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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":484,"pronunciation":502,"substitutions":503,"slug":516,"title":517,"shortTitle":518,"nativeName":518,"countrySlug":519,"region":520,"baseServings":521,"prepMinutes":522,"cookMinutes":9,"restMinutes":523,"difficulty":524,"course":525,"diet":527,"mainIngredients":532,"images":533,"keywords":543,"publishedAt":550,"updatedAt":550,"authorSlug":551,"summary":552,"localeSlug":516,"alternates":553},[394,397,400,403,406],{"answer":395,"question":396},"That is entirely up to the cook, and Chilean pebre spans everything from barely warm to genuinely fierce. Because it sits on the table rather than in the pot, it is usually made moderately hot so that everyone can use it. Start with one seeded chilli for a bowl serving six, taste after it has rested, and add more finely chopped chilli if it needs it.","How spicy is pebre supposed to be?",{"answer":398,"question":399},"Merkén is a Mapuche seasoning from La Araucanía in southern Chile: ají cacho de cabra peppers dried, smoked over wood, and ground with toasted coriander seed and salt. Unlike plain chilli flakes it carries smoke and a distinct coriander note, and its heat is moderate and slow rather than sharp. A teaspoon in pebre changes the character of the whole bowl.","What is merkén and how is it different from chilli flakes?",{"answer":401,"question":402},"Both versions are traditional and both are made in Chilean homes. Cilantro, onion, garlic, oil and vinegar form the base everyone agrees on; tomato is an addition that some families consider essential and others leave out entirely. The tomato-free version is sharper, more herbal and keeps longer, while the tomato version is milder and juicier.","Does real pebre contain tomato?",{"answer":404,"question":405},"You can, but it stops being pebre. Blades bruise the cilantro and release enough liquid from the tomato and onion to produce a thin green purée with a flat, slightly bitter taste. The whole appeal of the relish is distinguishable pieces of onion, herb and tomato suspended in a loose dressing, and only a knife gives you that.","Can I make pebre in a blender to save time?",{"answer":407,"question":408},"Bread, first of all — a bowl arrives with the bread basket before anything else is served. After that: grilled meat, empanadas, sopaipillas, boiled potatoes, completos, and spooned into soups like cazuela by anyone who wants them livelier. It is treated as a default table condiment in the way that mustard or hot sauce is elsewhere.","What do Chileans actually eat pebre with?",[410,411,412,413,414,415],"Chop by hand. A food processor bruises the cilantro and turns the whole bowl into a dull green purée within seconds.","Rinse the diced onion under cold running water for a minute and drain it well — it stays crisp and loses the raw burn.","Use the cilantro stems as well as the leaves; they are more aromatic than the leaves and hold their texture in the dressing.","Seed the chilli if you want the flavour without much heat, and taste a sliver raw before deciding how much to use.","Let it stand at least 30 minutes before serving so the salt draws out the tomato juice and the flavours merge.","Adjust the vinegar last, after it has rested — pebre should taste distinctly acidic, since it is there to cut through rich food.","🌶️","Pebre is chopped, not blended, and that is its whole character. Cilantro, onion, tomato and hot green or red chilli are cut small by hand, then slackened with oil, vinegar, salt and a splash of water until the mixture pours off a spoon rather than sitting in a mound. It is fresh, sharp, herbal and as hot as you decide to make it, and it functions less as a condiment than as a fixture: a bowl of it goes on the table at the start of a meal alongside the bread, and whatever else arrives afterwards gets a spoonful. Half an hour of standing before serving is the only technique involved, and it matters more than anything else you do.","The word arrived from Spain, where pebre derives from the Latin for pepper and names a peppery sauce in several regional kitchens, including Catalan cooking. What Chile made of it is specific: an uncooked relish dominated by cilantro and raw onion, with the chilli present but not necessarily dominant. It is the everyday form of a broader Chilean habit of keeping heat off the stove and on the table, so that a mild pot of cazuela and a diner who wants it fiery can coexist without argument.