / the northern wayPrepared 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 cheeseIt’s a way of preparing food that uses Parmesan cheese as its main ingredient. It’s

a result of the Italian influence in Peruvian cooking. The most symbolic dish is conchitas a la parmesana.

A lo machoName of a dish that’s generally made of fish with a tasty sauce of different types of shellfish and ají (chili pepper), among other ingredients.

a lo pobre / the poor wayContrary to what its name says, this dish stands out for its richness. It’s meat with egg, papa (potato) and plátano (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. It’s preserved in a brine and it’s the main ingredient in dishes such as pulpo al olivo (octopus with olive). It’s also used as garnish with papa a la huancaína, ají de gallina, and other dishes.

AcholadoA type of pisco that is made of two or more varieties of pisco grape, generally a combination of aromatic and non-aromatic 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.

AdoboA dish prepared with pork macerated with different types of ingredients and spices. It’s 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), ají (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. It’s 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), ají (chili pepper), garlic, pepper and other spices. The meat can also be tenderized in chicha de jora, vinegar, or wine.

Aeropuerto / airportAn original recipe from the Chinese-Peruvian cuisine known as chifa. Aeropuerto is a combination of rice and Chinese noodles with vegetables and meat. The rice is sautéed 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 / wateryA 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.

AguaymantoA small round yellow-golden fruit similar to a very small tomato. It has small seeds. It’s juicy and tastes slightly sour. It’s used, above all, to make sauces, desserts, marmalades, macerates with liquor and cocktails. It’s covered with a calyx of light-colored leaves. It can be used as garnish because of its attractive form.Other names: capulí, tomatillo, uvilla.

Ají / chili pepperA spicy hot vegetable. Its degree of spiciness depends on the variety. It’s one of the main pillars of the Peruvian cuisine and it’s not only used in seasonings, but it’s also an ingredient in tasty huancaína sauce and the salsa criolla. Together with limón (lemon) and cebolla roja (red onion) it’s the main ingredient of the cebiche. There is a wide variety of chili peppers in Peru like the ají amarillo, ají colorado, ají limo and ají mirasol. They have different sizes, colors,

forms, and textures. They are also used differently in Peruvian cuisine.“Ají” is also the word that describes a stew, as in ají de gallina, one of the most famous Peruvian Creole dishes.

Ají amarillo / yellow chilli pepperOne of the most popular and most used chili peppers in Peruvian cuisine. It’s long and yellow, and pretty spicy. It’s used with a variety of typical Peruvian dishes, like ají de gallina, tiradito al ají, escabeche and causa. It’s also used in numerous sauces like salsa criolla and huancaína.

Ají arnauchoA small round chili pepper. Its color goes from yellow to red and it looks like a pepper. It’s spicy and tasty.

Ají coloradoIt’s a processed and dry ají panca. It’s used to color and give taste to seasonings and stews.Other names: ají especial.

Ají de gallinaA creamy stew prepared with cooked chicken, seasoned with ají (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.

Ají limoA small chili pepper that comes in a variety of colors (from yellow to red, green to purple). It’s very aromatic and it’s got a special spicy taste. It’s the main ingredient in Peruvian cebiche, and because of its coloring it’s also used as garnish.

Ají mirasolIt’s the ají amarillo previously sun-dried. Its taste is stronger and enhanced after this process which diminishes the spiciness. It’s used mainly in seasonings and stews.

Ají panca

It’s a dark red chili pepper. It’s less spicy than ají amarillo, but it’s very tasty. It’s generally used dry. It’s also used a lot in stews.

Ajonjolí / sesame seedsA very small edible seed rich in oil and soft taste. In Peru, it’s used especially in desserts, breads, and regional sweets. Because of its texture, it’s used in sauces. It compliments salads and other dishes.

Al morteroA way of preparing food whereby you squash or crush food in a mortar (a kitchen aid used to grind, it’s similar to a big glass), giving the food a soft and country-style texture.

Al olivoA 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.

AlbillaAn 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.

AlfajorA 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 it’s made, like king kong, a favorite dessert in Northern Peru.

AlgarrobinaSweet extract from the fruit of the algarrobo tree, similar to honey, dark in color with a typical taste and aroma. It’s used in

desserts, drinks and sauces, as well as in the classic cocktail with the same name. It also has pisco among its ingredients. It’s a product typical of Northern Peru and it’s very popular in the department of Piura.

AlgarroboA 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 / kebabA barbecued skewer traditionally made of beef heart, previously marinated in ají panca, garlic, vinegar, oil, and a number of spices. It’s served with choclo (corn on the cob), papas (potatoes), and an ají (chili pepper) sauce. New versions of the anticucho have meat, poultry, fish and shellfish.

ArequipaA region in Southern Peru that has coastal as well as mountainous areas which was founded during the Conquest. Arequipa’s 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 milkCreamy 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 riceA typical dish from Northern Peru mainly made of rice, tender duck, culantro (coriander), zapallo loche, and chicha de jora.

Arroz Tapado

A sauté of meat, garlic, tomatoes, raisins, olives, egg and parsley, served in between two layers of rice.

Arvejita / green peaSmall green round vegetable that grows inside long pods.Other names: guisante, alverja

Asado / roastMeat cooked in a pot or pan. It’s served in slices and with a sauce made of its own juice and different types of spices.

Asado de venadoRoast deer meat with rice and green banana.

Avispa juaneChopped pork, mixed with garlic and spices, bound with egg and flour; this is boiled and wrapped in achira leaves like a tamale.

BachicheName given in Peru to Italian immigrants.

Blanquillo / white peachDelicately flavored peach with a light yellow – almost white – skin. It’s used in desserts and compotes.

BonitoA type of fish from the tuna family with fatty meat and of an intense flavor. It’s basically processed as canned food. It’s also processed, salted, and dehydrated and sold as “dried bonito”.

ButifarrraTypical Peruvian sandwich made of jamón del país and salsa criolla with onion and lettuce.

Cabello de ángel / 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 it’s

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. It’s 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 consommé, 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. It’s next to Lima, but it’s 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.

Camaná 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.

Camarón / shrimp A sweet-water crustacean. In Peru, you’ll find it in almost any valley along the coast. However, the rivers of Majes-Camaná, Ocoña and Tambo in Arequipa produce the most. It’s 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. It’s a basic ingredient in a number of typical Peruvian recipes as the picarones. It’s served fried with the sánguche de chicharrón.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. It’s round, and has a smooth skin that goes from red to purple. It’s high in Vitamin C – 40 times more than the orange. It’s 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. It’s eaten as a side dish with seafood or as an appetizer and with cocktails.

Canutos Type of tube noodle or short pasta that’s called “penne” in Italy.

Capitán / captain Traditional cocktail made of pisco and vermouth that originated in Lima in the 20th century.

Capón A traditional street in Lima’s China Town that’s located in the Centro Histórico (Historic Center). There are a number of restaurants in that area, as well as stores that sell eastern products. The Peruvian-Chinese 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 it’s 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, ají(chili pepper) and maní (peanuts). In Chincha, in Ica, south of Lima, they make carapulcra with fresh potato.

Cau cau Juicy stew made of cow’s gut, papa (potato) and arvejitas (green peas). It’s seasoned with ají (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), ají (chili pepper), limón (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”. It’s 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 cebichería and not eat this Peruvian dish. Among its ingredients are: fish - or other kinds of seafood -, limón (lemon), cebolla roja (red onion) and ají (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

Cebichería Peruvian restaurant specialized in fish and shellfish and whose representative dish is the cebiche. At the very beginning the cebicherías 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 doesn’t 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. It’s even a little spicy.

Cebolla roja / red onion It’s the most common onion used in Peruvian cuisine because of its character and strong taste. It’s 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. It’s 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 Junín. It’s 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 chifa’s style. The pork is previously seasoned and is cooked the eastern way with a technique that’s similar to the one used to roast ducks. The chancho asado can be eaten alone or with a little sillao or other sauce. It’s also an ingredient of numerous other dishes.

CharquiTraditionally, dried llama meat used extensively in Andean cooking. Nowadays beef is more commonly used.

Chaufa Sautéed rice which is probably the most popular and valued dish in Peruvian-Chinese 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

sauté 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 cuzqueña” made from strawberries or the “chicha de maní”. We also have chicha morada that is a non-fermented refreshment made of maíz morado (purple corn).

Chicha de jora Traditional drink made of maíz (corn). Corn is moistened so that it sprouts – the name “jora” is given to this process – and then it’s ground to boil it for several hours. Once the mix is cooked, it’s filtered, and then it’s 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 it’s also part of numerous traditional recipes.

Chicha morada Sweet refreshment that is made by boiling maíz morado (purple corn) with cinnamon and cloves, and in some cases, by adding fruit. It’s the traditionally drink with Peruvian Creole food.

Chicharrón / 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 sánguche is made with chicharrón 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 today’s 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, wantán, 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 chicharrón.

Chilcano Condensed stock made of the backbone and pieces of fish, onions, and other spices. You can also make it with shellfish. It’s served with a little bit of limón (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, limón (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.

Chillón 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.

ChinchoA 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.

ChitaA 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 pepián.

Chola In popular Peruvian speech, “cholo” or “chola” refers to half-castes of European – Spanish – and Native Indian blood. It’s 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, ají 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 Lima’s districts.

ChuñoA 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 camarón (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, ají (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 camarón (shrimp) seasoned with onion, wine vinegar, and spices. Slices of cooked papa (potato) are added. It’s an original dish from the region of Arequipa and it’s 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”. It’s 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, it’s 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. It’s 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 camarón (shrimp), but also from crab or other sea species – used as coloring and added as flavor to sauces and stews. The “coral” from camarón (shrimp) is orange in color and it has a very definite taste, that’s why it’s used in small quantities

Cortezas amazónicas Tree bark from the Peruvian jungles used to make liquor and macerados (macerates). Rich in aromatic substances and exotic flavors. It’s said that some of them have medicinal properties.

Corvina / meagre White and fine fish known to the ancient people of Peru. It’s one of the most valued sea varieties even until now. Because of its quantity and quality, it’s 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: maracuyá, lúcuma, guanábana, 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. It’s the main ingredient in dishes such as: arroz con pato and seco. It’s 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. It’s typical of the Andean cuisine. It can be made in many ways: fried, roasted, or in a picante. It’s 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, ají (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, ají (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 ají de gallina or lomo saltado, as well as other kinds.

