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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":519,"pronunciation":553,"substitutions":554,"slug":567,"title":568,"shortTitle":569,"nativeName":570,"countrySlug":571,"region":572,"baseServings":466,"prepMinutes":573,"cookMinutes":454,"restMinutes":574,"difficulty":575,"course":576,"diet":578,"mainIngredients":579,"images":580,"keywords":590,"publishedAt":598,"updatedAt":598,"authorSlug":599,"summary":600,"localeSlug":567,"alternates":601},[394,397,400,403,406],{"answer":395,"question":396},"No. Restaurants in Medellín sell a media bandeja with roughly half the elements, and paisa households on a normal weekday eat only the beans with rice and an arepa. The beans, rice, plantain and egg are the non-negotiable core; the chicharrón, chorizo and ground beef are what turn it into a special-occasion tray.","Do I have to serve all nine components?",{"answer":398,"question":399},"Two usual causes: salt or an acidic ingredient added early, which keeps the skins firm, or beans that have been sitting in the cupboard for over a year. Old beans can refuse to soften no matter how long they simmer. Soak overnight, cook in unsalted water, and season only once they crush easily against the side of the pot.","Why did my beans stay hard even after two hours?",{"answer":401,"question":402},"Hogao is the Colombian sofrito of tomato, long scallion, onion, garlic and cumin cooked slowly until the tomato breaks down into a thick orange sauce. It is the seasoning base for a large part of the country's cooking. It keeps a week refrigerated and freezes well, so making a double batch is standard practice.","What is hogao and can I make it ahead?",{"answer":404,"question":405},"Start the scored pork belly in a pan with a little water and salt over medium heat, covered, until the water evaporates and the fat has rendered out. Then uncover and let it fry in its own fat, turning once, until the skin blisters and sounds hollow when tapped. Dropping raw belly straight into hot oil traps moisture under the skin and produces a chewy result.","How do I get chicharrón to puff and crackle?",{"answer":407,"question":408},"Not at all. Like most Colombian food it is seasoned with cumin, scallion, garlic and tomato rather than chile, and any heat comes from a spoonful of ají added at the table by whoever wants it. If you are expecting Mexican-level chile, this is a different tradition entirely.","Is bandeja paisa spicy?",[410,411,412,413,414],"Cargamanto beans are the paisa standard; cranberry or borlotti beans are the closest widely sold match, and pinto beans work at a pinch.","Grate the green plantain straight into the bean pot — it dissolves and gives the traditional body without any starch or flour.","Never salt the beans until they are fully tender. Salt added early keeps the skins tough no matter how long you cook.","Buy pork belly in one thick slab with the skin on for chicharrón, and score it down to the fat but not into the meat.","Scale the tray down without shame: beans, rice, chicharrón, egg and plantain make an honest small version, and most home cooks drop the ground beef or the chorizo.","🍛","Bandeja paisa is a whole meal served as one plate — so wide it needs a tray rather than a dish. At its center are frijoles, red beans stewed soft with pork and green plantain until the liquid goes thick and glossy, and around them sit white rice, ground beef cooked down in hogao, a slab of chicharrón, a chorizo, a fried egg with a runny yolk, sweet fried plantain, a thin arepa and half an avocado. Nothing on it is complicated on its own; the challenge is timing, because everything is meant to arrive hot at the same moment. The flavor is savory and deeply porky, cut by the sweetness of the plantain and the cool fat of avocado, with cumin and scallion running underneath all of it.","The plate belongs to Antioquia and the coffee-growing departments around it, and its logic is agricultural. Paisa farmers and the arrieros who drove mule trains through the mountains ate one large midday meal built from what the region produced in quantity: beans, maize, pork, plantain. The modern arrangement — everything laid out side by side on a wide tray instead of served in courses — is a restaurant invention of the twentieth century rather than something farmers carried into the fields, and Colombians argue about when exactly it took its current shape. What is not in dispute is that the components are old and the assembly is recent.