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Culinary Vocab in Peru


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.

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

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 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.

Trucha: Trout

Here are some related tips to help plan your trip to Peru: Teaching English In Peru, Safety in Peru, When to go, Responsible Tourism in Peru, Highlights, Highlights of the Southern Coast, Pisco Sour, Traveling with Kids in Lima, Northern Peruvian Andes - Highlights and South American Explorers Club, Peru.








05 Jun 2012




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