FOOD AND DRINK DICTIONARY

Adobo is pork marinated with corn beer sediment and spices, cooked in a pot.

Ají is a chili pepper that has been used in the Peruvian cuisine for centuries. There are many varieties and flavors and it is used in most of the Peruvian dishes, as an ingredient or on the side as a sauce. 

Ají de gallina is made of thin strips of chicken served with a creamy yellow and spicy sauce, made of yellow chili, cheese, milk, bread, and walnuts. Traditionally made of hens but today usually made from more tender chickens. It is served with rice, sliced boiled potatoes and egg.

Alfajores is a popular dessert made of flour, lemon rind, margarine, and powdered sugar which is then oven-baked. It usually has two layers of this baked pastry and in between it is filled with manjar blanco (a caramel filling made with milk and sugar).

Anticuchos are beef heart brochettes marinated in various Peruvian spices and grilled, often served together with boiled potatoes and corn.

Arroz con leche is a rice-pudding that consists of cooked rice, cinnamon, raisins, and milk.

Arroz con mariscos, or "rice with seafood", is rice fried in garlic together with different types of seafood.

Arroz con pollo, or rice with chicken, is famous for its rich-flavored rice mixed with vegetables. It is often combined with papa a la huancaína (see below) on the side.

Arroz tapado uses the same stuffing as the more famous papa rellena (see further down) but instead of potatoes rice is used. The stuffing is made of ground meat, eggs, olives, and various spices.

Butifarra is a sandwich with a hamburger-type bread and Peruvian ham and a special spicy sauce consisting of sliced onions, lime, chili pepper, salt, pepper, and oil.

Carapulcra is a stewed dish of pork, chicken, dried potatoes, red chili, peanuts and cumin served with rice.

Cau Cau is a tripe stew accompanied by rice. There are several versions of cau cau, it can also be made of seafood or chicken instead of tripe.

Causa consists of mashed yellow potatoes mixed with lemon, onion, chili, and oil. It is combined with tuna, chicken, or avocado and is served cold with eggs and olives.

Cerveza, or beer, is very popular in Peru; local brands include Cuzqueña, Pilsen, and Cristal. In Lima people often refer to beer as chela.

Ceviche is one of the most famous and popular dishes in Peru. It is composed of raw fish cubes marinated in Peruvian lemon, sliced onion, chili, salt and pepper and is served together with Andean corn (choclo) and slices of cooked sweet potato.  Ceviche is an old tradition in South America, the Incas preserved their fish with fruit juice, salt and chili peppers, and later the Spanish conquerors introduced the now essential lemon.

Ceviche de conchas negras is a dish popular in the north in Piura and Tumbes. It is a ceviche made of black clams served with corn.

Chaufa is served in the chifas (Peruvian Chinese restaurants) and is rice and beef-sauté with onions, vegetables, and soy sauce.

Chicha de Jora is an alcoholic drink based on different varieties of fermented corn and aromatic herbs. It is mostly popular in the Andes. Also used in cooking.

Chicha morada is a very popular beverage prepared from a base of boiled purple corn (maíz morado) to which is added pineapple and sugar to later be cooled with ice. It should not be confused with the alcoholic beverage chicha de jora.

Chicharrones is a dish that consists of deep fried pork, fish, or seafood.  It can usually be found in the cevicherías. It is accompanied by fried yucas (see below) and mayonnaise.

Choclo con queso is boiled corn accompanied by fresh cheese, very popular in the mountains.

Choros a la Chalaca is made of mussels from which the upper shell has been removed and filled with onion, chili, and lemon juice.

Chupe de camarones is a very popular soup made of shrimps, potatoes, milk, and chili pepper. It originates from Arequipa. 

Cuy chactado is a meal of fried guinea pig that is very popular in the highlands. Usually the guinea pigs are raised in the houses of the families where they freely run around on the floor.

Empanadas are pies that are usually filled with meat or chicken as well as onion, olives, eggs, and sometimes raisins.

Escabeche de pescado consists of fish cooked with vinegar, onions, spices, and yellow chili. It can also be made of duck or chicken instead of fish. It is usually served with sweet potato, egg, and olives.

Inca Kola is a soda drink that is extremely popular in Peru, a national icon. It is yellow and sweet and usually reminds people of bubble gum. It is the only national beverage in the world that beat Coca-Cola in national sales until Coca-Cola simply acquired Inca Kola.

