A GUIDE TO PERUVIAN CUISINE / COCINA PERUANA

PERUVIAN CUISINE /  COCINA PERUANA

A la brasa / barbecued.-
It’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.
Estilo de preparación de alimentos en un horno o parrilla, al calor de las brasas. El plato peruano más popular de este tipo el es pollo a la brasa que, previamente aderezado y marinado, se cuece en un horno dotado de un mecanismo a motor que permite cocer varios pollos a la vez, ensartados en barras y de forma pareja. Este plato se acompaña tradicionalmente con papas fritas y ensalada.

A la chalaca / the chalaca way.-
A way of preparing food based on a sauce made of very fine chopped red onion, tomato, rocoto (a large green chili pepper), lemon extract, and parsley. Choritos a la chalaca is an example of this style. One of its ingredients is cooked corn removed from the cob. The name is related to “chalaco” which refers to Callao (Peru’s first port).
Se llama así al estilo de preparación que tiene como característica principal una salsa a base de cebolla roja finamente picada, tomate, rocoto, zumo de limón y perejil. Ejemplo de ello son los choritos a la chalaca, que tienen también choclo cocido y desgranado entre sus ingredientes. Este nombre se relaciona también con 'chalaco' u originario del Callao.

A la chorrillana / the chorrillana way.-
Dish 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.
Plato que lleva una salsa a base de cebolla roja, tomate, ají amarillo y condimentos. Se preparan “a la chorrillana” generalmente pescados, aunque pueden también usarse otras carnes. El nombre se relaciona también con el distrito limeño de Chorrillos, popular por su malecón y por ser cuna de pescadores.

A la criolla / the criollo way.-
It’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.
Estilo de preparación que se adereza con cebolla, ajo y ají. Su nombre deriva de “criollo”, que en el Perú se refiere a la mezcla de lo oriundo del país, sobre todo proveniente de la costa, con la herencia española.

A la norteña / the Northern way.-
Prepared according to the way they prepare food in Northern Peru or prepared with ingredients that come from that area as, for example, loche, chicha de jora and cabrito.
Preparado a la manera del norte o con ingredientes que son propios de esta zona del Perú como, por ejemplo, loche, chicha de jora y cabrito, entre otros.

A la parmesana / with Parmesan cheese.-
It’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.
Estilo de preparación que utiliza queso parmesano como ingrediente principal para dar sabor. Es fruto de la influencia de los migrantes italianos en la cocina peruana. El plato más emblemático son las conchitas a la parmesana.

A lo macho.-
Name 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.
Nombre que recibe un plato, generalmente de pescado, que lleva una sabrosa salsa de mariscos variados y ají, entre otros ingredientes.

A lo pobre / the poor way.-
Contrary 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.
Estilo de plato que, contrariamente a lo que indicaría su nombre, destaca por su contundencia. Se denomina así generalmente a la carne acompañada de huevo, papa y plátano, todo frito, y con arroz como guarnición.

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.

Acholado.-
A 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.
Tipo de pisco que se elabora con dos o más variedades de uvas pisqueras, generalmente una combinación de aromáticas con no aromáticas. Los aromas varían de acuerdo a las cepas utilizadas y cada productor le da al pisco su toque característico de acuerdo a las cepas utilizadas y cada productor le da al pisco su toque característico de acuerdo a la combinación y porcentajes de las uvas empleadas.

Adobo.-
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.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.
Plato preparado en base a carne de cerdo macerada con distintos ingredientes y condimentos, la que luego se cuece dando por resultado un guiso jugoso. El adobo se prepara en distintas regiones del Perú, con variaciones en los ingredientes, aunque la receta básica incluye siempre chancho, ají, ajos, pimienta y otras especias. Asimismo, suele macerarse la carne con chicha de jora, vinagre o vino.

Aeropuerto / Airport.-
An 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.-
A Peruvian dish that basically has stock and rice, like a rich soup. You can prepare it with meat, poultry, fish or shellfish. It also has different types of vegetables and aromatic herbs. Every region has its own type of “aguadito”. Each one brings its own characteristics to the recipe.
Plato de la cocina peruana que lleva principalmente caldo y arroz, como una sopa consistente. Puede prepararse con carnes, aves, pescados o mariscos. Asimismo, incluye entre sus ingredientes distintos vegetales y hierbas aromáticas. Existen variaciones de este plato propias de distintas regiones del Perú, cada una de las cuales le brinda características propias a al preparación.

Aguaymanto.-
A 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 pepper.-
A 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.
Vegetal de sabor picante, cuyo grado de picor es mayor o menor de acuerdo a la variedad a la que pertenece. Es uno de los pilares de la cocina peruana y está presente no sólo en aderezos, sino que es la base de infinidad de sabrosas salsas como la huancaína y la salsa criolla. Asimismo, junto con el limón y la cebolla roja, conforma la base en la preparación del cebiche. Existe en el Perú una amplia variedad de ajíes, como el ají amarillo, ají colorado, ají limo y ají mirasol, entre otros, que presentan diversos tamaños, colores y formas, teniendo además distintos usos en la cocina. 'Ají' es también la palabra que designa a un guiso, como en el caso del ají de gallina, uno de los más conocidos platos criollos peruanos.
Otros nombres: chile.

Ají amarillo / yellow chilli pepper.-
One 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.
Es uno de los ajíes más populares y usados en la cocina peruana. De forma alargada y color anaranjado, tiene un considerable picor. Este ají es la base de la preparación de muchos platos típicos, entre ellos, el ají de gallina, el tiradito al ají, el escabeche y la causa. Asimismo, es fundamental en la elaboración de numerosas salsas como la salsa criolla y la huancaína.
Otros nombres: ají verde.

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

Ají colorado.-
It’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 gallina.-
A 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.
Guiso de consistencia cremosa preparado a base de carne de gallina cocida, aderezo a base de ají, leche y miga de pan para darle consistencia. Algunas recetas de ají de gallina llevan también ingredientes como queso, pecanas o nueces. Se acompaña tradicionalmente con arroz blanco, papa cocida en rodajas, huevo duro y aceitunas.

Ají limo.-
A 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.
De tamaño pequeño y variedad de colores (que van del amarillo y el rojo, al verde o el morado) es muy aromático y de picor marcado. Este ají resulta fundamental en la preparación del cebiche peruano y por su colorido es usado también como elemento decorativo.

Ají mirasol.-
It’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.
Es el ají amarillo previamente secado al sol. Tras este proceso, su sabor se concentra y acentúa, disminuyendo el picor. Es la base de diversos aderezos y guisos.

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.
Ají de color rojo oscuro. Su grado de picor es un tanto menor que el del ají amarillo, pero su gusto es muy sabroso. Se utiliza generalmente seco. Es muy usado en la preparación de guisos.

Ajonjolí / Sesame seeds.-
A 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.
Semilla comestible, muy menuda, rica en aceite y de sabor suave. En el Perú se la emplea especialmente en la elaboración de postres, panes y dulces regionales. Asimismo, por su textura es utilizada como ingrediente en salsas y complemento de ensaladas y otros platos.
Otros nombres: sésamo.

Al mortero.-
A 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.
Forma de preparación que consiste en aplastar o machacar un alimento en un mortero (implemento de cocina para moler, similar a un vaso grande), dándole una textura suave y rústica.

Al olivo.-
A way of preparing food whereby the main ingredient is a sauce or seasoning with aceituna de botija or black olive. The most famous dish is pulpo al olivo.
Estilo de preparación que tiene como ingrediente principal de una salsa o aderezo a la aceituna de botija o aceituna negra. El plato más famoso de este tipo es el pulpo al olivo.

Albilla.-
An aromatic type of olive that is used in making pisco, especially the acholado type, in combination with other varieties. Its berries, which range from light green to yellow, make big bunches. The pisco made from this type of olive has a good structure, is full-bodied and tastes velvety when you drink it.

Alfajor.-
A biscuit made of two pieces of shortbread, baked or fried, filled with manjar blanco (toffee pudding made with caramelized milk), honey, marmalade or another type of sweet. The 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.
Postre conformado por dos capas de masa de harina, horneadas o fritas, que se unen con manjar blanco, miel, mermelada u otro dulce. Los alfajores tradicionales peruanos llevan fina una masa rellena de manjar blanco o de miel de chancaca. Las características también varían de acuerdo al lugar donde se elabora y existen variedad de alfajores, como el king kong, popular postre del norte del Perú.
Algarrobina.-
Sweet 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.

Algarrobo.-
A kind of tree that grows on the coast in Northern Peru where the weather is always warm. Its branches have capricious shapes. People were familiar with it in Pre-Inca times and its fruit was already used in that time as food. The fruit of the algarrobo has the shape of a pod and is processed to make algarrobina.

Anticucho / Kebab.-
A barbecued skewer traditionally made of beef heart, previously marinated in 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.
Brocheta asada a la parrilla que se prepara tradicionalmente con trozos de corazón de res, previamente marinados en ají panca, ajo, vinagre, aceite y diversos condimentos. Se sirve con choclo, papas y salsa a base de ají. También se preparan renovadas versiones del anticucho con carnes, aves, pescados y mariscos.

Arequipa.-
A 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 Milk.-
Creamy Creole dessert made of rice, milk, and sugar, perfumed with cinnamon, clove, vanilla, orange skin, liquors and other ingredients. You can also add raisins and dried fruit to it.
Postre criollo de consistencia cremosa que se prepara con arroz, leche y azúcar, a los que se perfuma con canela, clavo de olor, vainilla, cáscara de naranja, licores u otros ingredientes. Se le pueden agregar también pasas y frutas secas.

Arroz con pato / Duck with rice.-
A typical dish from Northern Peru mainly made of rice, tender duck, culantro (coriander), zapallo loche, and chicha de jora.

Arvejita / Green pea.-
Small green round vegetable that grows inside long pods.
Other names: guisante, alverja

Asado / Roast.-
Meat cooked in a pot or pan. It’s served in slices and with a sauce made of its own juice and different types of spices.
Carne cocida en una olla o cacerola. Se sirve cortada en tajadas y con una salsa a base de sus propios jugos y diversos condimentos.

Bachiche.-
Name given in Peru to Italian immigrants.
Nombre que se da en el Perú a los inmigrantes italianos.

Blanquillo / White Peach.-
Delicately flavored peach with a light yellow – almost white – skin. It’s used in desserts and compotes.
Durazno de cáscara de color amarillo muy claro, casi blanco, y sabor delicado. Se usa especialmente en la preparación del dulces y compotas.

