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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":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":500,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":540,"countrySlug":541,"region":542,"baseServings":437,"prepMinutes":543,"cookMinutes":543,"restMinutes":543,"difficulty":544,"course":545,"diet":548,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":538,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Squash makes the dough tender and keeps it that way for far longer than plain flour dough, which goes leathery within an hour of frying. It also lends a faint sweetness and the pale orange colour that distinguishes Chilean sopaipillas from other fried breads. Practically, it stretches expensive flour with a cheap vegetable, which is how the recipe came to be built this way.","Why is there pumpkin in the dough?",{"answer":398,"question":399},"The oil was too cool. Below about 170°C the dough absorbs fat before its surface can seal, and every disc comes out heavy. Use a thermometer, keep the oil at 180°C, and fry in small batches — adding four or five discs at once drops the temperature sharply. Wet dough from a watery squash purée has the same effect.","Why do my sopaipillas soak up oil and turn greasy?",{"answer":401,"question":402},"Chancaca is unrefined cane sugar sold in hard cones or blocks in Chile, the same product known as panela in Colombia, piloncillo in Mexico and jaggery in South Asia. It has a strong molasses flavour that plain sugar cannot reproduce. Dissolved in water with cinnamon, cloves and orange peel, it becomes the dark syrup used for sopaipillas pasadas.","What is chancaca?",{"answer":404,"question":405},"For the Chilean shape, yes. Unpricked discs inflate into hollow balloons that collapse into a wrinkled shell as they cool. Three or four fork holes let steam escape steadily so the sopaipilla puffs into a flat, even cushion with a soft interior — which is what you want whether you are eating it with pebre or soaking it in syrup.","Do I have to prick the dough before frying?",{"answer":407,"question":408},"You can bake the discs at 220°C for about twelve minutes and they will be pleasant enough, but they are a different food: drier, breadier, and without the blistered, crisp-edged surface that frying gives. If you want to reduce the oil, the more effective route is to keep the temperature accurate and drain on a rack, which uses much less fat than badly managed frying.","Can I bake them instead of frying?",[410,411,412,413,414,415],"Roast or steam the squash and let it cool completely; warm purée melts the butter into the flour and gives a greasy dough.","Add flour gradually — squash varies enormously in water content, and the dough should be soft and slightly tacky, not stiff.","Roll thin, about 5 mm. Thick discs stay doughy in the middle even when the outside is well browned.","Prick each disc three or four times with a fork so it puffs into a flat cushion rather than a hollow ball that collapses.","Keep the oil at 180°C. Cooler and the dough absorbs fat and turns heavy; hotter and it browns before the inside cooks.","Drain on a rack rather than paper towel — sitting on paper steams the underside soft within a minute.","🥯","A Chilean sopaipilla is a flat round of dough made with cooked squash, fried in hot oil until it inflates, colours unevenly and goes crisp at the rim while staying soft in the middle. The squash does two jobs: it keeps the dough tender for hours and gives it a faint orange colour and a sweetness that works in either direction. Eaten hot from the pan with pebre and mustard, they are savoury street food; simmered in dark chancaca syrup with cinnamon and orange peel, the same discs become a pudding called sopaipillas pasadas. The dough takes ten minutes to make, and frying is the only part that demands attention.","Fried dough of this kind travelled to the Americas from Spain, where the word sopaipa has Mozarabic roots and named a fried, syrup-soaked pastry. It landed in more than one place: the sopaipillas of New Mexico are a distant relative but a different thing entirely — thick puffed pillows served with honey, made without squash. The Chilean version is flat, orange-tinged and stamped with fork holes, and its identity comes almost entirely from the zapallo, the winter squash worked into the dough.