[{"data":1,"prerenderedAt":844},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:costa-rican-ceviche:en":392,"recipe:country:costa-rica":561},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":485,"pronunciation":506,"substitutions":507,"slug":520,"title":521,"shortTitle":522,"nativeName":523,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":527,"cookMinutes":9,"restMinutes":528,"difficulty":529,"course":530,"diet":533,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":556,"updatedAt":556,"authorSlug":557,"summary":558,"localeSlug":520,"alternates":559},[394,397,400,403,406],{"answer":395,"question":396},"Lime juice denatures the proteins so the fish looks and behaves cooked, but acid does not reliably kill parasites or bacteria the way heat does. Buy from a fishmonger you trust, ask specifically for fish suitable for raw preparation, keep everything cold, and eat it the same day. Fish that has been commercially frozen at sea is a genuinely safe option because deep freezing kills parasites. Pregnant people and anyone immunocompromised should avoid it.","Is ceviche safe to eat, since the fish is not cooked?",{"answer":398,"question":399},"Two to four hours in the fridge for a 1 cm dice, which is the Costa Rican standard. Check at two hours by cutting a piece: it should be white and opaque all the way through with no translucent centre. Longer than four hours and the flesh starts to go grainy and chalky as the acid keeps working, so drain off most of the juice once it reaches the texture you want.","How long should the fish sit in lime?",{"answer":401,"question":402},"Costa Rican ceviche uses a much smaller dice, cures for hours rather than minutes, and contains no chile at all. The result is firmer and milder, with sweet pepper and a lot of coriander doing the flavouring. Peruvian ceviche uses larger cubes, is dressed and served almost immediately so the fish stays translucent, and is built around ají chiles and leche de tigre. Costa Ricans eat theirs with soda crackers; Peruvians with sweet potato and corn.","How is Costa Rican ceviche different from Peruvian ceviche?",{"answer":404,"question":405},"A firm, lean white fish. Corvina is the Costa Rican default; sea bass, snapper, grouper, halibut and mahi-mahi all work the same way. Avoid oily fish like mackerel and salmon, which turn greasy and strong in acid, and avoid thin delicate fillets like sole, which disintegrate into paste. Cut whatever you use into an even small dice for consistent curing.","Which fish should I use?",{"answer":407,"question":408},"Not really, if you want it at its best. You can chop the onion, pepper and coriander a day ahead and keep them refrigerated, but the fish should not meet lime more than about five hours before eating. If you must get ahead, dice the fish, keep it cold and undressed, and mix everything two to three hours before serving.","Can I make ceviche a day in advance?",[410,411,412,413,414,415],"Dice the fish small and evenly, about 1 cm. Uneven pieces cure at different rates and you get raw centres beside chalky edges.","Use fresh limes only. Bottled juice tastes flat and slightly bitter, and its acidity is unreliable, which matters when acid is doing the cooking.","Soak the chopped onion in cold salted water for ten minutes and drain it. It stays crunchy and loses the harsh raw edge.","Use just enough lime to cover the fish. Swimming in juice makes it chalky and sour rather than firm and bright.","Check at two hours: the fish should be white and opaque right through when you cut a piece. Past four hours the texture starts turning grainy.","Salt at the end, not the beginning. Salt added early draws water out of the fish and dilutes the cure.","🐟","Ceviche tico is white fish diced to the size of a fingernail and cured in lime juice with finely chopped red onion, sweet pepper and enough coriander to turn the bowl green. Unlike Peruvian ceviche, which is dressed and eaten within minutes, the Costa Rican version sits in the fridge for two to four hours until the fish is opaque all the way through and firm rather than