Bonito.-
A 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”.
Pez perteneciente a la familia de los atunes, de carne grasa y sabor intenso. Se utiliza sobre todo para la elaboración de conservas. También se lo procesa, sala y deshidrata para obtener el `bonito seco`.

Butifarrra.-
Typical Peruvian sandwich made of jamón del país and salsa criolla with onion and lettuce.
Sánguche típico peruano preparado con jamón del país, salsa criolla a base de cebolla y hojas de lechuga.

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.
Cría joven de la cabra que a menor edad ofrece sabor más suave y textura más tierna. Su carne es muy apreciada en la cocina norteña peruana y se utiliza para preparar platos como el tradicional 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.
Árbol oriundo de América de cuyo fruto se extraen semillas con las que se elabora el chocolate. El cacao peruano es muy aromático y con alto contenido de grasa, destacando por su calidad.

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.
Sopa peruana de origen popular a la que se atribuyen cualidades reconstituyentes. En cada plato se sirve, además del caldo o consomé, un trozo de gallina, fideos, huevo cocido y cebolla china picada.

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.
Crustáceo que se desarrolla en las aguas de los ríos. En el Perú se encuentra prácticamente en los valles de toda la costa, destacando por su producción los ríos los ríos Majes-Camaná, Ocoña y Tambo en Arequipa. Su exquisito y delicado sabor lo convierten en un producto muy apreciado.

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.
Raíz comestible de pulpa suave una vez cocida, sabor dulce y color naranja. El camote fue importante en la dieta de los antiguos peruanos. Se cultiva en la costa y en los valles interandinos de la amazonía. Es un ingrediente clave en la preparación de recetas típicas como los picarones. Asimismo, se sirve frito acompañando el sánguche de chicharrón. Otros nombres: 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.
Nombre que se da en Perú a los granos de maíz tostados y dorados a los que se agrega sal. Se consume generalmente como complemento de platos de cocina marina o para acompañar aperitivos y cocteles.

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.
Guiso jugoso a base de mondongo o panza de res, papa y arvejitas. Se adereza con ají, palillo y hierbabuena, entre otros condimentos. El cau cau se presta a numerosa variaciones utilizando en lugar de mondongo otras carnes o frutos del mar.

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.
Plato frío que se prepara con papa cocida y prensada a la que se añade ají, limón, aceite y sal, obteniendo una masa suave. Se sirve con distintos complementos o rellenos que incluyen vegetales, carnes, pescados y mariscos, así como salsa mayonesa.

Causuchi.-
Our version of a combination of the bounties of the causa with the style and presentation of sushi. Very in!
Nuestra versión que combina las bondades de la causa con el estilo y presentación del sushi, tan actual

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
Es el plato frío infaltable en cualquier restaurante peruano de pescados y mariscos o cebichería. El cebiche tiene entre sus ingredientes básicos al pescado u otros frutos del mar, limón, cebolla roja y ají. Hay prácticamente tantos cebiches como localidades costeras o restaurantes hay en el Perú, ya que sobre esa receta básica cada región incorpora sus ingredientes propios y cada cocinero le agrega un toque distintivo. El cebiche clásico se acompaña con choclo sancochado, camote cocido y hojas de lechuga. Hay variedad de cebiches como el mixto - de pescado y mariscos -, de camarones, de conchas negras, de pejerrey, entre otros. Se preparan también cebiches de pato o de pollo, en algunos casos, calientes. Otro plato emparentado con el cebiche es el tiradito, que aunque un tanto menos popular, comparte con él los primeros puestos en las preferencias de los peruanos.
Otros nombres: 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.
Restaurante peruano especializado en cocina de pescados y mariscos, cuyo plato emblema es el cebiche. En sus inicios las cebicherías eran únicamente locales muy sencillos y modestos, sin embargo, con los años y el auge de la cocina marina han alcanzado mayores grados de sofisticación y variedad de platos, sin perder por ello su típico encanto popular y buena sazón.

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.
Vegetal que no forma un bulbo, sino una especie de tallo blanco un poco grueso que se transforma luego en hojas largas y verdes. La cebolla china es muy usada en recetas de cocina oriental o chifa y también para complementar preparaciones criollas y de cocina marina peruana. Su sabor es notablemente más suave que el de la cebolla común y la parte blanca tiene un gusto más acentuado que las hojas, incluso ligeramente picante.
Otros nombres: cebolla de verdeo, cebolleta, cebollín.

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.
Es la más usada en la cocina peruana por su carácter y sabor contundente. Resulta fundamental en preparaciones como el cebiche, el lomo saltado, la salsa criolla, entre otros.

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.
Embarcación menor que sirve para navegar en aguas poco profundas. Tiene la parte delantera aguda y popa cuadrada.

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.

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.

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.
Arroz salteado que es quizá el plato más popular y apreciado de la cocina peruano-china o chifa. El chaufa lleva entre sus ingredientes carnes variadas -res, pollo, cerdo o langostinos -, cebolla china, tortilla de huevo, sillao y otros condimentos. El secreto en la preparación del chaufa es el salteado sobre fuego fuerte, lo que le proporciona al arroz un gusto y textura especiales.


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).
Nombre con el que por lo general se llama a las bebidas alcohólicas que resultan de la fermentación del maíz, tubérculos o frutas en agua azucarada. En el Perú, la más conocida es la chicha de jora, aunque hay también otras variedades como la `frutillada` cusqueña a base de frutillas o la chicha de maní. Existe también la chicha morada que es un refresco no fermentado a base de maíz morado.

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.
Refresco dulce que se prepara hirviendo maíz morado con canela y clavo de olor, agregando frutas en algunos casos. Es por tradición la típica bebida para acompañar la comida criolla.

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.
Carne de cerdo cocida lentamente en su propia grasa, de manera que resulte tierna por dentro y con una deliciosa capa crocante por fuera. Los chicharrones se consumen en diferentes localidades de la costa y sierra peruanas, presentando algunas pequeñas variaciones en la forma de cocer el cerdo. Con chicharrón se prepara un popular sánguche que lleva además camote frito y salsa criolla. En el Cusco se acompaña con una salsa a base de cebolla y hierbabuena.

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.
Chifa es el nombre que recibe la cocina resultado del mestizaje de las tradiciones gastronómicas e ingredientes que trajeron los inmigrantes chinos con los insumos y gustos peruanos. De esta combinación nació un estilo de cocina que goza de gran popularidad en el Perú.
El nombre se ha extendido también a los restaurantes especializados en este estilo de cocina oriental. El origen de los actuales chifas fueron las sencillas fondas que abrieron los migrantes chinos en Lima allá por el siglo XIX. Platos importantes dentro de esta tradición culinaria son el arroz chaufa, el wantán, los tallarines, el chancho asado, entre otros.

Chifero / Chifera.-
Made the Peruvian-Chinese or chifa way.
Preparado al estilo de la cocina peruano-china o chifa.

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.
Caldo concentrado que se prepara con espinazos y trozos de pescado, cebolla y otros condimentos. Asimismo, puede prepararse con mariscos. Se sirve rociado con un poco de jugo de limón y se le atribuyen propiedades reconstituyentes. Por otro lado, existe también el chilcano de pisco, un coctel refrescante preparado a base de pisco, gaseosa blanca o ginger ale, limón y hielo. Lleva también gotas de amargo de Angostura (Angostura bitters). Esta bebida se sirve en los tradicionales bares limeños y restaurantes.

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.
Láminas u hojuelas fritas de tubérculos u otros productos andinos.

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.
Fruta que se cultiva en los valles interandinos de Perú. De cáscara verde, tiene una pulpa de color blanco y textura muy cremosa. El delicado sabor de la chirimoya la ha convertido en una de las frutas favoritas para la elaboración de postres y bebidas. Una de las variedades más apreciadas es la llamada Cumbe - que se cultiva en la localidad del mismo nombre - la que destaca por su calidad, notable dulzura y poca cantidad de semillas.

Choclo / Corn.-
Tender corncob. Choclo (corn) is the main ingredient in humitas and other dishes like pastel de choclo, and pepián.
Mazorca de maíz tierno. El choclo es el ingrediente principal de las humitas y otros platos como el pastel de choclo y el 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.
En el habla popular peruana se le dice familiarmente `cholo` o `chola` a los mestizos de sangre europea - española - e indígena. Se usa también para referirse a la población de raíces andinas.

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.

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.
Salsa a base de cebolla roja, tomate, ají amarillo y condimentos con la que se preparan generalmente pescados, aunque puede usarse también para otras carnes. Su nombre viene del distrito limeño de Chorrillos.

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.
Nombre que viene de la palabra quechua `chupi` que significa `sopa`. El chupe es una sopa contundente y sabrosa que puede tener entre sus variados ingredientes carnes, aves, pescados, mariscos, verduras de todo tipo, huevos, tubérculos, quesos, leche y hierbas aromáticas, entre otros. En la zona andina se prepara una amplia variedad de chupes a base de los productos propios de cada zona, muchos de ellos en días específicos de la semana o cuando se celebran determinadas festividades. Uno de los chupes peruanos más exquisitos es el chupe de camarones, plato típico de 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.
Plato típico de Arequipa, localidad peruana reconocida por su gastronomía y la calidad del camarón que producen sus ríos. Este sabrosísimo chupe, además de camarones, lleva entre sus ingredientes papa amarilla, arvejitas, habas, arroz, leche, huevos, ají y huacatay, entre otros.

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.
Hoja de una planta conocida por los pobladores del Perú desde tiempos precolombinos. Su nombre viene de la voz quechua “kuka”. Considerada una planta sagrada, es utilizada en ritos y tradiciones por los pueblos andinos. Asimismo, tiene propiedades energizantes, reconstituyentes y medicinales. La hoja de coca se utiliza también para preparar infusiones. Macerada en pisco, es la base del “coca sour”, una variante del pisco sour, y otros cocteles. En los últimos años los cocineros peruanos han incorporado la hoja de coca - y la harina que de ella se obtiene - a la preparación de distintos platos, postres, panes y bebidas.

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.
Llamadas también `conchas de abanico`, son moluscos bivalvos cuya carne tiene un sabor suave y delicado. De color blanco o crema muy claro, son la base de diversas preparaciones frías y calientes como las conchitas a la parmesana, el cau cau de conchas, entre otras.

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.
Variedad de molusco bivalvo que se desarrolla las aguas de los manglares de la región peruana de Tumbes, ubicada el norte del país. De color oscuro y sabor marcado y muy particular, las conchas negras se preparan sobre todo en cebiche, que es la forma más popular de consumirlas. Un detalle curioso es que, según la tradición, poseen propiedades afrodisiacas.

