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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"regions":393,"subregion":406,"nativeName":407,"cuisineIntro":408,"mustTrySlugs":409,"eatingCustoms":413,"cuisineDeepDive":414,"signatureIngredients":415,"slug":426,"name":407,"iso2":427,"continent":428,"localeSlug":426,"heroImage":429,"alternates":432},[394,397,400,403],{"name":395,"description":396},"Norte Grande and Norte Chico","Desert and high plateau, where Aymara and Atacameño cooking keeps quinoa, llama meat and goat cheese in circulation. The Elqui and Limarí valleys distil pisco, and La Serena grows the small aromatic papayas that turn up preserved in syrup.",{"name":398,"description":399},"Zona Central","The wheat, corn and wine belt around Santiago and south to the Maule, and the home of huaso country cooking: empanadas de pino, pastel de choclo, cazuela and chancho en piedra pounded in a stone mortar.",{"name":401,"description":402},"La Araucanía and the Lake District","Mapuche ingredients — merkén, piñones, murta, mote — alongside the baking and smoking traditions of nineteenth-century German settlers, which is why one town can offer both catuto and kuchen without anyone finding it odd.",{"name":404,"description":405},"Chiloé and Patagonia","Island potato country and the home of curanto, milcao and chapaleles, cooked in earth ovens or in a pot. Further south, Magallanes runs to lamb roasted upright over fire and centolla, the king crab of the Beagle Channel.","Southern Cone","Chile","Chilean cooking is shaped by a country 4,300 kilometres long that is rarely more than 180 wide: the Pacific on one flank, the Andes on the other, and a narrow band of farmland in between doing most of the feeding. Two obsessions run through it — shellfish and fresh corn — held together by a seasoning habit rather than a spice cabinet. Cooks call the habit aliño completo: cumin, oregano, paprika, garlic, salt and pepper, worked into nearly every pot of onion and meat in the country. Chilli heat stays off the stove and arrives at the table instead, in a bowl of pebre or a pinch of merkén, so no one is committed to a heat level they did not choose. The food is unhurried, faintly sweet in places, closer to the Mediterranean than to the tropics, and far milder than visitors expecting Peruvian or Mexican intensity tend to assume. Onion is chopped by the kilo, bread appears at every meal, and almost anything savoury is considered improved by a wedge of lemon and a spoonful of mashed avocado.",[410,411,412],"chilean-pastel-de-choclo","chilean-empanadas-de-pino","chilean-cazuela","Lunch is the real meal, eaten late and often in two courses, and dinner frequently gives way to once — a bread-and-tea sitting between five and eight in the evening, with avocado, cheese, ham and manjar on the table and no obligation to cook. Bread is constant; a Chilean table without it reads as unfinished. Pebre and a lemon half sit within reach so each person seasons their own plate rather than the pot being seasoned for everyone. Empanadas and grilled meat belong to September, when Fiestas Patrias effectively suspends normal eating for a week. Toasting matters: glasses are raised and eyes met before the first sip, and refusing a second helping usually requires saying so twice.","Start with the onion, because Chilean savoury cooking usually does. Pino — the beef-and-onion mixture inside empanadas and under the corn lid of pastel de choclo — is built from roughly equal weights of finely diced onion and meat, sweated slowly with cumin, oregano and ají de color until the onion goes translucent and sweet and the pan smells of toasted spice rather than raw allium. A spoonful of flour thickens the juices so they set on cooling. The same base, loosened with stock, becomes the sauce for a dozen other dishes, and the same six seasonings turn up in cazuela, in charquicán and on the grill.\n\nCorn is the summer axis. From January to March the markets fill with choclo, a large-kerneled starchy corn quite unlike sweetcorn, and three dishes appear on rotation: humitas, corn paste steamed in its own husks; pastel de choclo, that paste beaten with basil and baked as a lid over pino; and porotos granados, fresh shelled cranberry beans stewed with pumpkin and grated corn. All three are pre-Hispanic in structure, and all three lean on the same partnership of corn, squash and beans that anchors indigenous agriculture across the Americas.