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Culinary glossary

A glossary of Peruvian Cuisine and more widely of the rich Gastronomy and Cocktails of Peru for all those who leave nothing to chance!

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This culinary lexicon will be gradually enriched!

a
- Acholado
  Characterizes a Pisco resulting from the assembly of at least 2 of the 8 grape varieties...
- Ají
  Ají can be literally translated, from the Spanish of Peru, by the word "Chili Pepper"....
- Ají Limo
  Ají Limo (Capsicum chinense) is an aromatic chilli pepper native to Peru cultivated since...

c
- Cancha
  Corn that has been toasted in a pan with a little oil and salt until it has a nice, often golden...
- Ceviche
  Ceviche is a term which refers to a dish made with fresh white fish and/or seafood marinated in...

m
- Manayupa
  Manayupa
- Matico
  The Matico is a plant native to Peru and Chile. Its scientific name is "Piper...

n
- Nikkei Cuisine
  Nikkei Cuisine is a unique culinary fusion born in the 1980s that combines elements of Japanese...

p
- Palo santo
  Palo Santo is a sacred tree that grows in South America, mainly in the tropical forests of...
- Peruvian Cuisine
  Peruvian cuisine is a fusion of different culinary influences, including indigenous, Spanish,...

q
- Quebranta
  Name of the first grape variety imported to Peru by the Spanish colonists. It is the Quebranta...
- Queso fresco
  The Queso fresco is a fresh unripened Peruvian white cheese with a firm texture. Mild and...