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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":481,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"nativeName":524,"countrySlug":525,"region":526,"baseServings":527,"prepMinutes":528,"cookMinutes":529,"difficulty":530,"course":531,"diet":535,"mainIngredients":541,"images":542,"keywords":552,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":522,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Two usual causes. Either they were flattened too thin, so there is no soft interior left and the whole disc dries into a cracker, or the first fry was too hot and cooked the outside before the middle softened. Aim for about 1 cm thick after pressing, and keep the first fry at a gentle 160 °C where the plantain barely colours.","Why did my patacones turn out hard instead of crisp?",{"answer":398,"question":399},"You can get something good, though not identical. Toss the pieces in oil, cook at 180 °C for about 12 minutes, smash them, brush with more oil and return at 200 °C for 8 to 10 minutes. The result is drier and less lacy at the edges than a deep-fried patacón, because it is the oil contact that makes that particular crust.","Can I make patacones in an air fryer or the oven?",{"answer":401,"question":402},"Cut both ends off, then run a knife lengthways through the skin along its ridges, going deep enough to reach the flesh but no further. Slide your thumb or the back of a spoon under the skin and lever each strip away. It will not slip off like a banana peel, and the sap is sticky, so oiling your hands first saves a lot of scrubbing.","How do I peel a green plantain?",{"answer":404,"question":405},"Nothing in the method. It is regional naming: Colombia, Ecuador, Panama and Venezuela say patacones, while Puerto Rico, Cuba and the Dominican Republic say tostones. Colombia further separates the big plate-sized patacón pisao from the small rounds, but the frying, smashing and second frying are the same across all of them.","What is the difference between patacones and tostones?",{"answer":407,"question":408},"Yes, and coastal cooks do. Let it cool completely, strain out the plantain fragments through a fine sieve or coffee filter, and keep it sealed in a dark cupboard. It is good for two or three more batches of plantain or potato before it starts to smell heavy and darken. Do not use it for fish afterwards, or the reverse.","Can I reuse the frying oil?",[410,411,412,413,414,415],"Buy plantains that are hard and fully green with no yellow at the tips. Anything turning yellow has started converting starch to sugar and will burn before it crisps.","Peel under running warm water or with oiled hands — green plantain sap is sticky, dries black on skin and boards, and does not wash out of fabric.","Do not crowd the pan. Six pieces at a time in a medium saucepan keeps the oil temperature stable; a full pan drops it and the plantain absorbs oil instead of frying in it.","Flatten while hot but not scorching, to about 1 cm. Thinner than that and the middle goes hard and biscuit-like instead of staying soft.","The garlic-water dip should be a quick in-and-out, no more than two seconds. Soaking waterlogs the plantain and the oil will spit violently when it goes back in.","Salt immediately out of the fryer while the surface is still slick, so it sticks. Patacones salted after cooling taste bland with gritty patches.","🍌","A patacón is a disc of unripe plantain that has been fried twice, with a flattening in between. The first fry cooks the starch through and turns the plantain tender and mild; the second fry, at a higher temperature, drives out surface moisture and builds a crust, so the finished round is crisp and slightly lacy at the rim while the centre stays dense and soft like a very good chip. Green plantain is not sweet — it is starchy and faintly grassy, closer to potato than to banana — which is why patacones function as a side, a scoop and a base rather than as a snack that tastes of fruit.","Twice-fried green plantain is eaten across the Caribbean and much of northern South America, and the naming tells you roughly where you are standing. In Colombia, Panama, Ecuador and Venezuela they are patacones; in Puerto Rico, Cuba and the Dominican Republic the same thing is a tostón. Colombia's Caribbean coast adds its own distinction: patacón pisao is the enormous version, a whole plantain flattened into a plate-sized round that arrives under grilled fish or gets loaded like an open sandwich, while the small rounds served in a bowl are just patacones. None of these is more correct than the others, and the argument about which country invented the technique is unwinnable, since plantain arrived with the Atlantic slave trade and was being fried in every port on the same sea at the same time.