EncaneladoDessert 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. That’s where it gets its name from.

Encebichado / EncebichadaThat which has flavors or ingredients typically of the cebiche, or is made the cebiche way.

EscabechadoMade of a seasoning the escabeche way. That which has flavors or ingredients of the escabeche or is made the escabeche way.

EscabecheDish that is made of pieces of fish, meat, or poultry previously cooked and covered with a sauce or seasoning made of oil, vinegar, onions, ají (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 caballeroA white-beige variety of big bean. The frejoles caballero are generally used in stews, but also in soup and purées.

Frejol canarioA 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 purées.

Frejol coladoCreole 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 / beansDried 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 crèmes that include these beans, as well as a dessert called frejol colado.Other names: judías, porotos, habichuelas, frijoles

Frejolito chinoWord for bean sprouts in Peru. It’s an ingredient that is used a lot in the Peruvian-Chinese cuisine or chifa.

FugasaFlat 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. It’s 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.

GuanábanaA 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. It’s used to make delicious desserts and juices.

GuayabaThe 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. It’s used to make marmalades, compotes, and sweets.Other names: guayabillo, hayaba.

Hierbabuena / herb similar to mintAromatic herb similar to mint. It has very green and aromatic leaves. It’s 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 leafThe leaf of a fig tree. Used to flavor the chancaca honey and some syrups and sweets.

HuacatayAn aromatic herb originally from South America. It has a strong smell and taste so it’s used in moderation. It also has medicinal properties. It’s an ingredient in numerous Andean recipes and also in some Peruvian Creole dishes.Other names: menta negra, wakatay, chinche.

Huancaína / HuancaínoThe “huancaína” is a creamy and cold sauce made basically from ají 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 huancaína with it. You can also eat it with pastas and other dishes.

HuaralProvince 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.

HuaralinoRefers to or belongs to Huaral.

HuariquePeruvian 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 sulcanaTraditional dish made of cooked meat in an earthenware cooking pot with a number of aromatic herbs – oregano, hierbabuena (similar to mint), huacatay, culantro – onion, ají 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 massThe oval egg mass of certain varieties of fish. It’s a highly valued ingredient in Peruvian cuisine. It’s usually fried and it’s very tasty.

HumitaHumitas 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 it’s a savory humita or with manjar blanco (toffee pudding made with caramelized milk) if it’s 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.

IcaPeruvian region south of Lima. It’s 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). Ica’s main business is agriculture and the export of agro-products. It’s Peru’s 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), maíz amarillo (yellow corn), zapallo (pumpkin), papa (potato), pecana (pecans), palta (avocado).

Inca kolaYellow Peruvian soda with a typical flavor. Its formula was made in Peru more than 70 years ago. It’s one of the most popular and most drunk beverages. It’s ideal to drink with Peruvian Creole dishes as well as chifa.

ItaliaA variety of grape that is used to make pisco. It’s aromatic and the most popular

one of the varieties. Its berries are a beautiful light green color and you can have big bunches. It’s 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.”

JaleaThis dish dates back to Peru’s colonial times. It’s made of fried fish filets and shellfish served with salsa criolla made of onion, ají (chili pepper), and limón (lemon) juice. You eat it with cooked yucca (cassava) and choclo (corn).

Jamón del paísHam from a pig’s 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. Jamón del país is the main ingredient of the butifarra, a typical Peruvian sandwich.

Juane / JuanecitoTypical dish from the Peruvian jungle cuisine. The traditional juane is made of a portion of rice, a piece of chicken and different spices. It’s 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), maíz (corn), meat, river fish, etc. Also some types of juanes are cooked in plátano (banana) or choclo (corn) leaves.

King KongA 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, piña (pineapple) sweet, etc. King Kong can have one or more fillings.

Kion / GingerWord for ginger in Peru that comes from the Chinese word for ginger. It’s a root rhizome with a penetrating aroma and pungent taste, somewhat spicy. It’s used a lot in the Peruvian-Chinese cuisine or chifa and it has medicinal properties.

KiwichaVery fine Andean grain. It’s usually white although you can also find yellow, red, and black kiwicha. It’s very nutritious and it’s used to bread and fry food as well as in desserts and drinks.

Kola InglesaSweet red Peruvian soda.

Langostino / king prawnSea crustacean with small legs, a compressed body and a very long tail. It’s 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 panteraIt’s made similarly to the leche de tigre. Made from a cebiche de conchas negras (a cebiche with black shells).

Leche de tigreThe leche de tigre is the liquid that results from making cebiche. Ají (chili pepper) and a little bit of pisco are added to it or maybe also other alcoholic drinks like vodka or white wine. It’s served in very small glasses, and you drink it as a shot. It’s believed that it has tonic and aphrodisiac properties.

LechónThe word refers to a young pig that is still being breast-fed. In Peru, this word is applied to any kind of pig.

LenguadoSole. 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. It’s located on the coast of the Pacific Ocean and its climate is warm. It’s 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. It’s 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, limón dulce.

LimeñoIt refers to or belongs to Lima.

Limón / LemonIt’s 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 limón sutil. It’s basically grown in the northern part of the country, especially in the regions of Piura and Lambayeque.

Limón sutilA small, round and very sour green or greenish-yellowish limón (lemon). It’s 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 pumpkinA 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 doesn’t have seeds. It was already eaten by the ancient Peruvians before the Spanish arrived to the continent. It’s widely used in recipes of the Lambayeque region, like the arroz con pato, as well as in a number of stews, purées, and traditional soups.

Lomito al jugo / juicy loinChopped loin, cooked with onion, just a very little bit of ají (chili pepper) and other spices in such a way that it ends up being very juicy. You usually eat it with pulse or purées, and also for breakfast.

Lomo saltado / sautéed loinCreole Peruvian dish. It’s believed that it was influenced by the Peruvian-Chinese cuisine or chifa, from where it inherited the technique of sautéing the meat and other ingredients on a hot fire. The ingredients of lomo saltado are: beef loin, onion, ají (chili pepper) in strips. Everything is sautéed and spiced. It comes with a generous portion of fried papas (potatoes). You eat it with simple white rice or rice with choclo (corn).

LúcumaVery sweet fruit that grows in the Inter-Andean Peruvian valleys. It’s 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 lúcuma is a very tasty fruit, ideal for desserts, ice cream, drinks, and cocktails. Its finest variety is “lúcuma de seda”.

Lychee / lycheeChinese fruit, also known as “chirimoyita china” in Peru. Its skin is red and its flesh white. It’s juicy and slightly sour. It has a seed in the middle. It’s an ingredient in cocktails as well as in drinks, desserts, and appetizers. You can also can it. It’s widely used in the oriental and chifa cuisine.

Maca

Highly nutritious Andean root with tonic properties for the body. It’s an ingredient in macerates and cocktails. It fortifies bread and baked goods when used as flourMacerado / a macerateConcoction 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 macerateTypical 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 pumpkinType 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.

Maíz / CornGramineous 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 maíz morado. You make tamales and humitas with corn, two typical dishes of the Peruvian cuisine.

Maíz morado / purple cornPurple maíz (corn). When it’s 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 plátano (banana).

MaleñoRefers to or belongs to the town of Mala, a region to the south of Lima.

MáncoraTown 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.Mancoreño / mancoreñaBelonging to or referring to Máncora

MangoOval 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. It’s an ingredient in ice cream, desserts, juices, and compotes. They’re best during the hot season.

Maní / peanutsFruit with a thick and tough rind which has two to four white and oily edible seeds on the inside. You cannot eat maní (peanuts) raw. You need to previously cook or toast them. You also get an oil from its seeds and it’s 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 Sipán.Other names: cacahuate, cacahuete.

Manjar blancoA 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. Today’s 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 deliciaA 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 / camomilleA plant with small white flowers in the middle. It’s taste is soft and it has a pleasant aroma. It’s supposed to have digestive and relaxing properties.Other names: camomila

Maracuyá / passion fruitFruit of the “Pasionaria”, a climbing plant. Maracuyá is originally from the Amazon area, but now it’s 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. It’s aromatic and it has a strong sour taste with barely a touch of sweet. It’s used widely in desserts, juices, and cocktails.

Mazamorra moradaCreole Peruvian dessert. You boil maíz morado with cinnamon, cloves, and sugar. Then you add piña (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, it’s one of the most popular and preferred desserts in Peru.

MazamorreraRefers to or belongs to the mazamorra.

MelcochaSweet 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.

MembrilloA very aromatic fruit. Its flesh is somewhat sharp and astringent. It’s not really good to eat raw, but it’s really good when you make compotes, canned food, marmalades, or other sweets like the classical machacado de membrillo or when you can it.

MenestrónRich 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 menestrón can be eaten alone. It’s the Peruvian and mixed-caste version of the “minestrone”.

MerengadoDessert 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 guanábana, lúcuma, strawberries.

Mero / grouperFine and firm fish with white or pink meat. The mero (grouper) can get to be very big – more than one meter long. It’s greatly valued in Peru, especially on the coast. Because of its characteristics, it’s an ingredient in cooked or raw recipes (cebiche, tiradito). The most prominent variety because of its qualities is the “mero murique”.

Milanesa / wiener schnitzelCrispy breaded meat or chicken breast filet.

MinpaoChinese 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 it’s sold in most of the oriental restaurants, also called chifa in Peru, as the ones on Capón 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.

MisoDough 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. It’s used in the eastern cuisine to flavor and give aroma to different dishes.

MollarA type of non-aromatic grape used to make pisco. It’s usually used to “acholar” the pisco, which means, to combine it with other varieties. This grape is very sweet when it’s fresh and it gives the pisco a certain type of personality.

MontaditoAppetizer, miniature dish like the Spanish “tapas”. There are montaditos that have been adapted from any type of recipe. They’re part of the wide variety of piqueos.

MontadoDish that comes with fried eggs on top. For example: bistec montado and tacu tacu montado.

Moscatel / muscatelAn aromatic grape that is used to make pisco. The Muscatel is an elegant and highly valued type of variety as it’s 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 verdeType 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.MuchameLomo 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, it’s made of bonito or tuna fish.

