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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",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":432,"serveWith":440,"variations":442,"ingredients":452,"instructions":511,"pronunciation":538,"substitutions":539,"slug":552,"title":553,"shortTitle":554,"nativeName":555,"countrySlug":556,"region":557,"baseServings":507,"prepMinutes":485,"cookMinutes":558,"restMinutes":485,"difficulty":559,"course":560,"diet":564,"mainIngredients":567,"images":569,"keywords":579,"publishedAt":587,"updatedAt":587,"authorSlug":588,"summary":589,"localeSlug":552,"alternates":590},[394,397,400,403,406],{"answer":395,"question":396},"Latin American grocers stock it as harina de maíz morado, and it is widely available online. If you can only find whole dried purple cobs, boil them with the spices for about 40 minutes to extract the colour, strain, then thicken the liquid with cornstarch. The result is thinner and less mealy but recognisably api.","Where do I find purple maize flour?",{"answer":398,"question":399},"The maize flour went into hot liquid. Starch grains gelatinise on contact with heat and seal into lumps before they can disperse. Always whisk the flour into cold water first, let the slurry stand, and pour it into the pan through a sieve while whisking. If it does lump, a stick blender rescues it while it is still hot.","Why did my api turn out lumpy?",{"answer":401,"question":402},"Thick enough to coat the back of a spoon and run off slowly, but still clearly a drink rather than a porridge — you should be able to sip it from a glass. It thickens noticeably as it cools, so take it off the heat while it seems slightly too loose. If it stiffens too far, whisk in hot water a splash at a time.","How thick should api be?",{"answer":404,"question":405},"You can, and it will be pleasant, but it stops being a pastel. The characteristic blistered, bubbled surface comes from thin dough hitting hot oil, which forces steam between the layers in seconds. A baked version browns rather than puffs and comes out closer to a cheese turnover. If you bake, brush with butter and use 200 °C for about 15 minutes.","Can I bake the pastel instead of frying it?",{"answer":407,"question":408},"No. Both use Andean purple maize, but chicha morada is Peruvian, made by boiling whole cobs with fruit and spices, strained, sweetened and drunk cold as a refreshment. Api is Bolivian, made from milled maize so the starch stays in, served hot and thick, and eaten as breakfast. The colour is the main thing they share.","Is api the same as chicha morada?",[410,411,412,413,414,415],"Whisk the maize flour into cold water first and let it sit ten minutes. Tipping dry flour into hot liquid produces lumps that no amount of whisking will break down.","Cook the api at a bare simmer and stir often with a flat spoon, scraping the base — maize starch settles and scorches faster than it looks like it should.","Judge thickness by the spoon, not the clock: it should coat the back and run off slowly. It thickens further as it cools, so pull it slightly looser than you want it.","Roll the pastel dough genuinely thin, about 2 mm. Thick dough fries into a dense biscuit instead of puffing into blistered layers.","Seal the cheese in properly and press out air, or the pastel will burst in the oil and spit hot fat across the stove.","Dust the pastel with icing sugar the moment it comes out of the oil while it is still slightly damp on the surface, so the sugar clings instead of sliding off.","🟣","Api is a hot drink of ground purple maize cooked with water, sugar and whole spices until it thickens to the consistency of pouring cream — deep violet, faintly grainy, sweet and sharply scented with cinnamon and clove. Pastel is its fixed partner: a thin round of wheat dough folded over cheese, deep-fried until it blisters and puffs, and buried under icing sugar. Neither is eaten alone. Together they are the standard cold-weather breakfast of the Bolivian highlands, sold from market stalls in the dark before work and drunk hot enough that the first sip has to be taken carefully.","Purple maize has