\n\nIt is also the dish most often mistaken abroad for the national dish of Colombia, which irritates people from everywhere else in the country. Colombia has no official national dish; a 2005 congressional attempt to declare bandeja paisa one went nowhere, partly because a Caribbean cook, a Bogotano and a chocoano would each nominate something different. Sancocho probably has the broader claim, since some version of it is cooked in every department. Bandeja paisa won internationally because Medellín food travels well and because the plate photographs like a challenge.\n\nEating it is a commitment. A full restaurant portion regularly clears a thousand calories and is eaten at lunch, not dinner, usually followed by nothing more than a coffee and a long afternoon. Locals rarely order it more than occasionally, and plenty of paisa households make only the beans — which is the real weekly dish — and skip the parade around them. Cook it the way it is meant to be cooked, at midday, for people who have nowhere urgent to be afterwards.","The beans improve overnight and keep 4 days refrigerated or 3 months frozen — reheat with a splash of water, since they tighten considerably when cold. Cooked ground beef keeps 3 days. Chicharrón, fried plantain and eggs must be made fresh; reheated chicharrón goes leathery and reheated plantain turns oily. The practical approach is to cook the beans and the hogao a day or two ahead, then fry everything else in the hour before lunch.",[420,421,422,423],"The beans are built properly: soaked, simmered with pork and grated green plantain so they thicken themselves instead of leaning on flour.","A single batch of hogao seasons both the beans and the ground beef, which is how paisa kitchens actually work.","The chicharrón method starts in water, not hot oil, so the fat renders before the skin blisters and nothing spits across the stove.","Component timings are staged in order, so all nine elements hit the tray hot rather than in shifts.",[425,426,427,428],"Large heavy pot for the beans","Wide frying pan or skillet","Box grater","Rice pot with a lid",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},62,108,19,63,1240,[436],"A jar of ají on the table, plus lime wedges and, if you want the full lunch, a glass of aguapanela with lime.",[438,441,444],{"name":439,"description":440},"Frijoles con garra","The beans on their own with a piece of pork skin cooked in them, served with rice and arepa. This is the everyday paisa meal the tray was assembled from.",{"name":442,"description":443},"Bandeja with carne en polvo","Instead of ground beef in hogao, some kitchens use carne en polvo — beef simmered, dried and pounded to a fluffy powder that soaks up bean liquid.",{"name":445,"description":446},"Half tray (media bandeja)","Standard on Medellín menus: beans, rice, chicharrón, egg, plantain and arepa, with the chorizo and ground beef left off for anyone who intends to work that afternoon.",[448,453,457,462,465,470,474,477,482,487,490,494,497,500,504,507,509,512,515],{"qty":449,"name":450,"unit":451,"group":452},400,"dried red cargamanto or cranberry beans","g","For the beans",{"qty":454,"ref":455,"name":456,"unit":451,"group":452},150,"pork-belly","pork belly or smoked pork hock, in one piece",{"qty":458,"ref":459,"name":460,"unit":461,"group":452},1,"plantain","green plantain, peeled and coarsely