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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":430,"serveWith":434,"variations":436,"ingredients":446,"instructions":468,"pronunciation":486,"substitutions":487,"slug":500,"title":501,"shortTitle":502,"nativeName":502,"countrySlug":503,"region":504,"baseServings":448,"prepMinutes":505,"cookMinutes":9,"difficulty":506,"course":507,"diet":509,"mainIngredients":514,"images":515,"keywords":525,"publishedAt":530,"updatedAt":530,"authorSlug":531,"summary":532,"localeSlug":500,"alternates":533},[394,397,400,403,406],{"answer":395,"question":396},"Cachaça is a Brazilian spirit distilled from fresh-pressed sugarcane juice, while most rum is distilled from molasses left over from sugar production. That gives cachaça a grassier, more vegetal and slightly funky character. Brazilian regulations require it to be produced in Brazil and bottled between 38 and 48 percent alcohol, and the category is legally protected as distinctly Brazilian.","What is cachaça and how is it different from rum?",{"answer":398,"question":399},"Because the lime pith has been crushed into the drink. The white layer beneath the peel and the core running through the middle are both bitter, and pounding the wedges with a muddler releases that bitterness into the alcohol. Cut out the central white core, and press and twist the wedges rather than smashing them.","Why does my caipirinha taste bitter?",{"answer":401,"question":402},"Crushed ice. It chills the drink almost instantly and dilutes at a rate that softens the alcohol without watering it down over a long sit, which is exactly the balance a caipirinha needs. Cubes leave the top of the glass warm and sweet while the bottom stays sharp. Crush cubes in a bag with a rolling pin if you have no ice crusher.","Should I use crushed ice or ice cubes?",{"answer":404,"question":405},"About 2 teaspoons per glass is the standard starting point for one lime and 60 ml of cachaça, but limes vary a great deal in acidity and sweetness. Taste after stirring and adjust — the drink should read as sour first with the sugar arriving behind it, never as a sweet drink with lime in it.","How much sugar should go in a caipirinha?",{"answer":407,"question":408},"You can make a very good drink with the same method — muddled lime and sugar, crushed ice, topped with sparkling water — often sold in Brazil as a limonada suíça variant. It will not taste like a caipirinha, since cachaça supplies most of the flavour, but the lime-oil technique is what makes it worth drinking.","Can I make a caipirinha without alcohol?",[410,411,412,413,414,415],"Cut the lime in half lengthwise and slice out the white core running down the middle. That pithy strip is the single biggest source of bitterness.","Press and twist the muddler; never pound. You want to bruise the peel so the oils release, not shred it into the drink.","Add the sugar before muddling, not after. The crystals act as an abrasive against the peel and pull the oils out far more effectively.","Crushed ice is not optional in a good caipirinha — cubes chill too slowly and leave the drink sweet and warm at the top.","Stir from the bottom up with a long spoon so the sugar that settled under the limes actually dissolves into the spirit.","Taste before serving. Limes vary enormously in acidity, so treat the sugar as a range and adjust it every time.","🍹","A caipirinha is lime, sugar and cachaça in a short heavy glass, and there is nowhere to hide. It should taste bracingly sour first, then sweet, with the grassy, slightly funky bite of cachaça underneath and a citrus-oil perfume coming off the top. Made badly it is a bitter, pulpy mess, and the reason is almost always technique: the limes get pulverised instead of pressed, and the white pith releases its bitterness into the glass. Get the pressing right and it is one of the best three-ingredient drinks in existence, built directly in the glass in under two minutes.","Cachaça is the oldest distilled spirit in the Americas, made in Brazil since the sixteenth century when sugarcane plantations began fermenting and distilling the juice pressed from their own cane. That detail matters: cachaça is distilled from fresh sugarcane juice, while most rum is made from molasses, the byproduct left after sugar is crystallised. Brazilian law defines it narrowly — sugarcane spirit, distilled in Brazil, bottled between 38 and 48 percent alcohol — and the country has fought long trade battles to keep cachaça recognised as its own category rather than a type of rum. Unaged cachaça is clear and grassy; aged versions rest in barrels of Brazilian woods like amburana or jequitibá and pick up flavours no oak-aged spirit has.