\n\nThe chilli of reference is the ají cacho de cabra, the long red goat's-horn pepper grown across central and southern Chile. Dried and smoked over hardwood, then ground with toasted coriander seed and salt, the same pepper becomes merkén — a preparation developed in Mapuche kitchens in La Araucanía and now sold nationally, one of the few genuinely indigenous Chilean seasonings to have reached the international spice trade under its own name. A pinch of it in pebre gives a smoky, low heat quite different from the bright bite of fresh chilli, and southern cooks often use both.\n\nPebre has close relatives worth keeping straight. Chancho en piedra, from the Maule region, is a tomato-heavy version pounded in a stone mortar — the name refers to the crushing, not to pork — and it comes out coarse and pulpy rather than loose and chopped. Salsa verde and ají chileno are further variations along the same axis, some with tomato and some without, some closer to a chilli paste. Chileans argue about whether tomato belongs in real pebre at all, and the honest answer is that both versions are made in ordinary households across the country. What nobody disputes is that it should be chopped by knife: a food processor turns it into a green slurry that tastes flat and looks worse.","Pebre is at its best on the day it is made and holds for 3 days in a sealed jar in the refrigerator, though the cilantro darkens and the onion sharpens as it goes. The tomato-free version keeps noticeably better, up to 5 days. Do not freeze it — the vegetables collapse into a watery mush on thawing and the herb aroma disappears completely. If you want to prepare ahead, chop everything except the cilantro and keep it dressed in the fridge, then stir the herb in half an hour before the meal.",[421,422,423,424],"Everything is knife-cut to a consistent small dice, which is what keeps the relish loose instead of pulpy.","The onion is rinsed in cold water first, removing the harsh sulphur bite that otherwise takes over the bowl by day two.","A measured splash of water in the dressing gives pebre its correct spoonable consistency rather than an oily one.","Covers both the fresh-chilli and merkén routes to heat, and explains what each one does to the flavour.",[426,427,428],"Sharp knife","Chopping board","Serving bowl with a lid or cover",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":432,"calories":434,"estimated":8},8,4,1,390,90,[436],"Warm marraqueta or hallulla bread, grilled meat, empanadas, sopaipillas, or spooned over a bowl of cazuela.",[438,441,444],{"name":439,"description":440},"Chancho en piedra","The Maule version, pounded in a stone mortar with far more tomato and garlic, producing a coarse pulp eaten piled onto bread rather than spooned over food.",{"name":442,"description":443},"Pebre con merkén","Fresh chilli replaced by the smoked, ground Mapuche pepper, which turns the heat smoky and low and tints the whole bowl brick red.",{"name":445,"description":446},"Pebre de cilantro sin tomate","Cilantro, onion, garlic, oil and vinegar only. Sharper and more herbal, and the version usually served alongside grilled meat.",[448,454,458,462,466,470,475,478,481],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},60,"cilantro","cilantro, leaves and thin stems, finely chopped","g","Main",{"qty":432,"ref":455,"name":456,"unit":457,"group":453},"onion","onion, in very small dice","piece",{"qty":459,"ref":460,"name":461,"unit":457,"group":453},2,"tomato","firm ripe tomatoes, seeded and finely diced",{"qty":432,"ref":463,"name":464,"note":465,"unit":457,"group":453},"green-chili","hot red or green chilli, finely chopped","or 1 tsp merkén",{"qty":459,"ref":467,"name":468,"unit":469,"group":453},"garlic","garlic cloves, crushed to a paste with salt","clove",{"qty":431,"ref":471,"name":472,"unit":473,"group":474},"olive-oil","olive oil","tbsp","For the dressing",{"qty":459,"ref":476,"name":477,"unit":473,"group":474},"vinegar","red wine vinegar",{"qty":479,"name":480,"unit":473,"group":474},3,"cold