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.

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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.

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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

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Arroz Chaufa de Pescado y Mariscos refers to a Peruvian dish of Chaufa (Cantonese-style fried rice) with fish and seafood. Other ingredients include, garlic paste, minced ginger, egg, cooked brown rice, dark and light soy sauce and chopped green onions. Peruvians cook this dish in several versions, depending on what ingredients they want to add with the basic ingredients.

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Aderezo refers to a mixture of onion, garlic and chili cooked slowly in oil until soft and used in cooking various Peruvian dishes, like Seco de Cordero

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Anasazi Bean refer to a type of legume which were first discovered on an archaeological dig in the Southwest and were called New Mexico cave beans. After introduction to the public, the beans were renamed Anasazis. They are colored with speckles of red and white and taste rather sweet. They are a good addition to chili, salads and salsas. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year. Anasazi Bean is also known as Jacob's cattle beans.

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