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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":530,"pronunciation":561,"substitutions":562,"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":583,"region":584,"baseServings":434,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":588,"course":589,"diet":591,"mainIngredients":593,"images":594,"keywords":604,"publishedAt":611,"updatedAt":611,"authorSlug":612,"summary":613,"localeSlug":579,"alternates":614},[394,397,400,403,406],{"answer":395,"question":396},"Pibil comes from pib, the Maya word for an underground earth oven. Meat is seasoned, wrapped in banana leaves, and buried with hot stones to cook slowly for hours. Any dish labelled pibil refers to this method, whether it is pork, chicken or fish, even when a home cook uses a conventional oven instead of a pit.","What does pibil mean?",{"answer":398,"question":399},"Not strictly — a sealed parcel of parchment inside foil will keep the meat moist and produce good results. But the leaves add a distinct grassy, tea-like aroma that most people identify as part of the dish, and they are cheap and freeze forever. If you can find them, use them.","Do I really need banana leaves?",{"answer":401,"question":402},"The pork itself is not. Achiote colours strongly but carries almost no heat, and the marinade is sour and savoury rather than hot. All the fire comes from the habanero salsa served alongside, which is genuinely very hot, so each person controls their own. Serve it in a separate bowl and warn anyone unfamiliar with habaneros.","Is cochinita pibil spicy?",{"answer":404,"question":405},"Yes. Line the slow cooker with banana leaves, add the marinated pork, fold the leaves over and cook on low for 7–8 hours. In a pressure cooker, 50 minutes at high pressure with a natural release works, though the flavour is slightly less concentrated because nothing evaporates. In both cases reduce the marinade liquid by about a third since neither loses moisture.","Can I make cochinita pibil in a slow cooker or pressure cooker?",{"answer":407,"question":408},"Achiote paste varies enormously in strength between brands, and some are heavily cut with cornmeal or flour. Look for a paste where annatto is the first ingredient, use the full amount, and give the meat a long marinade — colour develops with contact time. The finished dish should be rust-orange, not scarlet; a bright red result usually means added colouring.","Why is my achiote pork orange rather than deep red?",[410,411,412,413,414,415],"Marinate overnight if you possibly can. Twelve hours is where the citrus stops sitting on the surface and starts seasoning the middle of the meat.","Buy pork shoulder with its fat cap on and cut it into fist-sized chunks rather than cubes — small pieces dry out over four hours in the oven.","Pass the banana leaves briefly over a flame or hot pan until they shift from dull to glossy green. Untoasted leaves are brittle and tear along the ribs when you fold them.","Do not add water. The pork and the marinade release plenty of liquid inside the sealed parcel, and extra water dilutes the achiote into a pale broth.","Shred the meat directly into its cooking juices and let it sit for ten minutes. Dry shredded pork on a plate is the most common way this dish gets ruined.","Start the pickled onions before the pork goes in the oven — they need at least an hour in lime juice to turn properly pink and lose their raw bite.","🌮","Cochinita pibil is the great pork dish of the Yucatán Peninsula: meat rubbed with a brick-red paste of achiote seed, garlic and spices, soaked in the juice of sour Seville-type oranges, then wrapped in banana leaves and cooked slowly until it falls into wet, orange-stained threads. The taste is unlike anything in central Mexican cooking — earthy and faintly peppery from the annatto, insistently citrus-sour, savoury rather than spicy, because the heat lives on the table in a bowl of habanero salsa instead of in the pot. Piled into warm tortillas with pickled red onion, it is the Sunday-morning food of Mérida and one of the few Mexican dishes that is genuinely better made a day ahead.","Pib is the Maya word for the earth oven, and it is the oldest half of this dish's name: a pit dug in the limestone ground, lined with hot stones, loaded with wrapped meat, buried, and left for hours. Yucatecan cooks were burying seasoned meat in pibs long before pigs existed in the Americas — the technique belonged to turkey, venison and peccary first. Cochinita, \"little sow\", arrived with the Spanish, and the dish as it is eaten today is the result of that graft: a Maya cooking method and Maya seasoning applied to a European animal.