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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":491,"pronunciation":514,"substitutions":515,"slug":528,"title":529,"shortTitle":530,"nativeName":531,"countrySlug":532,"region":533,"baseServings":453,"prepMinutes":437,"cookMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":540,"images":541,"keywords":551,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":528,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"Purely for the colours. Green mashed avocado, white mayonnaise and red tomato reproduce the Italian flag when stacked on the bun, and Chilean sandwich naming took the joke and made it official. The dish has no connection to Italian cooking, and the same colour logic gives the country its churrasco italiano and as italiano.","Why is it called italiano if it is not Italian?",{"answer":398,"question":399},"Far more than seems reasonable. Reckon on roughly two-thirds of an avocado and two generous tablespoons of mayonnaise per hot dog. In Chile the toppings clearly outweigh the sausage and the finished sandwich is difficult to pick up without spilling. Scaling them back to a modest smear produces something perfectly edible but distinctly not a completo.","How much avocado and mayonnaise is the right amount?",{"answer":401,"question":402},"You can, and some Chilean carts do give them a moment on the plancha, but it changes the sandwich. Grilling dries the sausage, browns it and adds a charred flavour that competes with the avocado, whereas poaching keeps it plump, juicy and mild — which is the role it plays under so much topping. If you do grill, keep it brief and turn often.","Can I grill the sausages instead of poaching them?",{"answer":404,"question":405},"No. Chilean palta molida is mashed with salt and sometimes a little lemon juice to slow browning, and that is all. Garlic, chilli, coriander, onion and lime in quantity turn it into guacamole and give the sandwich an entirely different character. The point of the avocado layer here is that it is cool, plain and creamy against the salty sausage.","Should the avocado be seasoned like guacamole?",{"answer":407,"question":408},"Ordering a plain completo in Chile usually gets you sauerkraut, tomato and mayonnaise; asking for an italiano gets you avocado, tomato and mayonnaise, with no sauerkraut. A dinámico piles on both plus ketchup and mustard. The names are fixed enough that staff will follow them exactly, so it is worth knowing which one you actually want.","What is the difference between a completo and a completo italiano?",[410,411,412,413,414,415],"Use thin, mild, finely emulsified frankfurters rather than coarse smoked sausages. Chilean vienesas are soft and gently seasoned, and a heavily smoked sausage bulldozes the avocado.","Never boil the sausages. Water at around 80°C, with no bubbles breaking the surface, heats them through in six minutes without bursting the casings.","Dice the tomato small — 5 mm cubes — then salt it in a sieve for ten minutes and shake off what drains. Wet tomato is the single biggest cause of a collapsed bun.","Mash the avocado with a fork and stop while it is still slightly lumpy. Blitzed avocado goes slack and slides straight off the sausage.","Warm the buns properly, either in a steamer basket over the sausage pot or wrapped in foil in a hot oven. A cold bun makes the whole thing taste like a supermarket sandwich.","Assemble one at a time and eat it immediately. A completo built five minutes early is a completo that has already leaked.","🌭","A completo italiano is a hot dog carrying three toppings and nothing else — mashed avocado, diced tomato, mayonnaise — piled on in quantities that make the sausage almost an afterthought. The name has nothing to do with Italy beyond the colours: green, white and red, in that order, matching the flag. It eats soft rather than crunchy, mild and rich and faintly cooling, with the tomato providing the only sharp note. There is no ketchup, no mustard, no onion in this particular version, and adding them makes it a different completo with a different name. Chileans eat them standing at fuentes de soda, from carts, at football, and at home when nobody wants to cook.","The hot dog reached Chile in the first half of the twentieth century, arriving with the same wave of American food and diner formats that spread through South American cities, and it was immediately taken apart and rebuilt. Chilean cooks were already producing enormous quantities of avocado and already treated mayonnaise as something closer to a vegetable than a condiment, so both went on the bun. Exactly who did it first is contested, with Santiago sandwich counters and their descendants each claiming the origin, and there is no settled answer worth repeating as fact. What is clear is that the result stopped being an imported novelty a long time ago: the completo now sits alongside the empanada and the churrasco in the country's sandwich canon, and Chileans consume them at a rate that startles visitors.