\n\nThe sea does the rest. The cold Humboldt Current runs the length of the coast and makes Chilean waters improbably productive, which is why the fish counter reads like nowhere else: congrio and merluza, machas and locos, sea urchins eaten raw with lemon and onion, picorocos — giant barnacles boiled whole — and cochayuyo, a leathery kelp sold in dried braids and simmered into stews and salads. Caldillo de congrio, machas a la parmesana and mariscal are coastal standards, while on the Chiloé archipelago the shellfish goes into a pit of hot stones for curanto.\n\nThe south holds two larders side by side. Mapuche cooking contributed merkén — ají cacho de cabra smoked, dried and ground with toasted coriander seed and salt — along with piñones, the starchy nuts of the araucaria, wild murta berries and the wheat preparations catuto and mote. German-speaking settlers who arrived in Valdivia, Osorno and the Lake District from the 1850s left kuchen, smoked sausage, beer and crudos, raw beef on bread with lemon and onion, all of which Chileans now eat as their own. Chiloé, meanwhile, grows potato varieties whose genetics matter to potato breeders worldwide, and turns them into milcao and chapaleles.\n\nBread and sugar close the loop. Chile eats a great deal of bread by any international measure — marraqueta with a crackling crust, soft flat hallulla — which is why the sandwich culture is so developed and why the evening meal is often not dinner at all but once: tea, bread, avocado, cheese and manjar, the local dulce de leche. Sweets run to chancaca, the unrefined cane sugar poured over sopaipillas, and to mote con huesillo, a summer drink of dried peaches and cooked wheat. On the drinks side, the Central Valley makes the wine, including Carmenère, a Bordeaux grape grown here for over a century while being mistaken for Merlot until the 1990s. Pisco, the grape brandy distilled in the Elqui and Limarí valleys, is a genuinely contested subject: Chile and Peru both produce it, both claim it, and their competing denominations of origin are recognised differently in different countries — an argument that international arbitration has not settled and that neither side treats as trivial.",[416,417,418,419,420,421,422,423,424,425],"merkén","ají cacho de cabra","choclo (starchy fresh corn)","zapallo camote (winter squash)","cilantro","potatoes","cochayuyo (dried kelp)","longaniza","avocado","chancaca","chile","cl","South America",{"alt":430,"src":431},"Chilean kitchen staples arranged on a table — fresh corn, merkén, avocado, cilantro and shellfish","\u002Fimages\u002Fcountries\u002Fchile.jpg",{"en":433},"\u002Fcountry\u002Fchile",{"items":435,"total":513,"page":738,"limit":739,"hasMore":740},[436,475,506,536,569,599,633,660,688,714],{"slug":437,"title":438,"shortTitle":439,"nativeName":440,"countrySlug":426,"region":441,"baseServings":442,"prepMinutes":443,"cookMinutes":444,"difficulty":445,"course":446,"diet":448,"mainIngredients":451,"images":456,"keywords":466,"publishedAt":473,"updatedAt":473,"authorSlug":474},"caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","Valparaíso",4,25,40,"medium",[447],"main",[449,450],"pescatarian","gluten-free",[452,453,454,455],"white-fish","potato","tomato","onion",[457,460,462,464],{"alt":458,"src":459},"Bowl of caldillo de congrio with a thick white fish steak in coral tomato broth with potato slices and cilantro","\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero.jpg",{"alt":458,"src":461},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":458,"src":463},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":458,"src":465},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[467,468,469,470,471,472],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso","2026-08-20","dishroute-kitchen",{"slug":412,"title":476,"shortTitle":477,"nativeName":478,"countrySlug":426,"region":398,"baseServings":442,"prepMinutes":479,"cookMinutes":480,"difficulty":481,"course":482,"diet":484,"mainIngredients":486,"images":490,"keywords":500,"publishedAt":473,"updatedAt":473,"authorSlug":474},"Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno",20,95,"easy",[483,447],"soup",[485,450],"dairy-free",[487,488,489,453,420],"beef-shank","pumpkin","corn",[491,494,496,498],{"alt":492,"src":493},"Deep