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
Sustancia que se obtiene de las gónadas o glándulas sexuales de los crustáceos - generalmente del camarón, pero también del cangrejo y algunas especies marinas - que sirve para colorear y dar buen sabor a las salsas y guisos. El coral del camarón es de color naranja y su sabor es muy marcado, por lo que se usa en pequeñas cantidades.


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.
Pescado de carne blanca y fina que era conocido por los antiguos peruanos y hasta hoy es una de las variedades marinas más apreciadas. Por su calidad y cualidades, se presta para preparar platos fríos y calientes.


Crema de pisco.-
Liquor made of pisco. Cremas de pisco are also made combining it with fruit, chocolate, coffee, and other ingredients.
Licor elaborado a base de pisco. Asimismo, se elaboran también cremas de pisco combinadas con frutas, chocolate, café y otros ingredientes.

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.
En el Perú se llama `criollo` al resultado de la mezcla de lo oriundo del país, sobre todo proveniente de la costa, con la herencia española.

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
Hierba aromática de gusto bastante marcado, cuyas hojas con muy usadas en cocina peruana. El culantro es un ingredientes fundamental en la preparación de platos como el arroz con pato y el seco. Asimismo, se utiliza para dar un toque de sabor a algunas recetas de cebiche, guisos y sopas.Otros nombres: 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, cuy.
Pequeño mamífero doméstico de la familia de los roedores, cuya carne es muy apreciada por su finura, alto valor nutricional y buen sabor. Típico de la cocina andina, el cuy es preparado de diversas formas: frito, asado, en picante. Es un plato tradicional que se consume regularmente pero sobre todo cobra especial relevancia en celebraciones, festividades y ocasiones especiales.
Otros nombres: conejillo de indias, cobayo, cuy.

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.
Las empanadas peruanas son pastelillos de masa de harina con distintos rellenos. Tienen forma de medialuna y se cuecen generalmente al horno. Se preparan doblando por la mitad una lámina redonda de masa previamente rellena. Las empanadas más populares y clásicas llevan en su interior carne picada de res o pollo, cocida y aderezada con cebolla, además de aceitunas, ají y huevos cocidos, entre otros ingredientes. Se suelen espolvorear con una fina capa de azúcar impalpable. En la actualidad la variedad de rellenos se ha extendido dejando espacio a la creatividad de los cocineros y hay empanadas rellenas de ají de gallina o lomo saltado, así como de muchas otras preparaciones.

Encanelado.-
Dessert made from a light sponge cake soaked in syrup – generally aromatized with a bit of pisco, and filled with manjar blanco (toffee pudding made with caramelized milk). This sponge cake is covered with a lot of ground cinnamon. That’s where it gets its name from.
Postre preparado en base a un bizcochuelo ligero embebido en almíbar –generalmente aromatizado con un poco de pisco– y relleno de manjar blanco. Este bizcochuelo se cubre con abundante canela molida, de ahí su nombre.

Encebichado / Encebichada.-
That which has flavors or ingredients typically of the cebiche, or is made the cebiche way.
Que tiene sabores o ingredientes propios del cebiche, o que está preparado(a) a la manera de éste.

Escabechado.-
Made of a seasoning the escabeche way. That which has flavors or ingredients of the escabeche or is made the escabeche way.
Preparado con aderezo de escabeche. Que tiene sabores o ingredientes propios del escabeche o que está preparado(a) a la manera de éste.

Escabeche.-
Dish that is made of pieces of fish, meat, or poultry previously cooked and covered with a sauce or seasoning made of oil, vinegar, onions, 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.
Plato que consiste en piezas de pescado, carne o ave previamente cocidas y cubiertas con una salsa o aderezo preparado con aceite, vinagre, cebollas, ají y condimentos. Este aderezo no sólo sazona el pescado, sino que también lo conserva. El escabeche más clásico se prepara con pescado, pero también hay recetas con pollo, vegetales y otros ingredientes.

Frejol caballero.-
A white-beige variety of big bean. The frejoles caballero are generally used in stews, but also in soup and purées.

Frejol canario.-
A dark yellow variety of a medium bean. The frejoles canario are used in stews, but are also used in recipes such as tacu tacu, soups and purées.

Frejol colado.-
Creole dessert typically of the regions of Lima and Ica. The recipe dates back to colonial times. You make it with cooked, peeled, and pressed frejoles (beans) which are cooked to a certain degree in a pan or casserole with cinnamon, cloves, and sugar, among other ingredients, until it turns into a soft consistency.

Frejoles / Beans.-
Dried beans of different sorts of varieties that make stews. There is a big variety of beans of different colors, forms, and sizes. Frejoles guisados are a typical Peruvian Creole dish, but there are also soups and crèmes that include these beans, as well as a dessert called frejol colado.
Other names: judías, porotos, habichuelas, frijoles
Legumbres secas de distintas variedades que se preparan guisadas. Existe una amplia variedad de frejoles de distintos colores, formas y tamaños. Los frejoles guisados son un popular plato criollo peruano, pero existen también sopas y cremas preparados en base a ellos, así como el dulce llamado 'frejol colado'.
Otros nombres: judías, porotos, habichuelas, frijoles.

Frejolito chino.- Bean sprouts
Word for bean sprouts in Peru. It’s an ingredient that is used a lot in the Peruvian-Chinese cuisine or chifa.
Nombre con el que se conoce en el Perú a los brotes de soja o soya. Es un ingrediente muy usado en la cocina peruano-china o chifa.

Fugasa.-
Flat bread dough that has cooked onion, cheese, aromatic herbs and other ingredients on top. Peruvians inherited the fugasa from the Italians, and it is very popular in the typical neighborhood bakeries of Lima. 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.
Fruta de cáscara quebradiza, de color naranja y ligeramente moteada. En su interior tiene numerosas semillas y una pulpa gelatinosa y translúcida, aromática y de agradable sabor. La granadilla fue conocida por los antiguos peruanos que la llevaron a distintas zonas del imperio, como la costa. Su gusto sutil la hace una fruta muy apreciada para consumirla al natural, en jugos, dulces y coctelería.
Otros nombres: granada china, granadilla de la China.

Guanábana / Soursop fruit.-
A typical Peruvian fruit that is especially produced in the central part of the jungle, in Chanchamayo. Its skin is dark green and it has small bulges or tips sticking out. Its flesh is delicate, creamy, of a white-beige color, juicy, and sweet with a slight sour touch. Each piece of fruit can weigh up to 2 or more kilos. It’s used to make delicious desserts and juices.
Fruta oriunda del Perú que se produce especialmente en la selva central, en la zona de Chanchamayo. Tiene cáscara verde oscuro con pequeñas protuberancias o puntas. Su pulpa es delicada, cremosa, de color blanco-beige, jugosa y dulce, con un ligero toque agridulce. Cada fruta puede llegar a pesar hasta dos kilos o más. Se la utiliza para preparar deliciosos postres y jugos.

Guayaba./ Guava.-
The fruit of the guayabo. Oval, and of different colors depending on the variety. Its flesh can vary in the degree of sweetness, and it has small seeds. It’s used to make marmalades, compotes, and sweets.
Other names: guayabillo, hayaba.
Fruto del guayabo: De forma ovalada, puede ser de diferentes colores de acuerdo a la variedad. Su pulpa puede variar en grado de dulzor y tiene semillas pequeñas. Es utilizada en la preparación de mermeladas, compotas y dulces. Otros nombres: guayabillo, hayaba.

Hierbabuena / Herb similar to mint.-
Aromatic 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.
Hierba aromática parecida a la menta, de hojas muy verdes y aromáticas. Se la utiliza como condimento en sopas o guisos y también picada y mezclada con otras hierbas para dar sabor a platos andinos.

Hierba Luisa / Lemon grass.-
Lemongrass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, beef, and seafood. It is often used as a tea in African countries such as Togo and the Democratic Republic of the Congo and Latin American countries such as Mexico.
Es comúnmente usada en infusiones de té, sopas y currys, también usado en pescados y mariscos. Es más frecuentemente usado como té en los países africanos.En el Perú se usan sólo las hojas en infusión.

Hoja de higo / Fig leaf.-
The leaf of a fig tree. Used to flavor the chancaca honey and some syrups and sweets.
Hoja de la higuera. Se utiliza para dar sabor y aroma a la miel de chancaca y algunos almíbares y dulces.


Huacatay.-
An 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.
Hierba aromática oriunda de América del Sur. Tiene olor y sabor muy marcados y particulares, por lo que se la utiliza con mesura. Asimismo, se le atribuyen propiedades medicinales. Está presenta en varias recetas de cocina andina y también en platos criollos. Otros nombres: menta negra, wakatay, chinche.

Huancaína / Huancaíno.-
The “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.
La 'huancaína' es una salsa cremosa y fría elaborada básicamente con ají amarillo, queso fresco, leche y aceite. Algunas recetas le agregan otros ingredientes como pequeñas cantidades de cebolla, condimentos o galletas saladas molidas para darle mayor consistencia. Con ella se prepara la clásica “papa a la huancaína”, además de usarse para acompañar pastas y otros platos.

Huaral.-
Province of the region of Lima, located to the north of the capital Lima. Huaral is best known for its fertile lands that produce a variety of agricultural and nourishing products: vegetables, cereals, tubers, and fruit such as apples, paltas (avocado), tangerines, oranges, and mangos. It also offers: poultry, fish and shellfish.

Huaralino.-
Refers to or belongs to Huaral.

Huatia sulcana.-
Traditional dish made of cooked meat in an earthenware cooking pot with a number of aromatic herbs – oregano, hierbabuena (similar to mint), huacatay, culantro – onion, 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 mass.-
The 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.

Humita.-
Humitas are made of soft ground corn steamed and wrapped in leaves of choclo or panca. They can be sweet or savory, and are prepared in different regions of Peru on the coast as in the highlands. You can also fill them up with different types of fillings such as cheese if 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.

Ica.-
Peruvian 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).
Región del Perú ubicada al sur de Lima. Esta zona de clima cálido y seco cuenta con territorios cultivables, desiertos y playas. Allí se encuentra la Reserva Nacional de Paracas. Ica se caracteriza por su actividad agrícola y sus productos de agroexportación. Es el principal productor de pisco –concentra la mayor cantidad de bodegas del país– y produce además vinos y otros derivados de la uva, su principal cultivo. Además de las cepas pisqueras y la vid en general, entre sus productos más importantes destacan el espárrago, pallar, maíz amarillo, zapallo, papa, pecana, palta y entre otros.