MuñaAn Andean herb similar to paico. It's used in soups and marinades

Nabo encurtido / pickled turnipSpecialty that is served in Peruvian-Chinese restaurants or chifas. It’s very finely sliced turnips pickled in white vinegar or sugar.

Naranja huandoA 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 cuisine’s specialties are mainly fish and shellfish, which are characterized by their subtlety and their good flavor.

OcaAn 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.

OcopaTypical dish from the Arequipa cuisine. It’s a creamy sauce made from ají (chili pepper) - especially ají mirasol - , oil, milk or cheese, onion, , huacatay and maní (peanuts), among other ingredients. One can also make ocopa with camarón (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.

OllucoAndean tuber. Its skin is smooth and its flesh once cooked is slightly crystalline than sandy. It’s yellow in color and it ranges from light to bright. It’s 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.

PachamancaBanquet 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 Junín, (specifically the Mantaro Valley) and Ayacucho. The pachamanca, as a culinary procedure, has been declared as being part of Peru’s 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.

PachamanqueroReferring to or belonging to the pachamanca. That what has flavors or ingredients of the pachamanca or what is made in a similar way.

PaicheFish 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.

PaicoAn Andean herb mostly used in pachamanca and in some soups. It's aroma recalls that of mint.

Palillo / corianderA bright yellow spice with a strong aroma and flavor. As a powder, it’s used to color and to add taste in a number of recipes.Other names: coriandro, raíz tumerica, curcuma.

Pallar / lima beanA 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. It’s generally used in stews and soups. Dry pallar is mostly used and it’s the most popular bean, although green or fresh pallares are also used in some recipes.

Palmito / palm heartIt’s the heart or the tender center of the Huasai palm from the Peruvian jungla. Its taste is soft, delicate, and exquisite. And it’s used in salads, creams, and appetizers. It’s the main ingredient in the “ensalada de chonta”. It’s also canned and exported.Other names: chonta, heart of palm, coeur du palm.

Palta / avocadoIt’s 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 rosetaA good-sized piece of round crispy bread and soft crumb. It’s especially used in making the Peruvian sánguche (sandwich) in its different varieties.

Panca

Leaf that covers the mazorca de choclo (corncob). It’s used to wrap and cook the humitas.

Panqueque / pancakeCrepe 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 person’s taste.

Papa / potatoThe 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 Pre-Colombian South American people, but it also saved the people from Europe from starvation and now it’s 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: canchán, tomasa condemayta, única, perricholi, reiche, yungay, amarilis, liberteña and serranita.The papa (potato) can also be classified according to its taste, the color of its skin, and its use. It’s an important ingredient in Peruvian cuisine to make numerous recipes like causa, cau cau, lomo saltado, papa a la huancaína, ocopa.Other names: patata.

Papa a la huancaínaCreole dish made of slices of cooked papa (potato) covered with a creamy sauce of cheese, ají (chili pepper) and oil, known as “huancaína”. It comes with lettuce, hard-boiled egg, and olives.

Papa amarilla / yellow potatoA type of Peruvian potato that stands out because of its bright yellow color and oval-round form. Its texture is soft and sandy. It’s ideal to make purées and dishes like causa.

Papa duraznilloA type of native Peruvian potato that just recently started to be used in the world of gastronomy.

Papa huamantangaA type of Peruvian potato that stands out because of its long form and white sandy flesh. People like the taste of it.

Papa huayroA 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 rellenaDish similar to a big croquette made from cooked papa (potato) that has been fried. The classic papa rellena is stuffed with chopped meat, onion, ají (chili pepper), olives, and raisins. The classic papas rellenas are also made with shellfish, cheese, and other ingredients.

Papa rosada / pink potatoA type of Peruvian potato also known as “norteña”. It’s especially eaten in the coastal area of Peru.

Papa yanaimillaA type of Peruvian potato with white flesh and a very dark, almost black, skin. It’s 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 you’ll find numerous small black seeds. It’s eaten as fresh fruit, or in juices and salads.Other names: lechosa, chamburo, fruta bomba.

Papayita / papayita arequipeñaSmall-sized fruit with a pleasant flavor and very aromatic that grows in the Inter-Andean valleys. It’s used to make compotes, desserts, and juices.Other names: papaya de monte, papaya de altura, papaya de olor, papayuela

ParacasPeruvian 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

ParihuelaRich soup made of fish and shellfish with onion, ají (chili pepper), tomato, and spices, among other ingredients. It’s one of the classical dishes of the Peruvian seafood cuisine.

Pasta tornilloShort curled or spiral pasta, also known as fusilli

Pecana / pecanA type of nut, originally from the Americas. They’re long and its skin is flat and brown. Its fruit is rich in fatty acids. It’s 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. It’s especially delicious in cebiche or tiradito, although it’s also good fried, breaded or in buñuelos (dough made with flour or other ingredients that is fried. They’re usually soft and spongy).

PepiánCreamy stew that is made of fresh ground or grated and cooked maíz (choclo) (maize - corn). Meat, different types of cheese, spices, and other ingredients are added to it. The traditional pepián 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 pepián too.

PicanteStew that is made with different types of meat, fish, shellfish, vegetables and cereals – among other ingredients – but whose main ingredient is ají (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 doughnutsFried buñuelos (dough made with flour or other ingredients that is fried. They’re 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. They’re one of the most favorite Peruvian desserts.

Piña / pineappleFruit 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 it’s used in desserts, cuisine, and cocktails.Other names: ananá, abacaxi, nana.

Piqueos / appetizersAppetizers or hors d’oeuvres are called bocaditos in Peru. Although a dish that’s shared with other fellow diners is also considered a “piqueo”.

PicuroAmazon rodent

PiscoPeruvian 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 - it’s 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) it’s 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 punchAccording 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 sourIt’s Peru’s flag cocktail. It’s basically made of pisco, limón (lemon) juice and syrup (jarabe de goma). Legend says that this recipe was created in the Morris Bar in Lima in the 30’s. 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, maracuyá sour. The “Day of the Pisco Sour” is now celebrated each year on the first Saturday of the month of February.

Platanitos de la islaA type of very small, somewhat flat, bananas with pinkish flesh and of sweet taste.Other names: plátano isleño.

Plátano / bananaA 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 "plátano de seda". Its taste is soft and its flesh is creamy and white.Other names: banana, banano, guineo, cambur.

PolladaFolk 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 ají (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 ají (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.

PorcónAn area in the Cajamarca department (Peru's Northern Andes), famous for the tasty Porcón fungus. Firm and compact texture.

PotoBowl made from the rind of a dry pumpkin where the upper part has been cut. It’s used, especially in northern Peru, to drink chicha and as a tool for activities in the kitchen.

PucusanaPucusana Traditional resort located in a cove to the south of Lima. It has a fisherman’s 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.

QuebrantaNon-aromatic grape that is used to make pisco. It’s 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 pariaTraditional cheese with a special taste that is made with beef and sheep milk. It’s 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. It’s round. This cheese

is especially made in the Southern Andean towns of Peru

QuinotoPeruvian 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).

QuinuaAndean cereal that has been eaten since Pre-Columbian times. Its grain is small and it’s rich in protein and nourishment. Its color can be: white, yellow, pink, red, brown, and reddish-black. In the typical Peruvian mountain cuisine it’s 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.

RacachaEdible Andean root that looks like a carrot, but its flesh is white. It’s generally cooked and it’s added to soups and stews.Other names: arracacha, zanahoria blanca (white carrot), apio criollo (creole celery).

RaspadillaRefreshing dessert made from crushed ice. Different types of sweet syrups based on fruit like the piña (pineapple), mango, strawberry, among others are added to it. It’s mainly drunk/eaten in the summer time.

RellenoVery tasty sausage, similar to a blood sausage and made with pig’s blood seasoned with salt, hierbabuena (similar to mint), cebolla china, and ají (chili pepper). You stuff these ingredients into a gut that’s later cooked in boiling water. You fry the stuffing and you eat it as a sánguche (Peruvian sandwich) or with some kind of side dish.

Rocoto / large green chili pepperVery 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. It’s the main ingredient in recipes like rocoto relleno, and it’s used to make different types of sauces and seasonings.

Rocoto rellenoTypical 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.

Sábana de lomoA beef cut. It’s called “sábana” (sheet) because of its big size and thinness.

SachatomateAn aromatic oval fruit with a juicy flesh that has many seeds. When it’s ripe, its color ranges from yellow to red, depending on the type. It’s used to make sauces, compotes, jellies, and desserts.Other names: tomate de árbol, tomate del bosque.

Salchicha de huacho / sausage from huachoSausage made with ground pig’s meat seasoned with annatto, cumin, salt and pepper, among other ingredients. It’s very tasty and it’s 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

SalchipapasIt’s a dish that combines fried papa (potato) in sticks and hot dog. It started in Peru as a

fast food, but it’s so popular now that many restaurants include it on their menu. You eat it with sauces like mayonnaise, ají (chili pepper), and mustard.

Salsa carretillaA 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 cebicheA sauce that has flavors or ingredients common to the cebiche, or that is made in this way.

Salsa chupeA sauce that has flavors or ingredients common to the chupe, or is made in this way.

Salsa criollaA popular sauce made of onion, ají (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 d’oeuvres and sánguches (Peruvian sandwiches). For example, it’s an ingredient of the butifarra. It’s always served with frejoles (beans) and it’s a must with the tamal and other Peruvian specialties.

Salsa escabecheA sauce that has flavors or ingredients common to the escabeche, or that is made in this way.

Salsa nikkeiA 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 pachamanqueraA sauce that has flavors or ingredients common to the pachamanca, or that is made in this way.

Salsa ponzú

A sauce used in the Japanese cuisine. It’s made with yuzu – an Oriental type of citric – soy, mirin, and other kinds of spices.

Saltado / sautéedA 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 (sautéed loin) – probably the most popular one – the tallarín saltado (sautéed noodles), among other dishes, where the sautéing of the ingredients is the most important thing.

San AndrésDistrict of the province of Pisco in the region of Ica. San Andrés has beautiful beaches, a sea rich in products and a pier that’s used by traditional fishermen and people dedicated to extracting shellfish.