Leche de tigre (Tigermilk) is the by-product of the ceviche preparation, a spicy lemon sauce that is very tasty (and extremely good for curing hangovers it is said).

Limón is the Peruvian lemon which is very acid and sweet which makes it very popular in the Peruvian cuisine. It is used for the most famous dish and drink of Peru; ceviche and pisco sour.

Lomo saltado is made of sliced beef stir fried with onion, tomato, soy sauce, vinegar, and chili, served with French fries and accompanied with rice.

Lúcuma is a fruit that is almost exclusive to Peru used for making ice creams and juices. It is very popular; in fact Peru is one of few countries in the worlds where the third most popular ice-cream (after vanilla and chocolate) is not strawberry but lúcuma. 

Mazamorra morada is a jelly-like dessert that takes on the same color as its main ingredient, maíz morado, or purple corn. It is served warm or cold with cinnamon on top.

Ocopa is a dish similar to Papa a la Huancaína (see further down) but with a different sauce. The sliced boiled potatoes are covered with a green sauce made of ají, walnuts, a Peruvian herb called "Huatacay", and fresh cheese. It is served with lettuce, boiled eggs, and olives.

Olluquito con charqui is a typical Andean dish. Olluco is a yellowish tuber similar to small Andean potatoes, but with a distinct crunchy texture when cooked. Charqui is the technique used in the highlands to cure meat by salting, then dehydration. The dish is a stew of finely sliced ollucos with charqui pieces (alpaca, llama, or sheep normally) served with rice.

Pachamanca is made from a variety of meats (including pork and beef), herbs and vegetables that are cooked slowly underground on a bed of heated stones. It is very popular in the Andean mountains.

Papa a la huancaína consists of sliced boiled potatoes, served on a bed of lettuce with olives and a slightly spicy sauce made of cheese and yellow chili.

Papa rellena is made of mashed potatoes stuffed with ground meat, eggs, olives, and various spices that are fried and served with slices of onion and lime. 

Parihuela is a tasty fish and shellfish soup.

Pescado a la Chorillana is made of fried fish sautéed with onions, tomatoes and yellow chili, served with rice and sliced boiled potatoes.

Pescado a lo macho is a fried fish fillet smothered with seafood in a lightly spicy ají panca and wine sauce.

Picarones are sweet ring-shaped fritter with a pumpkin base that is served with syrup.

Pisco is made from grapes and is the national drink of Peru. It is produced in various regions of the country. It is also very popular in Chile but Peruvians are always keen to remark that the "Pisco is from Peru".

Pisco sour is a cocktail made of pisco, lemon juice, egg-white, and sugar. It is truly delicious and the most famous cocktail of Peru.

Rocoto relleno is a dish from Arequipa that consists of a stuffed rocoto (red chili) filled with meat, onions, olives, and egg white that is cooked in the oven with cheese on top and then served together with boiled potatoes covered in a tasty cheese and milk sauce.

Seco de cabrito a la norteña is a stew made in a pot after marinating the goat (lamb, chicken, and beef are also used sometimes) in chicha de jora or beer and other spices including fresh coriander and garlic. It is served with rice and beans and is very popular in the north, therefore the name.

Sudado de pescado is an exquisite fish stew seasoned with tomatoes, oni chili. It is very popular in the northern parts of Peru, but also in Lima.

Suspiro a la Limeña is a dessert made of vanilla custard topped with meringue. The name means "Limean woman´s sigh".

Tacacho con cecina consists of roasted or fried bananas mashed with butter and served with beef jerky. It is very popular in the jungle.

Tacu-tacu is a dish made of hot-fried beans and rice dough served with beef or shellfish.

Tamales are made of boiled and mashed corn with chili, chicken, cheese, and olives that are mixed together and wrapped in a banana leaf.

Tiradito is similar to ceviche but the fish is cut in slices instead of cubes and it has no onion. It is marinated and served cold in a yellow lemon sauce together with sweet potato and corn.

Turrón de Doña Pepa is a very popular dessert that is especially popular to eat in October during the "Señor de los Milagros" celebrations. It is flour dough with margarine, yolks, salt and anise, that is baked and bathed with syrup and topped with caramels.

Yuca is a root vegetable that is similar to the potato but with a different shape and a slightly different taste. It is very popular in Peru, as a starter together with a good cream, or together with the main course instead of potatoes.