Inca Kola.-
Yellow 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. Has the flavor of Big Red.
Bebida gaseosa peruana de color amarillo y original sabor, cuya fórmula fue creada en el Perú hace más de 70 años. Es una de las gaseosas más consumidas y populares. Se la considera el acompañamiento ideal tanto para los paltos criollos como para el chifa.

Italia.-
A 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.”

Jalea.-
This 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).
Plato cuyo origen se remonta al virreinato del Perú. Consiste en filetes de pescado y mariscos fritos, servidos con una guarnición de salsa criolla a base de cebolla, ají y zumo de limón. Se acompaña con yucas cocidas y choclo.

Jamón del país.-
Ham 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 / Juanecito.-
Typical dish from the Peruvian jungle cuisine. The traditional juane is made of a portion of rice, a piece of chicken and different spices. 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 Kong.-
A type of typical alfajor from Northern Peru, specifically from the area of Lambayeque. King Kong consists of different cookie layers – made of flour, shortening, and milk – baked and filled with manjar blanco (toffee pudding made with caramelized milk), membrillo sweet, piña (pineapple) sweet, etc. King Kong can have one or more fillings.

Kion / Ginger.-
Word for ginger in Peru that comes from the Chinese word for ginger. 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.
Nombre que el Perú se le da al jengibre y que viene de su nombre en chino. Es una raíz o rizoma de aroma penetrante y sabor acre, algo picante. Es muy usado en la cocina peruano-china o chifa y tiene también propiedades medicinales.

Kiwicha.-
Very 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 Inglesa.-
Sweet red Peruvian soda.
Bebida gaseosa peruana de color rojo y sabor dulce.

Langostino / King Prawn.-
Sea 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.
Crustáceo marino de patas pequeñas, cuerpo comprimido y cola muy prolongada. Es de color grisáceo, pero cambia a rosado intenso con la cocción. Su carne es muy apreciada en la cocina especializada en pescados y mariscos.


Leche de pantera.-
It’s made similarly to the leche de tigre. Made from a cebiche de conchas negras (a cebiche with black shells).

Leche de tigre.-
The leche de tigre is the liquid that results from making cebiche. 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.
La leche de tigre es el líquido resultante de la preparación del cebiche, al que se le añade ají y un poco de pisco o también otros alcoholes, como vodka o vino blanco. Se sirve en copas pequeñas, a manera de shot. La tradición señala que tiene propiedades reconstituyentes y afrodisíacas.

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

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.
Región del Perú donde se encuentra la ciudad del mismo nombre, que es la capital política y administrativa del país. Está ubicada a orillas del océano Pacífico y tiene un clima templado. Actualmente es la más poblada de las ciudades peruanas. Lima no sólo es cuna privilegiada de la cocina criolla, sino que a lo largo de su historia ha acogido las influencias gastronómicas traídas por distintas migraciones –negra, china, japonesa, italiana– y ha servido de crisol para la mezcla de todas ellas. Llamada también “Ciudad de los Reyes” o “La tres veces coronada villa”, Lima constituye hoy en día una interesante plaza gastronómica.

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.
Fruta cítrica de color amarillo y forma redondeada que se caracteriza por tener un “pezón” en el extremo. Su sabor es suave y sus niveles de acidez y astringencia muy bajos. El hollejo que cubre los gajos es un poco grueso y de color blanco.
Otros nombres: lima dulce, lima chichona, lima bergamota, limón dulce.

Limeño.-
It refers to or belongs to Lima.

Limón / Lemon.-
It’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.
Es un ingrediente fundamental en la preparación de varias especialidades de la cocina peruana como el cebiche, el pisco sour y el tiradito, entre otros. Aunque existen otras variedades en el mercado, el limón que más se utiliza en el Perú es el llamado limón sutil. Su cultivo se desarrolla sobre todo en la parte norte del país, especialmente en las regiones Piura y Lambayeque.

Limón sutil.-
A 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.
Limón de color verde o verde amarillento, pequeño, redondo y muy ácido. Es un ingrediente básico en la preparación de diversas recetas peruanas, entre ellas, el cebiche. Fue traído por los españoles a América y se adaptó totalmente a estas tierras. Otros nombres: limón ceutí, lime.

Loche / Type of pumpkin.-
A type of zapallo (pumpkin). Its flesh has a bright color and its taste and aroma are very strong and characteristic. Its skin is dark green and it has an irregular texture. It 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 Loin.-
Chopped 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 Loin.-
Creole 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).
Plato criollo peruano que se sostiene tiene influencia de la cocina peruano-china o chifa, de la que habría heredado la técnica del salteado de la carne y demás ingredientes sobre fuego fuerte. El lomo saltado lleva carne de res (lomo), cebolla, ají en tiritas, todo salteado y condimentado, además de una generosa guarnición de papas fritas. Se acompaña con arroz blanco simple o arroz con choclo.

Lúcuma.-
Very 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”.
Fruta muy dulce que crece en los valles interandinos peruanos. Su pulpa es dulce, de textura algo arenosa y sabor peculiar. Se puede consumir fresca o también seca y molida, como harina. La lúcuma es una fruta muy sabrosa, ideal para la preparación de postres, helados, bebidas y cocteles. La variedad más fina es conocida como “lúcuma de seda”.

Lychee / Lychee.-
Chinese 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 flour

Macerado / A macerate.-
Concoction that consists of letting a closed bowl with an alcoholic beverage – pisco, aguardiente – stand with fruit, bark, leaves or other ingredients in order to extract aromas and tastes from them. This macerate is used when making cocktails
Preparación que consiste en dejar reposar en un recipiente cerrado una bebida alcohólica –pisco, aguardiente– con frutas, cortezas, hojas u otros ingredientes a fin de extraer de ellos aromas y sabores. Este macerado se utiliza en la preparación de coctéles.

Macerado de damasco / Apricot macerate.-
Typical liquor from the region of Tacna, which borders Chile. This macerate is made with pisco and apricots, fruit that is grown in this area of the country. You can also can it and make pisco with it.
Licor típico de la región Tacna, ubicada en la frontera sur del Perú. Este macerado se elabora con pisco y damasco, fruta que se cultiva en esta zona del país y que es también muy apreciada para hacer conservas con almíbar y pisco.

Macre / Type of pumpkin.-
Type of zapallo (pumpkin). Its flesh is yellow-orange. Its taste is subtle and it has a lot of seeds. Its skin is green and smooth. Zapallo macre is used in home cooking and is the main ingredient in dishes like locro, torrejitas de zapallo (zapallo fritters) and picarones.

Maíz / Corn.-
Gramineous plant that grows tasty and nutritious corncobs. Corn is one of the four most important crops in the world. Peru has a wide variety of corns that differentiate themselves because of their color, form, and adaptation to different heights and places. Some varieties are: the fresh and tender choclo; mote, ripened corn – dry or fresh – which is cooked afterwards; toasted corn that is also called cancha salada (chullpi); and maíz morado. You make tamales and humitas with corn, two typical dishes of the Peruvian cuisine.
Planta de la familia de las gramíneas que produce mazorcas con granos sabrosos y nutritivos. El maíz es uno de los cuatro cultivos más importantes a nivel mundial. El Perú cuenta con una amplia variedad de maíces, que se diferencian por su color, forma y adaptación a distintas alturas y lugares. Entre las variedades de maíz peruanas encontramos el tierno y fresco o choclo; el mote, maíz maduro –seco o fresco–, que luego se cuece; el maíz tostado que se llama también cancha salada (chullpi); y el maíz morado, entre otros. Con maíz se elaboran tamales y humitas, platos típicos de la cocina peruana.

Maíz morado / Purple corn.-
Purple 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.
Variedad de maíz de color morado o púrpura. Cuando se hierve en agua, suelta un tinte de color encendido. Se utiliza seco para preparar bebidas y postres, como la mazamorra morada y la chicha 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).
Preparación que resulta de machacar o aplastar un ingrediente, en un mortero o recipiente similar, para darle una textura suave pero a la vez algo rústica. Existen en la cocina peruana recetas de majado de yuca y también de plátano.

Maleño.-
Refers to or belongs to the town of Mala, a region to the south of Lima.

Máncora.-
Town on the northern coast of Peru. It stands out because of its beautiful beaches and good cooking based on its great sea products that the Pacific Ocean provides. Its good climate has made it a touristic place of attraction.

Mancoreño / Mancoreña.-
Belonging to or referring to Máncora

Mango.-
Oval fruit with a seed in the middle of it. Its flesh is juicy and orange. Very aromatic and tasty. Mango is a tropical fruit that grows in the northern part of Peru, especially in Piura. It’s an ingredient in ice cream, desserts, juices, and compotes. They’re best during the hot season.
Fruta de forma ovalada con una semilla central y una pulpa jugosa de color anaranjado, muy aromática y sabrosa. El mango es una fruta tropical que crece en el Perú en la zona norte, especialmente en la región Piura. Se utiliza para preparar helados, postres, jugos y compotas. Su mejor momento se da en la época de calor.

Maní / Peanuts.-
Fruit 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.
Fruto de cáscara gruesa y resistente que guarda en su interior de dos a cuatro semillas comestibles, blancas y oleaginosas. El maní no puede consumirse crudo, es necesario cocerlo y tostarlo previamente. De sus semillas se obtiene también aceite y se elabora la llamada mantequilla de maní. Fue llevado de América a Europa. Ya lo conocían los antiguos peruanos, prueba de ello son las réplicas de este vegetal trabajadas en oro en orejeras, collares y demás joyas halladas en la famosa tumba del Señor de Sipán.
Otros nombres: cacahuate, cacahuete.

Manjar blanco.-
A type of creamy toffee pudding made with caramelized milk. Its name dates back to a colonial dish that was made of chicken and almonds, but the recipe has been lost. 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.
Dulce cremoso que se elabora básicamente con leche y azúcar, a las que se hace tomar punto sobre el fuego. Su nombre se remonta a un plato virreinal que se preparaba con gallina y almendras, el que se ha perdido en el recuerdo. El manjar blanco actual se consume solo o se utiliza como ingrediente en innumerables postres. Además del tradicional, existen distintas variedades preparadas con ingredientes como frutas frescas y secas, yemas, especias, entre otros.
Otros nombres: arequipe, cajeta, dulce de leche, manjar.

Manzana Delicia.-
A type of Peruvian apple that is grown especially in the area of Calando, town of Mala, very close to the city of Lima. The manzana Delicia (Delicia apple) is abundantly produced in this place and its skin shows a range of red. Its pulp is perfumed and slightly sour.