\n\nThe naming system is worth learning, because ordering wrongly gets you a different sandwich. Italiano is the three-colour version described here. A completo dinámico adds sauerkraut, ketchup and mustard to the pile. A completo alemán swaps the avocado for sauerkraut and onion. Simply asking for a completo generally gets you sauerkraut, tomato and mayonnaise, and the phrase completo con todo means what it sounds like. The same logic runs through Chilean sandwiches generally — a churrasco italiano, an as italiano and a chacarero all follow their own fixed rules — which is why a Chilean menu can look like a list of proper nouns.\n\nThe avocado deserves specific attention, because it is not a garnish here. Chileans call it palta, grow a great deal of it, and mash it plain: no lime beyond a little for colour, no garlic, no chilli, no coriander. Guacamole this is not, and treating it as such changes the sandwich into something else entirely. The mayonnaise, meanwhile, is applied in a layer thick enough to be structural, and cutting it back to a polite smear is the surest way to make a completo that tastes like a plain hot dog with vegetables on it.","A completo does not keep and should not be built in advance; the tomato weeps, the avocado browns and the bun softens to paste within twenty minutes. The components fare better separately. Poached sausages hold 3 days refrigerated and reheat in hot water in four minutes. Salted and drained tomato keeps a day. Homemade mayonnaise keeps 3 days refrigerated and, because it contains raw egg, should not be left at room temperature for more than an hour. Mashed avocado is the awkward one: press cling film directly onto the surface so no air touches it and it will hold its colour overnight, but it is genuinely better mashed to order.",[421,422,423,424],"Heats the sausages in water held below a simmer, so the skins stay taut instead of splitting and going soft.","Salts and drains the diced tomato first, which stops a puddle forming and turning the base of the bun to paste.","Includes a two-minute blender mayonnaise that is much closer to Chilean carts than most jarred versions.","Gets the assembly order and the proportions right — the toppings should outweigh the sausage, not decorate it.",[426,427,428,429,430],"Saucepan","Cooking thermometer (helpful)","Fine sieve","Immersion blender or small food processor","Fork",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},53,38,8,6,1180,15,685,[440],"A cold bottle of fizzy drink and a pile of paper napkins — this is not a sandwich you eat cleanly.",[442,445,448],{"name":443,"description":444},"Completo dinámico","The italiano plus sauerkraut, ketchup and mustard — considerably messier and the version most often ordered at three in the morning.",{"name":446,"description":447},"Completo alemán","Sauerkraut, diced onion, tomato and mayonnaise, no avocado. The German-influenced south of Chile is where the name comes from.",{"name":449,"description":450},"Churrasco italiano","The same green-white-red topping on thinly sliced grilled beef in a bread roll instead of a sausage. Same idea, considerably more substantial.",[452,457,459,464,467,471,475,479,483,486,489],{"qty":453,"name":454,"unit":455,"group":456},4,"mild frankfurters (vienesas)","piece","For the hot dogs",{"qty":453,"name":458,"unit":455,"group":456},"soft hot dog buns",{"qty":460,"ref":461,"name":462,"unit":455,"group":463},3,"avocado","ripe avocados","For the toppings",{"qty":460,"ref":465,"name":466,"unit":455,"group":463},"tomato","firm ripe tomatoes, seeds removed",{"qty":468,"ref":469,"name":470,"unit":455,"group":463},1,"lemon","lemon, juiced",{"qty":472,"name":473,"unit":474,"group":463},null,"fine salt","to taste",{"qty":468,"ref":476,"name":477,"unit":455,"group":478},"eggs","egg, at room temperature","For the mayonnaise",{"qty":480,"name":481,"unit":482,"group":478},200,"neutral oil, such as sunflower","ml",{"qty":468,"name":484,"unit":485,"group":478},"Dijon mustard","tsp",{"qty":468,"name":487,"unit":488,"group":478},"lemon juice or white wine vinegar","tbsp",{"qty":490,"name":473,"unit":485,"group":478},0.5,[492,496,500,503,507,511],{"tip":493,"text":494,"title":495},"A cold egg straight from the fridge is the usual reason this splits — leave it on the counter for twenty minutes first.","Put the egg, mustard, lemon juice and salt in a tall narrow jug with the oil poured on top, sink an immersion blender to the bottom and blitz without moving it until the base turns thick and white. Lift the blender slowly through the oil until everything has emulsified into a loose, pourable mayonnaise.","Make the mayonnaise",{"text":497,"title":498,"timerSeconds":499},"Cut the tomatoes in half, scrape out the seeds and watery pulp, and dice the flesh into 5 mm cubes. Toss with a good pinch of salt in a sieve set over a bowl and leave for 10 minutes, then shake firmly to shed the liquid that has collected.","Salt and drain the tomato",600,{"text":501,"title":502},"Scoop {qty:avocado} of avocado flesh