SancochadoPeruvian 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.

Sánguche / peruvian sandwichName given in Peru to the sandwich. “Sánguche” also refers to a sandwich that is generous, tasty, and rich.

Sauco / elderberryVery small dark purple - almost black - berry. The elderberry is juicy and has a nice sour taste to it. It’s used in making marmalades, jellies, desserts, and as an ingredient in cocktails.Other names: saúco, layán, rayán, arrayán, uva de la sierra (highland grape).

SecoContrary 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 it’s served with frijoles (beans). In the seco from Chiclayo, in the region of Lambayeque, they use typical ingredients from the region like loche.

SillaoA sauce greatly used in the Oriental cuisine. It’s made from fermented soy beans. Because of its intense taste and dark color, it’s used to color and to give taste to different dishes. The sillao is also used to marinate meat, poultry and fish. It’s also added to Chinese appetizers and other chifa specialties.Other names: salsa de soya, salsa de soja.

SolteritoCold dish from the cuisine of Arequipa. It’s a salad with broad beans, choclo (corn), queso fresco, onion, tomato and rocoto, among other ingredients. It’s seasoned with oil and vinegar.

Sopa a la criollaA soup that includes chopped meat, noodles or long pasta, ají (chili pepper), milk and spices. The secret is to make a seasoning beforehand with onion, garlic and a touch of ají (chili pepper), to which stock is added. You can also add to this soup a slice of toasted bread and a fried egg.Sopa secaA 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”.

SudadoA 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 ViejoOld 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.

SuspiroAlso known as “suspiro de limeña” or “a la limeña”. This dessert is made of a manjar blanco made with milk, sugar, and egg yolks served in wine glasses. Afterwards, it’s covered with a meringue made of egg white and syrup perfumed with port. Next to the classical version of the “suspiro de limeña”, other original and modern versions have been created that include ingredients based on fruit as the lúcuma.

Tacacho con cecina Roasted or fried bananas mashed with butter and served with beef jerky. Very popular in the jungle.

Tacu tacuCreole 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 camarón (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).

Tallarín saltado / sautéed noodlesDish 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 tallarín saltado: the first one is Creole style, which traditionally is made of chopped meat, onion, tomato, ají (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 / noodlesName given in Peru to long pasta that can be thick or thin. This kind of pasta is the main ingredient in the tallarín saltado.

Tamal / tamalitoA tamal / tamalito is made of ground corn wrapped in plátano (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 ají (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 norteños (Northern green tamales) that have coriander among its ingredients.

Tamarindo / tamarindPod 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. It’s 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 Peruvian-Chinese cuisine or chifa.

TejasA 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.

TiraditoSea 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 limón (lemon) juice and creams made of ají (chili pepper), rocoto, onion, and other ingredients. It’s eaten with choclo (corn) removed from the cob and cooked camote.

TobikoEggs from flying fish used as ingredients in a number of Japanese recipes. They are small and orange in color.

TorontelOne 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.

TorrejitaType of tortilla – small in size and thick – that is fried. It’s made of eggs, but it has other ingredients that make it consistent.

Trucha ahumada / smoked troutTrout 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.

Tubérculos andinos / andean tubersDifferent tubers that grow in the Andes, like the papa (potato), oca, olluco, and mashua.

TucoTomato 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.

TumbesRegion located in the north of Peru on the border with Ecuador. It has a semi-tropical climate. The sun shines almost year round. Its main economic activities are: cattle and goats, rice, plátano (banana), camote (sweet potato), and fruit. Because of the wonderful fish and shellfish that you find in the waters of Tumbes’s 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.

TumboVery tasty small sour oval fruit with a yellowish-green skin and juicy flesh. It grows in the Andean valleys. Because of its specific taste, it’s used in juices, cocktails and desserts.Other names: tumbo Serrano, curuba de Castilla.

TunaEdible 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.

Turrón de Doña PepaAn anise and honey nougat that has become part of Limeños' cultural identity. Traditionally prepared for the Señor de los Milagros procession, in October.

TusánAnother word used to name the Peruvian-Chinese. In general, tusán refers to those descendants of Chinese born outside China.

Uva borgoña / burgundy grapeGrape 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 semi-dry sweet red wines, and sweets.

Uva negra / black grapeAlso called “Negra Criolla”. It’s a type of grape that’s 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.

UvinaIt’s a type of grape used in making pisco. It’s especially grown in the areas of Pacarán, Zúñiga, and Lunahuaná, in the region of Lima. Piscos from the Uvina are balanced and take you back to memories of green pastures.

VainitaVery thin green pod vegetable. It’s eaten cooked either in salads, or stews, or other types of recipes.

Venadodeer meat

WantánAppetizer 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. It’s the main ingredient in the “wantan soup” and it’s one of the specialties of the chifa.

YacónReasonably big strong Andean root. It’s also juicy and sweet. The yacón is rich in natural sugars and it can be eaten raw. It’s used to sweeten drinks, marmalades, and other

products. It also has medicinal properties and diabetic people eat it.Other names: aricoma.

YanganucoBeautiful lake located in Huaraz in the region of Ancash.

Yuca / cassavaEdible 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 purée, in chips or cooked, and as a side dish with different types of meat, fish, and shellfish.Other names: cassava, tapioca

Zapallito italiano / zucchiniLight-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 / pumpkinVegetable 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 openerAbulón — abaloneA caballo — a folkloric expression that means a plate of rice and beans with a fried egg "mounted" on top.Aceite — oilAceite con achiote — annatto oilAceite de girasol — sunflower oilAceite de maíz — corn oilaceite de oliva -olive oilAceite vegetal — vegetable oilAceituna — oliveAcelga — Swiss chardAcerola — West Indian or Barbados cherryAchiote or Achote — annatto seedsAchiotera — 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; acidicAcompañante — side dishAderezo — 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 shakeagridulce -sweet and sour Agrio — sourAgua — waterAguacate — 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 — smokedAjí amarillo — Peruvian yellow pepperAjí caballero or Ají picante — hot chili pepperAjí chileno — Chilean hot pepper sauceAjí dulce — sweet chili pepperAjí manzano — a very hot yellow Peruvian pepperAjili Mojili — a traditional Puerto Rican sauce made with garlic, peppercorns, oil, vinegar, and lemon juice. Ají panca — dry, hot, burgundy-colored, Peruvian chile pepperAjí rocoto — a hot Peruvian red chileAjo — garlicAjonjolí — sesame seedsAjo porro — leeksAlacena or despensa — pantryAlbahaca — basilalbardilla -batter Albaricoque — apricot

Albóndigas — meatballsAlboronia de chayote — chayote saladAlcachofa — artichokeAlcaparras — capersAlcaparrado — 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 — carawayAl gusto — to taste (as in, salt and pepper to taste)Alimento — foodAlmeja — clamAlmendra — almondalmíbar – syrupAlmidón — starchAlmojabana — rice-flour fritterAlmuerzo — lunchAltea — marshmallowAl tiempo — at room temperatureAlubias — white beans (Spain)alubias negras -black beans alubias rojas -kidney beanssAmargo — bitterAmarillo — "yellow", or ripe yellow plantainAnacardo — cashewAnafre — portable burner. Used in the old days in place of a stove.Anchoas — anchoviesAnguila — eelangulas--baby eels Añejo — agedAnís estrellado (Illicium verum) — star aniseAnís en semilla — aniseed. Used mostly to prepare desserts.Anón — sugar apple or sweetsop (fruit)Aperitivo — appetizer

Apio — celery; also celery rootArándano — berry; specifically blueberry or cranberryarenque - herringArepa — 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 caramelArrachera — in Mexico, marinated, grilled flank steakArroz — riceArroz amarillo — basic yellow rice made with annatto oil, which can also be combined with meat, seafood, or vegetables.Arroz blanco — white riceArroz con coco — coconut riceArroz 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 chickenArroz integral — brown riceArroz moros — White rice blended with black bean sauce and black beansArroz y habichuelas — rice and beansArroz Valencia — short-grain white rice (also known as pearl rice)Arveja — peaAsado — roasted; also, a roastAsadura — offalAsar — to roastAsopao — 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.Atún — tuna

Auyama — squash (Puerto Rico usage)Avellana — hazelnutAvena — oatAzafrán — saffronAzúcar — sugarAzúcar de confección — confectioner's sugarAzúcar granulada — granulated sugarAzúcar morena (piloncillo) — brown sugarAzúcar moscabada (piloncillo) — brown sugarAzúcar prieta — brown sugarBacalao — salted codfish (fresh, unsalted codfish is bacalao fresco)Bacalaíto — salt codfish fritterBandeja — trayBaño María — bain Marie; a double-boilerbarbacoa / parrillada -barbeque Barrilito — a type of Puerto Rican rumBatata, Batata Blanca — yam or sweet potato. A root vegetable with a skin that varies from pink to purple. It has a gray-white flesh and a very sweet taste.Batido — shake (any kind of shake)Batir — to mix or whip upBayas — berriesBeber — to drink (also tomar)Bebida — beverage or alcoholic drinkbellota -acorn Berenjena — eggplantBerro — watercressBesito de Coco — coconut kiss. A traditional dessert made with fresh-grated coconut, sugar, and spices.besugo -sea bream Betabeles — beetsBicarbonato de soda — baking sodaBijol — a red food coloring made from the bija seedBistec — steak

Bizcochitos — anise seed cookies (Mexico)Bizcocho — torte or cakeBocadito (or pasta de bocadito) — a spread made with ham, cheese and relishBodega — Latin grocery storeBogavante — lobster (Spain)Bolillos — French-style bread rollsBollo de pan — a loaf of bakery bread or a rollBolsa de repostería — pastry bagBoniatillo — Cuban sweet potato puddingBoniato — a white flesh, sweet, root vegetable.boquerónes - fresh anchovies in vinegar Boronia de chayote — Chayote stewBotana — means dip; can also mean snackBotella — bottleBrevas — figsBrocheta — skewer or kebabBrócoli — broccoliBudín — pudding or pie¡Buen provecho! — bon appétit!; good eating!Buñuelo Beignet — a fritter made with flour, eggs, butter, and sugar. It can be sweet or Buñuelos — fried sweet puffs topped with a brown sugar syrupBuren — flat griddle (Puerto Rico) traditionally made of clay to cook casabeButifarra — pork sausage seasoned with spices like cinnamon and anise.Cabrito — young goat. Usually prepared in a stew.Café — coffeeCafé con leche — café au lait Café negro — black coffeeCafé puya — unsweetened black coffeeCafé tinto — espressoCaimito (or Estrella) — star apple