silky. It is milder too — no chile in the bowl, no ají, no sweet potato on the plate — and it comes with a stack of salted soda crackers to scoop with. The taste is clean and sharp, sweet from the onion, herbal from the coriander, with the fish reading somewhere between raw and poached. It is the standard beachside snack of the Pacific coast, always with a cold beer.","Ceviche belongs to the whole Pacific coast of the Americas, and the argument about where it began — pre-Columbian Peru, Spanish influence, Moorish antecedents — has never been settled and probably cannot be. What is clear is that each country took the same basic transaction, acid against raw fish, and adjusted it to local taste. Peru cut the fish in large cubes, dressed it hard with lime, chile and onion, and served it within minutes so the fish stays translucent at the centre. Mexico chopped it fine and put it on a tostada. Costa Rica did something quieter.\n\nThe Tico version is defined by three choices. The dice is small, roughly one centimetre, so the acid works quickly and evenly. The cure is long, hours rather than minutes, which gives a firmer, whiter, more thoroughly cooked-tasting fish. And the seasoning is restrained: onion, sweet pepper, coriander, salt, sometimes a little celery, and no chile at all in the bowl. Anyone who wants heat adds it at the table from the ever-present bottle of pickled chile panameño. That mildness is not a failure of nerve — it is the same instinct that runs through the whole cuisine, which consistently prefers clarity to intensity.\n\nThe fish of choice is corvina, a firm white Pacific fish sold all along the Costa Rican coast and in every Central Valley market on Fridays. Sea bass, snapper and grouper all behave the same way. Marlin ceviche is common too, and shrimp, octopus and conch versions turn up at seaside restaurants. The service, however, barely varies: a plastic cup or a small bowl, soda crackers on the side, a wedge of lime, and mayonnaise or ketchup on the table for people who want it, which offends outsiders and bothers no Costa Rican at all. If you are buying fish for this, freshness is not a preference but a safety requirement — see the note in the FAQ.","Eat within 24 hours and keep it refrigerated the whole time. The texture is at its best between 2 and 5 hours after mixing; after that the fish gradually firms towards chalky and the coriander darkens. Never freeze cured ceviche — thawing turns the fish woolly and weeps liquid. If you need to hold it, drain off most of the lime after the cure to slow it down.",[421,422,423,424],"A small, even dice and a measured cure time, which is what separates firm Tico ceviche from mushy over-marinated fish.","Onion is rinsed and salted first, so it stays crisp and sweet instead of dominating the bowl with raw sulphur.","Honest about fish safety — what to buy, what to ask for, and when freezing first is the sensible route.","Nothing to cook, nothing to plate: it is made hours ahead and improves while you do something else.",[426,427,428],"Sharp filleting knife","Glass or ceramic bowl","Fine sieve",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},3,9,2,720,31,190,[437],"Salted soda crackers, plantain chips, lime wedges and pickled chile panameño, with a cold lager.",[439,442,445],{"name":440,"description":441},"Ceviche de camarón","Made with prawns blanched for 30 seconds first, then marinated. Because they are already cooked, the lime time drops to about 20 minutes.",{"name":443,"description":444},"Ceviche mixto","Fish with octopus, squid and prawns — the shellfish briefly poached, the fish cured raw, all combined in the same dressing.",{"name":446,"description":447},"Ceviche con leche de coco","A Caribbean-coast version finished with a splash of coconut milk, which rounds the acidity and turns the dressing pale and creamy.",[449,454,460,464,467,470,474,477,481],{"qty":450,"ref":451,"name":452,"unit":453},600,"sea-bass","very fresh sea bass or corvina fillet, skinned and in 1 cm dice","g",{"qty":455,"ref":456,"name":457,"note":458,"unit":459},10,"lime","limes, juiced","about 