into a bowl, add half the lemon juice and a generous pinch of salt, and mash with a fork until it is spreadable but still has small lumps in it. Taste and add salt until it is clearly seasoned — bland avocado disappears under the mayonnaise.","Mash the avocado",{"text":504,"title":505,"timerSeconds":506},"Bring a pan of water to the boil, then pull it off the heat until the surface goes still and no bubbles break. Slide the frankfurters in and leave them for 6 minutes, until they are heated through and slightly plumper, with the casings still tight and unsplit.","Heat the sausages gently",360,{"text":508,"title":509,"timerSeconds":510},"Set the buns in a steamer basket or a colander over the sausage pan, cover, and steam for 2 minutes until they are soft and warm all the way through but not wet. Open them along the top rather than cutting them fully in half, so they hold their load.","Warm the buns",120,{"text":512,"title":513},"Lay a sausage in each bun, spread a thick layer of mashed avocado over the top so the sausage all but disappears, scatter the drained tomato along its length, and finish with a wide zigzag of mayonnaise from end to end. Serve immediately, with napkins.","Build in order and eat standing up","kom-PLEH-toh ee-tah-LYAH-noh",[516,520,524],{"note":517,"swap":518,"original":519},"Look for smooth-textured, lightly seasoned sausages sold in packs of six or more. Avoid anything labelled smoked, spicy or coarse-ground.","Mild pork or chicken frankfurters, or German bockwurst","Vienesas (Chilean frankfurters)",{"note":521,"swap":522,"original":523},"Chilean cart mayonnaise is looser and less sharp than most European jars. Thinning it slightly gets you much closer, and skips the raw egg entirely.","Good jarred mayonnaise loosened with a teaspoon of water and a squeeze of lemon","Homemade mayonnaise",{"note":525,"swap":526,"original":527},"The bun should be soft and slightly sweet with no crust to fight through. A crusty baguette pushes all the toppings out of the far end on the first bite.","Soft finger rolls, or split marraqueta if you can find it","Hot dog buns","completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","chile","Santiago",10,"easy",[537,538],"street-food","main",[],[461,465,476],[542,545,547,549],{"alt":543,"src":544},"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":543,"src":546},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[552,553,554,461,555,556,557],"completo italiano","chilean hot dog","palta","street food","santiago","sandwich","2026-08-20","dishroute-kitchen","Chile's everyday hot dog: a poached frankfurter under a thick layer of mashed avocado, finely diced tomato and mayonnaise, stacked green, red and white like the Italian flag.",{"en":562},"\u002Frecipe\u002Fcompleto-italiano",{"items":564,"total":534,"page":468,"limit":846,"hasMore":847},[565,599,632,642,674,705,740,768,796,822],{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":532,"region":570,"baseServings":453,"prepMinutes":571,"cookMinutes":572,"difficulty":573,"course":574,"diet":575,"mainIngredients":578,"images":582,"keywords":592,"publishedAt":558,"updatedAt":558,"authorSlug":559},"caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","Valparaíso",25,40,"medium",[538],[576,577],"pescatarian","gluten-free",[579,580,465,581],"white-fish","potato","onion",[583,586,588,590],{"alt":584,"src":585},"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":584,"src":587},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[593,594,595,596,597,598],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso",{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":532,"region":604,"baseServings":453,"prepMinutes":605,"cookMinutes":606,"difficulty":535,"course":607,"diet":609,"mainIngredients":611,"images":616,"keywords":626,"publishedAt":558,"updatedAt":558,"authorSlug":559},"chilean-cazuela","Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno","Zona Central",20,95,[608,538],"soup",[610,577],"dairy-free",[612,613,614,580,615],"beef-shank","pumpkin","corn","cilantro",[617,620,622,624],{"alt":618,"src":619},"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":618,"src":621},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[627,628,629,613,630,631],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":528,"title":529,"shortTitle":530,"nativeName":531,"countrySlug":532,"region":533,"baseServings":453,"prepMinutes":437,"cookMinutes":534,"difficulty":535,"course":633,"diet":634,"mainIngredients":635,"images":636,"keywords":641,"publishedAt":558,"updatedAt":558,"authorSlug":559},[537,538],[],[461,465,476],[637,638,639,640],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[552,553,554,461,555,556,557],{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":532,"region":647,"baseServings":435,"prepMinutes":648,"cookMinutes":649,"difficulty":650,"course":651,"diet":652,"mainIngredients":653,"images":658,"keywords":668,"publishedAt":558,"updatedAt":558,"authorSlug":559},"curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","Curanto