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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":438,"variations":440,"ingredients":450,"instructions":517,"pronunciation":542,"substitutions":543,"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":564,"region":565,"baseServings":509,"prepMinutes":566,"cookMinutes":567,"difficulty":568,"course":569,"diet":571,"mainIngredients":574,"images":575,"keywords":585,"publishedAt":592,"updatedAt":592,"authorSlug":593,"summary":594,"localeSlug":560,"alternates":595},[394,397,400,403,406],{"answer":395,"question":396},"Nachos are crisp chips topped with melted cheese and eaten with fingers. Chilaquiles are chips deliberately simmered in salsa until they soften into a fork dish — closer to a savoury bread pudding than to a snack. The chips are meant to lose some of their crunch, which is the opposite of what nachos are trying to do.","What is the difference between chilaquiles and nachos?",{"answer":398,"question":399},"Yes, and plenty of Mexican home cooks do on a rushed morning. Choose thick, unsalted or lightly salted corn chips — thin, heavily seasoned ones dissolve almost instantly and make the salsa taste of their seasoning. Reduce the tossing time to about 30 seconds since they are drier and absorb faster.","Can I use bagged tortilla chips instead of frying my own?",{"answer":401,"question":402},"Either the chips sat in the salsa too long, or the salsa was too thin. The sauce should coat a spoon rather than run off it, and the chips should be tossed for under a minute before plating. If you need to hold the dish for a few minutes, keep the salsa hot in the pan and combine at the table.","Why did my chilaquiles turn to mush?",{"answer":404,"question":405},"Most often yes — they are a fixture of the late-morning almuerzo in Mexico, frequently with eggs on top and beans on the side. But they are eaten at any hour, particularly late at night, and there is nothing odd about serving them for dinner.","Are chilaquiles a breakfast food?",{"answer":407,"question":408},"Easily. The salsa and chips are already vegan if you use water or vegetable stock. Replace the crema with cashew cream or a thinned unsweetened plant yoghurt, skip the cheese or use a crumbly vegan feta, and top with avocado instead of egg for richness.","Can I make this vegan?",[410,411,412,413,414,415],"Use tortillas that are a day or two old and slightly leathery. Fresh ones hold moisture, spatter in the oil and fry up greasy instead of brittle.","Taste the salsa before it meets the chips and make it slightly too salty and too tart — the tortillas absorb liquid and dull it within seconds.","Fry in batches so the oil stays above 175°C. Crowded chips steam, go pale and turn leathery rather than snapping.","Toss the chips in the pan for 30–60 seconds only, then plate straight away. Every extra minute in the sauce moves you toward porridge.","Keep the crema, cheese and onion cold. The contrast between hot salsa and cold toppings is half the pleasure of the plate.","If you want to prep ahead, make the salsa the night before and reheat it — but fry the chips fresh, they lose their edge overnight.","🍳","Chilaquiles verdes is what a Mexican kitchen does with yesterday's tortillas: cut them into triangles, fry them crisp, then drown them for barely a minute in a hot, tart tomatillo salsa so they turn silky on the outside while the middle still gives a little resistance. The flavour is sharp and green — tomatillo acidity, raw onion bite, the grassy heat of serrano — softened by cool crema and salty queso fresco. It is breakfast, hangover cure, and cheap dinner all at once, and the entire thing comes together in the time it takes coffee to brew. The one rule that matters is timing: salsa hits chips, chips hit plate.","The word chilaquiles comes from Nahuatl — chīlāquilitl, usually glossed as something like \"chiles and greens\" — and the dish belongs to a deep Mesoamerican habit of never wasting nixtamalized corn. Tortillas were made fresh daily and went stale fast; frying the leftovers and softening them in salsa turned a problem into a meal. That logic runs through Mexican cooking everywhere you look, from migas to sopa seca to totopos, and it is why chilaquiles read as thrift food rather than restaurant food even when a restaurant charges properly for them.