water",{"qty":432,"name":482,"unit":483,"group":474},"fine salt","tsp",[485,488,492,495,499],{"text":486,"title":487},"Dice the onion as small as you can manage, then tip it into a sieve and rinse under cold running water for a minute. Shake it dry and press it briefly in a cloth — it should still be crisp but no longer smell aggressive when you hold it close.","Tame the onion",{"tip":489,"text":490,"title":491},"Discarding the tomato seeds and jelly keeps the pebre from turning into a watery pool by the time it reaches the table.","Chop the cilantro leaves and thin stems finely with a sharp knife, using a slicing rather than a rocking motion so the leaves are cut instead of crushed. Seed the tomatoes and dice them to roughly the same size as the onion so everything sits evenly in the bowl.","Chop the herbs and tomato",{"text":493,"title":494},"Combine the onion, cilantro, tomato, chilli and garlic paste in a bowl. Add the olive oil, vinegar, water and salt, and stir gently until everything is coated and the mixture is loose enough to fall from a tilted spoon.","Mix and dress",{"text":496,"title":497,"timerSeconds":498},"Cover and leave at room temperature for at least 30 minutes. The salt will draw juice from the tomato and onion, the raw edge of the garlic will soften, and the liquid at the bottom of the bowl will turn faintly orange from the chilli.","Rest before serving",1800,{"text":500,"title":501},"Stir, taste, and adjust: more salt if it tastes flat, more vinegar if it does not make you sit up, more chopped chilli if the heat has faded into the background. Serve in a shallow bowl with a spoon and put the bread next to it.","Taste and correct","PEH-breh",[504,508,512],{"note":505,"swap":506,"original":507},"Fresh chilli gives a sharp, bright heat; merkén gives a smoky, rounder one. Both are correct in Chile, and using a little of each is common in the south.","A fresh red chilli such as cayenne or Fresno, or 1 tsp merkén","Ají cacho de cabra",{"note":509,"swap":510,"original":511},"For people who taste soap in cilantro. It makes a good relish but not really pebre, since the cilantro is the defining aroma rather than an accent.","Flat-leaf parsley","Cilantro",{"note":513,"swap":514,"original":515},"The tomato-free version is standard in plenty of Chilean households and keeps considerably better in the fridge.","Omit it entirely and add a second onion","Tomato","chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","chile","Nationwide",6,15,30,"easy",[526],"sauce",[528,529,530,531],"vegan","vegetarian","gluten-free","dairy-free",[450,455,460,467],[534,537,539,541],{"alt":535,"src":536},"Bowl of Chilean pebre with chopped cilantro, diced onion, tomato and red chilli in an oily dressing","\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero.jpg",{"alt":535,"src":538},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-16x9.jpg",{"alt":535,"src":540},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-4x3.jpg",{"alt":535,"src":542},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-1x1.jpg",[544,545,546,547,548,549],"pebre","chilean salsa","cilantro relish","merken","table condiment","aji","2026-08-20","dishroute-kitchen","Finely chopped cilantro, onion, tomato and fresh chilli loosened with oil, vinegar and a little water — the bowl that sits beside the bread basket at every Chilean table.",{"en":554},"\u002Frecipe\u002Fchilean-pebre",{"items":556,"total":627,"page":432,"limit":834,"hasMore":835},[557,590,621,651,682,713,746,774,784,810],{"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":519,"region":562,"baseServings":431,"prepMinutes":563,"cookMinutes":564,"difficulty":565,"course":566,"diet":568,"mainIngredients":570,"images":573,"keywords":583,"publishedAt":550,"updatedAt":550,"authorSlug":551},"caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","Valparaíso",25,40,"medium",[567],"main",[569,530],"pescatarian",[571,572,460,455],"white-fish","potato",[574,577,579,581],{"alt":575,"src":576},"Bowl of caldillo de congrio with a thick white fish steak in coral tomato broth with potato slices and