Describing food

2. High in calories, often due to oils or rich sauces. Dishes like anticuchos or picarones can be considered fattening when eaten in excess.
3. Hot in flavor due to peppers. Many dishes use ají amarillo or rocoto, giving heat to foods like rocoto relleno or ají de gallina.
5. Cooked in an oven. Some Peruvian dishes like pan andino (Andean bread) or pastel de papa (potato pie) are baked.
6. Spoiled or decomposed. Avoided in all dishes; freshness is critical, especially for fish and produce.
8. Containing a lot of oil. Some fried street foods like salchipapas can be greasy if not prepared carefully.
10. Preserved by freezing. Less traditional, but some ingredients or modern dishes may use frozen components for convenience.
12. Not fresh, often dry or tough. Unwanted in Peruvian cuisine, especially for breads or fried foods like empanadas.

1. Full of liquid or moisture. Describes foods like lomo saltado (stir-fried beef) or fresh tropical fruits used in Peruvian desserts.
2. Cooked in oil. Very common in Peruvian cuisine—papas fritas, chicharrón, and tacu tacu are all fried.
4. Modified or packaged foods. Less common in traditional dishes, though some modern versions may include processed ingredients like canned milk in desserts.
5. Cooked in hot water. Used for ingredients like potatoes, corn (choclo), and eggs in dishes such as causa limeña or ají de gallina.
7. Delicious and flavorful. A defining feature of Peruvian food, known for its rich spices, sauces, and variety.
9. Cooked with dry heat, often in an oven or over fire. Seen in pollo a la brasa (rotisserie chicken) or lechón al horno.
10. Recently prepared or harvested. Key for dishes like ceviche, where fresh fish and lime juice are essential.
11. Uncooked. Important in ceviche, where raw fish is “cooked” by lime juice.
12. High in salt content. Some dishes, like sopa seca or chupe de camarones, may have a strong savory (salty) flavor.