been cultivated in the Andes for a very long time, and boiling ground maize into a thick hot drink is one of the oldest ways the region eats its staple crop. The word api comes from Quechua, and the drink belongs to a wider Andean family that includes Peru's chicha morada, though the two are not the same thing — chicha morada is made by boiling whole cobs to extract colour and is drunk cold and thin, while api is made from the milled kernel itself and is thick, hot and eaten almost with a spoon. Bolivians also make api amarillo from white or yellow maize, and stalls often pour the two together in one glass, purple and pale side by side, sold as api combinado.\n\nThe pairing with a deep-fried wheat pastry is colonial arithmetic. Wheat, cheese from cattle, frying fat and refined sugar all arrived after the Spanish; the maize drink did not. What resulted is a breakfast that puts an indigenous Andean staple and a European fried pastry in the same order, which describes a great deal about highland Bolivian food generally. The pastel is not sweet in itself — the dough is plain and the cheese is salty — and the icing sugar on top exists to bridge it to the drink.\n\nThe setting matters as much as the recipe. Api is market food and street food, sold from covered stalls with plastic stools where people sit shoulder to shoulder at six in the morning in La Paz, Oruro or Potosí, and it is inseparable from the cold. At nearly four thousand metres the pre-dawn air is genuinely freezing, and a scalding, sweet, starchy drink is a rational response to it. It appears again in a different register at Carnival and at festivals, and in Oruro especially it is what people drink through the night. Nobody in Bolivia is surprised that a hot maize drink is breakfast; what surprises visitors is how much of it they can drink standing in the cold.","Api keeps two days in the fridge and sets almost solid as the starch firms up, which is normal. Reheat it gently with a good splash of water, whisking until it flows again — it will never be quite as silky as the first pour, but it is entirely drinkable. The pastel does not keep at all: within an hour the crust goes limp and the cheese turns waxy, and no reheating recovers it. What you can prepare ahead is the dough, which rests happily overnight in the fridge, and the filled uncooked rounds, which hold a few hours covered before frying.",[421,422,423,424],"Both halves of the breakfast in one recipe, because ordering api without pastel is not a thing anybody does.","The maize is slaked in cold water before it meets heat, which is the only way to avoid a lumpy drink.","A pastry dough with the right slack hydration, so it puffs and blisters rather than frying into a hard cracker.","Honest about sourcing purple maize flour and what happens to the drink if you use whole kernels instead.",[426,427,428,429,430,431],"Large saucepan","Whisk","Rolling pin","Deep frying pan or wok","Slotted spoon","Fine sieve for dusting",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"sodium":437,"protein":438,"calories":439,"estimated":8},18,82,3,34,560,13,540,[441],"Nothing else. This is a complete breakfast in Bolivia, eaten standing or on a plastic stool with the glass held in both hands.",[443,446,449],{"name":444,"description":445},"Api combinado","Purple api and white api made separately and poured into the same glass side by side so the two colours stay distinct — how most Bolivian stalls serve it.",{"name":447,"description":448},"Api amarillo","The same method with white or yellow maize flour, giving a paler, milder drink that is usually sweetened a little less.",{"name":450,"description":451},"Pastel de carne","The pastry filled with seasoned minced beef instead of cheese, fried the same way but served without the icing sugar.",[453,458,462,467,471,475,479,484,488,491,495,499,503,506],{"qty":454,"name":455,"unit":456,"group":457},150,"purple maize flour (harina de maíz morado)","g","For the api",{"qty":459,"name":460,"unit":461,"group":457},1.5,"water, plus 300 ml cold water for the slurry","l",{"qty":463,"ref":464,"name":465,"unit":466,"group":457},2,"cinnamon","cinnamon