Manzanilla / Camomille.-
A plant with small white flowers in the middle. It’s taste is soft and it has a pleasant aroma. It’s supposed to have digestive and relaxing properties.
Other names: camomila
Planta con pequeñas flores blancas de centro amarillo. Es de sabor suave y agradable aroma. Se le atribuyen propiedades digestivas y relajantes. Otros nombres: camomila.

Maracuyá / Passion fruit.-
Fruit 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.
Fruto de la pasionaria, una planta trepadora. El maracuyá es originario de la amazonía, pero se cultiva también en la costa y la selva. Es de cáscara gruesa y en su interior tiene numerosas semillas y una pulpa gelatinosa y de color naranja, aromática y de marcado sabor ácido con apenas un toque de dulce. Es muy utilizado en la preparación de postres, jugos y cocteles.

Mazamorra morada.-
Creole 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.
Postre criollo preparado hirviendo maíz morado con canela, clavo de olor y azúcar, para luego agregar a este líquido piña, manzana, membrillo, guindones y huesillos, entre otras frutas. Finalmente se espesa con harina de camote. Junto con el arroz con leche, es el postre más popular y preferido.

Mazamorrera.-
Refers to or belongs to the mazamorra.

Melcocha.-
Sweet that is made of concentrated hot sugar honey. You cool it down by rubbing and kneading it so that it gets to be hard and thick. Sometimes you add peanuts or dried fruit or nuts to the melcocha.
Dulce que se elabora a partir de una miel de azúcar concentrada y caliente, que se enfría mientras se soba y amasa para que tome consistencia y se endurezca. A la melcocha se le agrega en ocasiones maní u otras frutas secas o nueces.


Membrillo / Quince.-
A very aromatic fruit. Its flesh is somewhat sharp and astringent. It’s not really good to eat it 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.

Menestrón.-
Rich soup with a clear Italian influence that has: meat, a variety of vegetables, noodles, and basil, etc. Because of the variety and quantity of its ingredients, the menestrón can be eaten alone. It’s the Peruvian and mixed-caste version of the “minestrone”.
Sopa contundente de clara influencia italiana que lleva carne, vegetales variados, fideos y albahaca, entre otros. Por la variedad y profusión de sus ingredientes, el menestrón se puede servir también como plato único. Es la versión peruana y mestiza del clásico minestrone.

Merengado.-
Dessert made of layers or disks of baked meringue, filled with whipped cream, manjar blanco (creamy toffee pudding made with caramelized milk), and fruit such as guanábana, lúcuma, strawberries.
Postre que consiste en capas o discos de merengue horneado, rellenos con crema chantilly, manjar blanco, y frutas como guanábana, lúcuma, fresas, entre otras.

Mero / Grouper.-
Fine and firm fish with white or pink meat. The mero (grouper) can get to be very big – more than one meter long. 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”.
Pez de carne blanca o rosada, de consistencia fina y firme a la vez. El mero puede alcanzar gran tamaño –más de un metro de longitud– y es un pez muy apreciado, sobre todo el la costa norte peruana. Por sus características, se presta tanto para preparaciones cocidas como crudas (cebiche, tiradito). La variedad mas destacada por sus cualidades es el llamado “mero murique”.

Milanesa / Wiener Schnitzel.-
Crispy breaded meat or chicken breast filet.
Filete de carne empanizado y crocante, que puede ser de res o pollo. En el caso del pollo, se utiliza la parte de la pechuga.

Minpao.-
Chinese appetizer similar to a round piece of bread made of flour and filled with chancho (pork), chicken or sweet. Steamed. The dough has a soft and very spongy texture. The minpao is one of the classical dishes from the Chinese cuisine and 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.
Bocadito chino similar a un pan de forma redonda, hecho a base de harina y relleno de chancho, pollo o dulce. Se cuece el vapor y la masa tiene una textura suave y muy esponjosa. El minpao es uno de los clásicos platos de cocina china y se vende en la mayoría de restaurantes orientales, llamados también chifa, como los establecidos en la calle Capón del Barrio Chino de Lima.

Miraflorina.-
Referring to or belonging to the district of Miraflores, one of the districts of the city of Lima.
Referida o perteneciente al distrito de Miraflores, ubicada en el área metropolitana de Lima.

Miso.-
Dough made from fermented soy seeds and sea salt. It could also include cereals such as rice, chickpeas, or barley. It originally comes from China, and then went to Japan and other Asian countries. It’s used in the eastern cuisine to flavor and give aroma to different dishes.
Pasta elaborada a partir de semillas de soya fermentadas y sal marina. Su preparación puede incluir también cereales como arroz, garbanzos o cebada. Su origen se remonta a China, pero luego pasó a Japón y otros países asiáticos. Es usada en la cocina oriental para dar sabor y aroma a distintos platos.

Mollar.-
A 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.

Montadito.-
Appetizer, 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.

Montado.-
Dish that comes with fried eggs on top. For example: bistec montado and tacu tacu montado.

Moscatel / Muscatel.-
An aromatic grape that is used to make pisco. The Muscatel is an elegant and highly valued type of variety as 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 verde.-
Type of pisco where the process of elaboration is slightly different, the fermented must is distilled when it still has a certain level of sugar. In this way, the resulting pisco has a velvety texture and new dimensions of aromas. The mosto verde are among the finest and most exclusive piscos, as the variation in the distillation renders less outcome per kilo of grape, that is to say, you need more grapes to make the same quantity of pisco.

Muchame.-
Lomo salado and seco de pescado, soaked, cut in very fine slices, and seasoned with olive oil, garlic and other spices. You eat it with salty crackers and palta. Italians introduced the muchame in Peru. It was originally made with dolphin loin, but now, because of the need to protect the sea animals that are in danger of extinction, it’s made of bonito or tuna fish.

Nabo encurtido / Pickled Turnip.-
Specialty that is served in Peruvian-Chinese restaurants or chifas. It’s very finely sliced turnips pickled in white vinegar or sugar.
Especialidad que se sirve en los restaurantes de cocina peruano-china o chifa. Consiste en tajadas muy delgadas de nabo encurtidas en vinagre blanco y azúcar.

Naranja Huando.-
A type of orange grown in the town of Huando, province of Huaral, north of Lima. These oranges have a very nice flavor and aroma and are of excellent quality.

Nikkei.-
“Nikkeis” are Japanese descendents born in Peru either having a Japanese mother or a Japanese father or having both, a Japanese mother and father. In Peru, we also have the Nikkei cuisine which is the result of a combination of gastronomical traditions that the Japanese brought with them and Peruvian ingredients. The Nikkei cuisine’s specialties are mainly fish and shellfish, which are characterized by their subtlety and their good flavor.
Se llama “nikkei” a las personas descendientes de japoneses, ya sea por línea paterna, materna o ambas. En el Perú existe, asimismo, la cocina nikkei que es el resultado de la combinación de las tradiciones gastronómicas traídas por los migrantes japoneses con los ingredientes peruanos. La culinaria nikkei se ha especializado sobre todo en platos de pescados y mariscos, los que se caracterizan por su sutileza y buena sazón.

Oca.-
An Andean tuber that is the second most important one, after the papa (potato) if we consider crops. There are different types of ocas, which also have different colors: white, yellow, pink, violet, and even black. Its skin has fine colored lines. Ocas have soft flesh and are generally sweet.
Other names: apilla, ibia, cuiba.
Tubérculo andino que ocupa el segundo lugar de importancia en cuanto a cultivo, después de la papa. Hay distintas variedades de ocas, las que tienen también diferentes colores: blanco, amarillo, rosado, violeta y hasta negro. Su cáscara tiene rayas finas de color. Las ocas son de pulpa suave y generalmente dulces.
Otros nombres: apilla, ibia, cuiba.

Ocopa.-
Typical 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.
Plato típico de la cocina de Arequipa. Consiste en una salsa cremosa preparada a base de ají –sobre todo ají mirasol–, aceite, leche o queso, cebolla, huacatay y maní, entre otros ingredientes. También se prepara ocopa con camarón. Existen ligeras variaciones de la receta, como algunas que incorporan nueces o un poco de galletas dulces molidas. La ocopa se sirve sobre trozos de papa sancochada y acompañada de hojas de lechuga.

Olluco.-
Andean 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.
Tubérculo andino de cáscara lisa y pulpa que una vez cocida es ligeramente cristalina, antes que arenosa. Tiene un color amarillo que puede ir del muy claro al encendido. Es la base de numerosas sopas y guisos de influencia andina, como el olluquito con charqui (carne seca).
Otros nombres: chugua, ruba, papa lisa.

Pachamanca.-
Banquet from Pre-Colombian times. Its name means “earth pan”. The ingredients of a pachamanca are put in a hole in the earth; the food is cooked by extremely hot stones. Ingredients include: meat – beef, pork, lamb – seasoned with aromatic Andean herbs, tubers, a variety of vegetables, humitas, different types of cheese and even fruit. They make it in a wide variety of places, but the best pachamancas are made in the regions of 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.
Banquete cuya forma de preparación se remonta a tiempos precolombinos. Su nombre significa "olla de tierra". La pachamanca se caracteriza por la forma de cocer los alimentos que la integran en un hoyo en la tierra, al calor de piedras calentadas al rojo vivo. Incluye carnes –res, chancho, cordero– aderezadas con hierbas aromáticas andinas, tubérculos, vegetales variados, humitas, quesos y hasta frutas. Se prepara en varias localidades del Perú, pero es en las regiones de Junín (específicamente en el valle del Mantaro) y Ayacucho en donde más destaca. La pachamanca, como procedimiento culinario, fue declarada Patrimonio Cultural de la Nación por el Instituto Nacional de Cultura (INC) del Perú. En torno a este plato existen también una serie de rituales y tradiciones ancestrales.

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

Palillo / Coriander.-
A 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 bean.-
A legume that looks like a pea, thick as a broad bean, round, and very white. The ancient Peruvians were familiar with the pallar and the way to grow them. 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.
Variedad vegetal parecida al frejol, de forma gruesa como la de un haba, redondeada y muy blanca. El pallar fue conocido y cultivado por los antiguos peruanos. Se consume generalmente en guisos y sopas. El pallar seco es el más utilizado y popular, aunque también se emplean pallares verdes o frescos para preparar algunas recetas.


Palmito / Palm heart.-
It’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.
Es el corazón o centro tierno de la palmera Huasai, propia de la selva peruana. De sabor suave y delicado, es considerado una exquisitez y se utiliza en ensaladas, cremas y para la preparación de bocaditos. Es el ingredientes principal de la “ensalada de chonta” . También se envasa como producto de agroexportación.
Otros nombres: chonta, heart of palm, coeur du palm.