Cajeta — a thick syrup of caramelized, sweetened goat milk or cow milkCalabacín — zucchiniCalabaza — squash or pumpkin, most often the orange West Indian pumpkinCalamar — squidCalamar en su tinta — squid in its ink. Sold canned, it is used to make rice with squid.Caldero — cauldron or cooking potCaldo — broth (can also be soup or stew, depending on context)Calentar — to heatCaliente — hotCallos — tripeCamarón — shrimpCambur — bananaCamote — yam (sweet potato)Canela — cinnamonCangrejo — crabCanistel — custard fruit or eggfruitCaña de azúcar — sugar canecapa –layerCaqui — persimmoncaraco – snailCarambola — star fruitCaramelo — caramel. Made of granulated sugar; used to coat the pan in which flan is cooked.Carbonada — a stew from Chile (country)Cardamomo — cardamonCarne — meatCarne asada — literally roasted beef; also pot roastCarne molida — ground beefCarne vieja — dry salted beef, sold in small slabs covered with a layer of lard. It is usually prepared with scrambled eggs and onionsCarnicería — butcher shop

Casabe — cassava bread. A flat bread made with grated cassava (yuca).Cáscara — fruit peel or huskCascos (Casquitos) de Guayaba — guava shells. They are usually cooked in a sugar syrup as a dessert.Castaña — chestnutcazón -dogfishCazuela (1) — pot; can be made of aluminum or traditional earthenwareCazuela (2) — a dessert casserole made of calabaza and yamCebada — barleyCebolla — onionCebolleta — scallion (green onion)Cebollino — chivesCena — dinnerCenteno — ryeCerdo — porkCereal — grain or cerealCerner — to sift or run through a sieveCereza — cherryCerveza — beerCeviche — raw fish "cooked" in lime juice. Popular in Peru and EcuadorChalote — shallotChampiñón — mushroomChampola — a soursop drink made with milkChampurrado — Mexican hot chocolateChancho — porkCharcutería — store specializing in cold meats and cheesesChayote — 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 PeruChícharos verdes — whole green peas

Chicharrón — 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 chicharrón.Chilaquiles — a breakfast dish made with day-old tortillas, red or green salsa, and chicken and/or eggChile — 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 powderChillo — red snapper (also known as pargo)Chiltepe — pickled peppersChina — orangeChipotle — smoked, dried jalapeño chile, canned in adobo sauceChirimoya — custard apple (closely related to sugar apple and guanábana )Chirivía — parsnipChironja — a cross between an orange and a grapefruitChivo — goatChocolate caliente — hot chocolateChontaduro — peach palm fruitChorizo — spicy sausage, enjoyed in many countries, especially SpainChuleta — chop, either beef or porkChurrasco — a general term for grilled meat or steakChurros — fried dough rods sprinkled with sugarCiervo — venison (deer)Ciruela — plumCiruela pasa — pruneClara de huevo — egg whiteClavo — cloveCocer — to cookCochino — pigCoco rallado — shredded/grated coconut

Coco seco — dry, mature coconut with a brown, hairy shell and firm white fleshCoco 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 — quailCol — cabbageColador — sieveColador de café — cloth colander used in the old days to prepare coffee. Also a small coffeepot for Cuban coffee.Coles de Bruselas — Brussels sproutsCol rizada — kaleColiflor — cauliflowerComino — cumin, used to season many dishesConejo — rabbitCongelado — frozenCongrí — rice and red-bean dish from eastern Cubacongrio -conger eelCopa — wine gobletcopos de avena -oats copos de maíz tostados-cornflakesCoquito — rum eggnog. This is a traditional Christmas drink in Puerto Rico.corazones de alcachofas -hearts of artichoke Corcho — corkCordero — lambCortar — to cutcortar en cuadritos -diced cortar en lonchas finas -thinly sliceCorvina — sea bassCosecha — harvestCostilla — rib or chopCrema — creamCrema agria — sour cream

Crema catalana — a kind of custard made in SpainCrema de coco — coconut cream Crema de maíz — cream of corn Crema dulce — sweet creamCrema para batir — whipping creamCrema Tártara — cream of tartarCrepas — crepasCriolla/o — creole. This term is used to denote traditional Puerto Rican and Cuban cooking.Croqueta — croquetteCrudo — rawCrujiente — crunchyCuchara — tablespoon (utensil)Cucharada (Cda.) — tablespoon (measurement)Cucharadita (Cdta.) — teaspoon (measurement)Cucharita — teaspoon (utensil)Cuchillo — knifeCulantro — another name for recaoCuña — wedge or triangular pieceCúrcuma or azafran de las Indias — turmericde grano grueso -coarse dehuesado -boned Deje (dejar) reposar — let restDelgado — thinDelicioso — deliciousderretido-melted Derretir — to meltDesayuno — breakfastDespensa — pantryDestapar — to uncover, or remove a lidDesmenuzar — to shred or crumbleDiente de ajo — clove of garlicDiluir — to diluteDisolver — to dissolve

Doblar — to foldDorado — Dolphin fish (also known as mahi-mahi)Dulce — a sweet or dessertDulce de membrillo — quince jellyDulce de plátano — a dessert dish made with very ripe yellow plantains cooked in red wine, sugar, and spices.Durazno — peachDuro — hardEjote — green bean (Mexico)Elote — corn (Mexico)Elaborar — to make or prepareEmpanada — a turnover. A fritter made of dough stuffed with meat, chicken, fish or vegetables.Empanadilla — a small turnoverEmparedado — sandwichEncurtido — pickledEndibia belga — Belgian endiveEndulzar — to sweetenEnebro — Juniper berryEneldo — dillEnfriar — to coolEngrasar — to greasenEnjuagar — to rinseEnrollar — to roll upEntremés — hors d'oeuvre, starteren trozos -sliced en trozos menudos -finely choppedEnvase — packageEnvoltura — wrappingEnvolver — to wrapEpazote — a common Mexican herb; pungent and bitter. It also known as Mexican tea.Escabeche — pickledEscurrir — to drainEspárrago — asparagus

Espátula — spatula Especies — spicesEspina — fish boneEspinaca — spinachespuma -foam Estofado — meat cooked in thick red sauce (Mexico)Estragón — tarragonExtracto — extractFalda — skirt (cut of meat)Fécula de maíz — corn starchFenegreco — fenugreekFiambres — deli or cured meatsFideo — noodleFilete — beef tenderloinFinamente picado/a — mincedFirme — firmFlan — custard. A national dessert of Spanish heritage made of milk, eggs, sugar, and spices.Flor de calabaza — squash blossom (used in sauces, soups, quesadillas)Fogón — a hearth; also a stoveFrambuesa — raspberryFreír — to fryFresa — strawberryFresco — freshFrío — coldFrijol(es) — bean(s)Frijoles blancos — white beanFrijoles carita — black-eyed peasFrijoles colorados — red kidney beansFrijoles peruanos — Canary beansFrijoles pintos — pinto beansFrita cubana — Cuban hamburgerFritura — fritterFruta — fruitFrutas secas — dried fruit, such as raisins, dates, apricots, cranberries, etc.

Frutos secos — nutsFuego — heat or fire. Fuego alto (high heat); fuego moderado (medium heat); fuego lento (low heat).Fuego lento — low heatFufú — mashed plantain or yam paste (Cuba). In the Dominican Republic it is known as mangú; in Puerto Rico it is mofongo.Funche — Puerto Rican polentaGajo de limón — lemon wedgeGalleta — cookieGalleta molida — cracker meal, often used for breadingGalleta por soda — soda crackerGallina — henGambas — shrimp (Spain usage)Gandinza — pork liverGandules — green pigeon peasGanso — gooseGarbanzo — chickpeaGelatina — gelatinGenjibre — ginger. Girasol — sunflowerGlaseado — glaze or glazedGofio — ground toasted corn; enjoyed for breakfastGramo — gram (there are about 28 grams in an ounce)Granada — pomegranateGranizado — ice drink or snow coneGrano — grainGrasa — fat or greaseGuajolote — turkey (Mexico)Guanábana — custard apple or sweetsop (fruit)Guanime — Puerto Rican tamaleGuarapo de caña (or just guarapo for short) — sugar cane juiceGuarnición — garnish

Guayaba — guavaGuayo — 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 niño — lady-finger banana. Eaten only when ripe. Dipped in flour and deep-fried, 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 — stewedGuisantes — whole green peasGuisar — to minceGuiso — stewHaba — lima (fava) beanHabichuela — beanHabichuela blanca — white beanHabichuela colorada — small red kidney beanHabichuela rosada or rosita — pink beanHallaca (or Hayaca) — Venezuelan-type tamale wrapped in plantain leaves.Harina — flourHarina de maíz — polentaHelado — ice creamHervir — to boilHielo — iceHierba (alt. sp. yerba) — herb (the generic meaning is "grass")Hierbabuena — spearminthierbaluisa - lemon verbenaHígado — liver

Higo — figHinojo — fennelHogao — tomato and onion cooking baseHoja — leafHoja de guineo (hoja de plátano) — banana leaf used to wrap pasteles and guanimes/tamales.Hoja de laurel — bay leafHojaldre — puff pastryHojas de maíz — dried corn husks used as wrappers to make tamalesHojuelas — flakesHongo — mushroomHorchata de ajonjolí — a drink made of ground sesame seeds, water, and sugarHornilla — burnerHorno — ovenHuachinango — red snapperHueso — bonehueva -roe Huevo — eggHuevos duros — hard-boiled eggsHuitlachoche (or cuitlacoche) — fungus that grows on corn, considered a delicacy in MexicoHúmedo — moistHumitas — fresh corn cakes steamed in corn husks (Andes)jabalí -wild boar Jaiba — blue crabJamón — hamJamoncillo — condensed milk used as a spread or ice cream topping (Mexico)Jamón de cocinar — smoked cooking hamJamón serrano — Spanish cured ham, similar to prosciuttoJarra — pitcherJerez — sherry wine from Spain

