DESCRIBING FOOD

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Across
  1. 3. Fruit in "mermelada de durazno", or a "durazno" itself.
  2. 5. "Choclo", served with "queso fresco".
  3. 6. Key in Peruvian stews like "bacalao a la vizcaína".
  4. 9. "Arroz con pollo’s" green specks.
  5. 10. British term for what accompanies "causa rellena".
  6. 14. "Atún" in "tiradito", or prickly pear fruit.
  7. 15. "Pavo", centerpiece of Christmas "lechón".
  8. 16. Spread for bread, or a rich sauce in "lomo saltado".
  9. 17. "Aceituna" stuffed in "ají relleno".
Down
  1. 1. Tiny fruit sometimes blended into Peruvian desserts.
  2. 2. Langostino in "ceviche mixto".
  3. 4. Peruvian toast topper, or "guacamole" base.
  4. 6. Crispy side to "ceviche", or fried plantain slices.
  5. 7. Breakfast item, or "panqueque de dulce de leche".
  6. 8. Aceite used liberally in Peruvian frying.
  7. 11. "Ciruela", sometimes dried in sauces.
  8. 12. Meat in northern Peruvian "seco de cordero".
  9. 13. Baked good, or a sweet "queque" variation.