Palta / Avocado.-
It’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.
Es un fruto originario de América, conocido por los pueblos antiguos tanto del Perú como México y Centroamérica. De cáscara verde oscuro, tiene pulpa suave de textura cremosa y una única semilla grande y redondeada. Otros nombres: aguacate, avocado, abacate.

Pan roseta.-
A 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.
Hoja que recubre la mazorca de choclo. Se utiliza para envolver y cocer las humitas.

Panqueque / Pancake.-
Crepe made from flour, egg, and milk that is fried in a frying pan and that is filled with honey, marmalades, or other sweet or savory ingredients according to a person’s taste.

Papa / Potato.-
The papa (potato) is an original Andean tuber. Historically, it represents much more than just simply food. It was not just only the basis of the diet of the 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.
La papa es un tubérculo de origen andino. Históricamente representa mucho más que un simple alimento. No sólo fue la base de la dieta los pueblos precolombinos sudamericanos, sino que salvó a Europa del hambre y hoy forma parte esencial de la gastronomía de numerosos países. El Perú cuenta con centenares de variedades cuya siembra, cultivo y cosecha están ligadas a ancestrales ritos y tradiciones culturales.
Las papas pueden clasificarse en nativas y modernas. Las primeras son llamadas también primitivas o indígenas y se siembran en la sierra, en comunidades campesinas de las zonas altas. Algunas variedades de papas nativas son: amarilla, huayro, huamantanga, ccompis, huagalina, peruanita y yanaimilla, entre otras. Las variedades modernas –también conocidas como mejoradas, híbridas o blancas– resultan del cruce de dos o más especies. Estas variedades son desarrolladas en el Perú a partir de la segunda mitad del siglo XX por instituciones académicas y científicas, así como por el Centro Internacional de la Papa (CIP). Hasta el momento se han desarrollado más de 50 variedades modernas de las cuales algunas de las más importantes son: canchán, tomasa condemayta, única, perricholi, reiche, yungay, amarilis, liberteña y serranita.
La papa también puede clasificarse por características como su sabor, color de cáscara y uso. En cocina peruana es ingrediente importante para la preparación de numerosas recetas como la causa, cau cau, lomo saltado, papa a la huancaína, ocopa, entre otras.
Otros nombres: patata.

Papa a la huancaína.-
Creole dish that is 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.
Plato criollo que consiste en trozos de papa cocida cubiertos de una salsa cremosa de queso, ají y aceite, conocida como “huancaína”. Como guarnición lleva hojas de lechuga, huevo cocido y aceitunas.

Papa amarilla / Yellow potato.-
A type of Peruvian potato that stands out because of its bright yellow color and oval-round form. Its texture is soft and sandy. It’s ideal to make purées and dishes like causa.
Variedad de papa peruana que se caracteriza por su llamativo color amarillo y forma oval-redonda. Su textura es muy suave y arenosa. Es ideal para preparar purés y platos como la causa.

Papa duraznillo.-
A type of native Peruvian potato that just recently started to be used in the world of gastronomy.
Variedad de papa peruana nativa cuyo uso se está difundiendo recientemente en el mundo gastronómico.

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

Papa huayro.-
A type of Peruvian potato that stands out because of its long form and the colors of its skin that go from red to violet. Its sandy and it tastes very good.

Papa rellena.-
Dish similar to a big croquette made from cooked papa (potato) that has been fried. The classic papa rellena is stuffed with chopped meat, onion, ají (chili pepper), olives, and raisins. The classic papas rellenas are also made with shellfish, cheese, and other ingredients.
Plato similar a una croqueta grande hecha de papa cocida y luego frita. La papa en su versión clásica se rellena con carne picada, cebolla, ají, aceitunas y pasas. También se preparan papas rellenas con mariscos, quesos y otros ingredientes.

Papa rosada / Pink potato.-
A type of Peruvian potato also known as “norteña”. It’s especially eaten in the coastal area of Peru.
Variedad de papa peruana conocida también como “norteña”. Se consume sobre todo en la zona de la costa.

Papa yanaimilla.-
A 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 arequipeña.-
Small-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

Paracas.-
Peruvian town located in the region of Ica, province of Pisco. Paracas represents an original contrast: it has desert territory right next to the sea. Its coast consists of a resort and a bay. Its climate is warm and it has beautiful beaches and natural resources. The Reserva Nacional de Paracas (The National Reserve of Paracas) is located there, where you can admire numerous earth and sea fauna. The richness of its sea is one of its main attractions
Localidad peruana ubicada en la región Ica, provincia de Pisco. Paracas presenta un original contraste: tiene un territorio desértico al pie del mar. Su costa está conformada por un balneario y una bahía. Se caracteriza por su clima cálido, riquezas naturales y bellas playas. Allí se encuentra la Reserva Nacional de Paracas, en donde se puede apreciar numerosas especies de fauna terrestre y marina. La riqueza de su mar es uno de sus principales atractivos.


Parihuela.-
Rich 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.
Contundente sopa preparada a base de pescados y mariscos, a los que se agrega cebolla, ají, tomate y condimentos, entre otros ingredientes. Es un clásico de la cocina criolla marina del Perú.

Pasta tornillo.-
Short curled or spiral pasta, also known as fusilli
Pasta corta en forma de tirabuzón o espiral, llamada también fusilli.

Pecana / Pecan.-
A 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.
Variedad de nuez de origen americano. Tiene forma alargada y su cáscara es lisa y de color marrón. El fruto es rico en ácidos grasos. Por su sabor, es muy usada en repostería y cocina. Otros nombres: 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).
Pez pequeño, de forma alargada y piel de tonalidad plateada. Su carne es sabrosa y delicada. Resulta especialmente delicioso en cebiche o tiradito, aunque también se presta muy bien para ser preparado en frituras, arrebozados o buñuelos.

Pepián.-
Creamy 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.
Guiso cremoso que se prepara con maíz fresco (choclo), molido o rallado y cocido. A esto se le agrega carnes, quesos, condimentos, entre otros ingredientes. El pepián tradicional se prepara con choclo, aunque también hay recetas a base de arroz. Reciben también el nombre de “pepián” diversas preparacioens con carnes, aves o pescados y maricos.

Picante.-
Stew 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.
Guiso que se prepara con carnes, pecados, mariscos, vegetales y cereales -entre otros ingredientes- pero que tiene como principal protagonista al ají.
Existen el picante de carne, picante de mariscos, picante de gallina y muchas otras variantes en distintas regiones del Perú

Picarones / Peruvian doughnuts.-
Fried 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.
Buñuelos fritos con un agujero en medio, lo que les da forma de rosquillas. La masa se prepara con harina, camote, zapallo y especias. Los picarones se sirven cubiertos con miel de chancaca. Constituyen uno de los dulces criollos peruanos más apreciados.

Piña / Pineapple.-
Fruit whose flesh is sweet and has a sour touch, very juicy and fresh. Its rind is rough and it has scales in the form of a rhombus. 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 / Appetizers.-
Appetizers or hors d’oeuvres are called bocaditos in Peru. Although a dish that’s shared with other fellow diners is also considered a “piqueo”.
Generalmente se llama así a los bocaditos, aperitivos o entremeses, aunque también se considera “piqueo” a un plato que se comparte entre varios comensales.

Pisco.-
Peruvian liquor made of 100% grape, whose formula hasn't changed in over 400 years. Pisco is made fermenting the grape must and when this reaches its highest point - that is to say - that all the natural sugar has become alcohol - 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 same norm, no other element can be added to pisco – like water or other liquors - it’s just pure fermented and distilled grape must.
Pisco can also 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 from it was exported to the United States 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.
Aguardiente peruano elaborado con 100% uva, cuya fórmula no ha variado desde hace alrededor de 400 años. El pisco se elabora fermentado el mosto de uva y cuando éste llega al punto máximo –es decir, que todo el azúcar natural de la uva se ha convertido en alcohol–, se destila en un alambique o falca. Para elaborar una botella de pisco se requieren aproximadamente siete kilos de uva.
El pisco se produce sólo en cinco regiones del país: Arequipa, Ica, Lima, Moquegua y Tacna. Asimismo, de acuerdo a la Norma Técnica Peruana debe ser elaborado exclusivamente con una o varias de las ocho cepas pisqueras: Albilla, Italia, Moscatel y Torontel (aromáticas); Mollar, Quebranta, Uva Negra o Negra Criolla, y Uvina (no aromáticas). De acuerdo a la misma norma, al pisco no se le puede agregar ningún otro elemento –como agua u otros alcoholes alcoholes– es únicamente mosto puro de uva fermentado y destilado.
El pisco puede, asimismo, dividirse en tres categorías: pisco puro, elaborado con una sola uva; acholado, elaborado con dos o más cepas; y mosto verde, que se destila con una ligera variación en el proceso que le otorga suavidad y una textura aterciopelada.
Conocido inicialmente como “aguardiente del Perú” o “brandy del Perú”, el Pisco debe su nombre al puerto de Pisco, desde el que era embarcado a Estados Unidos y otros países de América y Europa. Con el uso, el nombre del puerto desde el cual se exportaba terminó por convertirse en el de la bebida.

Pisco punch.-
According to writer Herbert Ausbury in his work “The Barbary Coast”, pisco punch was a very popular cocktail in the bars of San Francisco in the last decades of the eighteenth century. The ingredients of the original recipe were: pisco, lemon juice, and syrup (jarabe de goma). In that time in the United States, pisco was known as “brandy from Peru”. This cocktail recipe has been rescued from oblivion after many years.
Coctel que gozó de gran popularidad en los bares de la ciudad norteamericana de San Francisco en las últimas décadas del siglo XVIII, según reseña el escritor Herbert Ausbury en su obra “The Barbary Coast”. La fórmula original lleva pisco, jugo de limón y almíbar (jarabe de goma) saborizado con piña. El pisco en aquellas épocas era conocido en los Estados Unidos como “brandy del Perú”. La receta de este coctel ha sido rescatada del olvido después de muchos años.

Pisco sour.-
It’s Peru’s 'national' 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.
Es el coctel de bandera peruano. Su fórmula es básicamente pisco, zumo de limón y jarabe de goma (almíbar). Cuenta la leyenda que nació en el Morris Bar de Lima, allá por los años 30. Otras versiones señalan que fue en el bar del Hotel Maury donde este coctel llegó a consolidarse como un cásico de la coctelería.
Actualmente se ha ampliado el abanico de “sours” preparados con pisco, combinando creativamente frutas y variados ingredientes. Ejemplo de ello son el coca sour, el camu camu sour, el maracuyá sour, entre otros. Por otro lado, el Día del Pisco Sour se celebra el primer sábado de febrero de cada año.