sticks","piece",{"qty":468,"ref":469,"name":470,"unit":466,"group":457},5,"cloves","whole cloves",{"qty":472,"ref":473,"name":474,"unit":466,"group":457},1,"orange","orange, peel pared off in wide strips",{"qty":476,"ref":477,"name":478,"unit":456,"group":457},120,"brown-sugar","sugar or grated panela, to taste",{"qty":480,"ref":481,"name":482,"unit":456,"group":483},250,"flour","plain flour","For the pastel",{"qty":485,"ref":486,"name":487,"unit":456,"group":483},30,"butter","butter, softened",{"qty":472,"ref":489,"name":490,"unit":466,"group":483},"eggs","egg",{"qty":492,"name":493,"unit":494,"group":483},110,"warm water","ml",{"qty":496,"name":497,"unit":498,"group":483},0.75,"fine salt","tsp",{"qty":500,"ref":501,"name":502,"unit":456,"group":483},180,"queso-fresco","firm salty white cheese, crumbled or sliced thin",{"qty":504,"name":505,"unit":494,"group":483},700,"sunflower or other neutral oil, for frying",{"qty":507,"name":508,"unit":509,"group":510},4,"icing sugar, for dusting","tbsp","To finish",[512,516,521,524,529,532,535],{"text":513,"title":514,"timerSeconds":515},"Whisk the purple maize flour into 300 ml of cold water until completely smooth, then leave it to stand for 10 minutes. The slurry should look like thin violet paint with no dry pockets clinging to the bowl.","Slake the maize",600,{"tip":517,"text":518,"title":519,"timerSeconds":520},"A slack dough is what puffs. If it feels stiff like pasta dough, work in another spoonful of water.","Rub the butter into the flour and salt, then work in the egg and enough warm water to bring it together into a soft, slightly tacky dough. Knead for 5 minutes until smooth and elastic, then cover and rest for 30 minutes.","Make the pastel dough",1800,{"text":522,"title":523,"timerSeconds":515},"Bring the remaining 1.5 litres of water to the boil with the cinnamon sticks, cloves and orange peel, then lower the heat and simmer for 10 minutes until the kitchen smells clearly of clove and the water has turned pale amber.","Infuse the spices",{"tip":525,"text":526,"title":527,"timerSeconds":528},"Taste for grittiness — properly cooked api is smooth on the tongue, raw maize is chalky.","Pour the maize slurry into the simmering spiced water through a sieve, whisking hard. Add the sugar and cook at a bare simmer for 20 to 25 minutes, stirring often and scraping the base, until the drink is deep purple and coats the back of a spoon.","Cook the api",1350,{"text":530,"title":531},"Divide the rested dough into 8 pieces and roll each into a thin round about 15 cm across and 2 mm thick. Lay cheese over one half, fold the other half across, and press the edges firmly with a fork, pushing out any trapped air.","Roll and fill the pastel",{"text":533,"title":534,"timerSeconds":500},"Heat the oil to 180 °C and fry the pastels one or two at a time for about 90 seconds a side, spooning hot oil over the top, until they balloon, the surface breaks into blisters and the colour is uneven gold. Drain on a rack, never on paper.","Fry until blistered",{"text":536,"title":537},"Sieve icing sugar generously over the hot pastels and pour the api into tall glasses while it is still steaming. Serve them side by side and eat immediately — the pastry starts softening within minutes.","Dust and serve together","AH-pee kon pahs-TELL",[540,544,548],{"note":541,"swap":542,"original":543},"Sold in Latin grocers as maíz morado. The colour comes out well but the drink is thinner and lacks the mealy body of milled maize.","Whole dried purple corn cobs, boiled and the liquid thickened with 3 tbsp cornstarch","Purple maize flour (harina de maíz morado)",{"note":545,"swap":546,"original":547},"Bolivian queso criollo is salty and semi-firm. Avoid anything that runs when melted or the filling will escape into the oil.","Low-moisture mozzarella, or a firm salty white cheese such as halloumi","Queso fresco for the pastel",{"note":549,"swap":550,"original":551},"Citrus peel is common but not universal in api. Some stalls use only cinnamon and clove.","A strip of lemon peel, or a splash of orange juice at the end","Orange peel","api-con-pastel","Api con Pastel (Purple Corn Drink and