\n\nThe cocktail itself is younger and its origins are murkier than the internet suggests. The most repeated account has it evolving from a lime, garlic and honey remedy taken during the 1918 influenza epidemic in São Paulo state, with the medicinal ingredients dropping away and the sugar and ice staying. It is a good story and it may well be true, but it is not documented in any way that would settle the question, so treat it as tradition rather than fact. The name is clearer: caipira means someone from the rural interior, a country person, and caipirinha is its diminutive — the little country drink.\n\nWhat is certain is how thoroughly it belongs to everyday Brazilian life. It is beach food as much as bar food, made at kiosks along the sand with a wooden muddler and a bag of ice, drunk with acarajé or with nothing at all. Brazilians are also relaxed about variations, up to a point: swap cachaça for vodka and you have a caipiroska, for white rum and you have a caipiríssima, and both are widely sold. They are simply not caipirinhas, and anyone will tell you so.","A caipirinha is built to order and does not keep: the crushed ice dilutes it within twenty minutes and the muddled peel turns bitter as it sits in alcohol. For a crowd, muddle limes and sugar in each glass in advance and add ice and cachaça only when you serve. If you want something batched, mix lime juice and sugar syrup ahead, keep it refrigerated for up to 2 days, and pour it over ice with cachaça — closer to a lime daiquiri, but it holds.",[421,422,423,424],"Explains the pressing technique in detail, since bitterness from over-muddled pith is what ruins most homemade caipirinhas.","Removes the bitter central core of the lime before muddling — a small step Brazilian bartenders take and most recipes omit.","Uses crushed ice rather than cubes, so the drink chills and dilutes at the rate the balance actually needs.","Gives a proper sour-to-sweet ratio and tells you how to adjust it for limes of different acidity.",[426,427,428,429],"Two short heavy tumblers","Wooden muddler","Long bar spoon","Sharp knife",{"fat":9,"carbs":431,"sugar":432,"protein":9,"calories":433,"estimated":8},18,16,220,[435],"Petiscos — pão de queijo, coxinha, bolinho de bacalhau — or a plate of acarajé at the beach.",[437,440,443],{"name":438,"description":439},"Caipirinha de maracujá","Passion fruit pulp muddled in with the lime, which is how it is most often sold on Brazilian beaches. Sweeter, tropical, and it needs less added sugar.",{"name":441,"description":442},"Caipirinha de cachaça envelhecida","Made with cachaça aged in Brazilian hardwood, which brings vanilla and spice notes. Use slightly less lime so the wood is not buried.",{"name":444,"description":445},"Batida","The blended cousin: cachaça shaken or blended with fruit juice and sweetened condensed milk. Creamy, sweet, and a whole family of drinks in itself.",[447,453,458,463,466],{"qty":448,"ref":449,"name":450,"note":451,"unit":452},2,"lime","ripe limes, well washed","the peel goes in the glass, so scrub them","piece",{"qty":454,"name":455,"note":456,"unit":457},4,"white caster sugar","adjust to the acidity of your limes","tsp",{"qty":459,"name":460,"note":461,"unit":462},120,"cachaça","unaged (prata) for a classic caipirinha","ml",{"qty":448,"name":464,"unit":465},"crushed ice","cup",{"qty":448,"name":467,"unit":452,"optional":8},"lime wheels, to garnish",[469,473,477,480,483],{"tip":470,"text":471,"title":472},"That white core is the bitterest part of the fruit. Thirty seconds of knife work saves the drink.","Roll each lime firmly under your palm on the worktop to loosen the juice, then cut it in half lengthwise and slice away the pale pithy core running down the centre of each half. Cut each half into four chunky wedges.","Prepare the limes",{"tip":474,"text":475,"title":476},"Press and turn. Pounding shreds the peel and turns the drink bitter and pulpy.","Divide the lime wedges between two short heavy glasses and add 2 teaspoons of sugar to each. Press down and twist with the muddler eight to ten times, until the juice runs, the sugar looks wet and grainy against the peel, and the glass smells strongly of lime oil.","Muddle with sugar",{"text":478,"title":479},"Pack each glass to the brim with crushed ice, mounding it slightly above the rim. The ice should sit tight enough that the lime wedges stay suspended rather than floating to the top.","Fill with crushed ice",{"text":481,"title":482},"Pour 60 ml of cachaça into each glass and stir with a long spoon, dragging from the bottom upward for about fifteen seconds until the outside of the glass frosts and any sugar left at the base has dissolved.","Add the cachaça and stir",{"text":484,"title":485},"Taste with a straw and add a little more sugar if the limes were very sharp, stirring it through. Top up with a spoonful of crushed ice, add a lime wheel if you like, and serve immediately while the glass is still cold.","Taste