grated","piece",{"qty":458,"ref":463,"name":464,"unit":461,"group":452,"optional":8},"carrot","carrot, grated",{"qty":466,"ref":467,"name":468,"unit":461,"group":469},4,"tomato","ripe tomatoes, finely chopped","For the hogao",{"qty":471,"ref":472,"name":473,"unit":461,"group":469},5,"scallions","long scallions, finely sliced",{"qty":458,"ref":475,"name":476,"unit":461,"group":469},"onion","onion, finely chopped",{"qty":478,"ref":479,"name":480,"unit":481,"group":469},3,"garlic","garlic, minced","clove",{"qty":483,"ref":484,"name":485,"unit":486,"group":469},1.5,"cumin","ground cumin","tsp",{"qty":478,"name":488,"unit":489,"group":469},"sunflower or other neutral oil","tbsp",{"qty":491,"ref":455,"name":492,"unit":451,"group":493},500,"skin-on pork belly, in one slab, scored","For the tray",{"qty":449,"ref":495,"name":496,"unit":451,"group":493},"ground-beef","ground beef",{"qty":466,"ref":498,"name":499,"unit":461,"group":493},"chorizo","fresh Colombian chorizo",{"qty":501,"ref":502,"name":503,"unit":451,"group":493},300,"rice","long-grain white rice",{"qty":505,"ref":459,"name":506,"unit":461,"group":493},2,"very ripe (black-skinned) plantains, sliced on the diagonal",{"qty":466,"ref":508,"name":508,"unit":461,"group":493},"eggs",{"qty":505,"ref":510,"name":511,"unit":461,"group":493},"avocado","avocados, halved and sliced at the last minute",{"qty":466,"name":513,"note":514,"unit":461,"group":493},"thin white arepas","shop-bought, or made from the arepa de maíz recipe",{"qty":516,"name":517,"unit":518,"group":493},null,"salt and oil for frying","to taste",[520,523,528,532,535,540,543,546,550],{"text":521,"title":522},"Cover the dried beans with plenty of cold water and leave them overnight, at least 8 hours. They should double in size and the skins should look tight and smooth rather than wrinkled. Drain and rinse before cooking.","Soak the beans",{"tip":524,"text":525,"title":526,"timerSeconds":527},"Do not add salt yet. The beans are ready for seasoning only when one crushes to paste between your fingers.","Put the drained beans in a large pot with the pork belly piece, the grated green plantain, the carrot if using, and enough fresh water to cover by three fingers. Bring to a boil, lower to a steady simmer and cook uncovered for about 90 minutes, topping up with hot water when the level drops below the beans.","Simmer the beans with pork",5400,{"text":529,"title":530,"timerSeconds":531},"While the beans work, warm the oil in a frying pan over medium-low heat and soften the onion and scallion for 5 minutes without letting them color. Add the garlic, cumin and tomato, season with salt, and cook down for 15 minutes until the tomato has collapsed, the mixture is thick enough to hold a trail behind the spoon, and a slick of orange oil sits at the edge.","Cook the hogao",900,{"text":533,"title":534,"timerSeconds":531},"Stir half the hogao into the tender beans, season generously with salt, and simmer another 15 minutes uncovered until the liquid is glossy and coats a spoon rather than running off it. Lift out the pork piece, chop it, and return it to the pot.","Finish the beans",{"tip":536,"text":537,"title":538,"timerSeconds":539},"Keep a lid or splatter guard within reach for the moment the water finishes evaporating — that is when the pan gets loud.","Lay the scored pork belly skin-side down in a cold dry frying pan, add a splash of water and a good pinch of salt, cover and set over medium heat. Once the water has boiled away and clear fat is pooling in the pan, uncover and keep frying, turning once, until the skin is blistered and golden and taps hollow. Drain on paper and cut into strips.","Render the chicharrón",2400,{"text":541,"title":542},"Pour off all but a tablespoon of pork fat and brown the ground beef over high heat, breaking it up, until the liquid has evaporated and the meat starts catching on the pan. Stir in the remaining hogao and cook 5 minutes more, until the beef is coated, glossy and holds together in loose clumps.","Season the ground