Jíbaro Envuelto — lady-finger banana dipped in flour, fried, and served as a side dish (Puerto Rico).Jícama — a sweet, crisp vegetable used as starch, in salads and appetizers.Jocoque — Mexican cultured sour creamJocote — Spanish plumJudías verdes — green beansJuey — Caribbean land crabJugo — juiceJugoso — juicyjuliana -julienneKahlúa — a dark rich Mexican coffee liqueurKilo — kilogram (about 2.2 pounds)Lacón — ham hockLangosta — 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 — sliceLata — can or tinLavar — to washLeche — milkLeche condensada — condensed milkLeche de coco — coconut milkLeche descremada — fat-free (cream-free) milkLeche evaporada — evaporated milkLeche malteada — malted milkLechón — pigLechón asado a la varita — a whole pig seasoned with adobo and cooked slowly over a charcoal pit.Lechón 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 — papayaLechuga — lettuceLengua — tongue

Lenguado — sole or flounderLentejas — lentilsLevadura — yeastLibra — poundLichi — lycheeLicor — liquorLicuadora — blenderLicuar — to liquifyliebre -hare Lima — limeLimón — lemonLimón verde — key lime, a very acidic variety of limeLimpiar — to cleanLitro — liter (about a quarter gallon)Llama — flameLocro — a traditional winter Andean stew made from potatoes with regional variationsLomo — pork loin, loinLoncha — sliceLonganiza — Spanish pork sausage, seasoned with cilantro, spices, and bay leaves. Used to make yellow rice.Loroco — an herb common in Central AmericaMabi — a fermented drink made from the bark of the mabi tree in Puerto Rico.Macerar — to soak or macerate; also to marinateMachacar — mash or smashmaduro -ripe magdalena -cupcake Magro — leanMaíz — cornMaicena — cornstarchMaíz morado — purple cornMaíz mote — giant white corn, also known as hominy. In Spanish, may be simply called Mote.

Maíz pozolero — Mexican-style hominy. Also known as Cacahuazintle in Mexico.Maíz trillado — hominyMalagueta — allspiceMalanga — a root vegetable with brown skin and white or purple flesh. It is also known as yautía. 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 — appleManí — peanuts (also known as cacahuetes in Spain)Manteca — lardMantecadas — muffinsMantecado — a Spanish shortbread, very similar to polvorón. In Puerto Rico, mantecado is the word for ice cream.Mantel — tableclothMantequilla — butterMaracuyá — passion fruitMargarina — margarineMariquitas — plantain chips (could be cut round or long)Mariscos — seafoodMasa — corn dough used for making tortillas, tamales, enchiladas, etc.Masa harina — instant corn flourMate — an herbal drink enjoyed in Argentina and UruguayMayonesa — mayonnaiseMazapán — marzipanMazorca de maíz — 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".Médula — marrowMejillones — musselsMejorana — marjoramMelado — a sugar-cane based syrupmelaza -molasses Melocotón — peachMembrillo — quince jellyMenta — mintMenudencias — gibletsMenudo — beef tripe and hominy stewMerengue — meringueMerienda — snackmerluza -hakeMero — grouper. Also known as cherna.Mesa — tableMezcla — mixtureMezclar — to mix or blendmiel -honey Migas — crumbs; also Mexican breakfast scrambled eggsMigas de pan — bread crumbsMijo — milletMilanesa — 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 fufú (Cuba) or mangú (Dominican Republic).Mojito — a Cuban cocktail with white rum, mint, sugar, lime juice and sodaMojo — 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 cassavaMolcajete — traditional Mexican version of the mortar and pestleMole — a sauce made from a paste of chiles, chocolate, spices, used to top meat entreesMoler — to stew, cook or braise (with little liquid)Molinillo — in Mexico, a carved, wooden tool for foaming hot chocolateMolleja — chicken gizzard; usually served as an appetizer. Also an Argentinian dish.mollejas, lechecillas -sweetbreadsMolletes — Sweet anise seed rolls. Usually accompanied by Mexican chocolate.Mondongo — a thick soup made with beef tripe, assorted root vegetables, and seasonings.Moras — blackberriesMorcilla — blood sausageMoros y Cristianos — white rice and black beansMostaza — mustardMote — hominyNabo — turnipNance or Nanche — yellow cherriesNaranja — orangeNaranja agria — sour orange, used mainly to prepare marinadesNata — milk creamnata agria -sour cream nata montada -whipped creamNatilla — soft custardNavajas or machas — razor clamsnectarina -nectarine Nevera — freezerNíspero — loquatNixtamal — hominy; ground to make a doughNopal — cactus fruit. Photo of nopal.

Nopalitos — tender cactus stripsNuez, nueces (de california) — walnutNuez moscada — nutmegÑame — A root vegetable with rough, brown skin and white flesh. It is used in sancocha and eaten boiled. Oblea — waferOlla — soup pot. Usually made of aluminum but can also be earthenware.Orégano brujo — Puerto Rican wild oregano with a distinctive pungent aroma. It is mostly used to make sofrito.Ostiones — oysters (singular: ostión)Ostra — oysterPacana — pecanPaella — 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 shoulderPallares grandes — jumbo lima beansPalomitas de maíz — popcornPan — breadPana or Panapén — breadfruitPana de pepita — breadfruit nut. A chestnutlike seed that is generally eaten boiled.Panadería — bakeryPandebono — a Colombian bread made of corn flour, cassava (yuca) starch, cheese and eggsPan de molde — square-cut, American-style commercial breadPan dulce — sweet rolls or sweet breadpan integral -brown breadPanela — brown sugar canePanela en polvo — powdered cane sugarPanqué — pound cakePapa — 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 paperPaquete — packageParcha — passion fruitPargo — snapper (fish)Pasa — raisinPasta — pastePasta 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 piePastelería — pastry shopPasteles — dumplings made from shredded root vegetables, stuffed with picadillo and boiled in banana or plantain leaves (Puerto Rico).Pastelitos — Cuban pastriesPastel de masa — grated assorted root vegetables stuffed with pork, olives, and raisins and wrapped in banana leaves. A traditional Christmas food.Pastelón de plátano — yellow plantain pie made of fried slices of yellow plantain, beef picadillo, and green beans.Pastinaca — parsnipPatas de cerdo/puerco — pig feet. Usually prepared as a stew with chickpeas.Patata — potato (Spain usage)Pato — duckPavo — turkeyPechuga de pollo — chicken breastPegao — the crusty bottom of the rice that sticks to the pot. It is scraped and served with bean stew.pelado –peeledPelar — to peelPepinillo — pickle or gherkinPepino — cucumber

Pepitas — pumpkin seedsPera — pearperdiz –partridgePerejil — parsleyPerifollo — chervilPernil de cerdo/puerco — pork shoulderPescadería — fishmongerPescado — fishPetit-pois — green peas (also known as arvejas or guisantes)Pez espada — swordfishPicadillo — a basic beef stuffing mix made of ground beef, sofrito, raisins, and olives.Picante — spice or spicyPicar — to snack or to cutPiel — skinPilón — mortar and pestlePiloncillo — unrefined brown sugarPimentón — paprikaPimienta blanca — white pepperPimienta cayena — Cayenne pepperPimienta húngara — paprikaPimienta negra — black pepperPimienta roja — Cayenne pepperPimiento (rojo/verde/naranja/amarillo) — bell pepper (red/green/orange/yellow)Pimiento morrón — 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 cubesPiña — pineapplePiña colada — a cocktail made with light rum, coconut cream and pineapplePiñole — toasted ground corn, makes a delicious drink with milkPiñón — pine nutPiñón de amarillo — yellow plantain pie (Puerto Rico)

Pinzas — tongsPionono — 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 — pistachioPitaya — dragon fruitPizca — a pinchPlancha — grill or griddlePlátano — plantainPlátano macho — a banana that is fried for dessertsPlátano maduro — yellow plantainPlátano manzano — apple banana (a small, tart type of banana)Plátano verde — green plantainPlatanutre — plantain chipPlato — dishPlato principal — main dishPoblano chile — a large, mild, green Mexican chilePollo — chickenPolvo — powder (en polvo — in powder form)Polvo de chile — chili powderPolvo de galleta — soda-cracker mealPolvo de hornear — baking powderPonche — traditional Mexican Christmas punch made with unrefined dark brown sugar, cinnamon sticks and winter fruits.Postre — dessertPote — any container or empty metal canPresa de Pollo — chicken piecesProcedimiento — procedureProcesador de alimentos — food processorPuerros — leeksPulpo — 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 meatPuré de papas — mashed potatoesPuré de tomate — tomato puréeQuemar — to burnQuesadilla — a wheat or corn tortilla, folded over a filling and cooked until the cheese melts.Quesadilla de elote — fried sweet corn cakeQueso — cheeseQueso blanco, Queso de hoja or Queso del país — Puerto Rican white cheese. This cheese does not melt.Queso de papa — Cheddar cheeseQueso fundido — melted cheeseQuimbombó — okra (in Caribbean)Rábano — radishRábano picante — horseradishRabo, rabo de buey — oxtailRaíz — rootRajas — 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 limón / Ralladura de naranja — Lemon zest / orange zestRallar — to grate or scorerallado –gratedramita -sprigrape -monkfish Rebanada — sliceRecaito — a key seasoning in Puerto Pican cooking made of onions, garlic, peppers, and recao or cilantroRecao — green spiny leafReceta — recipeRefresco — 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 — beetRepollitos — Brussels sproutsRepollo — cabbageReposar — to restRes — meat (beef)Revoltillo — scrambled eggsRevolver — to stirRiñón(es) — kidney(s)Rociar — to sprinkleRodillo — rolling pinRomero — rosemaryRon — rumRopa vieja — "Old Clothes"; shredded beef in creole sauce (Cuban)rosbi-roast beef Rositas de maíz — popcornRúcula — arugulaSabor — flavorSabroso — savory or deliciousSacar — to removeSal — saltSalado — salted or saltySal marina — sea saltSalchicha — sausage (Vienna sausage in Puerto Rico or Cuba)Salchichón — salami-type cured sausagesalmón -salmon salmonete -red mullet salmpimentar -season with salt and pepperSalmorejo de jueyes — crabmeat stewSalmuera — brineSalsa de tomate — tomato sauceSaltear — to sautéSalteña — a Bolivian-style empanadaSalvia — sage