cilantro","\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[584,585,586,587,588,589],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso",{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"countrySlug":519,"region":595,"baseServings":431,"prepMinutes":596,"cookMinutes":597,"difficulty":524,"course":598,"diet":600,"mainIngredients":601,"images":605,"keywords":615,"publishedAt":550,"updatedAt":550,"authorSlug":551},"chilean-cazuela","Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno","Zona Central",20,95,[599,567],"soup",[531,530],[602,603,604,572,450],"beef-shank","pumpkin","corn",[606,609,611,613],{"alt":607,"src":608},"Deep bowl of Chilean cazuela with beef on the bone, corn round, pumpkin wedge and whole potato in clear broth","\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[616,617,618,603,619,620],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":519,"region":626,"baseServings":431,"prepMinutes":522,"cookMinutes":627,"difficulty":524,"course":628,"diet":630,"mainIngredients":631,"images":634,"keywords":644,"publishedAt":550,"updatedAt":550,"authorSlug":551},"completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","Santiago",10,[629,567],"street-food",[],[632,460,633],"avocado","eggs",[635,638,640,642],{"alt":636,"src":637},"Chilean hot dog loaded with mashed avocado, diced tomato and a thick zigzag of mayonnaise in a soft bun","\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[645,646,647,632,648,649,650],"completo italiano","chilean hot dog","palta","street food","santiago","sandwich",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":519,"region":656,"baseServings":521,"prepMinutes":449,"cookMinutes":657,"difficulty":658,"course":659,"diet":660,"mainIngredients":661,"images":666,"keywords":676,"publishedAt":550,"updatedAt":550,"authorSlug":551},"curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","Curanto en hoyo","Chiloé",75,"hard",[567],[531],[662,663,664,572,665],"mussels","clams","chicken","smoked-pork",[667,670,672,674],{"alt":668,"src":669},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[652,677,678,679,680,681],"chiloe","pulmay","shellfish feast","milcao","earth oven",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":519,"region":595,"baseServings":521,"prepMinutes":449,"cookMinutes":687,"restMinutes":688,"difficulty":565,"course":689,"diet":691,"mainIngredients":692,"images":696,"keywords":706,"publishedAt":550,"updatedAt":550,"authorSlug":551},"chilean-empanadas-de-pino","Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino",35,480,[690],"appetizer",[],[693,455,694,695,633],"beef-chuck","flour","olives",[697,700,702,704],{"alt":698,"src":699},"Rectangular baked Chilean empanadas on a tray, one broken open to show beef, onion, olive and egg","\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[707,708,709,710,711,712],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":519,"region":595,"baseServings":431,"prepMinutes":627,"cookMinutes":718,"restMinutes":719,"difficulty":524,"course":720,"diet":723,"mainIngredients":724,"images":728,"keywords":738,"publishedAt":550,"updatedAt":550,"authorSlug":551},"mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo",70,720,[721,722],"drink","dessert",[529,528,531],[725,726,727],"peach","cinnamon","brown-sugar",[729,732,734,736],{"alt":730,"src":731},"Tall glass of amber syrup with a whole dried peach floating on top and cooked wheat grains settled at the bottom","\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[739,740,741,742,743,744,745],"mote con huesillo","chilean drink","dried peach","husked wheat","chancaca","summer","street cart",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":519,"region":595,"baseServings":521,"prepMinutes":564,"cookMinutes":751,"restMinutes":627,"difficulty":565,"course":752,"diet":753,"mainIngredients":754,"images":757,"keywords":767,"publishedAt":550,"updatedAt":550,"authorSlug":551},"chilean-pastel-de-choclo","Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[567],[530],[604,755,455,695,756],"ground-beef","basil",[758,761,763,765],{"alt":759,"src":760},"Baked pastel de choclo in a clay dish, its caramelized corn crust cut open to show beef, olive and egg beneath","\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[768,769,770,771,772,773],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean 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