beef",{"text":544,"title":545,"timerSeconds":531},"Rinse the rice until the water runs nearly clear, then cook it with 1.5 times its volume of salted water: bring to a boil, cover, drop to the lowest heat for 15 minutes and rest off the heat for 5 more. Fluff with a fork so the grains stay separate.","Cook the rice",{"tip":547,"text":548,"title":549},"The plantains must be black-skinned. Yellow ones stay starchy and refuse to caramelise.","Fry the chorizo in a lightly oiled pan over medium heat until browned all over and firm to the touch, about 10 minutes, then set aside somewhere warm. In the same pan, fry the ripe plantain slices until the cut faces are deep caramel and the centres give under a spatula.","Fry the chorizo and sweet plantain",{"text":551,"title":552},"Fry the eggs in hot oil until the whites are set with lacy brown edges and the yolks still move. Give each person a wide plate or tray with a mound of rice, a bowl or pool of beans, ground beef, a strip of chicharrón, a chorizo, plantain slices, an arepa, sliced avocado and the egg on top of the rice. Serve immediately, with ají on the side.","Fry the eggs and build the tray","ban-DEH-ha PIE-sah",[555,559,563],{"note":556,"swap":557,"original":558},"Speckled cranberry beans are almost identical in size and texture. Avoid dark kidney beans — they hold their shape too stubbornly and the pot never turns creamy.","Cranberry, borlotti or pinto beans","Cargamanto red beans",{"note":560,"swap":561,"original":562},"It is not the same thing, and any paisa will say so, but it delivers crunch and pork fat when skin-on belly is not available.","Thick-cut streaky bacon, cooked hard until brittle","Chicharrón (skin-on pork belly)",{"note":564,"swap":565,"original":566},"Colombian chorizo is fresh, mild and heavy on scallion and cumin — cured Spanish chorizo is a different product and will dominate the tray.","Fresh Mexican chorizo or a mild fresh sausage","Colombian chorizo","bandeja-paisa","Bandeja Paisa (Antioquian Mixed Platter)","Bandeja Paisa","Bandeja paisa","colombia","Antioquia",40,480,"medium",[577],"main",[],[455,495,459,502,510,508],[581,584,586,588],{"alt":582,"src":583},"A wide tray holding red beans, white rice, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado","\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-1x1.jpg",[591,592,593,594,595,596,597],"bandeja paisa","colombian beans","antioquia","chicharron","medellin","frijoles","colombian platter","2026-08-20","dishroute-kitchen","Medellín's enormous tray: red beans stewed with pork, white rice, seasoned ground beef, chicharrón, chorizo, a fried egg, sweet plantain, arepa and avocado, all plated at once.",{"en":602},"\u002Frecipe\u002Fbandeja-paisa",{"items":604,"total":723,"page":458,"limit":893,"hasMore":894},[605,641,677,687,718,745,775,807,839,866],{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":571,"region":610,"baseServings":611,"prepMinutes":612,"cookMinutes":613,"difficulty":575,"course":614,"diet":616,"mainIngredients":618,"images":623,"keywords":633,"publishedAt":598,"updatedAt":598,"authorSlug":599},"ajiaco-santafereno","Ajiaco Santafereño (Bogotá Chicken and Three-Potato Soup)","Ajiaco Santafereño","Ajiaco santafereño","Bogotá and Cundinamarca",6,25,70,[615,577],"soup",[617],"gluten-free",[619,620,621,622,510],"chicken","potato","corn","capers",[624,627,629,631],{"alt":625,"src":626},"Deep bowl of thick pale Colombian potato soup with shredded chicken, a half corn cob, cream and capers","\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-1x1.jpg",[634,635,636,637,638,639,640],"ajiaco","guascas","bogota","potato soup","colombian soup","papa criolla","chicken soup",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":571,"region":646,"baseServings":466,"prepMinutes":647,"cookMinutes":612,"restMinutes":471,"difficulty":648,"course":649,"diet":653,"mainIngredients":655,"images":659,"keywords":669,"publishedAt":598,"updatedAt":598,"authorSlug":599},"colombian-arepas","Arepa