250 ml of juice","piece",{"qty":461,"ref":462,"name":463,"unit":459},1,"onion","red onion, chopped very fine",{"qty":461,"ref":465,"name":466,"unit":459},"bell-pepper","red sweet pepper, chopped very fine",{"qty":461,"ref":468,"name":469,"unit":459,"optional":8},"celery","celery stick, chopped very fine",{"qty":461,"ref":471,"name":472,"unit":473},"cilantro","coriander leaves, chopped","cup",{"qty":432,"ref":475,"name":476,"unit":459,"optional":8},"scallions","spring onions, thinly sliced",{"qty":478,"name":479,"unit":480},1.5,"fine salt","tsp",{"qty":482,"name":483,"unit":484},null,"black pepper and pickled chile","to taste",[486,489,492,497,500,503],{"text":487,"title":488},"Pat the fillet completely dry, run your fingers over it to find and pull any pin bones, and cut it into an even 1 cm dice. Keep the bowl on ice or in the fridge while you work — the fish should never come up to room temperature.","Prepare the fish",{"text":490,"title":491,"timerSeconds":450},"Soak the finely chopped red onion in cold salted water for 10 minutes, then drain well and pat dry. It will stay crisp and taste sweet rather than aggressively raw.","Tame the onion",{"tip":493,"text":494,"title":495,"timerSeconds":496},"Use glass or ceramic. A metal bowl can pick up a tinny edge from all that acid.","Combine the fish, onion, sweet pepper and celery in a glass bowl and pour over just enough lime juice to cover. Stir once, cover, and refrigerate for 2 hours.","Mix and cure",7200,{"text":498,"title":499},"Lift out a piece and cut it in half. It should be white and opaque right through, firm to the bite, with no glassy centre left. If it is still translucent inside, give it another 30 minutes and check again.","Check the cure",{"text":501,"title":502},"Tip the ceviche into a sieve and let most of the lime drain away, keeping a few spoonfuls back. Return it to the bowl, season with the salt and black pepper, and taste — it should be sharp and clean, not puckering.","Drain and season",{"text":504,"title":505},"Fold through the coriander and spring onions just before serving so they stay bright green. Spoon into small bowls or cups with soda crackers on the side and the chile bottle on the table.","Finish and serve","seh-VEE-cheh TEE-koh",[508,512,516],{"note":509,"swap":510,"original":511},"Avoid soft, oily or thin-fleshed fish — mackerel, sardines and sole all break down into paste in the acid.","Snapper, grouper, halibut or any firm white fish","Sea bass or corvina",{"note":513,"swap":514,"original":515},"Genuinely a good option and often safer, since commercial freezing kills parasites. Thaw slowly and pat very dry before dicing.","Good-quality frozen-at-sea white fish, thawed in the fridge","Fresh fish",{"note":517,"swap":518,"original":519},"Crackers are the Costa Rican default because they are neutral and salty, but fried plantain chips are common at beach restaurants and give more crunch.","Plantain chips or tortilla chips","Soda crackers","costa-rican-ceviche","Ceviche Tico (Costa Rican Lime-Cured Fish)","Ceviche Tico","Ceviche tico","costa-rica","Pacific coast",4,25,150,"easy",[531,532],"appetizer","snack",[534,535,536,537],"pescatarian","gluten-free","dairy-free","nut-free",[451,456,462,471,465],[540,543,545,547],{"alt":541,"src":542},"A bowl of Costa Rican ceviche with finely diced white fish, red onion, sweet pepper and coriander with crackers","\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero.jpg",{"alt":541,"src":544},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-4x3.