bowl of Chilean cazuela with beef on the bone, corn round, pumpkin wedge and whole potato in clear broth","\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero.jpg",{"alt":492,"src":495},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":492,"src":497},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":492,"src":499},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[501,502,503,488,504,505],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":507,"title":508,"shortTitle":509,"nativeName":510,"countrySlug":426,"region":511,"baseServings":442,"prepMinutes":512,"cookMinutes":513,"difficulty":481,"course":514,"diet":516,"mainIngredients":517,"images":519,"keywords":529,"publishedAt":473,"updatedAt":473,"authorSlug":474},"completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","Santiago",15,10,[515,447],"street-food",[],[424,454,518],"eggs",[520,523,525,527],{"alt":521,"src":522},"Chilean hot dog loaded with mashed avocado, diced tomato and a thick zigzag of mayonnaise in a soft bun","\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero.jpg",{"alt":521,"src":524},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":521,"src":526},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":521,"src":528},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[530,531,532,424,533,534,535],"completo italiano","chilean hot dog","palta","street food","santiago","sandwich",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":426,"region":541,"baseServings":542,"prepMinutes":543,"cookMinutes":544,"difficulty":545,"course":546,"diet":547,"mainIngredients":548,"images":553,"keywords":563,"publishedAt":473,"updatedAt":473,"authorSlug":474},"curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","Curanto en hoyo","Chiloé",6,60,75,"hard",[447],[485],[549,550,551,453,552],"mussels","clams","chicken","smoked-pork",[554,557,559,561],{"alt":555,"src":556},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[537,564,565,566,567,568],"chiloe","pulmay","shellfish feast","milcao","earth oven",{"slug":411,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":426,"region":398,"baseServings":542,"prepMinutes":543,"cookMinutes":573,"restMinutes":574,"difficulty":445,"course":575,"diet":577,"mainIngredients":578,"images":582,"keywords":592,"publishedAt":473,"updatedAt":473,"authorSlug":474},"Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino",35,480,[576],"appetizer",[],[579,455,580,581,518],"beef-chuck","flour","olives",[583,586,588,590],{"alt":584,"src":585},"Rectangular baked Chilean empanadas on a tray, one broken open to show beef, onion, olive and egg","\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[593,594,595,596,597,598],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover",{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":426,"region":398,"baseServings":442,"prepMinutes":513,"cookMinutes":604,"restMinutes":605,"difficulty":481,"course":606,"diet":609,"mainIngredients":612,"images":616,"keywords":626,"publishedAt":473,"updatedAt":473,"authorSlug":474},"mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo",70,720,[607,608],"drink","dessert",[610,611,485],"vegetarian","vegan",[613,614,615],"peach","cinnamon","brown-sugar",[617,620,622,624],{"alt":618,"src":619},"Tall glass of amber syrup with a whole dried peach floating on top and cooked wheat grains settled at the bottom","\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[627,628,629,630,425,631,632],"mote con huesillo","chilean drink","dried peach","husked wheat","summer","street cart",{"slug":410,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":426,"region":398,"baseServings":542,"prepMinutes":444,"cookMinutes":637,"restMinutes":513,"difficulty":445,"course":638,"diet":639,"mainIngredients":640,"images":643,"keywords":653,"publishedAt":473,"updatedAt":473,"authorSlug":474},"Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[447],[450],[489,641,455,581,642],"ground-beef","basil",[644,647,649,651],{"alt":645,"src":646},"Baked pastel de choclo in a clay dish, its caramelized corn crust cut open to show beef, olive and egg beneath","\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[654,655,656,657,658,659],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean food",{"slug":661,"title":662,"shortTitle":663,"nativeName":663,"countrySlug":426,"region":664,"baseServings":542,"prepMinutes":512,"cookMinutes":9,"restMinutes":665,"difficulty":481,"course":666,"diet":668,"mainIngredients":669,"images":671,"keywords":681,"publishedAt":473,"updatedAt":473,"authorSlug":474},"chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","Nationwide",30,[667],"sauce",[611,610,450,485],[420,455,454,670],"garlic",[672,675,677,679],{"alt":673,"src":674},"Bowl of Chilean pebre with chopped cilantro, diced onion, tomato and red chilli in an oily dressing","\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-1x1.jpg",[682,683,684,685,686,687],"pebre","chilean salsa","cilantro relish","merken","table condiment","aji",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":426,"region":398,"baseServings":442,"prepMinutes":665,"cookMinutes":693,"difficulty":445,"course":694,"diet":695,"mainIngredients":696,"images":697,"keywords":707,"publishedAt":473,"updatedAt":473,"authorSlug":474},"porotos-granados","Porotos Granados (Chilean Bean, Corn and Squash Stew)","Porotos Granados","Porotos granados",55,[447],[611,610,485,450],[489,488,455,642],[698,701,703,705],{"alt":699,"src":700},"Shallow bowl of thick porotos granados with cranberry beans, squash cubes and grated corn, scattered with basil","\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-1x1.jpg",[708,709,710,711,712,713],"porotos granados","cranberry beans","chilean stew","squash","summer corn","vegan chilean",{"slug":715,"title":716,"shortTitle":717,"nativeName":717,"countrySlug":426,"region":398,"baseServings":542,"prepMinutes":665,"cookMinutes":665,"restMinutes":665,"difficulty":481,"course":718,"diet":720,"mainIngredients":721,"images":723,"keywords":733,"publishedAt":473,"updatedAt":473,"authorSlug":474},"chilean-sopaipillas","Sopaipillas (Chilean Fried Pumpkin Flatbreads)","Sopaipillas",[719,515],"bread",[610],[488,580,722],"butter",[724,727,729,731],{"alt":725,"src":726},"Stack of golden fried Chilean sopaipillas with fork-pricked tops beside a bowl of pebre","\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-1x1.jpg",[734,735,736,425,737,533],"sopaipillas","chilean fried bread","pumpkin dough","sopaipillas pasadas",1,12,false,{"links":742,"total":513},[743,744,746,747,749,751,753,754,756,758],{"slug":437,"title":439,"iso2":427,"minutes":637},{"slug":412,"title":477,"iso2":427,"minutes":745},115,{"slug":507,"title":509,"iso2":427,"minutes":443},{"slug":537,"title":539,"iso2":427,"minutes":748},135,{"slug":411,"title":571,"iso2":427,"minutes":750},575,{"slug":600,"title":602,"iso2":427,"minutes":752},800,{"slug":410,"title":635,"iso2":427,"minutes":745},{"slug":661,"title":663,"iso2":427,"minutes":755},45,{"slug":689,"title":691,"iso2":427,"minutes":757},85,{"slug":715,"title":717,"iso2":427,"minutes":759},90,{"items":761,"total":792,"page":738,"limit":792,"hasMore":740},[762,772,782],{"slug":410,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":426,"region":398,"baseServings":542,"prepMinutes":444,"cookMinutes":637,"restMinutes":513,"difficulty":445,"course":763,"diet":764,"mainIngredients":765,"images":766,"keywords":771,"publishedAt":473,"updatedAt":473,"authorSlug":474},[447],[450],[489,641,455,581,642],[767,768,769,770],{"alt":645,"src":646},{"alt":645,"src":648},{"alt":645,"src":650},{"alt":645,"src":652},[654,655,656,657,658,659],{"slug":411,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":426,"region":398,"baseServings":542,"prepMinutes":543,"cookMinutes":573,"restMinutes":574,"difficulty":445,"course":773,"diet":774,"mainIngredients":775,"images":776,"keywords":781,"publishedAt":473,"updatedAt":473,"authorSlug":474},[576],[],[579,455,580,581,518],[777,778,779,780],{"alt":584,"src":585},{"alt":584,"src":587},{"alt":584,"src":589},{"alt":584,"src":591},[593,594,595,596,597,598],{"slug":412,"title":476,"shortTitle":477,"nativeName":478,"countrySlug":426,"region":398,"baseServings":442,"prepMinutes":479,"cookMinutes":480,"difficulty":481,"course":783,"diet":784,"mainIngredients":785,"images":786,"keywords":791,"publishedAt":473,"updatedAt":473,"authorSlug":474},[483,447],[485,450],[487,488,489,453,420],[787,788,789,790],{"alt":492,"src":493},{"alt":492,"src":495},{"alt":492,"src":497},{"alt":492,"src":499},[501,502,503,488,504,505],3,1788563731363]