\n\nGreen or red is the first question anyone asks, and it splits along salsa lines rather than regional ones: verdes are built on tomatillos, serranos and cilantro, rojos on ripe tomato with dried guajillo or ancho. Both are eaten across the country, though the green version is the default in Mexico City and much of the central highlands, where tomatillos are cheap and excellent. In Sinaloa the chips are left crunchier; in parts of Guerrero and Michoacán the salsa is looser and the plate closer to a soup. Adding shredded chicken, or a layer of refried beans underneath, or a couple of fried eggs on top, are all normal and none of them make the dish less traditional.\n\nWhat people do argue about is texture. One camp wants the chips still audibly crisp, sauced at the last second. The other wants them fully surrendered, soft and almost lasagna-like, the way an abuela who cooked them in a big clay cazuela would serve them. There is no settling this, and the practical consequence is simple: chilaquiles are made to order and eaten immediately, because the clock starts the moment the salsa goes in.","Chilaquiles do not keep. Once sauced they continue softening in the fridge and reheat into a dense, sour cake. The components, however, store well: the salsa keeps 4 days refrigerated or 3 months frozen, and fried chips keep a week in an airtight container at room temperature. Assemble only what you will eat in the next ten minutes.",[421,422,423,424],"Salsa is charred under the broiler rather than boiled, which builds smoky depth in ten minutes instead of flat, sour tomatillo water.","Tortillas are fried from stale, not fresh — the drier chip drinks salsa without collapsing into mush.","The sauce-to-chip ratio and the 60-second window are spelled out, which is the whole difficulty of the dish.","Vegetarian as written, with honest notes on turning it into the chicken or bean version.",[426,427,428,429],"Baking tray and broiler (or a comal \u002F heavy skillet)","Blender","Deep skillet for frying","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},30,48,7,8,780,17,520,[439],"Refried black beans, sliced avocado and strong coffee — the standard Mexican almuerzo plate.",[441,444,447],{"name":442,"description":443},"Chilaquiles rojos","Swap the tomatillo salsa for a red one: roasted tomatoes blended with rehydrated guajillo and ancho chiles, garlic and a little of the soaking water. Rounder, sweeter, less sharp.",{"name":445,"description":446},"Chilaquiles con pollo","Fold shredded poached chicken into the salsa before adding the chips. The most common restaurant version and a good way to use leftover roast chicken.",{"name":448,"description":449},"Divorciados","Half the plate green, half red, separated by a line of beans or crema. Ordered constantly at Mexico City breakfast counters by people who cannot choose.",[451,457,463,467,472,477,483,486,490,495,498,503,506,508,512,515],{"qty":452,"name":453,"note":454,"unit":455,"group":456},700,"tomatillos, husked and rinsed","about 12 medium; the husks come off dry and the fruit underneath is sticky — rinse it","g","For the salsa verde",{"qty":458,"ref":459,"name":460,"note":461,"unit":462,"group":456},2,"jalapeno","serrano chiles, stems removed","or jalapeños for a milder salsa","piece",{"qty":464,"ref":465,"name":466,"unit":462,"group":456},0.5,"onion","white onion, in thick wedges",{"qty":468,"ref":469,"name":470,"unit":471,"group":456},3,"garlic","garlic, unpeeled","clove",{"qty":473,"ref":474,"name":475,"unit":476,"group":456},1,"cilantro","cilantro, leaves and tender stems, loosely packed","cup",{"qty":478,"ref":479,"name":480,"note":481,"unit":482,"group":456},200,"stock","vegetable stock","chicken stock is the traditional choice if you are not keeping it vegetarian","ml",{"qty":473,"name":484,"unit":485,"group":456},"neutral oil","tbsp",{"qty":487,"name":488,"unit":489,"group":456},null,"salt","to taste",{"qty":491,"ref":492,"name":493,"unit":462,"group":494},12,"corn-tortillas","day-old corn tortillas, cut into sixths","For the chips",{"qty":496,"name":497,"unit":482,"group":494,"noScale":8},400,"neutral oil for frying",{"qty":499,"ref":500,"name":501,"unit":482,"group":502},120,"sour-cream","Mexican crema, or sour cream loosened with milk","To finish",{"qty":499,"ref":504,"name":505,"unit":455,"group":502},"queso-fresco","queso fresco, crumbled",{"qty":464,"ref":465,"name":507,"unit":462,"group":502},"white onion, in paper-thin rings",{"qty":509,"ref":510,"name":511,"unit":462,"group":502,"optional":8},4,"eggs","eggs, fried sunny side up",{"qty":473,"ref":513,"name":514,"unit":462,"group":502,"optional":8},"avocado","avocado, sliced",{"qty":468,"ref":474,"name":516,"unit":485,"group":502},"cilantro leaves",[518,523,527,531,535,539],{"tip":519,"text":520,"title":521,"timerSeconds":522},"A dry comal or cast-iron skillet