\n\nIn Santiago they are welded to weather. Rain is infrequent enough in central Chile to be an event, and when it comes, sopaipillas appear — from home kitchens, from carts pushed out onto street corners, from windows of houses selling them by the dozen in paper bags. The association is strong enough that Chileans joke about it as a reflex, and it makes practical sense: hot fried dough with pebre is exactly what a cold wet afternoon calls for, and the ingredients live in any pantry.\n\nThe savoury and sweet versions belong to different moments. On the street the discs come with pebre, mustard or a smear of ají, sold two or three at a time and eaten standing up. Sopaipillas pasadas are made at home in winter, the fried discs dropped into a syrup of chancaca — unrefined cane sugar, sold in hard cones or blocks — simmered with cinnamon, cloves and a strip of orange peel until it thickens enough to cling. Day-old sopaipillas are ideal for the sweet version, since a slightly stale disc drinks the syrup without disintegrating, which means the two dishes tend to arrive in sequence rather than in competition.","Fried sopaipillas are best within an hour but stay perfectly good for 2 days in a paper bag at room temperature, going a little firmer as they sit. Refresh them in a 180°C oven for 5 minutes rather than a microwave, which makes them chewy. Do not refrigerate them; the fridge stales fried dough faster than the counter does. Uncooked dough keeps 2 days wrapped in the refrigerator and can be frozen for a month, and day-old sopaipillas are actually preferred for making sopaipillas pasadas, since a firmer disc absorbs the syrup without falling apart.",[421,422,423,424],"The squash is roasted rather than boiled, so the purée is dry and the dough does not need extra flour to hold together.","Dough rests before rolling, which stops the discs shrinking back and makes them puff evenly in the oil.","Fork-pricking is explained properly — it is what gives a flat Chilean sopaipilla instead of a hollow balloon.","Includes the chancaca syrup with the cornstarch trick that makes it cling to the dough instead of sliding off.",[426,427,428,429,430],"Deep heavy pan for frying","Cooking thermometer","Rolling pin","8 cm round cutter","Wire rack",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},12,52,3,14,480,6,340,[440],"Pebre, mustard and ají for the savoury version; a cup of black tea for the syrup-soaked ones.",[442,445,448],{"name":443,"description":444},"Sopaipillas pasadas","The fried discs simmered a few minutes in chancaca syrup with cinnamon, cloves and orange peel until they are soaked through and glossy. Eaten hot with a spoon in winter.",{"name":446,"description":447},"Sopaipillas del norte","The northern Chilean style, made without squash and cut into squares or thicker rounds, closer to plain fried bread and usually eaten savoury.",{"name":449,"description":450},"Sopaipilla con queso","Split hot from the pan and filled with a slice of melting cheese, a street-cart variation that has become common in Santiago.",[452,458,462,466,470,473,477,481,485,489,492,496],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},600,"pumpkin","winter squash, peeled and in chunks","g","For the dough",{"qty":459,"ref":460,"name":461,"unit":456,"group":457},500,"flour","plain flour, plus extra for rolling",{"qty":463,"ref":464,"name":465,"unit":456,"group":457},80,"butter","butter, melted",{"qty":467,"name":468,"unit":469,"group":457},2,"baking powder","tsp",{"qty":471,"name":472,"unit":469,"group":457},1.5,"fine salt",{"qty":471,"name":474,"unit":475,"group":476,"noScale":8},"neutral oil, for frying","l","For frying",{"qty":478,"name":479,"unit":456,"group":480},250,"chancaca, panela or dark muscovado sugar","For the chancaca syrup",{"qty":482,"name":483,"unit":484,"group":480},400,"water","ml",{"qty":467,"ref":486,"name":487,"unit":488,"group":480},"cinnamon","cinnamon sticks","piece",{"qty":434,"ref":490,"name":491,"unit":488,"group":480},"cloves","whole cloves",{"qty":493,"ref":494,"name":495,"unit":488,"group":480},1,"orange","orange, peel only, in wide strips",{"qty":493,"ref":497,"name":498,"unit":499,"group":480},"cornstarch","cornstarch, slaked in 2 tbsp cold water","tbsp",[501,505,508,511,516,520],{"text":502,"title":503,"timerSeconds":504},"Roast {qty:pumpkin} of squash at 200°C for 30 minutes, or steam it until a knife goes through without resistance. Mash it smooth and, if it looks