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-1x1.jpg",[550,551,552,553,554,555],"ceviche tico","costa rican ceviche","lime cured fish","corvina","raw fish","pacific coast","2026-08-20","dishroute-kitchen","Costa Rica's gentler ceviche: sea bass cut into small dice and left in lime with red onion, sweet pepper and a great deal of coriander, then scooped up with soda crackers.",{"en":560},"\u002Frecipe\u002Fcosta-rican-ceviche",{"items":562,"total":455,"page":461,"limit":842,"hasMore":843},[563,595,627,637,666,694,719,751,775,808],{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":524,"region":568,"baseServings":526,"prepMinutes":569,"cookMinutes":455,"difficulty":529,"course":570,"diet":572,"mainIngredients":575,"images":578,"keywords":588,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-agua-dulce","Agua Dulce (Costa Rican Hot Cane Sugar Drink)","Agua Dulce","Agua dulce","Central Valley",5,[571],"drink",[573,574,535,536,537],"vegetarian","vegan",[576,577,456],"brown-sugar","cinnamon",[579,582,584,586],{"alt":580,"src":581},"A steaming mug of amber Costa Rican agua dulce beside a broken block of unrefined cane sugar and a cinnamon stick","\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-1x1.jpg",[589,590,591,592,593,594],"agua dulce","tapa dulce","panela drink","costa rican drink","hot cane sugar","breakfast drink",{"slug":596,"title":597,"shortTitle":598,"nativeName":598,"countrySlug":524,"region":568,"baseServings":526,"prepMinutes":599,"cookMinutes":600,"difficulty":601,"course":602,"diet":604,"mainIngredients":605,"images":611,"keywords":621,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-casado","Casado (Costa Rican Soda Lunch Plate)","Casado",30,45,"medium",[603],"main",[535,537],[606,607,608,609,610],"rice","black-beans","plantain","cabbage","chicken",[612,615,617,619],{"alt":613,"src":614},"A Costa Rican casado plate with white rice, black beans, fried plantain, cabbage salad and chicken in tomato sauce","\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-1x1.jpg",[622,623,624,625,608,626],"casado","costa rican lunch","soda plate","rice and beans","tico food",{"slug":520,"title":521,"shortTitle":522,"nativeName":523,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":527,"cookMinutes":9,"restMinutes":528,"difficulty":529,"course":628,"diet":629,"mainIngredients":630,"images":631,"keywords":636,"publishedAt":556,"updatedAt":556,"authorSlug":557},[531,532],[534,535,536,537],[451,456,462,471,465],[632,633,634,635],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[550,551,552,553,554,555],{"slug":638,"title":639,"shortTitle":640,"nativeName":640,"countrySlug":524,"region":641,"baseServings":526,"prepMinutes":527,"cookMinutes":642,"difficulty":601,"course":643,"diet":644,"mainIngredients":645,"images":649,"keywords":659,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-chifrijo","Chifrijo (Costa Rican Rice, Beans and Pork Bowl)","Chifrijo","San José",60,[603,531],[535,536,537],[646,606,607,647,648],"pork-belly","tomato","avocado",[650,653,655,657],{"alt":651,"src":652},"A bowl of chifrijo layered with white rice, soupy beans, crisp pork chicharrón, pico de gallo and avocado","\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-1x1.jpg",[660,661,662,663,664,665],"chifrijo","costa rican bar food","chicharron","rice and beans bowl","pico de gallo","bocas",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":524,"region":568,"baseServings":526,"prepMinutes":671,"cookMinutes":600,"restMinutes":455,"difficulty":529,"course":672,"diet":673,"mainIngredients":674,"images":677,"keywords":687,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-arroz-con-pollo","Costa Rican Arroz con Pollo Tico (Chicken and Rice)","Costa Rican Arroz con Pollo Tico","Arroz con pollo",20,[603],[535,536,537],[610,606,465,675,676],"peas","achiote",[678,681,683,685],{"alt":679,"src":680},"A pan of orange Costa Rican arroz con pollo with shredded chicken, diced sweet pepper, carrot and green peas","\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-1x1.jpg",[688,689,690,691,692,693],"arroz con pollo","costa rican chicken rice","achiote rice","salsa lizano","party food","tico",{"slug":695,"title":696,"shortTitle":697,"nativeName":698,"countrySlug":524,"region":568,"baseServings":526,"prepMinutes":455,"cookMinutes":699,"difficulty":529,"course":700,"diet":703,"mainIngredients":704,"images":705,"keywords":715,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-gallo-pinto","Gallo Pinto (Costa Rican Rice and Black Beans)","Gallo Pinto","Gallo pinto",15,[701,702],"breakfast","side",[573,574,536,537],[606,607,462,465,471],[706,709,711,713],{"alt":707,"src":708},"A