Describing food

1. Food with lots of calories or oil, like chicharrón or picarones.
3. Cooked in the oven or over fire, like pollo a la brasa.
5. Cooked in hot water, often used for potatoes, corn, and eggs.
6. Very delicious and full of flavor, like most traditional Peruvian dishes.
10. Very oily. Some fried street foods can be greasy.
12. Changed or packaged in a factory. Less used in traditional Peruvian cooking.
14. Not fresh anymore. Stale bread or chips are dry and hard.

1. Kept very cold to stay fresh longer, sometimes used in modern Peruvian kitchens.
2. Full of liquid. Meats like lomo saltado or fresh fruits are juicy.
3. Old and spoiled. Should never be used in Peruvian dishes.
4. Tastes like salt. Some soups or meats can be quite salty.
7. Hot flavor from chili peppers like ají or rocoto.
8. Recently made or picked. Very important for dishes like ceviche.
9. Cooked in an oven, like pastel de papa or traditional Peruvian bread.
11. Cooked in hot oil. Common in dishes like papa rellena and salchipapas.
13. Not cooked. Used in ceviche with fresh fish and lime.