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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":520,"pronunciation":546,"substitutions":547,"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":564,"region":565,"baseServings":566,"prepMinutes":567,"cookMinutes":568,"restMinutes":569,"difficulty":570,"course":571,"diet":574,"mainIngredients":576,"images":577,"keywords":587,"publishedAt":594,"updatedAt":594,"authorSlug":595,"summary":596,"localeSlug":560,"alternates":597},[394,397,400,403,406],{"answer":395,"question":396},"Hominy is dried corn treated with an alkaline solution so the hulls slip off and the kernels swell, sold as maíz blanco pisado, mote or pozole corn. Latin American grocers and many large supermarkets carry it dried or tinned. Dried needs an overnight soak and around three hours of simmering; tinned is already cooked.","What is hominy and where do I find it?",{"answer":398,"question":399},"The squash is the thickener, and it has to break down completely. Grate or finely dice at least half of it so it dissolves into the liquid, keep the pot at a real simmer rather than a bare one for the last hour, and leave the lid off so liquid reduces. A correctly thickened locro holds the mark of a spoon for a moment.","Why is my locro thin instead of thick?",{"answer":401,"question":402},"The stew itself is not — it is seasoned with cumin, paprika and bay leaf and tastes sweet and savoury rather than hot. The heat comes from the fried oil spooned over each bowl at the table, so everyone controls their own. Make that oil as mild or as fierce as you like.","Is locro spicy?",{"answer":404,"question":405},"Yes, and it saves about two hours. Cook the soaked hominy, beans and meats under pressure for 40 minutes, release, then add the squash and simmer uncovered for another 30 minutes so it breaks down and thickens the pot. Adding the squash under pressure turns it to water rather than to body.","Can I make locro in a pressure cooker?",{"answer":407,"question":408},"Mainly on the two winter national holidays, 25 May and 9 July, when clubs, unions and neighbourhood organisations cook it in bulk and sell it by the bowl. It is also common in the northwest provinces through the cold months, but in Buenos Aires it is strongly tied to those dates.","When do Argentines actually eat locro?",[410,411,412,413,414,415],"Soak the hominy and beans in separate bowls overnight. The corn takes far longer to cook and needs a head start in the pot.","Do not salt until the beans have softened. Salt early and the skins stay tough no matter how long you simmer.","Cut half the squash into large chunks and grate or finely dice the rest — the small pieces melt and thicken, the large ones stay visible.","Stir along the bottom every 20 minutes with a flat wooden spoon. Locro catches and scorches easily once it thickens.","Add the chorizo in the last hour only. Any earlier and it gives up all its fat and turns to grey crumbs.","Make it a day ahead if you can. It thickens further overnight and the flavours settle; loosen with hot water when reheating.","🍲","Locro is a thick winter stew built on white hominy corn, dried beans and squash, cooked for three hours with beef shank, pork belly and chorizo until the squash disintegrates and thickens everything into something closer to a porridge than a soup. It tastes deep and starchy-sweet rather than spiced, and it is finished at the table with a spoonful of hot red oil made from scallions, paprika and chile — that final drizzle is what stops it being heavy. One pot feeds a crowd, it is better on the second day, and in Argentina it is eaten on two specific dates in the middle of winter.","Locro predates Argentina by a long way. Its base — corn, squash, beans and potato cooked in one pot — is Andean, and versions of it are eaten from Ecuador down through Peru and Bolivia into northern Chile and Argentina, with the name coming from Quechua. What the Spanish added was livestock: beef, pork and the fat that comes with them, which turned a vegetable-and-grain stew into the meat-heavy version made in Salta, Tucumán and Santiago del Estero today. Along the way each region kept its own emphasis, and the Peruvian and Ecuadorian dishes carrying the same name are now quite different from the Argentine one.