and serve","kai-pee-REEN-yah",[488,492,496],{"note":489,"swap":490,"original":491},"Both are common in Brazilian bars and perfectly good drinks, but they are different cocktails with their own names. Cachaça's grassy, vegetal edge is the point of a caipirinha.","Vodka (caipiroska) or white rum (caipiríssima)","Cachaça",{"note":493,"swap":494,"original":495},"Demerara adds a faint molasses note that suits aged cachaça. Syrup dissolves instantly but gives you nothing to muddle against, so press the limes with a pinch of dry sugar first.","Demerara sugar, or 2 teaspoons of sugar syrup per glass","White caster sugar",{"note":497,"swap":498,"original":499},"Half the drink is the oil from the peel, which bottled juice cannot supply. If you have no limes, make a different cocktail.","Nothing — bottled lime juice does not work here","Fresh limes","caipirinha","Caipirinha (Brazilian Cachaça and Lime Cocktail)","Caipirinha","brazil","Nationwide",6,"easy",[508],"drink",[510,511,512,513],"vegan","gluten-free","dairy-free","nut-free",[449],[516,519,521,523],{"alt":517,"src":518},"Frosted tumbler of caipirinha packed with crushed ice and muddled lime wedges","\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero.jpg",{"alt":517,"src":520},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-16x9.jpg",{"alt":517,"src":522},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-4x3.jpg",{"alt":517,"src":524},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-1x1.jpg",[500,460,526,527,528,529],"lime cocktail","brazilian drink","national cocktail","muddled lime","2026-08-19","dishroute-kitchen","Brazil's national drink in three ingredients: lime wedges pressed with sugar until the peel gives up its oils, topped with crushed ice and cachaça and stirred until the glass frosts over.",{"en":534},"\u002Frecipe\u002Fcaipirinha",{"items":536,"total":580,"page":824,"limit":825,"hasMore":826},[537,574,612,638,648,682,709,743,770,798],{"slug":538,"title":539,"shortTitle":540,"nativeName":540,"countrySlug":503,"region":541,"baseServings":454,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":546,"diet":548,"mainIngredients":550,"images":556,"keywords":566,"publishedAt":530,"updatedAt":530,"authorSlug":531},"acaraje","Acarajé (Bahian Black-Eyed Pea Fritters)","Acarajé","Bahia",70,40,720,"hard",[547],"street-food",[549,512],"pescatarian",[551,552,553,554,555],"dried-shrimp","coconut-milk","okra","cashews","onion",[557,560,562,564],{"alt":558,"src":559},"Split orange acaraje fritter filled with pale vatapa paste, okra caruru and whole dried shrimp","\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-4x3.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-1x1.jpg",[567,568,569,570,571,572,573],"acarajé","bahia","black-eyed peas","dendê","vatapá","afro-brazilian","street food",{"slug":575,"title":576,"shortTitle":577,"nativeName":578,"countrySlug":503,"region":579,"baseServings":580,"prepMinutes":581,"cookMinutes":582,"restMinutes":583,"difficulty":506,"course":584,"diet":586,"mainIngredients":588,"images":594,"keywords":604,"publishedAt":530,"updatedAt":530,"authorSlug":531},"bolo-de-fuba","Bolo de Fubá (Brazilian Cornmeal Cake)","Bolo de Fubá","Bolo de fubá","Minas Gerais",10,15,45,20,[585],"dessert",[587,513],"vegetarian",[589,590,591,592,593],"cornmeal","eggs","milk","flour","fennel-seed",[595,598,600,602],{"alt":596,"src":597},"Golden ring-shaped Brazilian cornmeal cake with a cracked crust, one thick wedge cut and served beside coffee","\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-1x1.jpg",[605,606,607,608,609,610,611],"bolo de fubá","cornmeal cake","brazilian cake","fubá","festa junina","erva-doce","coffee cake",{"slug":613,"title":614,"shortTitle":615,"nativeName":615,"countrySlug":503,"baseServings":505,"prepMinutes":581,"cookMinutes":616,"restMinutes":459,"difficulty":506,"course":617,"diet":618,"mainIngredients":619,"images":621,"keywords":631,"publishedAt":637,"updatedAt":637,"authorSlug":531},"brigadeiro","Brigadeiro (Brazilian Chocolate Fudge Truffles)","Brigadeiro",12,[585],[587,511,513],[620],"butter",[622,625,627,629],{"alt":623,"src":624},"Brigadeiro chocolate truffles coated in sprinkles, arranged in mini paper cups on a party tray","\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-1x1.jpg",[613,632,633,634,635,636],"brazilian dessert","condensed milk","chocolate truffle","party sweet","no-bake","2026-08-18",{"slug":500,"title":501,"shortTitle":502,"nativeName":502,"countrySlug":503,"region":504,"baseServings":448,"prepMinutes":505,"cookMinutes":9,"difficulty":506,"course":639,"diet":640,"mainIngredients":641,"images":642,"keywords":647,"publishedAt":530,"updatedAt":530,"authorSlug":531},[508],[510,511,512,513],[449],[643,644,645,646],{"alt":517,"src":518},{"alt":517,"src":520},{"alt":517,"src":522},{"alt":517,"src":524},[500,460,526,527,528,529],{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":503,"region":653,"baseServings":505,"prepMinutes":654,"cookMinutes":655,"restMinutes":656,"difficulty":657,"course":658,"diet":660,"mainIngredients":661,"images":665,"keywords":675,"publishedAt":530,"updatedAt":530,"authorSlug":531},"coxinha","Coxinha