\n\nThe seasoning is what keeps it unmistakably Yucatecan. Recado rojo — achiote seed ground with oregano, allspice, black pepper, cumin, cloves and garlic, bound with sour orange juice or vinegar — is one of a family of recados used across the peninsula, and it stains everything it touches an unmistakable rusty orange. The peninsula's cooking generally sits apart from the rest of Mexico: it leans on citrus and vinegar rather than dried chile paste, uses habanero rather than serrano or guajillo, and shows Caribbean, Lebanese and Spanish traces that never travelled inland. Calling cochinita pibil \"Mexican barbecue pork\" flattens all of that; calling it Tex-Mex misses by roughly two thousand kilometres.\n\nIn Mérida it is street food with a schedule. Cochinita is a morning dish, sold from stalls and market counters that open early and sell out by lunch, eaten in tacos or stuffed into tortas, always with pickled red onion and always with a bowl of chile habanero salsa that nobody warns you about twice. It also feeds celebrations: a whole pig in a real pib for a village fiesta, or on Hanal Pixán, the Yucatec Day of the Dead, when a related dish, mucbipollo, is baked in the ground for the returning dead. The home oven version below cannot reproduce the smoke of buried coals, but wrapping in banana leaves does the rest of the work — it traps steam, keeps the meat from drying, and lends the faint green-tea aroma that people recognise before they taste anything.","Cochinita improves on day two — refrigerate the shredded meat submerged in its juices and it keeps 4 days. Reheat gently in a covered pan with a splash of the juices or a little water; a microwave dries the edges. It freezes very well for 3 months, again stored in liquid rather than drained. The pickled onions keep two weeks refrigerated and get better for the first three days.",[421,422,423,424],"A real recado rojo built from achiote paste, whole spices and citrus, not a jar of taco seasoning with food colouring.","The sour orange problem solved honestly: an orange-lime-grapefruit blend that lands close to the real acidity.","Banana leaves are toasted first so they turn pliable and aromatic instead of cracking as you fold the parcel.","Pickled onion and habanero salsa are included, because without them the dish is only two-thirds finished.",[426,427,428,429],"Large roasting dish or Dutch oven with a lid","Blender or mortar","Tongs","Two forks for shredding",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},32,38,5,6,920,42,610,[439],"Warm corn tortillas, pickled red onion, habanero salsa and black beans cooked with epazote.",[441,444,447],{"name":442,"description":443},"Panuchos and salbutes","Instead of tacos, pile the pork onto fried masa rounds — panuchos are stuffed with black bean paste before frying, salbutes are left plain and puff up in the oil.",{"name":445,"description":446},"Torta de cochinita","Mérida's breakfast sandwich: the pork and its juices in a soft roll with a heavy layer of pickled onion, eaten standing up before nine in the morning.",{"name":448,"description":449},"Pollo pibil","The same recado and banana-leaf method with chicken thighs. It cooks in about 70 minutes and is the standard weeknight version in Yucatecan homes.",[451,457,463,469,473,478,482,487,491,494,497,501,503,506,510,512,514,516,520,522,525],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.5,"pork-shoulder","pork shoulder, fat cap on, in 8 cm chunks","kg","For the pork",{"qty":458,"ref":459,"name":460,"unit":461,"group":462},100,"achiote","achiote paste (recado rojo)","g","For the marinade",{"qty":464,"ref":465,"name":466,"note":467,"unit":468,"group":462},160,"orange","sour orange juice","or the citrus blend in the substitutions","ml",{"qty":470,"ref":471,"name":472,"unit":468,"group":462},80,"lime","lime juice",{"qty":474,"ref":475,"name":476,"unit":477,"group":462},3,"apple-cider-vinegar","cider vinegar","tbsp",{"qty":434,"ref":479,"name":480,"unit":481,"group":462},"garlic","garlic, peeled","clove",{"qty":483,"ref":484,"name":485,"unit":486,"group":462},2,"oregano","Mexican oregano, toasted","tsp",{"qty":488,"ref":489,"name":490,"unit":486,"group":462},1,"cumin","ground cumin",{"qty":488,"ref":492,"name":493,"unit":486,"group":462},"allspice","ground allspice",{"qty":488,"ref":495,"name":496,"unit":486,"group":462},"black-pepper","black peppercorns, ground",{"qty":498,"ref":499,"name":499,"unit":500,"group":462},4,"cloves","piece",{"qty":483,"name":502,"unit":486,"group":462},"fine salt",{"qty":498,"name":504,"unit":500,"group":505},"large banana leaves, thawed if frozen","For wrapping",{"qty":483,"ref":507,"name":508,"unit":500,"group":509},"onion","red onions, sliced paper-thin","For the pickled onions",{"qty":511,"ref":471,"name":472,"unit":468,"group":509},120,{"qty":488,"ref":484,"name":513,"unit":486,"group":509},"Mexican