\n\nIn Argentina the stew became attached to two national dates, 25 May and 9 July, both of which fall in winter in the southern hemisphere. Political parties, unions, schools and neighbourhood clubs cook it in enormous pots and sell portions by the bowl, and for many city-dwellers those two days are the only times of year they eat it. That is unusual for a national dish: locro is less a daily food than a calendar event, and its association with public celebration is as much a part of it as the ingredients.\n\nThe cooking itself is patient and largely unattended. Hominy and beans soak overnight, then everything simmers together long enough for three separate things to happen: the corn softens and splits, the squash falls apart and thickens the pot, and the collagen in the shank and pork skin dissolves into the liquid. The stew is done when a spoon stood upright in it leans slowly rather than falling. Nothing in it is spicy — the heat arrives only at the end, in the fried paprika oil that people ladle over their own bowls, called quiquirimichi in some northern provinces and simply salsa de grasa colorada elsewhere.","Locro keeps 4 days refrigerated and genuinely improves after one night. It sets almost solid when cold, so reheat gently with a cup of hot water or stock stirred in, over low heat, scraping the base constantly. It freezes very well for 3 months in portions; freeze without the paprika oil and make that fresh, since it tastes flat once frozen and thawed.",[421,422,423,424],"Soaking and timing set out clearly, so the corn, beans and squash all finish together.","The paprika-scallion oil is made properly and served separately, the way it is eaten.","Uses cuts a normal butcher stocks instead of hard-to-find pig trotters and skin.","Explains the thickening — squash, not flour — so you know what you are waiting for.",[426,427,428],"Large heavy stockpot","Flat wooden spoon","Small frying pan for the oil",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},31,54,11,980,36,640,[437],"Nothing but the paprika oil, bread on the side, and a strong red wine — locro is a one-bowl meal.",[439,442,445],{"name":440,"description":441},"Locro vegetariano","Built on hominy, beans, squash, sweet potato and corn with a strong paprika oil and no meat. Genuinely eaten in Argentina at public locros, not a modern invention, and it needs extra fat to taste finished.",{"name":443,"description":444},"Locro santiagueño","The Santiago del Estero style, heavier on the corn and cooked with tripe and pork skin for a stickier, more gelatinous body. Traditionally the thickest version of the three main regional takes.",{"name":446,"description":447},"Locro con mondongo","Tripe cut into ribbons and simmered from the start alongside the meats. Adds body and a distinct texture; leave it out if it is not to your taste and nobody will call the stew wrong.",[449,454,457,462,466,471,475,479,483,488,492,497,500,503,508,512,513,516],{"qty":450,"name":451,"unit":452,"group":453},500,"dried white hominy (maíz blanco pisado), soaked overnight","g","Soaked the night before",{"qty":455,"name":456,"unit":452,"group":453},250,"dried white beans, soaked overnight",{"qty":458,"ref":459,"name":460,"unit":452,"group":461},600,"beef-shank","beef shank, in large pieces","The pot",{"qty":463,"ref":464,"name":465,"unit":452,"group":461},400,"pork-belly","pork belly, in 3 cm cubes",{"qty":467,"ref":468,"name":469,"unit":470,"group":461},3,"chorizo","chorizo colorado or smoked chorizo, sliced thick","piece",{"qty":472,"ref":473,"name":474,"unit":452,"group":461,"optional":8},300,"tripe","tripe, cleaned and cut in ribbons",{"qty":476,"ref":477,"name":478,"unit":452,"group":461},900,"pumpkin","squash or pumpkin, half in chunks and half grated",{"qty":480,"ref":481,"name":482,"unit":470,"group":461},2,"onion","onions, finely chopped",{"qty":484,"ref":485,"name":486,"unit":487,"group":461},4,"garlic","garlic, chopped","clove",{"qty":480,"ref":489,"name":490,"unit":491,"group":461},"cumin","ground cumin","tsp",{"qty":493,"ref":494,"name":495,"unit":496,"group":461},1,"paprika","sweet paprika","tbsp",{"qty":480,"ref":498,"name":499,"unit":470,"group":461},"bay-leaf","bay leaves",{"qty":467,"name":501,"unit":502,"group":461,"noScale":8},"water","l",{"qty":504,"ref":505,"name":506,"unit":470,"group":507},6,"scallions","scallions, thinly sliced","For the paprika oil",{"qty":509,"name":510,"unit":511,"group":507},120,"oil or melted beef fat","ml",{"qty":480,"ref":494,"name":495,"unit":496,"group":507},{"qty":493,"ref":514,"name":515,"unit":491,"group":507},"chili-flakes","chile flakes, or more to taste",{"qty":517,"name":518,"unit":519,"group":507},null,"salt","to taste",[521,525,529,533,537,540,543],{"text":522,"title":523,"timerSeconds":524},"Put