Glossary A

al Ajillo is the Spanish term which means "in garlic" or cooked "with garlic", as in Setas al Ajillo, Cordero al Ajillo, Conejo al Ajillo, and other Latin American, Spanish and Mexican dishes cooked with/in garlic. al Ajillo, also usually refers to a garlic and red chilli sauce, a sauce which that is often thickened with bread after it has been fried with garlic and pureed. al Ajillo is pronounced "ahl ah-hee-yoh".

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al Horno is the Spanish term which means "baked", referring to dishes which are cooked by baking in the oven, as in Biftec al Horno, Cabrito al Horno, and many other dishes originating from Latin America, Spanish and Mexico. Al Horno is pronounced "ahl or-noh"

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Albahaca is the Spanish word for "Basil", a kind of aromatic plant used to season and flavor dishes. Albahaca is pronounced "ahl-bah-ah-kah"

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Albaricoque is the Spanish word for "Apricot", a kind of fruit. It is also called "Albercoc" in Spanish, particularly in Valencia, Spain. Albaricoques are made into Jugo De Albaricoque/Zumo de Albaricoque, Spanish for "Apricot Juice", marmalades and jams. Medias lunas de nueces y albaricoque (Apricot & Walnut Crescents - Rugelach)

Ajipa refers to Andean Tuber, one of the tubers eaten in Peru. Ajipa is similar to Jacon, but much more firmer. They are used fresh, similar to Jicama.

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Aracacha refers to an Andean Tuber used in Peru for cooking. It looks like a fat white carrot as they are related to the carrot and celery family. The taste is good for making soups and stocks.

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