de Frango (Brazilian Chicken Croquettes)","Coxinha de Frango","Coxinha de frango","São Paulo",50,35,60,"medium",[659,547],"snack",[],[662,592,663,664,590],"chicken","cream-cheese","breadcrumbs",[666,669,671,673],{"alt":667,"src":668},"Golden teardrop-shaped coxinha croquettes, one broken open to show shredded chicken and melting cheese","\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-1x1.jpg",[649,676,677,678,679,680,681],"chicken croquette","brazilian snack","catupiry","boteco","salgados","deep fried",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":503,"region":504,"baseServings":505,"prepMinutes":580,"cookMinutes":581,"difficulty":506,"course":687,"diet":689,"mainIngredients":690,"images":693,"keywords":703,"publishedAt":530,"updatedAt":530,"authorSlug":531},"farofa","Farofa de Manteiga (Toasted Brazilian Cassava Flour)","Farofa de Manteiga","Farofa de manteiga",[688],"side",[587,511,513],[691,620,555,692],"cassava","garlic",[694,697,699,701],{"alt":695,"src":696},"Bowl of golden toasted cassava flour farofa flecked with onion, scallions and parsley","\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-1x1.jpg",[683,704,705,706,707,708],"cassava flour","farinha de mandioca","brazilian side dish","manioc","churrasco side",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":503,"region":714,"baseServings":505,"prepMinutes":543,"cookMinutes":715,"restMinutes":544,"difficulty":657,"course":716,"diet":718,"mainIngredients":719,"images":726,"keywords":736,"publishedAt":530,"updatedAt":530,"authorSlug":531},"brazilian-feijoada","Feijoada Completa (Brazilian Black Bean and Pork Stew)","Feijoada Completa","Feijoada completa","Rio de Janeiro",180,[717],"main",[512],[720,721,722,723,724,725],"black-beans","pork-shoulder","smoked-pork","bacon","collard-greens","orange",[727,730,732,734],{"alt":728,"src":729},"Dark black bean feijoada with chunks of pork, served beside white rice, shredded collard greens and orange slices","\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-1x1.jpg",[737,738,739,740,741,742,683],"feijoada","black beans","pork stew","brazilian","carne seca","couve",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":503,"region":541,"baseServings":454,"prepMinutes":583,"cookMinutes":748,"restMinutes":749,"difficulty":506,"course":750,"diet":751,"mainIngredients":752,"images":756,"keywords":766,"publishedAt":637,"updatedAt":637,"authorSlug":531},"moqueca","Moqueca Baiana (Brazilian Coconut Fish Stew)","Moqueca Baiana","Moqueca baiana",25,30,[717],[549,512,511],[753,754,755,449],"white-fish","tomato","bell-pepper",[757,760,762,764],{"alt":758,"src":759},"Bubbling moqueca baiana in a wide pot, white fish in orange coconut broth with pepper rings and cilantro","\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-4x3.jpg",[744,767,568,768,570,740,769],"fish stew","coconut milk","seafood",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"countrySlug":503,"region":579,"baseServings":505,"prepMinutes":749,"cookMinutes":748,"restMinutes":581,"difficulty":506,"course":775,"diet":778,"mainIngredients":779,"images":781,"keywords":791,"publishedAt":637,"updatedAt":637,"authorSlug":531},"pao-de-queijo","Pão de Queijo (Brazilian Cheese Bread)","Pão de Queijo","Pão de queijo",[776,659,777],"bread","breakfast",[587,511,513],[590,780],"parmesan",[782,785,787,789],{"alt":783,"src":784},"Basket of golden pão de queijo cheese puffs, one torn open showing the stretchy cheesy interior","\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-1x1.jpg",[792,793,794,795,796,797,777],"pão de queijo","brazilian cheese bread","tapioca starch","gluten-free bread","minas gerais","polvilho",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"countrySlug":503,"region":803,"baseServings":454,"prepMinutes":748,"cookMinutes":749,"restMinutes":580,"difficulty":657,"course":804,"diet":805,"mainIngredients":806,"images":807,"keywords":817,"publishedAt":530,"updatedAt":530,"authorSlug":531},"picanha","Picanha (Brazilian Churrasco Rump Cap)","Picanha","Picanha na churrasqueira","Rio Grande do Sul",[717],[511,512,513],[754,555,755],[808,811,813,815],{"alt":809,"src":810},"Sliced grilled picanha with a crisp browned fat cap and rosy pink center, beside a bowl of tomato vinagrete","\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-4x3.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-1x1.jpg",[799,818,819,820,821,822,823],"churrasco","rump cap","brazilian barbecue","grilled beef","sirloin cap","vinagrete",1,24,false,1788563737293]