Culinary Vocab in Peru

By Erin Helland

Ají: Ají is the Spanish word for chili pepper. It is a staple in Peruvian cuisine.

Arroz con Leche: A rice and caramel pudding flavored with cinnamon and vanilla.

Arroz con Pollo: A rice and chicken stew with ají amarillo and cilantro flavoring.

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

Ceviche: One of the most popular Peruvian dishes, ceviche is the combination of raw fish or shellfish, lime juice, ají, onion, sweet potato and corn.

Charqui: Traditionally, dried llama meat used in Andean cooking, however today beef tends to be more commonly used.

Chifa: The name given in Peru to Peruvian Chinese cuisine. Chifas, are what Chinese restaurants are called in Peru.

Cuy: Guinea Pig, a Peruvian delicacy. They are usually roasted with garlic, or served with a peanut sauce.

Criollo or al la criolla: Types of spicy food, "Creole."

Lomo Saltado: Sautéed beef and potatoes with ají and soy sauce, this is a good example of a combination of Peruvian and Chinese cuisine.

Pachamanca: A popular dish in the highlands that symbolizes the relationship between the Andean people and the Earth. It generally consists of several ingredients, usually including chicken, cuy, potatoes and corn. It is cooked inside a hole filled with stones covered in herbs.

Pisco: Pisco is a brandy distilled from fermented grape juice. It is considered to be Peru's national drink.

Pisco Sour: The cocktail of Peru. It is a mix of pisco, lemon, egg whites, syrup and bitters.

Queso Fresco: A typical Peruvian cheese, white and soft.

Salsa Criolla: A sauce that is usually served with meals, consisting of onions, ají, lime juice, and cilantro.

Tiradito: A dish similar to ceviche, but with a more subtle taste. Its main differing point from ceviche is its lack of onions.

La Trucha: Trout