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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":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":498,"pronunciation":520,"substitutions":521,"slug":533,"title":534,"shortTitle":535,"nativeName":536,"countrySlug":537,"region":538,"baseServings":539,"prepMinutes":430,"cookMinutes":540,"difficulty":541,"course":542,"diet":545,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":533,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the rice was freshly cooked. Warm rice still holds surface moisture and starch, so it clumps and smears the moment it meets bean liquid. Use rice that has been refrigerated overnight, break the clumps apart with your fingers before it goes in the pan, and add bean broth one spoonful at a time rather than pouring it all in at once.","Why does my gallo pinto turn out mushy?",{"answer":398,"question":399},"Salsa Lizano is a thin, light-brown Costa Rican condiment made from vegetables, spices and a little sugar, produced in the country since the 1920s and present on nearly every table there. It tastes faintly of cumin, tamarind and Worcestershire. Without it the dish is still rice and beans, but it is not recognisably Tico. Worcestershire sauce with cumin and a pinch of sugar is the best home substitute.","What is Salsa Lizano and do I really need it?",{"answer":401,"question":402},"Costa Rican pinto uses black beans and is seasoned with Salsa Lizano, which gives it a slightly sweet, tangy flavour and a darker colour. Nicaraguan pinto uses small red beans, no Lizano, and tastes plainer and more directly of beans and onion. Both countries claim to have invented the dish and neither claim can be settled, since rice-and-bean frying predates both as national cuisines.","What is the difference between Costa Rican and Nicaraguan gallo pinto?",{"answer":404,"question":405},"The pan itself is, as long as you fry in oil rather than butter and check your condiment. Salsa Lizano contains no animal products, but Worcestershire sauce usually contains anchovies, so vegans substituting it should look for a vegan version. What makes a typical breakfast plate non-vegan are the additions around the pinto — fried egg and natilla — which are easy to leave off.","Is gallo pinto vegan?",{"answer":407,"question":408},"Yes, and Costa Ricans do. It appears at dinner constantly and turns up beside grilled meat or eggs at any hour. Breakfast is simply where it is most ritualised, paired with plantain, natilla and coffee. Leftover pinto reheated in a pan with a fried egg on top is one of the most common quick suppers in the country.","Can I eat gallo pinto at times other than breakfast?",[410,411,412,413,414,415],"The rice must be cold, dry and at least a day old. If you only have fresh rice, spread it on a tray in the fridge for an hour uncovered so the surface starch dries out.","Keep the bean-to-rice ratio around one to two. More beans and the pan turns heavy and wet instead of speckled.","Add the bean cooking liquid a spoonful at a time. You want the rice tinted grey-purple and glossy, not soaked.","Fry the onion and sweet pepper until they are soft and sweet-smelling, not browned — pinto is not meant to taste caramelised.","Stir the coriander in off the heat at the very end so it stays green and perfumed rather than khaki.","A knob of butter at the finish is not traditional in every house, but it makes reheated rice taste freshly cooked.","🍚","Gallo pinto is rice and black beans fried together the morning after both were cooked, and the whole trick is that the rice must be cold and dry. Hot fresh rice turns to paste; day-old rice separates into individual grains that pick up bean broth, onion, sweet pepper and Salsa Lizano without ever going mushy. The finished pan is speckled dark and light — that is what pinto means — smelling of coriander and faintly sweet from the Lizano, savoury rather than spicy, and soft rather than crisp. Costa Ricans eat it at breakfast with a fried egg, fried ripe plantain, natilla and a corn tortilla, and then quite happily again at dinner. It takes fifteen minutes if the rice and beans are already in the fridge, which in a Tico house they always are.","Gallo pinto is the dish Costa Rica and Nicaragua have been arguing about for as long as either country has had a tourism board. Both eat it daily, both claim it, and both are probably describing an older Central American habit of stretching a small amount of beans across a larger amount of rice — a technique that appears wherever rice and beans grow side by side, from the Caribbean to West Africa, and that almost certainly travelled with enslaved Africans before it belonged to any modern nation. What is not in dispute is that the two versions are genuinely different. Nicaraguan pinto uses small red beans and stays plainer; Costa Rican pinto uses black beans and gets a decisive pour of Salsa Lizano, the thin brown vegetable sauce that has been bottled in the country since the 1920s and that gives the dish its slightly sweet, cumin-edged, almost Worcestershire-like tang.