pan of speckled Costa Rican gallo pinto, white rice flecked with black beans, red pepper and coriander","\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-1x1.jpg",[716,717,625,718,691,693],"gallo pinto","costa rican breakfast","black beans",{"slug":720,"title":721,"shortTitle":722,"nativeName":723,"countrySlug":524,"region":568,"baseServings":724,"prepMinutes":599,"cookMinutes":725,"difficulty":601,"course":726,"diet":728,"mainIngredients":729,"images":734,"keywords":744,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-olla-de-carne","Olla de Carne (Costa Rican Beef and Root Pot)","Olla de Carne","Olla de carne",6,180,[727,603],"soup",[535,536,537],[730,731,608,732,733],"beef-shank","cassava","corn","sweet-potato",[735,738,740,742],{"alt":736,"src":737},"A pot of Costa Rican olla de carne with beef shin, corn rounds, yuca, plantain and chayote in clear broth","\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-1x1.jpg",[745,746,747,748,749,750],"olla de carne","costa rican beef soup","root vegetable stew","yuca","chayote","sunday lunch",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":524,"region":568,"baseServings":526,"prepMinutes":699,"cookMinutes":671,"difficulty":529,"course":756,"diet":757,"mainIngredients":758,"images":760,"keywords":770,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-picadillo-de-chayote","Picadillo de Chayote (Costa Rican Chayote Hash)","Picadillo de Chayote","Picadillo de chayote",[702,603],[573,574,535,536,537],[462,465,471,759],"garlic",[761,764,766,768],{"alt":762,"src":763},"A pan of finely diced chayote picadillo with red sweet pepper, onion and chopped coriander","\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-1x1.jpg",[771,772,773,573,622,774],"picadillo de chayote","chayote recipe","costa rican side dish","gallito",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":524,"region":568,"baseServings":780,"prepMinutes":781,"cookMinutes":782,"restMinutes":671,"difficulty":783,"course":784,"diet":785,"mainIngredients":786,"images":791,"keywords":801,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-tamal-navideno","Tamal Navideño (Costa Rican Christmas Tamale)","Tamal Navideño","Tamal navideño",8,90,120,"hard",[603],[535,536,537],[787,788,789,606,790],"masa-harina","pork-shoulder","potato","green-beans",[792,795,797,799],{"alt":793,"src":794},"An opened Costa Rican Christmas tamale on a plantain leaf showing orange masa with pork, rice and vegetables","\u002Fimages\u002Frecipes\u002Fcosta-rican-tamal-navideno\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tamal-navideno\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tamal-navideno\u002Fhero-4x3.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tamal-navideno\u002Fhero-1x1.jpg",[802,803,804,805,806,807],"tamal navideno","costa rican tamales","christmas food","plantain leaf","masa","tamaleada",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"countrySlug":524,"region":568,"baseServings":813,"prepMinutes":814,"cookMinutes":599,"restMinutes":815,"difficulty":601,"course":816,"diet":818,"mainIngredients":819,"images":825,"keywords":835,"publishedAt":556,"updatedAt":556,"authorSlug":557},"costa-rican-tres-leches","Tres Leches Tico (Three-Milk Soaked Cake)","Tres Leches Tico","Torta tres leches",12,35,480,[817],"dessert",[573,537],[820,821,822,823,824],"eggs","flour","condensed-milk","milk","heavy-cream",[826,829,831,833],{"alt":827,"src":828},"A square of milk-soaked tres leches cake topped with swirled white meringue and dusted with cinnamon","\u002Fimages\u002Frecipes\u002Fcosta-rican-tres-leches\u002Fhero.jpg",{"alt":827,"src":830},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tres-leches\u002Fhero-16x9.jpg",{"alt":827,"src":832},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tres-leches\u002Fhero-4x3.jpg",{"alt":827,"src":834},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tres-leches\u002Fhero-1x1.jpg",[836,837,838,839,840,841],"tres leches","three milk cake","costa rican dessert","condensed milk","meringue","soaked sponge",24,false,1788563796497]