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

Plátano / Banana.-
A long tropical fruit that grows in bunches. Its flesh is sweet and meaty. In Peru, we have a wide variety of bananas with different tastes and characteristics which can be eaten fresh, as well as 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.
Fruta tropical de forma alargada que crece en grandes racimos. Su pulpa es dulce y carnosa. Existe una amplia variedad de plátanos con distintos sabores y características, los que pueden comerse tanto frescos como cocidos, asados u horneados. En el Perú, el plátano que más se consume cotidianamente en el plátano de seda, de sabor suave y pulpa cremosa y blanca.
Otros nombres: banana, banano, guineo, cambur.

Pollada.-
Folk meeting like a parrillada, however, meat is not eaten here, but chicken previously seasoned with a combination of special spices. Side dishes are: papa (potato), choclo (corn), salad and 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.

Poto.-
Bowl 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 also as a tool for activities in the kitchen.

Pucusana.-
Pucusana 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.

Quebranta.-
Non-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.
Uva no aromática que se utiliza para la elaboración de pisco. Es la que se cultiva en mayor porcentaje y la más emblemática de la región Ica. Sus bayas son de tonalidades rojas y rojo-azuladas, con racimos grandes y generosos que incluso pueden llegar a romper el tallo del que cuelgan. Los piscos elaborados con Quebranta son de poco aroma, pero muy buena estructura en boca, notable nivel de alcohol y gran personalidad. Sus aromas tienen reminiscencias a frutas, heno y pasas oscuras, entre otros.

Queso paria.-
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.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
Queso artesanal de sabor marcado que se elabora con leche de vaca y de oveja. Su forma es redondeada. El queso paria se produce especialmente en las localidades andinas del sur del Perú.

Quinoto.-
Peruvian creation inspired by Italian risotto, but made with quinua instead of arboreo rice (a type of rice that is used a lot in Italian cuisine. Its grain is round).
Plato de creación peruana inspirado en el risotto italiano, pero preparado con quinua en lugar de arroz arbóreo.

Quinua.-
Andean 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.
Cereal andino que se consume desde tiempos precolombinos. Es de grano muy menudo y rico en proteínas y nutrientes. Existe quinua de color blanco, amarillo, rosado, rojo, marrón y rojo-negruzco. En la cocina típica de la serranía peruana se la utiliza para preparar guisos, sopas y chupes. Asimismo, la quinua ha sido redescubierta hace unos años por los cocineros y gastrónomos, lo que la ha convertido en un ingrediente muy apreciado en la nueva cocina peruana y la cocina fusión. Otros nombres: quinoa, juira, suba

Racacha.-
Edible 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).

Raspadilla.-
Refreshing 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.

Relleno.-
Very 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.
Embutido peruano muy sabroso, similar a la morcilla y preparado a base de sangre de cerdo aderezada con sal, hierbabuena, cebolla china y ají. Con todos estos ingredientes se rellena una tripa que luego es cocida en agua hirviente. El relleno se fríe y se consume en sánguche o acompañado de alguna guarnición.

Rocoto / Large green chili pepper.-
Very spicy fruit that looks like pepper. A rocoto can be red – the most common one -, but it can also be yellow or green. It’s 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.
Fruto muy picante cuya forma es similar a la del pimiento. El rocoto puede ser de color rojo –el más común–, pero también amarillo o verde. Es muy utilizado en la cocina típica de Arequipa, aunque su uso se extiende a varias regiones del Perú. Es el ingrediente fundamental de recetas como el rocoto relleno y se emplea para preparar distintas salsas y aderezos.

Rocoto relleno.-
Typical dish of the Arequipa cuisine. You make it by stuffing a rocoto – previously washed so that it loses its spicy taste a little – with a series of ingredients like chopped meat, onion and different spices. Then you bake the rocoto that has been covered with cheese. Traditionally, you serve it with a potato pie whose texture is very soft. A rocoto relleno stuffed with shrimp is also a favorite. In the area of Cusco they also make a rocoto relleno, although it varies slightly from the recipe from Arequipa.
Plato típico de la cocina de Arequipa. Se prepara rellenando el rocoto –previamente enjuagado para que pierda un poco su picor– con una serie de ingredientes como carne picada, cebolla y condimentos variados. Luego el rocoto se hornea con queso por encima. Tradicionalmente sirve acompañado de un pastel de papa de textura suave. Existe también el rocoto relleno de camarones. En la región Cusco se prepara también rocoto relleno, aunque con algunas variaciones con respecto a la receta arequipeña.

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

Sachatomate.-
An 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 Huacho.-
Sausage 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

Salchipapas.-
It’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 carretilla.-
A sauce inspired in flavors and good seasoning of cooks that cook for common people that sell their products in rolling stands or carts on the streets.

Salsa cebiche.-
A sauce that has flavors or ingredients common to the cebiche, or that is made in this way.
Salsa que tiene sabores o ingredientes propios del cebiche, o que está preparada a la manera de éste.

Salsa chupe.-
A sauce that has flavors or ingredients common to the chupe, or that is made in this way.
Salsa que tiene sabores o ingredientes propios del chupe, o que está preparada a la manera de éste.

Salsa criolla.-
A very popular sauce that is 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 muy popular preparada a base de cebolla, ají y condimentos varios. Su sabor y frescura hacen que se use para acompañar diversos platos de cocina peruana criolla y marina, así como entremeses y sánguches. Por ejemplo, está presente en la butifarra, se sirve casi siempre junto a los platos de frejoles y es compañera infaltable del tamal y otras especialidades peruanas.

Salsa escabeche.-
A sauce that has flavors or ingredients common to the escabeche, or that is made in this way.
Salsa que tiene sabores o ingredientes propios del escabeche, o que está preparada a la manera de éste.

Salsa nikkei.-
A sauce that has flavors or ingredients common to the Peruvian-Japanese cuisine – also known as Nikkei cuisine, or that is made in this way.
Salsa que tiene sabores o ingredientes propios de la cocina peruano-japonesa –llamada también cocina nikkei–, o que está preparada a la manera de ésta.

Salsa pachamanquera.-
A 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.
Salsa usada en la cocina japonesa. Entre sus ingredientes están el yuzu –un cítrico de origen oriental–, soya, mirin y otros condimentos.

Saltado / Sautéed.-
A technique whereby you cook food on high heat, in a frying pan or wok – to give it texture and different tastes. The word is a variation of the word “salteado”. The Peruvian cuisine has been highly influenced by the culinary techniques brought by the Chinese. “Saltado” is also the word used to describe other dishes like the lomo saltado (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.
Técnica que consiste en cocer los alimentos sobre fuego alto, en una sartén o wok, para darles a una textura y sabor diferentes. La palabra surge como una variación de “salteado”. En la cocina peruana, el saltado tiene marcada influencia de los usos culinarios traídos por los migrantes chinos. Asimismo, “saltado” es la palabra que sirve para denominar a diversos platos como el lomo saltado –quizá el más popular–, el tallarín saltado, entre otros, en los que el salteado de ingredientes es fundamental.

San Andrés.-
District 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.

Sancochado.-
Peruvian Creole dish that is made of a rich and crystalline stock where different types of meat, vegetables, papa (potato), rice, and cabbage leaves have been cooked in. The stock is served in a bowl and the meat and compliments is served on another plate. The sancochado has been inspired in some way by the “Spanish cocido”. You can eat it with different kinds of sauces to season the meat and vegetables.

Sánguche / Peruvian Sandwich.-
Name given in Peru to the sandwich. “Sánguche” also refers to a sandwich that is generous, tasty, and rich.

Sauco / Elderberry.-
Very small dark purple - almost black - berry. The elderberry is juicy and has a nice sour taste to it. 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).
Fruta muy pequeña con forma de baya, de color morado oscuro que se aproxima al negro. El sauco es jugoso y de sabor agridulce. Se utiliza en la preparación de mermeladas, jaleas, postres y como ingrediente en coctelería. Otros nombres: saúco, layán, rayán, arrayán, uva de la sierra.

Seco.-
Contrary to what the name suggests, the seco is quite a juicy stew made with meat, vegetables, herbs and other spices. The classical Creole seco, which originated in Lima, is made basically of beef, culantro (coriander) and papa (potato). In northern Peru – in Piura or Trujillo – cabrito (kid goat) is the ingredient and 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.
Contrariamente a lo que su nombre llevaría a pensar, el seco es un guiso bastante jugoso preparado con carnes, vegetales, hierbas y condimentos. El clásico seco criollo, cuya cuna es Lima, se prepara básicamente con carne de res, culantro y papa. Para el seco preparado en el norte del país –en Piura o Trujillo– se emplea cabrito y se sirve acompañado de frejoles. El seco de Chiclayo, en la región Lambayeque, lleva ingredientes típicos de la región como el loche.

Sillao.-
A 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.
Salsa muy utilizada en la cocina oriental. Se elabora a partir de frejoles de soya fermentados. Por su gusto intenso y tonalidad oscura, se utiliza para dar color y sabor a diversos platos. El sillao se emplea también para marinar carnes, aves y pescados, además de acompañar bocaditos chinos y otras especialidades del chifa.
Otros nombres: salsa de soya, salsa de soja.

Solterito.-
Cold 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 criolla.-
A soup that has among its ingredients: chopped meat, noodles or long pasta, ají (chili pepper), milk and spices. The secret of this recipe 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 to this soup.
Sopa que tiene entre sus ingredientes: carne picada, fideos o pasta larga, ají, leche y condimentos. El secreto de su preparación consiste en hacer antes un aderezo de cebolla, ajo y un toque de ají, al que luego se agrega el caldo. Esta sopa puede llevar, además, una tajada de pan tostado y un huevo frito como complemento.

Sopa seca.-
A delicious typical dish from the province of Chincha – located in the region of Ica – which is made of a combination of carapulcra and long pasta or tallarines (noodles) seasoned with aromatic herbs and annatto. In the Chinchana carapulcra you use fresh papa (potato), while in the carapulcra made in Lima you use dehydrated papa or “papa seca”.
Sabroso plato típico de la provincia de Chincha –ubicada en la región Ica– que consiste en una combinación de carapulcra y pasta larga o tallarines aderezados con hierbas aromáticas y achiote. A diferencia de la carapulcra limeña que se prepara con papa deshidratada o “papa seca”, en la carapulcra chinchana se emplea papa fresca.