\n\nThe name means \"spotted rooster\", which nobody can explain to general satisfaction. The most common reading is simply visual: black beans scattered through white rice look like the mottled plumage of a speckled bird. Costa Rican Spanish is full of this kind of affectionate literalism, and the dish has never needed a grander origin story than that.\n\nWhat matters more is how completely it saturates daily life. Gallo pinto is not a special-occasion food or a regional speciality; it is what a construction worker, a bank manager and a schoolchild all eat before eight in the morning. Sodas — the small family diners that serve most of the country's lunches — sell it in a standard breakfast set with egg, plantain, natilla and tortillas. Hotels serve it to tourists who often meet black beans at breakfast for the first time and are surprised how well the sweetness of fried plantain works against the salt. It is also thrift made permanent: a household cooks a pot of beans and a pot of rice, eats them separately at lunch, and turns the remainder into breakfast. The recipe below assumes that rhythm and tells you how to fake it if your fridge is empty.","Gallo pinto keeps 3 days refrigerated in a sealed container. Reheat in a dry hot pan with a teaspoon of oil rather than in the microwave, which steams the grains soft. It freezes acceptably for a month but loses its separate-grain texture; if you plan to freeze, undercook slightly and add the coriander only after reheating.",[421,422,423,424],"Built around day-old rice, the single detail that decides whether pinto is fluffy or gluey.","Uses a measured splash of bean broth, not water, so the grains colour and season at the same time.","Gives a genuine Lizano substitute for cooks who cannot find the bottle, with an honest note on what changes.","Fifteen minutes start to finish, and it scales to a whole family without needing a bigger pan technique.",[426,427,428],"Large frying pan or wok","Wooden spoon","Sharp knife",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":430,"calories":434,"estimated":8},10,62,8,560,380,[436],"A fried egg, fried ripe plantain, natilla and warm corn tortillas — the full Tico breakfast plate.",[438,441,444],{"name":439,"description":440},"Pinto with natilla and egg","The standard breakfast build: a fried egg on top, a spoon of natilla (thin cultured sour cream) on the side, and fried ripe plantain.",{"name":442,"description":443},"Nicaraguan gallo pinto","Small red beans instead of black, no Lizano, and often a heavier hand with oil. Plainer, and the subject of a long-running cross-border argument about ownership.",{"name":445,"description":446},"Caribbean pinto","On the Limón coast the rice and beans are cooked together in coconut milk with thyme and a whole Scotch bonnet, which makes a richer, sweeter, quite different dish.",[448,454,458,463,467,472,475,480,483,486,491,494],{"qty":449,"ref":450,"name":451,"note":452,"unit":453},600,"rice","cooked long-grain white rice, cold and at least a day old","about 4 packed cups","g",{"qty":455,"ref":456,"name":457,"unit":453},300,"black-beans","cooked black beans, drained but liquid reserved",{"qty":459,"name":460,"note":461,"unit":462},120,"bean cooking liquid","the dark, starchy broth from the pot or the tin","ml",{"qty":464,"name":465,"unit":466},3,"neutral oil","tbsp",{"qty":468,"ref":469,"name":470,"unit":471},1,"onion","medium onion, finely chopped","piece",{"qty":468,"ref":473,"name":474,"unit":471},"bell-pepper","red sweet pepper, finely chopped",{"qty":476,"ref":477,"name":478,"unit":479},2,"garlic","garlic, finely chopped","clove",{"qty":468,"ref":481,"name":482,"unit":471,"optional":8},"celery","celery stick, finely chopped",{"qty":464,"name":484,"note":485,"unit":466},"Salsa Lizano","or the Worcestershire substitution below",{"qty":487,"ref":488,"name":489,"unit":490},0.5,"cilantro","coriander leaves and tender stems, chopped","cup",{"qty":476,"ref":492,"name":493,"unit":471},"scallions","spring onions, thinly sliced",{"qty":495,"name":496,"unit":497},null,"salt and black pepper","to