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Lima, Peru  |  Saturday 30 August 2008 01:16  |  | 

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A la Brasa -- On the Grill/Barbaqued
A la Carta -- Menu
A la Chalaca -- Sauce with diced Onions, Garlic, Aji Amarillo,
A la Chorrillana -- Sauce of Sliced tomoates, Onion, Garlic Over Seafood/Fish originally from Chorrillos
A la Huancaína -- Usually with a Yellow Cheesy Chili Sauce originally from Huancayo
A la Meuniere -- With Sliced potatos and Butter Sauce
A la Milanesa -- Fried with Bread Crumbs
A la Mostaza -- Mustard Sauce
A la Napolitana -- Topped with Ham And Cheese
A la Piedra -- Cooked on a Stone (Pizza)
A la Plancha -- Grilled/Pan cooked
A lo Macho -- Spicy Sauce Acompanies Seafood
A lo Pobre -- with Fried Egg and Fried Banana
A o Moqueguano -- Moquegua Style
A Punto Inglés -- Medium Rare
A Punto Medio -- Medium
Abarrotes -- Groceries
Abrillantado/a -- Glazed, Candied
Abrillantar -- To Coat with Something to Make it Shiny Like sugar, Butter, Oil
Abulón -- Abalone
Acaramelar -- To Carmelize
Aceite de Ajonjolí -- Sesame Oil
Aceite de Coco -- Coconut Oil
Aceite de Girasol -- Sunflower Oil
Aceite de Maíz -- Corn Oil
Aceite de Maní -- Peanut Oil
Aceite de Nuez -- usually Walnut Oil, can be Brazil Nut
Aceite de Oliva Extra Virgen -- Extra Virgen Olive Oil
Aceite de Oliva Virgen -- Virgen Olive Oil
Aceite de Oliva -- Olive Oil



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