Sancocho — a thick soup made of assorted meats, root vegetables, sofrito, and corn on the cob, and traditionally served with plain white rice.Sandía — watermelonSangre — bloodSangría — Spanish wine punch made with red wine and fruitSapote (or Níspero) — sapodilla or naseberrySardina — sardineSartén — frying panSazón — all purpose seasoningSazonar — to seasonSecar — to drySeco — drySemilla — seedSemillas de amapola — poppy seedsSemillas de apio — celery seedsSerenata de Bacalao — salt codfish salad. Made with salt codfish, potatoes, eggs, tomato, and avocado.Sesos — brains (can be beef, pork, lamb or goat)Servilleta — napkinServir — to serveSidra — Spanish cider often enjoyed during the holidaysSirop — syrupSofreír — to sautéSofrito recaito — cooked with ham, alcaparrado, and tomato sauce. Sofrito is the base for many Cuban and Puerto Rican stews and sauces.Solomillo — filet mignonSopa — soupSopapillas — 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

Sopón — another name for asopaoSorullo de maíz or Sorullito — a fritter made ov cornmeal and shaped like a cigar, stuffed with cheese, and deep-fried.Soya or Soja — soySuave — softSuero de leche — buttermilkSultanas — golden raisinssumergir-dip Tallarines — noodlesTallo — stemTamal — tamale; masa dough with sweet or savory filling, wrapped in corn or banana leaf and steamed; plural: tamales.Tamalera — very large pot for steaming tamalesTamarindo — tamarindTapa — lidTapar — to coverTapas — Spanish-style appetizers/snacksTarta — cake (Spain)Tasajo — dry cured beef, enjoyed in several countriesTayote — another name for chayoteTaza — cup or mugTazcalate — refreshing drink with chocolate, based on corn, with water or milk (Mexico)Tazón — bowlTazón de servir — serving bowlTé caliente — hot teaTé helado — iced teaTembleque — a stirred custard made of coconut milk and sugar (literally "shaky").Temperatura ambiente — room temperatureTenedor — forkTequeño — a cigar-shaped Venezuelan snack of fried bread dough wrapped around queso blanco (white cheese)Tequila — distilled liquor made from blue agave

Ternera — vealTibio — warmTinga de pollo — chunks of chicken meatTocineta — baconTocinillo del cielo — a custard dessert related to to flan, but lighter and sweeterTocino — fatback or baconTomalito — Steamed corn puddingTomate — 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 tomatilloesTomillo — thymeToronja — grapefruitTorrejas — Cuban-style French toastTorta — pie, cake or tartTortilla (Mexico and Central America) — thin, unleavened bread made of dried, ground corn or wheatTortilla Española — Spanish omelette; served at room temperatureTortuga — turtleTostar — to toastTostonera — a plantain mashing toolTostones — fried green plantains, smashed flat, and refriedTotomoxle — dried corn husk used as tamale wrapperTrago — alcoholic drinkTrigo — wheatTrigo integral — whole wheatTripa — tripeTriturar — to crushTrucha — troutTrufa — truffleTuna — the fruit of the nopal cactus. Also known as nopal.

Turrón — 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 turrón, made of almond nougat.Uva — grapeVaca — cowVaca frita — "fried cow"; a Cuban crispy fried flank steak.Vainilla — vanillaVaso — drinking glassVenado — venisonVerdolaga — a common weed in the Southwest also known as purslane or pigweed. Can be eaten as a leaf vegetable.Verduras — green vegetablesVerter — to pourViandas — root vegetablesVieiras — scallops (shellfish)Vinagre — vinegarVinagre de manzana — cider vinegarVino de cocinar — cooking wineVino de la casa — house or table wineVino blanco — white wineVino tinto — red wineYautía — taro root (also known as malanga)Yema de huevo — egg yolkYerba santa — heart shaped leaves for seasoning, with anise flavorYuca — 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 — carrotZarzamoras (or just "moras") — blackberriesZumo — juice (Spain)

Abalone -- Abulón Anatto -- Achiote Acidic, Bitter -- Acido Andean fruit -- Aguaymanto Any Chili Pepper/ many Times Referred to the Yellow Chili Pepper -- Ají A Stew with a variety of Vegetables usually with Milk -- Ajíes Andean Tuber -- Ajipa Au Gratin -- Al Graten Albacore Tuna -- Albacora Artichoke -- Alcachofa Alfalfa -- Alfalfa Algae -- Alga Almonds -- Almendras Aluminum Foil -- Aluminio Amaretto -- Amaretto Amaretto -- Amaretto Anis Seed -- Anís Anchovy -- Anchoa/Anchoita Angelica -- Angélica Anis Liquer -- Anisado Andean Tuber -- Aracacha Arugula -- Arúgula 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 – BellacoAlpaca Roast/Shoulder -- Brazo de Alpaca Andean Grain (Wild Quinoa) -- Canihua Andean Cherry -- Capulí A way to serve Shellfish with Onions and Peppers -- Chalaca

A Mixture of fried Seafood and Fish -- Chicharrón 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 Asparagus -- Espárrago 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 – OcopaAndean Tuber -- Olluco Avocado -- Palta A Pastry Crusted Quiche with Swiss Chard -- Pastel de Acelga Amazon River Wrap -- Patarasca Andean Stew/Soup -- Patasca Any Banana -- Plátano

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 -- Yacón 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 -- Baño Maria Baklava -- Baclava Baguette -- Baguette Bailey's Irish Cream -- Bailey'S Balance, Scale -- Balanza Bamboo -- Bambú 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 -- Budín de ChancayBlue Cheese -- Gorgonzola Bottom Round -- Guiso Especial Broad Bean, Lima -- Haba Bean Flour -- Harina de Haba Banana Flour -- Harina de Plátano 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 Maní Black Pepper -- Pimenta Negra Banana -- Plátano Palillo Banana (common) -- Plátano Seda Baking Powder -- Polvo de Hornear Baby Octopus -- Pulpito Boiling Point -- Punto de EbullicionBarley 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 – TumboCooked on a Stone (Pizza) -- A la Piedra Coconut Oil -- Aceite de Coco Corn Oil -- Aceite de Maíz Carbonated Water -- Agua con Gas Coconut Water -- Agua de Coco Creamy Stew of Chicken and peruvian Chili -- Ají 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) -- Caña Coffee with a little Milk -- Café Cortado Coffee -- Café Calvados -- Calvados Crawfish/ fresh water Shrimp -- Camarones

Cambert -- Cambert Cinnamon Stick -- Canela entera Cinnamon -- Canela Crab -- Cangrejo Candy – CarameloCharcol -- Carbón 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 – CocoCocktails -- Cocteles Cointreau -- Cointreau

Cabbage Heart -- Col Corazón 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 PolloCut of Meat -- Falda Chewy/ Fiberous -- Fibrosa/o Chinese Noodles -- Fideos chinos Chicken Filet -- Filete de Pollo Carmel Custard -- Flan Cold -- Frío Canary Bean (Yellow) -- Frejol Canario Cracker or Cookie -- Galleta

Chickpea -- Garbanzo Candied, Iced -- Glaseado Corn Husks -- Hojas de Maíz Cold Drink made with Rice -- Horchata Convection Oven -- Horno de Convección lan -- Kai Cake -- Keke Can -- Lata Corn Starch -- Maicena Chamomile -- Manzanilla Coca Leaf Tea -- Mate de Coca Cantelope -- Melón 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 – PerifolloChopped 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 Teóloga Cutting Board -- Tabla para Picar Cup of Coffee -- Taza de Café Cup of Tea -- Taza de Te Cup/Mug -- Taza Chinese Chicken dish -- Ti Pa Kay

Cake -- Torta Cookie Pastry with Syrup topped with Confetei -- Turrón de Doña Pepa Cookie Pastry with Syrup topped with Confetei -- Turrón Carrot – ZanahoriaDried Olives (In Oil usually) -- Aceituna Seca Dried Ripe peruvian Chili, much like Chilis used in Chili Powder, comes Whole or Powder -- Ají Panca Drink made from Cane sugar -- Cañazo 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 -- Dátil Decoration -- Decoración 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 AngelDessert 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 Arequipeño 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 -- Maíz Pataska Dried Yellow Corn -- Maíz Pataska Dried Corn -- Maíz 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 Limeña

Dessert -- Tres Leches Drinking Glass – VasoExtra Virgen Olive Oil -- Aceite de Oliva Extra Virgen Eel -- Anguila Egg Coated -- Arrebozado Earthen -- Barro Eggplant -- Berenjena Egg Whites -- Blancos Edge -- Borde Expresso -- Café 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 Inglés 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 Vacío