Fried Cheese Pastry)","Api con Pastel","Api con pastel","bolivia","La Paz, Oruro and Potosí",35,"easy",[561,562,563],"breakfast","drink","street-food",[565,566],"vegetarian","nut-free",[568,464,481,501],"corn",[570,573,575,577],{"alt":571,"src":572},"Glass of steaming deep purple Bolivian api beside a blistered fried cheese pastel dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-1x1.jpg",[580,581,582,583,584,585,586],"api","api con pastel","purple corn drink","bolivian breakfast","maiz morado","fried cheese pastry","altiplano","2026-08-20","dishroute-kitchen","Purple maize simmered thick with cinnamon, clove and orange peel, poured scalding into a glass, and drunk with a flat cheese pastry fried crisp and buried under icing sugar.",{"en":591},"\u002Frecipe\u002Fapi-con-pastel",{"items":593,"total":869,"page":472,"limit":870,"hasMore":871},[594,604,637,672,702,733,761,787,816,840],{"slug":552,"title":553,"shortTitle":554,"nativeName":555,"countrySlug":556,"region":557,"baseServings":507,"prepMinutes":485,"cookMinutes":558,"restMinutes":485,"difficulty":559,"course":595,"diet":596,"mainIngredients":597,"images":598,"keywords":603,"publishedAt":587,"updatedAt":587,"authorSlug":588},[561,562,563],[565,566],[568,464,481,501],[599,600,601,602],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[580,581,582,583,584,585,586],{"slug":605,"title":606,"shortTitle":607,"nativeName":607,"countrySlug":556,"region":608,"baseServings":609,"prepMinutes":610,"cookMinutes":610,"restMinutes":611,"difficulty":559,"course":612,"diet":615,"mainIngredients":617,"images":620,"keywords":630,"publishedAt":587,"updatedAt":587,"authorSlug":588},"cunape","Cuñapé (Santa Cruz Cassava and Cheese Rolls)","Cuñapé","Santa Cruz and the eastern lowlands",6,20,15,[613,614],"bread","snack",[565,616,566],"gluten-free",[618,619,489,486],"tapioca-starch","cheddar",[621,624,626,628],{"alt":622,"src":623},"Warm Bolivian cuñapé rolls with cracked golden shells, one torn open to show the stretchy hollow cheese interior","\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-1x1.jpg",[605,631,632,633,634,635,636],"cuñapé","cassava starch","cheese bread","santa cruz","bolivian baking","gluten free",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":556,"region":642,"baseServings":609,"prepMinutes":643,"cookMinutes":454,"restMinutes":644,"difficulty":645,"course":646,"diet":649,"mainIngredients":651,"images":654,"keywords":664,"publishedAt":587,"updatedAt":587,"authorSlug":588},"fricase-paceno","Fricasé Paceño (La Paz Yellow Chilli Pork Stew)","Fricasé Paceño","Fricasé paceño","La Paz",25,480,"medium",[647,648],"main","soup",[650],"dairy-free",[652,568,653],"pork-shoulder","potato",[655,658,660,662],{"alt":656,"src":657},"Deep bowl of Bolivian fricasé paceño with bone-in pork in orange chilli broth over hominy corn and freeze-dried potato","\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-1x1.jpg",[665,666,667,668,669,670,671],"fricasé","la paz","pork stew","ají amarillo","chuño","mote","hangover food",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"countrySlug":556,"region":677,"baseServings":678,"prepMinutes":679,"cookMinutes":680,"difficulty":645,"course":681,"diet":682,"mainIngredients":683,"images":684,"keywords":694,"publishedAt":587,"updatedAt":587,"authorSlug":588},"bolivian-humintas","Humintas al Horno (Baked Corn and Cheese Parcels)","Humintas al Horno","Humintas al horno","La Paz and the highlands",8,40,55,[614],[565,616],[568,501,486],[685,688,690,692],{"alt":686,"src":687},"Baked Bolivian humintas in charred corn husks, one opened to show the moist corn and melted cheese inside","\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-1x1.jpg",[695,696,697,698,699,700,701],"humintas","humitas","corn parcels","bolivian snack","queso fresco","corn husk","andean baking",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":556,"region":707,"baseServings":609,"prepMinutes":708,"cookMinutes":9,"difficulty":559,"course":709,"diet":711,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":587,"updatedAt":587,"authorSlug":588},"llajua","Llajua (Bolivian Locoto and Tomato Table