A listing of Travelvice Compendium posts with the keyword 'spanish vocabulary'
Ají de Gallina is a minced chicken dish, served on a bed of rice. A gallina is hen (female chicken), but most Peruvians use regular chickens instead (as gallina meat is tastier, but more expensive, smaller, harder, takes longer to cook).
Caigua Rellena is a Peruvian dish made of a stuffed vegetable. The word caigua referrers to the a hollow, gourd-like vegetable called caiguas. The word rellena means stuffed or filled.
Camote Morado is one of several varieties of sweet potato in Peru, available year-round. Camote morado (morado means purple) is one of the most common types found in markets. Its name is often shorted when referenced to camote.
Cancha Serrana, commonly referred to as cancha, is a dehydrated variety of corn that comes from the highlands of the Peruvian Andes. Cancha Serrana isn't prepared or eaten like normal corn. Instead of being boiled, it's prepared by frying in an open skillet. Sometimes pieces of pork fat are used while frying pan.
Ceviche de Conchas Negras is rumored to be an intense aphrodisiac from the mangroves in the north of Peru. The shells contain ink that's not unlike a squid, which also lends to its name (negra means black). It's of the upmost importance to eat Ceviche de Conchas Negras live, or illness may occur.
Ceviche de Pescado, also spelled Cebiche de Pescado, is a dish of raw fish. The dark meat of the fish is the most desired in Cevice de Pescado, as it tastier from the concentration of blood (when the fish was alive).
Chicha Morada is a sweet, fruity drink made from a base of corn and pineapple. Morada means purple, and the drink's rich, purple color comes from the center of the likewise colored cobs, not the kernels.
Frijoles Blancos con Chancho isn't a traditional Peruvian dish, but is served and enjoyed regularly by its inhabitants. Pork is commonly referred to as chancho in Peru, whereas cerdo is the more generic Spanish term.
Lengua is the Spanish word for 'tongue'. The human consumption of beef tongue dates back to the days of Paleolithic hunters, who preferred the fatty portions of the carcass including tongues, as well as organs, brains, feet and marrow.
Choclo is the Peruvian word for Corn. Robust ears of choclo are yellowish-white, mildly sweet, and sport exceptionally large kernels. This variety of choclo, which is the most prevalent in Peru, is grown exclusively along the coastal region of the country. Choclo is often eaten with meals in Peru without seasoning, but can be found smothered in butter and salt, or sauces (such as in the dish Choclo a la Huancaina).