taste",[499,502,506,509,513,517],{"text":500,"title":501},"Tip the cold rice into a bowl and rub it between your fingers until every clump has separated into loose grains. Any lump you leave now will stay a lump in the finished pan.","Break up the rice",{"text":503,"title":504,"timerSeconds":505},"Heat the oil in a large pan over medium heat and cook the onion, sweet pepper, garlic and celery for about 6 minutes, stirring, until the onion is translucent and the kitchen smells sweet rather than sharp. Do not let them colour.","Soften the aromatics",360,{"text":507,"title":508},"Add the drained black beans and stir for 2 minutes until they are hot and glossy with oil. Crush a small spoonful of them against the side of the pan — that little bit of mashed bean helps the colour spread through the rice.","Warm the beans",{"tip":510,"text":511,"title":512},"If the pan looks wet, keep folding over the heat for another minute — the liquid should be absorbed, not pooling.","Turn the heat to medium-high, add the rice, and pour in the bean liquid a couple of tablespoons at a time, folding after each addition. Stop when the grains are evenly tinted grey-purple and look glossy but still separate.","Add the rice and bean broth",{"text":514,"title":515,"timerSeconds":516},"Pour in the Salsa Lizano and toss for 2 to 3 minutes until it has disappeared into the rice and the mixture smells faintly sweet and cumin-like. Taste and correct with salt and black pepper.","Season with Lizano",150,{"text":518,"title":519},"Take the pan off the heat, fold through the coriander and spring onions, and let it sit for a minute so the herbs perfume the rice without wilting to brown. Serve hot, straight from the pan.","Finish with the herbs","GAH-yo PEEN-toh",[522,525,529],{"note":523,"swap":524,"original":484},"This gets close to the sweet-savoury tang. It is not the same — Lizano is thinner and more vegetal — but it is much better than leaving the pinto unseasoned. Latin grocers and online shops stock the real bottle cheaply.","2 tbsp Worcestershire sauce mixed with 1 tsp ground cumin and 1 tsp brown sugar",{"note":526,"swap":527,"original":528},"Use the liquid from the tin as your bean broth. Rinse nothing — that starchy liquid is what colours the rice.","Two tins of black beans, undrained","Black beans cooked from scratch",{"note":530,"swap":531,"original":532},"Culantro is far more pungent, so if you find it use one leaf where you would use a handful of coriander.","Extra fresh coriander leaf","Culantro coyote","costa-rican-gallo-pinto","Gallo Pinto (Costa Rican Rice and Black Beans)","Gallo Pinto","Gallo pinto","costa-rica","Central Valley",4,15,"easy",[543,544],"breakfast","side",[546,547,548,549],"vegetarian","vegan","dairy-free","nut-free",[450,456,469,473,488],[552,555,557,559],{"alt":553,"src":554},"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":553,"src":556},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-4x3.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-1x1.jpg",[562,563,564,565,566,567],"gallo pinto","costa rican breakfast","rice and beans","black beans","salsa lizano","tico","2026-08-20","dishroute-kitchen","The Tico breakfast: cold leftover rice fried with black beans and a little of their broth, sharpened with Salsa Lizano and coriander until every grain turns speckled and glossy.",{"en":572},"\u002Frecipe\u002Fcosta-rican-gallo-pinto",{"items":574,"total":430,"page":468,"limit":851,"hasMore":852},[575,606,635,666,695,721,731,763,786,817],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":537,"region":538,"baseServings":539,"prepMinutes":580,"cookMinutes":430,"difficulty":541,"course":581,"diet":583,"mainIngredients":585,"images":589,"keywords":599,"publishedAt":568,"updatedAt":568,"authorSlug":569},"costa-rican-agua-dulce","Agua Dulce (Costa Rican Hot Cane Sugar Drink)","Agua Dulce","Agua dulce",5,[582],"drink",[546,547,584,548,549],"gluten-free",[586,587,588],"brown-sugar","cinnamon","lime",[590,593,595,597],{"alt":591,"src":592},"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":591,"src":594},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-1x1.jpg",[600,601,602,603,604,605],"agua dulce","tapa dulce","panela drink","costa rican drink","hot cane sugar","breakfast drink",{"slug":607,"title":608,"shortTitle":609,"nativeName":609,"countrySlug":537,"region":538,"baseServings":539,"prepMinutes":610,"cookMinutes":611,"difficulty":612,"course":613,"diet":615,"mainIngredients":616,"images":620,"keywords":630,"publishedAt":568,"updatedAt":568,"authorSlug":569},"costa-rican-casado","Casado (Costa Rican Soda Lunch