wet, stir it in a dry pan over medium heat for a few minutes until it holds its shape on the spoon. Cool completely.","Cook and dry the squash",1800,{"text":506,"title":507},"Mix the flour, baking powder and salt in a bowl, add 350 g of the cooled squash purée and the melted butter, and bring it together with your hands. Knead 3–4 minutes to a soft, slightly tacky dough that pulls cleanly from the bowl, adding flour a spoonful at a time only if it sticks to your palms.","Make the dough",{"text":509,"title":510,"timerSeconds":504},"Cover the dough and rest it 30 minutes so it stops fighting the rolling pin. Roll out to 5 mm thick, cut 8 cm rounds, and prick each one three or four times with a fork, pushing the tines right through the dough.","Rest, roll and prick",{"tip":512,"text":513,"title":514,"timerSeconds":515},"If a test disc sinks and stays down, the oil is too cool; if it browns in under 30 seconds, pull the pan off the heat for a moment.","Heat the oil to 180°C and fry the discs three or four at a time for about 90 seconds a side, turning once. They are done when they have puffed into flat cushions, the surface is blistered and mottled gold, and the edges look crisp. Drain on a wire rack.","Fry until puffed and blistered",180,{"text":517,"title":518,"timerSeconds":519},"Break the chancaca into a saucepan with the water, cinnamon, cloves and orange peel, and simmer 15 minutes until fully dissolved and syrupy. Stir in the slaked cornstarch and cook 2 minutes more, until the syrup coats the back of a spoon and a line drawn through it holds.","Make the chancaca syrup",900,{"text":521,"title":522,"timerSeconds":523},"For savoury sopaipillas, serve them straight from the rack with pebre and mustard. For sopaipillas pasadas, drop the fried discs into the hot syrup and simmer 3–4 minutes, turning once, until they are dark, glossy and soaked most of the way through, then serve in bowls with syrup spooned over.","Serve savoury or pasadas",240,"soh-pye-PEE-yahs",[526,530,534],{"note":527,"swap":528,"original":529},"Avoid the watery field pumpkins sold for carving. If your purée is loose, cook it dry in a pan for a few minutes before mixing it into the flour.","Butternut squash, kabocha or any dense orange-fleshed pumpkin","Zapallo camote (Chilean squash)",{"note":531,"swap":532,"original":533},"All are unrefined cane sugars with the same molasses depth. Ordinary brown sugar works but gives a thinner, flatter syrup — add a tablespoon of molasses to compensate.","Panela, piloncillo, jaggery or dark muscovado sugar","Chancaca",{"note":535,"swap":536,"original":537},"Lard is the traditional fat and gives the most tender result. Oil makes a slightly chewier disc and keeps the recipe dairy-free.","Lard, or a neutral oil","Butter in the dough","chilean-sopaipillas","Sopaipillas (Chilean Fried Pumpkin Flatbreads)","Sopaipillas","chile","Zona Central",30,"easy",[546,547],"bread","street-food",[549],"vegetarian",[454,460,464],[552,555,557,559],{"alt":553,"src":554},"Stack of golden fried Chilean sopaipillas with fork-pricked tops beside a bowl of pebre","\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-4x3.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-1x1.jpg",[562,563,564,565,566,567],"sopaipillas","chilean fried bread","pumpkin dough","chancaca","sopaipillas pasadas","street food","2026-08-20","dishroute-kitchen","Discs of squash-enriched dough fried until they puff and blister, eaten savoury with pebre and mustard or simmered in spiced chancaca syrup as sopaipillas pasadas.",{"en":572},"\u002Frecipe\u002Fchilean-sopaipillas",{"items":574,"total":650,"page":493,"limit":856,"hasMore":857},[575,612,643,672,704,733,765,793,820,846],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":541,"region":580,"baseServings":581,"prepMinutes":582,"cookMinutes":583,"difficulty":584,"course":585,"diet":587,"mainIngredients":590,"images":595,"keywords":605,"publishedAt":568,"updatedAt":568,"authorSlug":569},"caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","Valparaíso",4,25,40,"medium",[586],"main",[588,589],"pescatarian","gluten-free",[591,592,593,594],"white-fish","potato","tomato","onion",[596,599,601,603],{"alt":597,"src":598},"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":597,"src":600},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[606,607,608,609,610,611],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":541,"region":542,"baseServings":581,"prepMinutes":617,"cookMinutes":618,"difficulty":544,"course":619,"diet":621,"mainIngredients":623,"images":627,"keywords":637,"publishedAt":568,"updatedAt":568,"authorSlug":569},"chilean-cazuela","Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno",20,95,[620,586],"soup",[622,589],"dairy-free",[624,454,625,592,626],"beef-shank","corn","cilantro",[628,631,633,635],{"alt":629,"src":630},"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":629,"src":632},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[638,639,640,454,641,642],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":541,"region":648,"baseServings":581,"prepMinutes":649,"cookMinutes":650,"difficulty":544,"course":651,"diet":652,"mainIngredients":653,"images":656,"keywords":666,"publishedAt":568,"updatedAt":568,"authorSlug":569},"completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","Santiago",15,10,[547,586],[],[654,593,655],"avocado","eggs",[657,660,662,664],{"alt":658,"src":659},"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":658,"src":661},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[667,668,669,654,567,670,671],"completo italiano","chilean hot dog","palta","santiago","sandwich",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"countrySlug":541,"region":677,"baseServings":437,"prepMinutes":678,"cookMinutes":679,"difficulty":680,"course":681,"diet":682,"mainIngredients":683,"images":688,"keywords":698,"publishedAt":568,"updatedAt":568,"authorSlug":569},"curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","Curanto en hoyo","Chiloé",60,75,"hard",[586],[622],[684,685,686,592,687],"mussels","clams","chicken","smoked-pork",[689,692,694,696],{"alt":690,"src":691},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[673,699,700,701,702,703],"chiloe","pulmay","shellfish feast","milcao","earth oven",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"countrySlug":541,"region":542,"baseServings":437,"prepMinutes":678,"cookMinutes":709,"restMinutes":436,"difficulty":584,"course":710,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":568,"updatedAt":568,"authorSlug":569},"chilean-empanadas-de-pino","Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino",35,[711],"appetizer",[],[714,594,460,715,655],"beef-chuck","olives",[717,720,722,724],{"alt":718,"src":719},"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":718,"src":721},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[727,728,729,730,731,732],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":541,"region":542,"baseServings":581,"prepMinutes":650,"cookMinutes":738,"restMinutes":739,"difficulty":544,"course":740,"diet":743,"mainIngredients":745,"images":748,"keywords":758,"publishedAt":568,"updatedAt":568,"authorSlug":569},"mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo",70,720,[741,742],"drink","dessert",[549,744,622],"vegan",[746,486,747],"peach","brown-sugar",[749,752,754,756],{"alt":750,"src":751},"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":750,"src":753},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[759,760,761,762,565,763,764],"mote con huesillo","chilean drink","dried peach","husked wheat","summer","street cart",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"countrySlug":541,"region":542,"baseServings":437,"prepMinutes":583,"cookMinutes":770,"restMinutes":650,"difficulty":584,"course":771,"diet":772,"mainIngredients":773,"images":776,"keywords":786,"publishedAt":568,"updatedAt":568,"authorSlug":569},"chilean-pastel-de-choclo","Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[586],[589],[625,774,594,715,775],"ground-beef","basil",[777,780,782,784],{"alt":778,"src":779},"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":778,"src":781},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[787,788,789,790,791,792],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean food",{"slug":794,"title":795,"shortTitle":796,"nativeName":796,"countrySlug":541,"region":797,"baseServings":437,"prepMinutes":649,"cookMinutes":9,"restMinutes":543,"difficulty":544,"course":798,"diet":800,"mainIngredients":801,"images":803,"keywords":813,"publishedAt":568,"updatedAt":568,"authorSlug":569},"chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","Nationwide",[799],"sauce",[744,549,589,622],[626,594,593,802],"garlic",[804,807,809,811],{"alt":805,"src":806},"Bowl of Chilean 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