\n\nThe reason the method exists is that green plantain resists a single fry. Its starch has not converted to sugar, it holds a lot of water, and a thick piece dropped into hot oil browns outside long before the inside stops being chalky. Cooking it gently first and then crushing it solves both problems at once: the flattening increases surface area and opens the interior so heat and oil reach it, and the second, hotter fry crisps everything the crushing exposed. The same logic drives twice-fried chips in Belgium and elsewhere, arrived at independently by cooks with a different starch and the same problem.\n\nOn the Colombian coast patacones turn up at every level of eating. Beach shacks stack them beside fried fish and coconut rice, home cooks make them to go under whatever stew is on the stove, and street carts sell them in paper cones with a slick of garlic sauce and ají. Inland they show up less often — the interior belongs to the potato and the arepa — which is one of the clearest food borders in the country. The traditional flattening tool is a tostonera, a hinged wooden press, but the coast has been perfectly happy with the flat bottom of a glass or a plate for as long as anyone has been frying.","Patacones are at their best within ten minutes and genuinely poor the next day, when the crust softens and the interior turns waxy. The useful shortcut is to stop after the first fry and the flattening: the pressed rounds keep three days covered in the fridge, or three months frozen flat on a tray then bagged, and go into hot oil for the second fry straight from cold or frozen with about a minute added. That is how coastal kitchens keep up with orders, and it works exactly as well at home.",[421,422,423,424],"Two oil temperatures given as numbers, because the whole technique lives or dies on the gap between them.","The salted garlic-water dip between fries, which seasons the interior and makes the crust noticeably crisper.","A peeling method that actually works on green plantain, whose skin does not come away like a banana.","Tells you what a correctly finished patacón sounds and looks like, not just how many minutes to count.",[426,427,428,429,430],"Deep saucepan or wok for frying","Kitchen thermometer","Tostonera, flat-bottomed glass or small plate for flattening","Slotted spoon","Wire rack",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},11,41,3,6,420,2,265,[440],"Fried fish and coconut rice for a full coastal plate, or on their own with a bowl of hogao and a sharp ají to dip into.",[442,445,448],{"name":443,"description":444},"Patacón pisao","One whole plantain fried in a long diagonal cut and pressed into a single plate-sized disc, then topped with shredded beef, cheese and sauces as a coastal open sandwich.",{"name":446,"description":447},"Patacones con hogao y queso","Finished rounds spooned with warm tomato-and-scallion hogao and scattered with crumbled fresh cheese so it softens on contact — a standard Colombian bar snack.",{"name":449,"description":450},"Tostones rellenos","Pressed into cups rather than flat discs, using the base of a small glass, then filled with shrimp or shredded chicken after the second fry.",[452,457,461,465,469,472,477],{"qty":434,"ref":453,"name":454,"unit":455,"group":456},"plantain","large green plantains, hard and unripe","piece","For the patacones",{"qty":458,"name":459,"unit":460,"group":456},750,"sunflower or other neutral oil, for frying","ml",{"qty":462,"name":463,"unit":460,"group":464},300,"warm water","For the salted dip",{"qty":434,"ref":466,"name":467,"unit":468,"group":464},"garlic","garlic cloves, crushed flat","clove",{"qty":437,"name":470,"unit":471,"group":464},"fine salt","tsp",{"qty":473,"name":474,"unit":475,"group":476},null,"flaky salt, for finishing","to taste","To finish",{"qty":478,"ref":479,"name":480,"unit":455,"group":476,"optional":8},1,"lime","lime, cut into wedges",[482,486,489,494,497,501,505],{"tip":483,"text":484,"title":485},"Rub a little oil on your hands first — the sap is sticky and stains dark.","Trim both ends off each plantain and score the skin lengthways along its ridges, cutting only as deep as the flesh. Lever the skin off in strips, then cut the plantain into 3 cm chunks straight across.","Peel and cut",{"text":487,"title":488},"Stir the crushed garlic and fine salt into the warm water in a wide bowl and set it beside the stove. Leave it to sit while the plantain cooks so the garlic has time to give up its flavour.","Make the garlic salt water",{"tip":490,"text":491,"title":492,"timerSeconds":493},"If the oil bubbles furiously and the plantain darkens fast, it is too hot; pull the pan off the heat for a minute.","Heat the oil to 160 °C. Fry the chunks in two batches for 5 to 6 minutes, turning once, until they are pale gold and give easily when