does the same job — cook the vegetables over high heat until spotted black on all sides.","Spread the tomatillos, chiles, onion wedges and unpeeled garlic on a foil-lined tray and set it under a hot broiler for 8–10 minutes, turning once. Pull them when the tomatillos have collapsed and gone khaki with blackened blisters and the garlic skins are papery and browned.","Char the salsa vegetables",600,{"tip":524,"text":525,"title":526},"Frying blended salsa, rather than just simmering it, is what turns raw sourness into rounded flavour. Stand back for the first few seconds.","Squeeze the garlic out of its skins into a blender, add the charred vegetables with any juices from the tray plus the cilantro, and blend to a slightly coarse purée. Heat the tablespoon of oil in a wide pan until shimmering and pour the salsa in all at once — it should hiss and spit.","Blend and fry the salsa",{"text":528,"title":529,"timerSeconds":530},"Add {qty:stock} of stock and simmer for 8 minutes, stirring now and then, until the salsa darkens slightly and thickly coats a spoon. Salt it more aggressively than seems right — it should taste sharp and almost too seasoned on its own.","Simmer and season hard",480,{"tip":532,"text":533,"title":534},"A chip that bends instead of snapping needs another 20 seconds. Bendy chips go soggy the instant the salsa hits.","Heat the frying oil in a deep skillet to 175°C. Fry the tortilla triangles in three or four batches for about 2 minutes each, until they stop bubbling furiously, turn pale gold and snap cleanly when you break one. Drain on paper and salt them while hot.","Fry the tortilla chips",{"text":536,"title":537,"timerSeconds":538},"Bring the salsa back to a hard simmer, tip in all the chips at once and fold them over with a spatula for 30–60 seconds, until every piece is coated and the edges have softened but the centres still resist the spoon. Take the pan off the heat immediately.","Combine at the last second",60,{"text":540,"title":541},"Divide between warm plates and drizzle generously with crema, then scatter the queso fresco, onion rings and cilantro. Slide a fried egg onto each portion, add avocado if using, and carry the plates to the table straight away.","Plate and load the toppings","chee-lah-KEE-less VER-des",[544,548,552,556],{"note":545,"swap":546,"original":547},"Tinned are already cooked and quite acidic, so skip the broiling step, blend straight away, and expect to add a pinch of sugar to balance them.","Tinned tomatillos, drained (about 500 g drained weight)","Fresh tomatillos",{"note":549,"swap":550,"original":551},"Mexican crema is looser and less sour than American sour cream — thinning it to a pourable drizzle matters more than the exact brand.","Sour cream thinned with a splash of milk, or crème fraîche","Mexican crema",{"note":553,"swap":554,"original":555},"You want salt and crumble, not melt. Avoid cheddar or mozzarella; they turn stringy and change the dish completely.","Mild feta rinsed under water, or ricotta salata","Queso fresco",{"note":557,"swap":558,"original":559},"Serranos are hotter and grassier than jalapeños. Use two jalapeños where the recipe asks for two serranos and you will land somewhere gentler.","Jalapeños (milder) or a pinch of dried chile flakes","Serrano chiles","chilaquiles-verdes","Chilaquiles Verdes (Tortilla Chips in Tomatillo Salsa)","Chilaquiles Verdes","Chilaquiles verdes","mexico","Central Mexico",15,25,"easy",[570],"breakfast",[572,573],"vegetarian","gluten-free",[492,504,510,474],[576,579,581,583],{"alt":577,"src":578},"Plate of chilaquiles verdes with green salsa-coated tortilla chips, crema, crumbled white cheese, onion rings and a fried egg","\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-1x1.jpg",[586,587,588,589,590,591],"chilaquiles","chilaquiles verdes","tomatillo salsa","mexican breakfast","salsa verde","corn tortillas","2026-08-19","dishroute-kitchen","Fried tortilla triangles bathed in tart tomatillo salsa just long enough to soften at the edges, then loaded with crema, crumbled queso fresco, raw onion rings and a fried egg.",{"en":596},"\u002Frecipe\u002Fchilaquiles-verdes",{"items":598,"total":716,"page":473,"limit":883,"hasMore":884},[599,635,645,677,710,739,768,793,824,855],{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":564,"region":604,"baseServings":509,"prepMinutes":605,"cookMinutes":606,"difficulty":568,"course":607,"diet":610,"mainIngredients":613,"images":616,"keywords":626,"publishedAt":634,"updatedAt":634,"authorSlug":593},"chicken-tinga","Chicken Tinga (Tinga de Pollo)","Chicken Tinga","Tinga