Plate)","Casado",30,45,"medium",[614],"main",[584,549],[450,456,617,618,619],"plantain","cabbage","chicken",[621,624,626,628],{"alt":622,"src":623},"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":622,"src":625},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-1x1.jpg",[631,632,633,564,617,634],"casado","costa rican lunch","soda plate","tico food",{"slug":636,"title":637,"shortTitle":638,"nativeName":639,"countrySlug":537,"region":640,"baseServings":539,"prepMinutes":641,"cookMinutes":9,"restMinutes":516,"difficulty":541,"course":642,"diet":645,"mainIngredients":647,"images":649,"keywords":659,"publishedAt":568,"updatedAt":568,"authorSlug":569},"costa-rican-ceviche","Ceviche Tico (Costa Rican Lime-Cured Fish)","Ceviche Tico","Ceviche tico","Pacific coast",25,[643,644],"appetizer","snack",[646,584,548,549],"pescatarian",[648,588,469,488,473],"sea-bass",[650,653,655,657],{"alt":651,"src":652},"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":651,"src":654},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-1x1.jpg",[660,661,662,663,664,665],"ceviche tico","costa rican ceviche","lime cured fish","corvina","raw fish","pacific coast",{"slug":667,"title":668,"shortTitle":669,"nativeName":669,"countrySlug":537,"region":670,"baseServings":539,"prepMinutes":641,"cookMinutes":671,"difficulty":612,"course":672,"diet":673,"mainIngredients":674,"images":678,"keywords":688,"publishedAt":568,"updatedAt":568,"authorSlug":569},"costa-rican-chifrijo","Chifrijo (Costa Rican Rice, Beans and Pork Bowl)","Chifrijo","San José",60,[614,643],[584,548,549],[675,450,456,676,677],"pork-belly","tomato","avocado",[679,682,684,686],{"alt":680,"src":681},"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":680,"src":683},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-1x1.jpg",[689,690,691,692,693,694],"chifrijo","costa rican bar food","chicharron","rice and beans bowl","pico de gallo","bocas",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":537,"region":538,"baseServings":539,"prepMinutes":700,"cookMinutes":611,"restMinutes":430,"difficulty":541,"course":701,"diet":702,"mainIngredients":703,"images":706,"keywords":716,"publishedAt":568,"updatedAt":568,"authorSlug":569},"costa-rican-arroz-con-pollo","Costa Rican Arroz con Pollo Tico (Chicken and Rice)","Costa Rican Arroz con Pollo Tico","Arroz con pollo",20,[614],[584,548,549],[619,450,473,704,705],"peas","achiote",[707,710,712,714],{"alt":708,"src":709},"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":708,"src":711},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-1x1.jpg",[717,718,719,566,720,567],"arroz con pollo","costa rican chicken rice","achiote rice","party food",{"slug":533,"title":534,"shortTitle":535,"nativeName":536,"countrySlug":537,"region":538,"baseServings":539,"prepMinutes":430,"cookMinutes":540,"difficulty":541,"course":722,"diet":723,"mainIngredients":724,"images":725,"keywords":730,"publishedAt":568,"updatedAt":568,"authorSlug":569},[543,544],[546,547,548,549],[450,456,469,473,488],[726,727,728,729],{"alt":553,"src":554},{"alt":553,"src":556},{"alt":553,"src":558},{"alt":553,"src":560},[562,563,564,565,566,567],{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"countrySlug":537,"region":538,"baseServings":736,"prepMinutes":610,"cookMinutes":737,"difficulty":612,"course":738,"diet":740,"mainIngredients":741,"images":746,"keywords":756,"publishedAt":568,"updatedAt":568,"authorSlug":569},"costa-rican-olla-de-carne","Olla de Carne (Costa Rican Beef and Root Pot)","Olla de Carne","Olla de carne",6,180,[739,614],"soup",[584,548,549],[742,743,617,744,745],"beef-shank","cassava","corn","sweet-potato",[747,750,752,754],{"alt":748,"src":749},"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":748,"src":751},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-1x1.jpg",[757,758,759,760,761,762],"olla de carne","costa rican beef soup","root vegetable stew","yuca","chayote","sunday 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coriander","\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-1x1.jpg",[782,783,784,546,631,785],"picadillo de chayote","chayote recipe","costa rican side dish","gallito",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":537,"region":538,"baseServings":432,"prepMinutes":791,"cookMinutes":459,"restMinutes":700,"difficulty":792,"course":793,"diet":794,"mainIngredients":795,"images":800,"keywords":810,"publishedAt":568,"updatedAt":568,"authorSlug":569},"costa-rican-tamal-navideno","Tamal Navideño (Costa Rican Christmas Tamale)","Tamal Navideño","Tamal 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