pressed with a spoon. They should look barely coloured — this stage is cooking, not browning.","First fry, gently",330,{"text":495,"title":496},"Lift the chunks onto a board and, while still hot, press each one to about 1 cm thick with a tostonera, the flat base of a glass or a small plate. Some cracking at the edges is right and makes the crust; a disc that shatters into pieces was fried too briefly.","Smash them flat",{"tip":498,"text":499,"title":500},"This is the step most recipes leave out and the one that seasons the plantain right through.","Dunk each flattened round into the garlic salt water for no more than two seconds, then lift it out and set it on a rack. Blot the surface with kitchen paper so no free water goes into the oil.","Dip and drain",{"text":502,"title":503,"timerSeconds":504},"Bring the oil up to 190 °C and fry the rounds in batches for 2 to 3 minutes, turning once, until they are deep gold, the edges have gone thin and lacy, and they rattle against the slotted spoon.","Second fry, hot",150,{"text":506,"title":507},"Lift them straight onto a rack, scatter flaky salt over while the surface is still glossy with oil, and take them to the table within a few minutes with lime wedges and something to dip into. They lose their crunch fast.","Salt and serve at once","pah-tah-KOH-ness",[510,514,518],{"note":511,"swap":512,"original":513},"There is no real substitute — potato behaves differently under a smash. If your plantains are slightly yellow, cut them thicker and fry the first stage a minute longer.","The greenest, firmest plantains you can find, or green cooking bananas","Green plantain",{"note":515,"swap":516,"original":517},"Used on parts of the Colombian Pacific coast and it suits the plantain. Avoid olive oil, which smokes below the temperature the second fry needs.","Refined coconut oil","Sunflower or vegetable oil",{"note":519,"swap":520,"original":521},"All four are normal on a Colombian table. The plantain is a vehicle and it is not fussy about what rides on it.","Guacamole, suero costeño, or garlic mayonnaise","Hogao, for serving","colombian-patacones","Patacones (Colombian Twice-Fried Green Plantains)","Patacones","colombia","Caribbean and Pacific coasts",4,15,20,"easy",[532,533,534],"side","snack","street-food",[536,537,538,539,540],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[453,466],[543,546,548,550],{"alt":544,"src":545},"Golden twice-fried green plantain rounds with cracked lacy edges, piled beside a bowl of tomato hogao","\u002Fimages\u002Frecipes\u002Fcolombian-patacones\u002Fhero.jpg",{"alt":544,"src":547},"\u002Fimages\u002Frecipes\u002Fcolombian-patacones\u002Fhero-16x9.jpg",{"alt":544,"src":549},"\u002Fimages\u002Frecipes\u002Fcolombian-patacones\u002Fhero-4x3.jpg",{"alt":544,"src":551},"\u002Fimages\u002Frecipes\u002Fcolombian-patacones\u002Fhero-1x1.jpg",[553,554,555,556,557,558,559],"patacones","tostones","green plantain","colombian side","twice fried","caribbean coast","gluten free","2026-08-20","dishroute-kitchen","Green plantain fried until tender, smashed flat, dipped in salted garlic water and fried again until the edges shatter and the middle stays soft. Salt them the second they leave the oil.",{"en":564},"\u002Frecipe\u002Fcolombian-patacones",{"items":566,"total":706,"page":478,"limit":857,"hasMore":858},[567,604,637,670,701,729,755,788,819,829],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":525,"region":572,"baseServings":435,"prepMinutes":573,"cookMinutes":574,"difficulty":575,"course":576,"diet":579,"mainIngredients":580,"images":586,"keywords":596,"publishedAt":560,"updatedAt":560,"authorSlug":561},"ajiaco-santafereno","Ajiaco Santafereño (Bogotá Chicken and Three-Potato Soup)","Ajiaco Santafereño","Ajiaco santafereño","Bogotá and Cundinamarca",25,70,"medium",[577,578],"soup","main",[538],[581,582,583,584,585],"chicken","potato","corn","capers","avocado",[587,590,592,594],{"alt":588,"src":589},"Deep bowl of thick pale Colombian potato soup with shredded chicken, a half corn cob, cream and capers","\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-1x1.jpg",[597,598,599,600,601,602,603],"ajiaco","guascas","bogota","potato soup","colombian soup","papa criolla","chicken soup",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":525,"region":609,"baseServings":527,"prepMinutes":528,"cookMinutes":573,"restMinutes":610,"difficulty":530,"course":611,"diet":614,"mainIngredients":615,"images":619,"keywords":629,"publishedAt":560,"updatedAt":560,"authorSlug":561},"colombian-arepas","Arepa de Maíz (Colombian Griddled Corn Cakes)","Arepa de Maíz","Arepa de maíz","Antioquia and nationwide",5,[612,532,613],"bread","breakfast",[537,538],[616,617,618],"cornmeal","butter","queso-fresco",[620,623,625,627],{"alt":621,"src":622},"Stack of thin griddled Colombian corn arepas with