de pollo","Puebla",20,45,[608,609],"main","street-food",[611,573,612],"dairy-free","nut-free",[614,615,465],"chicken","tomato",[617,620,622,624],{"alt":618,"src":619},"Tostadas topped with smoky chicken tinga in chipotle-tomato sauce, lettuce, avocado and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-1x1.jpg",[627,628,629,630,631,632,633],"tinga","chicken tinga","chipotle","puebla","tostadas","taco filling","shredded chicken","2026-08-18",{"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":564,"region":565,"baseServings":509,"prepMinutes":566,"cookMinutes":567,"difficulty":568,"course":636,"diet":637,"mainIngredients":638,"images":639,"keywords":644,"publishedAt":592,"updatedAt":592,"authorSlug":593},[570],[572,573],[492,504,510,474],[640,641,642,643],{"alt":577,"src":578},{"alt":577,"src":580},{"alt":577,"src":582},{"alt":577,"src":584},[586,587,588,589,590,591],{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":564,"region":604,"baseServings":650,"prepMinutes":651,"cookMinutes":606,"restMinutes":605,"difficulty":652,"course":653,"diet":654,"mainIngredients":655,"images":661,"keywords":671,"publishedAt":592,"updatedAt":592,"authorSlug":593},"chiles-en-nogada","Chiles en Nogada (Stuffed Poblanos in Walnut Cream)","Chiles en Nogada","Chiles en nogada",6,70,"hard",[608],[573],[656,657,658,659,660],"poblano","ground-pork","walnuts","pomegranate","apple",[662,665,667,669],{"alt":663,"src":664},"Stuffed poblano chile under white walnut sauce topped with pomegranate seeds and parsley","\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-1x1.jpg",[672,656,673,674,630,675,676],"chiles en nogada","walnut sauce","nogada","picadillo","mexican independence",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":564,"region":682,"baseServings":650,"prepMinutes":431,"cookMinutes":683,"restMinutes":684,"difficulty":685,"course":686,"diet":687,"mainIngredients":688,"images":693,"keywords":703,"publishedAt":592,"updatedAt":592,"authorSlug":593},"cochinita-pibil","Cochinita Pibil (Yucatán Achiote-Roasted Pork)","Cochinita Pibil","Cochinita pibil","Yucatán",240,720,"medium",[608],[611],[689,690,691,692],"pork-shoulder","achiote","orange","habanero",[694,697,699,701],{"alt":695,"src":696},"Shredded orange achiote pork in banana leaves with bright pink pickled onions and warm corn tortillas","\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-1x1.jpg",[704,705,690,706,707,708,709],"cochinita pibil","yucatan","banana leaf","slow roast pork","pickled red onion","mexican tacos",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":564,"region":715,"baseServings":509,"prepMinutes":716,"cookMinutes":491,"difficulty":568,"course":717,"diet":719,"mainIngredients":720,"images":724,"keywords":734,"publishedAt":592,"updatedAt":592,"authorSlug":593},"elote","Elote (Mexican Grilled Street Corn)","Elote","Elote asado","Nationwide",10,[609,718],"snack",[572,573],[721,722,723],"corn","cotija","lime",[725,728,730,732],{"alt":726,"src":727},"Charred corn on the cob coated in cream, crumbled white cotija cheese and red chile powder with lime wedges","\u002Fimages\u002Frecipes\u002Felote\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-1x1.jpg",[711,735,736,722,737,738],"mexican street corn","grilled corn","esquites","street food",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":564,"region":715,"baseServings":434,"prepMinutes":605,"cookMinutes":538,"restMinutes":744,"difficulty":568,"course":745,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":592,"updatedAt":592,"authorSlug":593},"flan-napolitano","Flan Napolitano (Mexican Cream Cheese Caramel Custard)","Flan Napolitano","Flan napolitano",360,[746],"dessert",[572,573],[749,750,510],"condensed-milk","cream-cheese",[752,755,757,759],{"alt":753,"src":754},"Unmoulded Mexican flan napolitano on a rimmed plate with dark caramel sauce running down its smooth sides","\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-1x1.jpg",[762,763,764,765,766,767],"flan napolitano","mexican flan","caramel custard","condensed milk dessert","cream cheese flan","bain marie",{"slug":769,"title":770,"shortTitle":771,"nativeName":771,"countrySlug":564,"baseServings":509,"prepMinutes":566,"cookMinutes":9,"difficulty":568,"course":772,"diet":775,"mainIngredients":777,"images":778,"keywords":788,"publishedAt":634,"updatedAt":634,"authorSlug":593},"guacamole","Guacamole (Molcajete-Style)","Guacamole",[773,774,718],"appetizer","sauce",[776,573,611,612],"vegan",[723,465,474,615],[779,782,784,786],{"alt":780,"src":781},"Chunky guacamole 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