Glossary A

The food glossary +++ Popular Articles: 'About Us', 'Almires', 'Agkud'

A la Huancaína refers to a cold sauce used over potatoes or corn. This sauce is a combination of feta or cottage cheese, with milk, oil, lime juice, hot pepper, salt and black pepper.

Ajiaco de Olluco refers to a Peruvian stew of Andean tubers (Olluco) with chili peppers. Ajiaco de Olluco is one of the regional delicacies of Tarma. Tarma, a town nestled at around 10,000 feet on the way from Lima to the central jungle.

Arroz con Pato a dish of rice with duck; rice cooked with onion, garlic, coriander, chili, Chicha, malt beer, duck stock, peas and capsicum, served with a piece of duck Arroz con Pato is one of the typical foods of Chiclayo, a city of Peru which is cooked with duck, loche (pumpkin) and fried duck and decorated with onion, parsley and coriander. Arroz con Pato is one of the traditional dishes from Peru that uses Chicha as an ingredient.

A la Royale is a culinary term which literally means "in the royal style/manner", referring often to pached fish or poultry in a Veloute Sauce with Truffles. Veloute Sauce refers to a white sauce made of stock and cream thickened with butter an flour.

Aguaymanto refers to the native Andean fruit, that ripens to a golden color. It was grown by the Incas in Cusco´s Sacred Valley and actually very popular in Novo-Andean cuisine.

Ají Colorado (Capsicum baccatum) refers to shiny orange/red peppers growing to 8 centimeters long, conical shape and slightly wrinkled. Ají Colorado is originally from the Peruvian Andes. It takes 75-85 days for the fruit to ripen. Aji Colorado is used in cooking many South American dishes, such as Salsa de Aji Colorado a la Chilena, Picante de Cuy, Mondongo Ayacuchano, Chicharron Colorado, or Picante de Mariscos

  1. Arroz Chaufa de Pescado y Mariscos
  2. Aderezo
  3. Anasazi Bean
  4. Apom Manis