the hominy and the beans in two separate bowls, cover each with plenty of cold water and leave them 10–12 hours. The corn kernels will swell to nearly double and lose their chalky look; drain both and discard the soaking water.","Soak overnight",36000,{"text":526,"title":527,"timerSeconds":528},"Tip the drained hominy into a large pot with the beef shank, pork belly and tripe if using, add the water and bring to a simmer. Skim the grey foam off the surface for the first ten minutes, then add the bay leaves and cook uncovered for 1 hour.","Start the corn and meats",3600,{"tip":530,"text":531,"title":532,"timerSeconds":528},"Hold the salt until this point. Salted water keeps bean skins tough.","Stir in the drained beans, the chopped onion, garlic, cumin and the tablespoon of paprika. Simmer another hour, topping up with hot water if the level drops below the solids, until the beans are tender enough to crush against the side of the pot.","Add the beans and aromatics",{"text":534,"title":535,"timerSeconds":536},"Add both the chunked and grated squash along with the sliced chorizo, season with salt, and cook for a final 45–60 minutes. The grated squash should vanish into the liquid while the chunks stay just intact, and the surface should turn a warm orange.","Add the squash and chorizo",3000,{"text":538,"title":539},"Stir the bottom of the pot firmly with a flat spoon every ten minutes now, breaking up the meat into shreds as it falls apart. The locro is ready when a spoon pushed upright into it leans over slowly instead of dropping, and the corn is soft with a faint chew left.","Thicken and check",{"text":541,"title":542},"While the pot finishes, warm the oil in a small pan over low heat, add the scallions and cook 2 minutes until limp and fragrant. Pull the pan off the heat, stir in the paprika and chile flakes, and let them steep in the residual heat until the oil turns deep red — do not let the paprika sizzle or it goes bitter.","Fry the paprika oil",{"text":544,"title":545},"Ladle the locro into deep bowls and spoon a tablespoon of the red oil over each, letting it spread across the surface without stirring it in. Season at the table and eat it hot enough to steam.","Serve with the oil on top","LOH-kroh",[548,552,556],{"note":549,"swap":550,"original":551},"Dried hominy from a Latin grocer gives the correct bite and starch. Tinned is already cooked, so it needs no soaking and only heating through. Barley thickens the stew more aggressively.","Tinned hominy, drained, added in the last hour; or pearl barley for a different but workable texture","White hominy (maíz blanco pisado \u002F mote)",{"note":553,"swap":554,"original":555},"The bean is not the star here. Any large white bean works; tinned beans should go in during the last 30 minutes so they do not disintegrate.","Butter beans, cannellini or a tin of each added late","Dried white beans",{"note":557,"swap":558,"original":559},"You want one cut that provides collagen and one that provides fat. Lean meat alone makes a thin, disappointing locro.","Smoked pork hock plus beef brisket, or chicken thighs for a lighter pot","Pork belly and beef shank","argentine-locro","Locro (Argentine Hominy, Squash and Meat Stew)","Locro","Locro criollo","argentina","Northwest",8,30,210,720,"medium",[572,573],"main","soup",[575],"dairy-free",[477,459,464,468,481],[578,581,583,585],{"alt":579,"src":580},"Deep bowl of thick Argentine locro with hominy, squash and shredded meat under a swirl of red paprika oil","\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-4x3.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-1x1.jpg",[588,589,590,591,592,593],"locro","hominy stew","argentine winter food","squash stew","national holiday","northwest argentina","2026-08-20","dishroute-kitchen","Argentina's national-holiday stew: white hominy and beans simmered for hours with squash, beef shank and pork until thick, then split open with a paprika and scallion oil.",{"en":598},"\u002Frecipe\u002Fargentine-locro",{"items":600,"total":607,"page":493,"limit":871,"hasMore":872},[601,636,665,698,723,754,784,794,823,848],{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":564,"region":606,"baseServings":607,"prepMinutes":567,"cookMinutes":608,"restMinutes":609,"difficulty":570,"course":610,"diet":612,"mainIngredients":614,"images":619,"keywords":629,"publishedAt":594,"updatedAt":594,"authorSlug":595},"argentine-alfajores","Alfajores de Maicena (Argentine Cornstarch Cookies with Dulce de Leche)","Alfajores de Maicena","Alfajores