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 -- Chicharrón de Calamar Fried Fish -- Chicharrón de Pescado Fried Pork -- Chicharrón 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 FinaFine/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 – HarinosaFig -- Higo Figs in Sugar Syrup -- Higos in Almíbar Fennel -- Hinojo Fried Egg -- Huevo Frito Fresh Corn Tamale -- Humita Ferminating Corn -- Jora Firewood -- Leña 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 Francés french fries -- Papas Fritas Fresh Corn Pie -- Pastel de Choclo Fish -- Pecuda Fish -- Pejesapo Fish -- Perico Fish -- Pescado Fish -- Pez Sapo Fresh Cheese -- Queso FrescoFish (Stingray) -- Raya Fish -- Róbalo Fish -- Señorita 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 -- Tequeño Fish Soup with Green Plantains -- Timbuche Fish -- Tollo Flank Steak with Porterhouse and Sirloin -- Vacío Fried Wontons -- Wantan Frito Fried yuca -- Yuca FritaGrilled/Pan cooked -- A la Plancha Groceries -- Abarrotes Glazed, Candied -- Abrillantado/a Green Olive -- Aceituna Verde Garlic -- Ajo Goat -- Cabra Goat dish from northern Perú -- Cabrito a La Nortena Ground Coffee -- Café 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 – GranoGranola -- Granola Grappa -- Grappa Gratin -- Graten Grated -- Gratinado Gruyere -- Gruyere Guava -- Guaba Guacamole -- Guacamole Gloves -- Guantes Garnish -- Guarnición Guava -- Guayaba Guava -- Guyaba Grape Leaf -- Hoja de Uva Green Tamale made from White Corn -- Humita Verde Ginger -- Jenjibre Ginger -- Kión 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 -- Piña Golden Golden Pineapple -- Piña oro Ground Pepper -- Pimenta Molida Green Pepper -- Pimentón Verde Grated/Shredded -- Rallado Grater – RalladorGreen Tamale made with Cilantro -- Tamal Verde Grapefruit -- Toronja Green Beans – VainitaHazelnut -- Avellana Head of Garlic -- Cabeza de Ajo Head -- Cabeza Hot -- Caliente Homemade -- Casera Hot Chocolate -- Chocolatada Heart -- Corazón Hungarian Goulash -- Estofado al Estilo Húngaro Hen -- Gallina Hungry -- Hambre Hamburger -- Hamburguesa Herbs -- Hierbas Hot Dog -- Hot Dog Hard Boiled Egg -- Huevo Duro Hot Salsa with Peanuts -- Inchicucho Ham -- Jamón Horse Mackeral -- Jurel Homoginized Milk -- Leche Homogenizada

Haden Mango -- Mango Hayden Herbal Tea -- Mate Honey -- Miel de Abejas Honey -- Miel Herb -- Muña 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 HuesoHot peruvian Chili -- Rocoto Ice bucket -- Balde de Hielo Instant Coffee -- Café 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 -- Heladería 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 -- Té Helado Italian Grape -- Uva ItaliaJaponese Eggplant -- Berenjena Japonesa Jerky Stew -- Charqui Guisado

Jerky -- Charqui Jelly -- Jalea Juice -- Jugo Juice Store -- Juguería 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 Raíces Kebab, Skewers -- Anticucho Kitchen -- Cocina Kohlrabi -- Colinabo Knife -- Cuchillo Kernels Removed -- Desgranar Kidney Bean -- Frejol Bayo (Morón) Kettle -- Hervidor Kaluhah -- Kaluhua Ketchup -- Ketchup Kirsch -- Kirsch Key Lime -- Limón 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 -- Café 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 -- Cucharón Large Bean -- Frejol Caballero

Lima Bean -- Frejol Lima Low Flame -- Fuego Lento Lard -- Grasa de Pela Liver -- Hígado Lemon Verbana -- Hierba Luisa Leaf of Cocaine -- Hoja de Coca Leave -- Hoja Layered peruvian Cookie -- King Kong Lobster -- Langosta Liquid -- Líquido Descremada -- Leche Semi Lettuce -- Lechuga Lentil -- Lenteja Liquor Store – LicoreríaLiquid (from After Blending) -- Licuado Lime -- Lima Limeaid (lemonade made with limes) -- Limonada Linguini -- Linguini Loin -- Lomo Lunch Box -- Lonchera Lard or Shortening -- Manteca Loquat -- Níspero Large Amazon Fish -- Paiche Live Fish -- Pez Leek -- Poro Long -- Tallarines Lid, Cover -- Tapa Lemon Balm -- Toronjil Large Squash -- Zapallo MacreMenu -- A la Carta Mustard Sauce -- A la Mostaza Moquegua Style -- A o Moqueguano Medium Rare -- A Punto Inglés 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 -- Albóndigas 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 -- Champiñones 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 -- Jamón Inglés Milk Products – LacteosMollusk known as Limpet -- Lapa Milk fed baby Pig -- Lechón Milk Ultra High Temperature (Pasturized) -- Leche Uht Milk -- Leche Mixer -- Licuadora Macambo -- Macambo Macaroon -- Macarrón Maceration -- Maceración 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 -- Melón Menu of The Day -- Menú Minestrone -- Menestra o Menestrón Market -- Mercado Meringue -- Merengue Marmalade -- Mermelada Mixture -- Mezcla Microwave Oven -- Micronda Mixed or Combination -- Mixto Mocha -- Moca Mold or Baking Tin -- Molde Mustard – MostazaMustard Greens -- Mostaza Mortar -- Motero Mousse -- Mousse Mustard Cabbage -- Pak Choy Mariva Potato -- Papa Mariva Meat Pie -- Pastel de Carne Mini Banana -- Plátano 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 – TiraditoNourishment, 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 -- Nutrición 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 -- Ají 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 orgánica Orange -- Naranja On The Grill -- Plancha Orange -- Plátano de la Isla Octopus -- Pulpo Okra -- Quibombo Oyster Sauce -- Salsa de OstiónPeanut Oil -- Aceite de Maní Palm Oil -- Aceite de Palma peruvian Tuber -- Achira Prepeeled Garlic -- Ajo Pelado Poultry Farm -- Avícola Poultry -- Aves Powdered sugar -- Azúcar en Polvo Powdered sugar -- Azúcar 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 -- Champiñones Portabella Pig -- Chancho Peanut Beer -- Chicha de Maní Peruvian Cocktail -- Chilcano Potato Flour -- Chuño 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 RocotoPastry 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 -- Jamón del País Peruvian Cilantro -- Jergón Sacha Peruvian Chinese dish -- Kam Lu Wantan Potato Stew with Beans -- Kapchi Peruvian fruit -- Lúcuma Powdered Milk -- Leche en Polvo Pork Tenderloin -- Lomito Peruvian stir fried Beef -- Lomo Saltado Purple Corn -- Maíz Morado Peanut -- Maní Pot in Quechua -- Manca Peanut Butter -- Mantequilla de Maní Passion fruit -- Maracuyá Pudding made with Purple Corn And fruit -- Mazamorra Peach -- Melocotón Pastry (literally translated 1000 leafs) -- Milhojas Pureed Butter Beans with Pork -- Morusa Peruvian product -- Naciónal Puddings -- Natillas Pressure Cooker -- Olla de Presión 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 – PatéPecan -- Pecana Peeled -- Pelada Peeler -- Pelador Pear -- Pera Parsley (usually Italian flat leaf) -- Perejil Pineapple Jungle -- Piña Selva Pine Nut -- Piñón 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 -- Pudín Point -- Punto Puree -- Puré 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 BorgonaQuantity -- Cantidad Quince -- Membrillo Quinoa – QuinoaRice 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 – GalloRomaine 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 Maíz Rice Paper -- Papel de Arroz Round -- Pierna Red Bell Pepper -- Pimentón Rojo Rump Roast or Rump Steak -- Quadril Red Radishes or Horseradish -- Rabanito Refrigerador -- Refrigeradora Relish -- Relish Round, Slice -- Rodaja Red -- Rojo Rose -- Rosa Rice Entrée -- Tacu Tacu Red Wine -- Tinto Ruby Red Grapefruit -- Toronja Rubí Red Prickly Pear -- Tuna Roja Red Globe Grape -- Uva Globe Rojo Red Wine -- Vino TintoSauce 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 Ajonjolí 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 -- Ají Charapita Sun -- Ají Mirasol Sesame Seeds -- Ajonjolí Syrup of Algarrobo -- Algarrobina Seaweed -- Algas Marinas Seasoning, Dressing -- Aliño Storage -- Almacén Syrup from fruit with sugar added -- Almíbar Split Peas -- Alverjas Secas Star Anis -- Anís Estrellado Short Ribs -- Asado de Tira Saffron -- Azafrán Semi unrefined sugar -- Azúcar Rubia Salted dried Cod -- Bacalao Sirloin Steak -- Bife a la CartaSirloin 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 RalladoShaker -- Coctelería 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 -- Entraña Spicy Aequipena Salsa/Salad -- Escribano Spicy Salsa/Salad from Arequipa -- Escribano Spaggetti -- Espagueti Spatula -- Espátula Spine -- Espina Spinach -- Espinaca Sift -- Espolvorear Sponge -- Esponja Sterilize -- Esterilización 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 -- Lámina Sweetbreads (Meat) -- Lechecillas Sweet Lemon -- Lima Sweet Lemon -- Limón Dulce Squash -- Loche Small Clam (wedge clam) – MachaSkirt, 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 maíz and split pea -- Pepián 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 -- Salmón Sauce with Fresh Cheese and Yellow Chili Pepper, -- Salsa Huancaína Sambuca -- Sambuca Spicy Corn Soup -- Saralawa Sardine -- Sardina Sardino -- Sardino Saute Pan -- Sartén 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 -- Tiburón 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 – ZapalloTopped 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 Caño 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 -- Atún 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 – CarnearTo 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 – EncurtirTo Bottle -- Enfrascar To Chill or Cool -- Enfriar To Rise -- Enjuagar to Scale (As In Fish) -- Escamar To Drain -- Escurrir Thicken -- Espesado Tarragon -- Estragón Tuna Filet -- Filete de Atún 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 -- Guanábana 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 -- Limón Tahiti Tuna Steak -- Lomo de Atún 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 higiénico 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 – TangeloTop Rump Steak -- Tapa de Cuadril Top of the Round Roast -- Tapa de Nalga Tart -- Tarta Tofu -- Taufu Tea -- Té Tongs -- Tenazas Tentacle -- Tentaculo Tequila -- Tequila Terrine -- Terrina Teapot -- Tetera Tepid, Lukewarm -- Tibia Timbale -- Timbal Thick Frittata (Omelete)with potatos -- Tortilla Española Toasted -- Tostada/o to toast -- Tostar Trout – TruchaUsually with a Yellow Cheesy Chili Sauce originally from Huancayo -- A la Huancaína 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 – InmaduroVirgen 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 – VodkaWith 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 -- Azúcar 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 -- Puré de Papas Wooden Rolling Pin -- Rodillo de madera

Worstishire Sauce -- Salsa InglesaAfrecho -- Salvado de Trigo Watermellon -- Sandía White Bean -- Tarhui White Wine -- Vino Blanco Wine -- Vino Whisky -- Whisky Wild Andean Blackberries – ZazamorrasYellow 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 -- Pimentón Amarillo Yogurt -- Yogur Yuca (Cassava) -- Yuca Zuchini -- Zapallo Chino Zuchini -- Zapallo Italiano