toasted brown blisters, one split open with melting butter","\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-1x1.jpg",[630,631,632,633,634,635,636],"arepa","masarepa","colombian bread","corn cakes","arepa paisa","gluten free bread","griddle",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":525,"region":642,"baseServings":527,"prepMinutes":643,"cookMinutes":504,"restMinutes":644,"difficulty":575,"course":645,"diet":646,"mainIngredients":647,"images":652,"keywords":662,"publishedAt":560,"updatedAt":560,"authorSlug":561},"bandeja-paisa","Bandeja Paisa (Antioquian Mixed Platter)","Bandeja Paisa","Bandeja paisa","Antioquia",40,480,[578],[],[648,649,453,650,585,651],"pork-belly","ground-beef","rice","eggs",[653,656,658,660],{"alt":654,"src":655},"A wide tray holding red beans, white rice, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado","\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-1x1.jpg",[663,664,665,666,667,668,669],"bandeja paisa","colombian beans","antioquia","chicharron","medellin","frijoles","colombian platter",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"countrySlug":525,"region":675,"baseServings":527,"prepMinutes":676,"cookMinutes":676,"difficulty":575,"course":677,"diet":678,"mainIngredients":680,"images":686,"keywords":696,"publishedAt":560,"updatedAt":560,"authorSlug":561},"colombian-cazuela-de-mariscos","Cazuela de Mariscos (Cartagena Coconut Seafood Casserole)","Cazuela de Mariscos","Cazuela de mariscos","Caribbean coast",30,[578],[679],"pescatarian",[681,682,683,684,685],"shrimp","squid","mussels","white-fish","coconut-milk",[687,690,692,694],{"alt":688,"src":689},"Earthenware pot of creamy coconut seafood stew with shrimp, mussels in shell, squid rings and cilantro","\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-1x1.jpg",[697,698,699,700,681,683,682],"cazuela de mariscos","cartagena","coconut seafood stew","colombian caribbean",{"slug":702,"title":703,"shortTitle":704,"nativeName":704,"countrySlug":525,"region":705,"baseServings":527,"prepMinutes":706,"cookMinutes":707,"difficulty":530,"course":708,"diet":709,"mainIngredients":710,"images":714,"keywords":724,"publishedAt":560,"updatedAt":560,"authorSlug":561},"changua","Changua (Bogotá Milk and Egg Breakfast Soup)","Changua","Bogotá and the Boyacá highlands",10,12,[613,577],[537],[711,651,712,713],"milk","scallions","cilantro",[715,718,720,722],{"alt":716,"src":717},"Bowl of Colombian changua with a poached egg floating in milky broth over soaked bread and chopped cilantro","\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-4x3.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-1x1.jpg",[702,725,726,727,599,713,728],"colombian breakfast","milk soup","poached egg","andean",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":525,"region":734,"baseServings":527,"prepMinutes":735,"cookMinutes":573,"restMinutes":676,"difficulty":575,"course":736,"diet":737,"mainIngredients":738,"images":739,"keywords":749,"publishedAt":560,"updatedAt":560,"authorSlug":561},"colombian-empanadas","Empanadas Colombianas (Fried Corn Pastries with Potato and Beef)","Empanadas Colombianas","Empanadas colombianas","Nationwide, strongest in Antioquia and Valle",45,[534,533],[538,539],[616,582,649],[740,743,745,747],{"alt":741,"src":742},"Golden deep-fried Colombian corn empanadas, one broken open to show potato and beef filling, with green ají","\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-1x1.jpg",[750,631,751,752,753,754,559],"colombian empanadas","aji","street food","fried empanadas","potato beef filling",{"slug":756,"title":757,"shortTitle":758,"nativeName":759,"countrySlug":525,"region":760,"baseServings":761,"prepMinutes":735,"cookMinutes":762,"restMinutes":763,"difficulty":764,"course":765,"diet":766,"mainIngredients":767,"images":770,"keywords":780,"publishedAt":560,"updatedAt":560,"authorSlug":561},"lechona-tolimense","Lechona Tolimense (Stuffed Roast Pork with Yellow Peas)","Lechona Tolimense","Lechona tolimense","Tolima",8,250,720,"hard",[578],[538,539],[768,648,769,712],"pork-shoulder","cumin",[771,774,776,778],{"alt":772,"src":773},"Sliced rolled pork roast with blistered golden crackling revealing a yellow split pea and pork stuffing","\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-1x1.jpg",[781,782,783,784,785,786,787],"lechona","tolima","roast pork","crackling","yellow split peas","colombian festival 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alongside","\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero.jpg",{"alt":804,"src":807},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-4x3.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-1x1.jpg",[813,814,815,816,817,801,818],"natilla","colombian christmas","panela","milk pudding","cornstarch 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