oregano",{"qty":488,"name":515,"unit":486,"group":509},"salt",{"qty":498,"ref":517,"name":518,"unit":500,"group":519},"habanero","habanero chiles","For the habanero salsa",{"qty":521,"ref":471,"name":472,"unit":468,"group":519},60,{"qty":523,"ref":507,"name":524,"unit":500,"group":519},0.25,"white onion, finely diced",{"qty":526,"ref":527,"name":528,"unit":500,"group":529},18,"corn-tortillas","corn tortillas, warmed","To serve",[531,534,539,542,546,550,554,558],{"text":532,"title":533},"Break the achiote paste into a blender with the garlic, oregano, cumin, allspice, pepper, cloves and salt, then pour in the sour orange juice, lime juice and vinegar. Blend for a full minute until you have a smooth, loose, deep rust-red marinade with no grit left from the spices.","Blend the recado",{"tip":535,"text":536,"title":537,"timerSeconds":538},"Wear gloves or accept orange fingertips for a day — achiote is a dye and it is doing its job.","Put {qty:pork-shoulder} of pork chunks in a bowl or bag, pour the marinade over and work it into every surface with your hands until the meat is uniformly stained orange. Cover and refrigerate for at least 12 hours, turning once if you remember.","Marinate overnight",43200,{"text":540,"title":541},"Wipe the leaves and pass each one over a gas flame or across a hot dry pan for a few seconds per side, until the dull green flashes glossy and the leaf goes limp enough to fold without splitting. Line a roasting dish with them, letting the ends hang well over the sides.","Soften the banana leaves",{"tip":543,"text":544,"title":545},"The parcel must be genuinely sealed. Escaping steam is the difference between shreddable pork and dry pork.","Tip the pork and every drop of marinade into the lined dish, spreading it into a single layer. Fold the overhanging leaves tightly over the top, add another leaf across the seam if needed, and clamp the whole thing shut with a lid or a tight double layer of foil.","Wrap and seal",{"text":547,"title":548,"timerSeconds":549},"Cook at 150°C for 4 hours. It is ready when a fork pushed into a chunk meets no resistance and twists the meat apart into threads, and the liquid in the base has turned into a dark orange, slightly oily broth.","Roast low and long",14400,{"text":551,"title":552,"timerSeconds":553},"Cover the sliced red onion with boiling water for 10 seconds, drain, then toss with the lime juice, oregano and salt. Leave at room temperature for at least an hour, until the slices soften and turn bright magenta all the way through.","Pickle the onions meanwhile",3600,{"tip":555,"text":556,"title":557},"Wash your hands and the board immediately. Habanero oil lingers on knives and finds your eyes an hour later.","Char the habaneros in a dry pan until blistered and blackened in patches, then chop them very finely — seeds in for full heat, out for merely serious heat. Mix with the diced white onion, lime juice and a good pinch of salt and leave for 20 minutes.","Make the habanero salsa",{"text":559,"title":560},"Open the parcel, pull the pork apart with two forks directly in the roasting juices, and turn it over so every thread soaks up liquid. Let it stand 10 minutes, then pile into warm tortillas with pickled onion and pass the habanero salsa separately.","Shred and serve","koh-chee-NEE-tah pee-BEEL",[563,567,571,575],{"note":564,"swap":565,"original":566},"Yucatecan naranja agria is sharply sour with a bitter edge. This blend gets close; straight sweet orange juice does not and will make the pork taste faintly of marmalade.","160 ml orange juice + 80 ml lime juice + 60 ml grapefruit juice","Sour (Seville) orange juice",{"note":568,"swap":569,"original":570},"Latin groceries sell achiote paste in small red bricks and it keeps for a year. Ground annatto alone gives the colour but you must supply the garlic, oregano and spice yourself.","3 tbsp ground annatto seed + 1 tbsp vinegar, mixed with the spices listed","Achiote paste (recado rojo)",{"note":572,"swap":573,"original":574},"You keep the moisture but lose the herbal aroma the leaves contribute. Frozen banana leaves are inexpensive at Asian and Latin markets and freeze indefinitely.","A tight double layer of baking parchment inside foil","Banana leaves",{"note":576,"swap":577,"original":578},"A common meat-free adaptation. Young jackfruit shreds convincingly; cut the roasting time to about 45 minutes and use less liquid.","Jackfruit in brine, or large portobello mushrooms","Pork shoulder","cochinita-pibil","Cochinita Pibil (Yucatán Achiote-Roasted Pork)","Cochinita Pibil","Cochinita pibil","mexico","Yucatán",30,240,720,"medium",[590],"main",[592],"dairy-free",[453,459,465,517],[595,598,600,602],{"alt":596,"src":597},"Shredded orange achiote pork in banana