de Maíz (Colombian Griddled Corn Cakes)","Arepa de Maíz","Arepa de maíz","Antioquia and nationwide",15,"easy",[650,651,652],"bread","side","breakfast",[654,617],"vegetarian",[656,657,658],"cornmeal","butter","queso-fresco",[660,663,665,667],{"alt":661,"src":662},"Stack of thin griddled Colombian corn arepas with toasted brown blisters, one split open with melting butter","\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-1x1.jpg",[670,671,672,673,674,675,676],"arepa","masarepa","colombian bread","corn cakes","arepa paisa","gluten free bread","griddle",{"slug":567,"title":568,"shortTitle":569,"nativeName":570,"countrySlug":571,"region":572,"baseServings":466,"prepMinutes":573,"cookMinutes":454,"restMinutes":574,"difficulty":575,"course":678,"diet":679,"mainIngredients":680,"images":681,"keywords":686,"publishedAt":598,"updatedAt":598,"authorSlug":599},[577],[],[455,495,459,502,510,508],[682,683,684,685],{"alt":582,"src":583},{"alt":582,"src":585},{"alt":582,"src":587},{"alt":582,"src":589},[591,592,593,594,595,596,597],{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":571,"region":692,"baseServings":466,"prepMinutes":693,"cookMinutes":693,"difficulty":575,"course":694,"diet":695,"mainIngredients":697,"images":703,"keywords":713,"publishedAt":598,"updatedAt":598,"authorSlug":599},"colombian-cazuela-de-mariscos","Cazuela de Mariscos (Cartagena Coconut Seafood Casserole)","Cazuela de Mariscos","Cazuela de mariscos","Caribbean coast",30,[577],[696],"pescatarian",[698,699,700,701,702],"shrimp","squid","mussels","white-fish","coconut-milk",[704,707,709,711],{"alt":705,"src":706},"Earthenware pot of creamy coconut seafood stew with shrimp, mussels in shell, squid rings and cilantro","\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-1x1.jpg",[714,715,716,717,698,700,699],"cazuela de mariscos","cartagena","coconut seafood stew","colombian caribbean",{"slug":719,"title":720,"shortTitle":721,"nativeName":721,"countrySlug":571,"region":722,"baseServings":466,"prepMinutes":723,"cookMinutes":724,"difficulty":648,"course":725,"diet":726,"mainIngredients":727,"images":730,"keywords":740,"publishedAt":598,"updatedAt":598,"authorSlug":599},"changua","Changua (Bogotá Milk and Egg Breakfast Soup)","Changua","Bogotá and the Boyacá highlands",10,12,[652,615],[654],[728,508,472,729],"milk","cilantro",[731,734,736,738],{"alt":732,"src":733},"Bowl of Colombian changua with a poached egg floating in milky broth over soaked bread and chopped cilantro","\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-1x1.jpg",[719,741,742,743,636,729,744],"colombian breakfast","milk soup","poached egg","andean",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":571,"region":750,"baseServings":466,"prepMinutes":751,"cookMinutes":612,"restMinutes":693,"difficulty":575,"course":752,"diet":755,"mainIngredients":757,"images":758,"keywords":768,"publishedAt":598,"updatedAt":598,"authorSlug":599},"colombian-empanadas","Empanadas Colombianas (Fried Corn Pastries with Potato and Beef)","Empanadas Colombianas","Empanadas colombianas","Nationwide, strongest in Antioquia and Valle",45,[753,754],"street-food","snack",[617,756],"dairy-free",[656,620,495],[759,762,764,766],{"alt":760,"src":761},"Golden deep-fried Colombian corn empanadas, one broken open to show potato and beef filling, with green ají","\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-1x1.jpg",[769,671,770,771,772,773,774],"colombian empanadas","aji","street food","fried empanadas","potato beef filling","gluten free",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":571,"region":780,"baseServings":781,"prepMinutes":751,"cookMinutes":782,"restMinutes":783,"difficulty":784,"course":785,"diet":786,"mainIngredients":787,"images":789,"keywords":799,"publishedAt":598,"updatedAt":598,"authorSlug":599},"lechona-tolimense","Lechona Tolimense (Stuffed Roast Pork with Yellow Peas)","Lechona Tolimense","Lechona 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