en hoyo","Chiloé",60,75,"hard",[538],[610],[654,655,656,580,657],"mussels","clams","chicken","smoked-pork",[659,662,664,666],{"alt":660,"src":661},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[643,669,670,671,672,673],"chiloe","pulmay","shellfish feast","milcao","earth oven",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"countrySlug":532,"region":604,"baseServings":435,"prepMinutes":648,"cookMinutes":679,"restMinutes":680,"difficulty":573,"course":681,"diet":683,"mainIngredients":684,"images":688,"keywords":698,"publishedAt":558,"updatedAt":558,"authorSlug":559},"chilean-empanadas-de-pino","Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino",35,480,[682],"appetizer",[],[685,581,686,687,476],"beef-chuck","flour","olives",[689,692,694,696],{"alt":690,"src":691},"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":690,"src":693},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[699,700,701,702,703,704],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":532,"region":604,"baseServings":453,"prepMinutes":534,"cookMinutes":710,"restMinutes":711,"difficulty":535,"course":712,"diet":715,"mainIngredients":718,"images":722,"keywords":732,"publishedAt":558,"updatedAt":558,"authorSlug":559},"mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo",70,720,[713,714],"drink","dessert",[716,717,610],"vegetarian","vegan",[719,720,721],"peach","cinnamon","brown-sugar",[723,726,728,730],{"alt":724,"src":725},"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":724,"src":727},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[733,734,735,736,737,738,739],"mote con huesillo","chilean drink","dried peach","husked wheat","chancaca","summer","street cart",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":532,"region":604,"baseServings":435,"prepMinutes":572,"cookMinutes":745,"restMinutes":534,"difficulty":573,"course":746,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":558,"updatedAt":558,"authorSlug":559},"chilean-pastel-de-choclo","Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[538],[577],[614,749,581,687,750],"ground-beef","basil",[752,755,757,759],{"alt":753,"src":754},"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":753,"src":756},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[762,763,764,765,766,767],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean food",{"slug":769,"title":770,"shortTitle":771,"nativeName":771,"countrySlug":532,"region":772,"baseServings":435,"prepMinutes":437,"cookMinutes":9,"restMinutes":773,"difficulty":535,"course":774,"diet":776,"mainIngredients":777,"images":779,"keywords":789,"publishedAt":558,"updatedAt":558,"authorSlug":559},"chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","Nationwide",30,[775],"sauce",[717,716,577,610],[615,581,465,778],"garlic",[780,783,785,787],{"alt":781,"src":782},"Bowl of Chilean pebre with chopped cilantro, diced onion, tomato and red chilli in an oily dressing","\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-1x1.jpg",[790,791,792,793,794,795],"pebre","chilean salsa","cilantro relish","merken","table condiment","aji",{"slug":797,"title":798,"shortTitle":799,"nativeName":800,"countrySlug":532,"region":604,"baseServings":453,"prepMinutes":773,"cookMinutes":801,"difficulty":573,"course":802,"diet":803,"mainIngredients":804,"images":805,"keywords":815,"publishedAt":558,"updatedAt":558,"authorSlug":559},"porotos-granados","Porotos Granados (Chilean Bean, Corn and Squash Stew)","Porotos Granados","Porotos granados",55,[538],[717,716,610,577],[614,613,581,750],[806,809,811,813],{"alt":807,"src":808},"Shallow bowl of thick porotos granados with cranberry beans, squash cubes and grated corn, scattered with basil","\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero.jpg",{"alt":807,"src":810},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-4x3.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-1x1.jpg",[816,817,818,819,820,821],"porotos granados","cranberry beans","chilean stew","squash","summer corn","vegan chilean",{"slug":823,"title":824,"shortTitle":825,"nativeName":825,"countrySlug":532,"region":604,"baseServings":435,"prepMinutes":773,"cookMinutes":773,"restMinutes":773,"difficulty":535,"course":826,"diet":828,"mainIngredients":829,"images":831,"keywords":841,"publishedAt":558,"updatedAt":558,"authorSlug":559},"chilean-sopaipillas","Sopaipillas (Chilean Fried Pumpkin Flatbreads)","Sopaipillas",[827,537],"bread",[716],[613,686,830],"butter",[832,835,837,839],{"alt":833,"src":834},"Stack of golden fried Chilean sopaipillas with fork-pricked tops beside a bowl of pebre","\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero.jpg",{"alt":833,"src":836},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-16x9.jpg",{"alt":833,"src":838},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-4x3.jpg",{"alt":833,"src":840},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-1x1.jpg",[842,843,844,737,845,555],"sopaipillas","chilean fried bread","pumpkin dough","sopaipillas pasadas",24,false,1788563738966]