leaves with bright pink pickled onions and warm corn tortillas","\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-1x1.jpg",[605,606,459,607,608,609,610],"cochinita pibil","yucatan","banana leaf","slow roast pork","pickled red onion","mexican tacos","2026-08-19","dishroute-kitchen","Pork shoulder steeped in achiote and sour orange, sealed in banana leaves and roasted low until it shreds under a fork — served with sharp pink onions and raw habanero salsa.",{"en":615},"\u002Frecipe\u002Fcochinita-pibil",{"items":617,"total":734,"page":488,"limit":903,"hasMore":904},[618,654,687,718,728,757,787,813,844,875],{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":583,"region":623,"baseServings":498,"prepMinutes":624,"cookMinutes":625,"difficulty":626,"course":627,"diet":629,"mainIngredients":632,"images":635,"keywords":645,"publishedAt":653,"updatedAt":653,"authorSlug":612},"chicken-tinga","Chicken Tinga (Tinga de Pollo)","Chicken Tinga","Tinga de pollo","Puebla",20,45,"easy",[590,628],"street-food",[592,630,631],"gluten-free","nut-free",[633,634,507],"chicken","tomato",[636,639,641,643],{"alt":637,"src":638},"Tostadas topped with smoky chicken tinga in chipotle-tomato sauce, lettuce, avocado and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-1x1.jpg",[646,647,648,649,650,651,652],"tinga","chicken tinga","chipotle","puebla","tostadas","taco filling","shredded chicken","2026-08-18",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":583,"region":659,"baseServings":498,"prepMinutes":660,"cookMinutes":661,"difficulty":626,"course":662,"diet":664,"mainIngredients":666,"images":670,"keywords":680,"publishedAt":611,"updatedAt":611,"authorSlug":612},"chilaquiles-verdes","Chilaquiles Verdes (Tortilla Chips in Tomatillo Salsa)","Chilaquiles Verdes","Chilaquiles verdes","Central Mexico",15,25,[663],"breakfast",[665,630],"vegetarian",[527,667,668,669],"queso-fresco","eggs","cilantro",[671,674,676,678],{"alt":672,"src":673},"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":672,"src":675},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-4x3.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-1x1.jpg",[681,682,683,684,685,686],"chilaquiles","chilaquiles verdes","tomatillo salsa","mexican breakfast","salsa verde","corn 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parsley","\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-1x1.jpg",[713,697,714,715,649,716,717],"chiles en nogada","walnut sauce","nogada","picadillo","mexican independence",{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":583,"region":584,"baseServings":434,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":588,"course":719,"diet":720,"mainIngredients":721,"images":722,"keywords":727,"publishedAt":611,"updatedAt":611,"authorSlug":612},[590],[592],[453,459,465,517],[723,724,725,726],{"alt":596,"src":597},{"alt":596,"src":599},{"alt":596,"src":601},{"alt":596,"src":603},[605,606,459,607,608,609,610],{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":583,"region":733,"baseServings":498,"prepMinutes":734,"cookMinutes":735,"difficulty":626,"course":736,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":611,"updatedAt":611,"authorSlug":612},"elote","Elote (Mexican Grilled Street Corn)","Elote","Elote asado","Nationwide",10,12,[628,737],"snack",[665,630],[740,741,471],"corn","cotija",[743,746,748,750],{"alt":744,"src":745},"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":744,"src":747},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-1x1.jpg",[729,753,754,741,755,756],"mexican street corn","grilled corn","esquites","street food",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":583,"region":733,"baseServings":762,"prepMinutes":624,"cookMinutes":521,"restMinutes":763,"difficulty":626,"course":764,"diet":766,"mainIngredients":767,"images":770,"keywords":780,"publishedAt":611,"updatedAt":611,"authorSlug":612},"flan-napolitano","Flan Napolitano (Mexican Cream Cheese Caramel Custard)","Flan Napolitano","Flan napolitano",8,360,[765],"dessert",[665,630],[768,769,668],"condensed-milk","cream-cheese",[771,774,776,778],{"alt":772,"src":773},"Unmoulded Mexican flan napolitano on a rimmed plate with dark caramel sauce running down its smooth sides","\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-1x1.jpg",[781,782,783,784,785,786],"flan napolitano","mexican flan","caramel custard","condensed milk dessert","cream cheese flan","bain marie",{"slug":788,"title":789,"shortTitle":790,"nativeName":790,"countrySlug":583,"baseServings":498,"prepMinutes":660,"cookMinutes":9,"difficulty":626,"course":791,"diet":794,"mainIngredients":796,"images":797,"keywords":807,"publishedAt":653,"updatedAt":653,"authorSlug":612},"guacamole","Guacamole 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