Salsa)","Llajua","Llajwa","Nationwide, strongest in the highlands",12,[710],"sauce",[712,565,616,650,566],"vegan",[714,715],"tomato","cilantro",[717,720,722,724],{"alt":718,"src":719},"Bowl of deep red Bolivian llajua salsa with visible chilli seeds and flecks of green herb, beside a stone grinding batan","\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-1x1.jpg",[703,727,728,729,730,731,732],"llajwa","locoto","bolivian salsa","raw chilli sauce","quirquina","batan",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":556,"region":738,"baseServings":507,"prepMinutes":643,"cookMinutes":739,"restMinutes":476,"difficulty":645,"course":740,"diet":741,"mainIngredients":742,"images":746,"keywords":756,"publishedAt":587,"updatedAt":587,"authorSlug":588},"majadito","Majadito (Beni Rice with Dried Beef and Plantain)","Majadito","Majadito beniano","Beni and Santa Cruz",80,[647],[650,616],[743,744,745,714,489],"rice","achiote","plantain",[747,750,752,754],{"alt":748,"src":749},"Plate of Bolivian majadito — orange annatto rice with shredded dried beef, fried plantain slices and a fried egg on top","\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-1x1.jpg",[734,757,758,634,759,760,745],"charque","beni","bolivian rice","annatto",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":556,"region":766,"baseServings":507,"prepMinutes":485,"cookMinutes":679,"difficulty":645,"course":767,"diet":768,"mainIngredients":769,"images":771,"keywords":781,"publishedAt":587,"updatedAt":587,"authorSlug":588},"pique-macho","Pique Macho (Bolivian Beef and Chip Sharing Platter)","Pique Macho","Pique a lo macho","Cochabamba",[647],[],[653,714,770,489],"onion",[772,775,777,779],{"alt":773,"src":774},"Bolivian pique macho platter piled with chips, seared beef cubes, sausage slices, raw onion, tomato, chilli rings and boiled egg","\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-1x1.jpg",[782,783,728,784,785,786],"pique macho","bolivian platter","loaded chips","cochabamba","sharing food",{"slug":788,"title":789,"shortTitle":790,"nativeName":790,"countrySlug":556,"region":791,"baseServings":708,"prepMinutes":792,"cookMinutes":643,"restMinutes":793,"difficulty":794,"course":795,"diet":796,"mainIngredients":797,"images":800,"keywords":810,"publishedAt":587,"updatedAt":587,"authorSlug":588},"bolivian-saltenas","Salteñas (Bolivian Juicy Baked Meat Pastries)","Salteñas","Tarija and La Paz",60,720,"hard",[563],[],[798,653,481,799],"beef-chuck","peas",[801,804,806,808],{"alt":802,"src":803},"Golden baked Bolivian salteñas with braided top seams, one bitten open to show the beef and potato broth inside","\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero.jpg",{"alt":802,"src":805},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-16x9.jpg",{"alt":802,"src":807},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-4x3.jpg",{"alt":802,"src":809},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-1x1.jpg",[811,812,813,814,668,666,815],"salteña","bolivian pastry","baked empanada","street food","tarija",{"slug":817,"title":818,"shortTitle":819,"nativeName":820,"countrySlug":556,"region":766,"baseServings":507,"prepMinutes":485,"cookMinutes":485,"difficulty":559,"course":821,"diet":822,"mainIngredients":823,"images":825,"keywords":835,"publishedAt":587,"updatedAt":587,"authorSlug":588},"silpancho","Silpancho (Cochabamba Breaded Steak Plate)","Silpancho","Silpancho cochabambino",[647],[650],[653,743,489,824,714],"breadcrumbs",[826,829,831,833],{"alt":827,"src":828},"Bolivian silpancho plate with a wide breaded steak over rice and fried potato slices, 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beef, potato and noodles under a pile of crisp fried potato matchsticks and parsley","\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero.jpg",{"alt":855,"src":858},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-16x9.jpg",{"alt":855,"src":860},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-4x3.jpg",{"alt":855,"src":862},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-1x1.jpg",[864,865,866,867,785,868],"sopa de maní","peanut soup","bolivian soup","beef broth","andean food",10,24,false,1788563748137]