de maicena","Buenos Aires",10,12,60,[611],"dessert",[613],"vegetarian",[615,616,617,618],"cornstarch","butter","condensed-milk","coconut",[620,623,625,627],{"alt":621,"src":622},"Stacked cornstarch alfajores filled with dulce de leche, their rims rolled in shredded coconut","\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-1x1.jpg",[630,631,632,633,634,635],"alfajores","alfajores de maicena","dulce de leche","argentine dessert","cornstarch cookies","sandwich cookies",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":564,"region":641,"baseServings":504,"prepMinutes":567,"cookMinutes":568,"restMinutes":642,"difficulty":570,"course":643,"diet":644,"mainIngredients":645,"images":648,"keywords":658,"publishedAt":594,"updatedAt":594,"authorSlug":595},"argentine-asado","Asado (Argentine Wood-Fired Beef Barbecue)","Asado","Asado criollo","Pampas",15,[572],[575],[646,468,647],"beef-short-ribs","blood-sausage",[649,652,654,656],{"alt":650,"src":651},"Argentine parrilla loaded with short ribs, flank steak and chorizo cooking over glowing wood embers","\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-4x3.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-1x1.jpg",[659,660,661,662,663,664],"asado","argentine barbecue","parrilla","short ribs","grilled beef","chorizo criollo",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":564,"region":641,"baseServings":566,"prepMinutes":642,"cookMinutes":9,"restMinutes":509,"difficulty":670,"course":671,"diet":673,"mainIngredients":676,"images":681,"keywords":691,"publishedAt":594,"updatedAt":594,"authorSlug":595},"argentine-chimichurri","Chimichurri (Argentine Parsley, Garlic and Vinegar Sauce)","Chimichurri","Chimichurri criollo","easy",[672],"sauce",[674,613,675,575],"vegan","gluten-free",[677,485,678,679,680],"parsley","oregano","vinegar","olive-oil",[682,685,687,689],{"alt":683,"src":684},"Bowl of Argentine chimichurri with chopped parsley, garlic and chile flakes floating in vinegar and oil","\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-1x1.jpg",[692,693,694,695,696,697],"chimichurri","argentine sauce","parsley sauce","asado sauce","no-cook","grilled meat",{"slug":699,"title":700,"shortTitle":701,"nativeName":701,"countrySlug":564,"region":606,"baseServings":484,"prepMinutes":642,"cookMinutes":702,"difficulty":670,"course":703,"diet":705,"mainIngredients":706,"images":708,"keywords":718,"publishedAt":594,"updatedAt":594,"authorSlug":595},"argentine-choripan","Choripán (Argentine Grilled Chorizo Sandwich)","Choripán",25,[704,572],"street-food",[575],[468,481,707,677,485],"tomato",[709,712,714,716],{"alt":710,"src":711},"Butterflied grilled chorizo in a crusty roll topped with green chimichurri and chopped salsa criolla","\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-1x1.jpg",[719,720,721,692,722,659],"choripan","chorizo sandwich","argentine street food","grilled sausage",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"countrySlug":564,"region":728,"baseServings":484,"prepMinutes":729,"cookMinutes":702,"restMinutes":730,"difficulty":570,"course":731,"diet":733,"mainIngredients":734,"images":737,"keywords":747,"publishedAt":594,"updatedAt":594,"authorSlug":595},"argentine-empanadas","Empanadas Salteñas (Baked Argentine Beef Turnovers)","Empanadas Salteñas","Empanadas salteñas","Salta",50,240,[732,704],"appetizer",[],[735,481,736,489,494],"beef-chuck","flour",[738,741,743,745],{"alt":739,"src":740},"Baked Argentine beef empanadas with hand-crimped edges on a tray, one broken open showing juicy diced beef and egg","\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-1x1.jpg",[748,749,750,751,752,753],"empanadas","salteñas","argentine beef","baked turnovers","repulgue","salta",{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":564,"region":565,"baseServings":484,"prepMinutes":759,"cookMinutes":760,"difficulty":570,"course":761,"diet":763,"mainIngredients":764,"images":769,"keywords":779,"publishedAt":594,"updatedAt":594,"authorSlug":595},"argentine-humita","Humita en Chala (Steamed Fresh Corn Parcels)","Humita en Chala","Humita en chala",40,45,[762,732],"side",[613,675],[765,481,766,767,768],"corn","bell-pepper","milk","mozzarella",[770,773,775,777],{"alt":771,"src":772},"Steamed humitas tied in corn husks on a plate, one opened to show soft golden corn filling with melted cheese","\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-1x1.jpg",[780,781,782,593,613,783],"humita","corn parcels","steamed corn","corn 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