Sudado.-
A juicy and rich dish made with fresh fish, onion, vegetables, aromatic herbs, and spices. Everything is cooked in a pan over low heat and covered in such a way that the flavors are brought together. You make it with different types of fish and also with shellfish.
Plato jugoso y consistente, preparado con pescado fresco, cebolla, vegetales, hierbas aromáticas y condimentos, todo cocido en un recipiente sobre fuego bajo y bien tapado, de modo que se concentren los sabores. Se prepara con distintas variedades de pescado y también con mariscos.


Surco Viejo.-
Old part of the disctrict of Surco, located in the city of Lima. It owes its name to “Sulco”, an ancient dominion that was mainly inhabited by fishermen and farmers. Nowadays, in Surco Viejo (Old Surco) a number of very old buildings and traditional wine cellars still make wine and pisco.
Parte antigua del distrito de Surco, ubicado en la ciudad de Lima. Debe su nombre a “Sulco”, antiguo señorío que se caracterizó porque buen porcentaje de su población se dedicó a la pesca y la agricultura. Actualmente, en el llamado Surco viejo se conservan algunas vetustas edificaciones y tradicionales bodegas dedicadas a la elaboración de vino y pisco.

Suspiro.-
Also 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.
Llamado también “suspiro de limeña” o “ a la limeña”, este postre consiste en un manjar blanco preparado con leche, azúcar y yemas; servido en copas. Luego se cubre con un merengue a base de claras de huevo y almíbar perfumado con oporto. Además del clásico suspiro de limeña, se han creado originales y modernas versiones que incluyen entre sus ingredientes a frutas como la lúcuma.

Tacu tacu.-
Creole dish made of a combination of rice and frejoles (beans), previously cooked. They are molded in the frying pan so that the outside is crispy. You can eat it alone or with meat, fried egg – the tacu tacu montado -, sauces with 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).
Plato de la cocina criolla que consiste en una combinación de arroz y frejoles, previamente cocidos, a los que se les da la forma en una sartén para lograr una cubierta crocante. Se puede servir solo o acompañado de carnes, huevo frito –el tacu tacu montado–, salsas a base de camarón o mariscos, entre otros complementos. El tacu tacu clásico se prepara con frejoles y arroz, sin embargo, existen nuevas versiones preparadas con otras legumbres secas como la lenteja o el pallar.

Tallarín saltado / Sautéed Noodles.-
Dish made of long pasta or tallarines (noodles) that once cooked are mixed with different ingredients on high heat, applying the saltado technique. There are two kinds of 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.
Plato a base de pasta larga o tallarines que, una vez cocidos, se mezclan con distintos ingredientes sobre fuego fuerte, aplicando la técnica del saltado. Existen dos variedades de tallarín saltado. El primero es el de estilo criollo, que lleva tradicionalmente carne picada, cebolla, tomate, ají y condimentos. La segunda variedad es la de estilo chifa, que se prepara con fideos al huevo, verduras, carne, ave o mariscos, condimentos y sillao.

Tallarines / Noodles.-
Name given in Peru to long pasta that can be thick or thin. This kind of pasta is the main ingredient in the tallarín saltado.
Nombre con el que en el Perú se denomina a la pasta larga, que puede ser de mayor o menor grosor. Esta variedad de pasta es la base para preparaciones como el tallarín saltado.

Tamal / Tamalito.-
A 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 / Tamarind.-
Pod type of fruit that has seeds inside and whose flesh is dark in color. It has a strong acid taste with a touch of sourness. It grows in warm climates, like the northern part of Peru. 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.
Fruta en forma de vaina, en cuyo interior se encuentran semillas y una pulpa de color oscuro, de marcado sabor ácido con un toque agridulce. Crece en climas cálidos, como los de la parte norte del Perú. Se utiliza para preparar refrescos, compotas y postres. La llamada “salsa de tamarindo” –de color rojo y sabor agridulce– es una de las preparaciones básicas de la cocina peruano-china o chifa.

Tiradito.-
Sea dish created more recently than the cebiche, but that is also very popular with diners. The difference between the tiradito and the cebiche is in the way the fish is cut, as this is done in longitudinal fine sheets. In that way it resembles the Japanese sashimi. Its creation is owed to the nikkei influence in the Peruvian sea cuisine. The tiradito is made with fresh fish that is seasoned in 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.
Plato marino de creación muchísimo más reciente que el cebiche, pero que goza también de notable preferencia entre los comensales. El tiradito se diferencia del cebiche, en primer lugar, en el corte del pescado, ya que éste se hace en láminas delgadas y longitudinales, lo que de cierta manera lo asemeja al sashimi japonés. Su nacimiento se atribuye a la influencia nikkei en la cocina marina peruana. El tiradito se prepara con pescado fresco al que se adereza con jugo de limón y cremas a base de ají, rocoto, cebolla, entre otros ingredientes. Se acompaña con choclo desgranado y camote cocido.

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

Torontel.-
One of the aromatic types of grape used to make pisco. Its bunches have pale green berries with gold tones. The pisco made from this kind of grape has an elegant aroma with floral and tropical fruit traces.

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

Trucha ahumada / Smoked trout.-
Trout fillet that has been smoked which gives it a special flavor. The trout, a kind of fish that abounds in the rivers and lakes of the Peruvian highlands, is not native to Peru. It was introduced in the middle of the twentieth century in different reproduction centers. Its flesh is pink, soft, very tasty, and has a slight touch of sweetness to it.
Filete de trucha que ha pasado por un proceso de ahumado, lo que le confiere un sabor especial. La trucha, variedad de pez abundante en los ríos y lagunas de la sierra peruana, no es autóctona del país. Fue introducida en el Perú a mediados del siglo XX en distintos centros de reproducción. Su carne es de color rosado, suave, muy sabrosa y con un ligerísimo toque de dulzor.

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

Tuco.-
Tomato sauce with beef. Italian influence. Its secret: to patiently cook it for a long time. You can eat tuco with all kinds of pasta, especially tallarines (noodles). Next to meat and tomato, other ingredients are also added to this sauce like onions, dried mushrooms, and spices.

Tumbes.-
Region located in the north of Peru on the border with Ecuador. It has a 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.

Tumbo.-
Very tasty small sour oval fruit with a yellowish-green skin and juicy flesh. It grows in the Andean valleys. Because of its specific taste, it’s used in juices, cocktails and desserts.
Other names: tumbo Serrano, curuba de Castilla.
Fruta pequeña de forma ovalada, cáscara amarilla-verdosa y pulpa jugosa, muy sabrosa y con gusto ácido. Crece en los valles andinos. Por su particular gusto, se utiliza en la preparación de jugos, cocteles y postres.
Otros nombres: tumbo serrano, curuba de Castilla.

Tuna.-
Edible fruit from a cactus. Its skin is thick and its flesh is juicy. It has a lot of seeds. Its taste is soft and you can eat it plain or in desserts, juices, and cocktails. There are two varieties of tuna: the green one - the most common one - and the purple one.
Other names: nopal, nopal de Castilla, tuna de Castilla, tuna mansa, tuna fina.
Fruto comestible de una planta cactácea. Tiene cáscara gruesa y una pulpa muy jugosa, con numerosas semillas. De sabor suave, se consume al natural, en postres, jugos y cocteles. Existen dos variedades de tuna: verde –la más común– y morada. Otros nombres: nopal, nopal de Castilla, tuna de Castilla, tuna mansa, tuna fina.

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

Uva borgoña / Burgundy grape.-
Grape of a strong color and flavor which makes them highly valued. People like to eat them fresh or use them in desserts, marmalades, and drinks. In Peru, this kind of grape is also used to make semi-dry sweet red wines, and sweets.
Uva de color y sabor acentuados que la hacen muy apreciada para su consumo fresca y en la preparación de postres, mermeladas y bebidas. En el Perú es también utilizada para elaborar vinos tintos semisecos y dulces.

Uva negra / Black Grape.-
Also 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.
Llamada también "Negra Criolla", es una uva que se utiliza en la elaboración de pisco. Sus bayas son de color rojizo, con tonalidades violetas y azules. Esta variedad de uva no aromática produce piscos de buena estructura en boca y suave aroma.

Uvina.-
It’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.
Es una uva utilizada para la elaboración de pisco. Se cultiva especialmente en las zonas de Pacarán, Zúñiga y Lunahuaná, en la región Lima. Los piscos que se obtienen de la Uvina son equilibrados y con ciertas reminiscencias a pastos verdes.

Vainita.-
Very thin green pod vegetable. It’s eaten cooked either in salads, or stews, or other types of recipes.
Hortaliza con forma de vaina, muy delgada y de color verde. Se consume cocida, ya sea en ensaladas, guisos u otras preparaciones. Otros nombres: judía verde.

Wantán.-
Appetizer consisting of a sheet made of a flour-and-egg dough filled with meat and spices. You generally eat it fried with a tamarindo (tamarind) sauce. It’s the main ingredient in the “wantan soup” and it’s one of the specialties of the chifa.
Bocadillo hecho con una lámina de pasta de harina y huevo, relleno con carne y condimentos. Se come generalmente frito y acompañado de salsa de tamarindo. Está presente también en la llamada sopa wantán y es una de las especialidades del chifa.

Yacón.-
Reasonably 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.

Yanganuco.-
Beautiful lake located in Huaraz in the region of Ancash.

Yuca / Cassava.-
Edible root that grows in the jungle. Once cooked, its texture is slightly sandy. There are two types of yuca: white and yellow. Yellow yuca is softer. You can eat it fried, in croquettes, in purée, in chips or cooked, and as a side dish with different types of meat, fish, and shellfish.
Other names: cassava, tapioca
Raíz comestible que crece en las zonas de selva. Una vez cocida, su consistencia es ligeramente arenosa. Hay yuca blanca y amarilla, la segunda de las cuales tiene una textura más suave suave. Se consume frita, en croquetas, en puré, en chips o cocida, como guarnición de diversos platos de carne, pescados y mariscos. otros nombres: cassava, tapioca.

Zapallito italiano / Zucchini.-
Light-and-dark green skinned long vegetable. Its flesh is juicy and firm at the same time. Its taste is subtle and you use it to make stews, salads, or you barbecue it.
Hortaliza de forma alargada y cáscara verde claro y oscuro. Su pulpa es jugosa y firme a la vez. De sabor sutil, se prepara en guisos, ensaladas o a la parrilla. Otros nombres: zucchini.

Zapallo / Pumpkin.-
Vegetable similar to a gourd. Its flesh is orange. The most common type of pumpkin in Peru is the macre, which is the main ingredient of several Peruvian Creole and homemade recipes like “locro” or picarones. Another type of pumpkin is the loche, which is used widely in the typical cuisine of Northern Peru.