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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":436,"variations":438,"ingredients":448,"instructions":517,"pronunciation":547,"substitutions":548,"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"region":566,"baseServings":461,"prepMinutes":567,"cookMinutes":568,"difficulty":569,"course":570,"diet":573,"mainIngredients":577,"images":578,"keywords":588,"publishedAt":595,"updatedAt":595,"authorSlug":596,"summary":597,"localeSlug":561,"alternates":598},[394,397,400,403,406],{"answer":395,"question":396},"Two causes, usually together: the beef was started in hot water instead of cold, and the pot was allowed to boil hard. Starting cold lets the proteins rise slowly as skimmable foam rather than dispersing through the liquid, and a gentle simmer keeps the fat from emulsifying into the broth. Skim thoroughly for the first twenty minutes and keep the surface barely trembling after that.","Why is my broth cloudy?",{"answer":398,"question":399},"Hardest and densest first. Yuca and corn on the cob need around 40 minutes, green plantain and sweet potato about 30, potato and chayote about 20, and leafy things like cabbage only 5 to 10. Adding everything at once guarantees that either the yuca is raw or the chayote has dissolved. Stage them across the final hour of cooking and each one arrives at the table intact.","In what order should the vegetables go in?",{"answer":401,"question":402},"Chayote is a pale green, pear-shaped squash from Mesoamerica with firm, mildly sweet flesh and a single soft seed. It holds its shape in long cooking better than courgette, which is why it belongs in this pot. If you cannot find it, courgette or a firm summer squash will do, but add it in the last eight minutes because it softens far faster.","What is chayote and can I substitute it?",{"answer":404,"question":405},"As two courses from one pot. The broth is ladled out first, often into a cup or a bowl with a spoon of rice and a squeeze of lime, and drunk before anything else. The beef and vegetables then come to the table on a platter or plated with white rice on the side. Salsa Lizano and pickled chile sit on the table so each person can adjust their own.","How is olla de carne served in Costa Rica?",{"answer":407,"question":408},"For the beef stage, yes — about 45 minutes at pressure gets the shin as tender as three hours of simmering. Release the pressure, then cook the vegetables in stages with the lid off as normal, since they need only minutes each and would turn to purée under pressure. The broth will be slightly less clear than a slow-simmered one but the difference is minor.","Can I use a pressure cooker?",[410,411,412,413,414,415],"Start the beef in cold water and skim the grey foam patiently for the first twenty minutes. Everything you leave in there ends up as cloudiness in the finished broth.","Keep the pot at a lazy simmer with bubbles breaking one at a time. A rolling boil emulsifies the fat and turns the broth murky.","Add the vegetables hardest first: yuca and corn, then plantain and sweet potato, then potato and chayote, then cabbage right at the end.","Cut the yuca into large chunks and pull out the woody central fibre — it never softens no matter how long you cook it.","Salt late. Three hours of reduction concentrates whatever you added at the start, so season properly only in the last fifteen minutes.","If you want the broth degreased, chill the pot and lift the set fat off the top. It is also perfectly traditional to leave it.","🥘","Olla de carne is a long-simmered beef and root vegetable pot, and it is served in two acts: the broth in a cup or bowl first, then the meat and vegetables on a plate with rice. The beef is shin or short rib, cooked until the connective tissue melts and the broth turns glossy and slightly sticky on the lips. Into that broth go the roots of Costa Rican cooking — yuca, chayote, sweet potato, green plantain, corn on the cob, potato — each added at its own moment so the softest ones do not disintegrate before the hardest are ready. There is almost no seasoning beyond onion, coriander, garlic and salt, which is the point: three hours of beef and vegetables is the flavour. It is the definitive Costa Rican Sunday lunch.","Every cattle-raising culture with a big pot arrives at some version of this: Spain has cocido, Colombia has sancocho, Argentina puchero, France pot-au-feu. Costa Rica's version is defined less by its meat than by the specific roots that go into it, several of which barely exist outside the region. Tiquisque and ñampí are tubers with dense, slightly slippery flesh; chayote is a pale green squash that stays firm and faintly sweet; yuca goes translucent at the edges and floury in the middle. Put them all in one pot and the broth picks up a starchy body no stock cube reproduces.\n\nThe dish is Sunday food in the most literal sense. It takes three hours, it needs a very large pot, and it produces far more than one meal, which suits a family lunch where relatives arrive at different times and eat in shifts. In many households the broth is served first, on its own, sometimes with a squeeze of lime and a spoon of rice stirred in — a course in itself, and the part people actually queue for. The solids follow: a piece of beef, a scoop of each vegetable, white rice on the side, and Salsa Lizano and pickled chile on the table.\n\nThere is also a practical afterlife. Leftover olla de carne broth becomes the base for sopa negra or for a rice soup during the week, and leftover vegetables get mashed into picadillos. Costa Rican home cooking is generally thrifty in this way — a Sunday pot is expected to keep working until Wednesday. The one rule that cooks are firm about is the order of addition. Everything going in at once produces a pot of grey mush with a few hard corners, which is why the recipe below stages the vegetables across the last hour rather than treating them as a single ingredient.","Keeps 4 days refrigerated with the broth and solids stored together. Reheat gently on the hob — a hard boil breaks up the softest vegetables. The broth alone freezes very well for 3 months and is the best possible base for sopa negra or a rice soup; the cooked root vegetables do not freeze well and turn grainy.",[421,422,423,424],"Staged vegetable additions across the final hour, so nothing collapses and nothing stays raw in the middle.","Broth is skimmed properly in the first twenty minutes, which is what keeps it clear rather than cloudy and greasy.","Written around beef shin on the bone, because the marrow and connective tissue are what give the broth its body.","Serves as two courses the way Costa Ricans actually eat it, with a plan for the leftovers.",[426,427,428],"Very large stockpot","Skimming spoon or ladle","Sturdy peeler and a heavy knife for the yuca",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},17,62,9,640,42,590,[437],"White rice, lime wedges, Salsa Lizano and pickled chile, with the broth served first in a separate bowl.",[439,442,445],{"name":440,"description":441},"Olla de carne with tiquisque and ñampí","The full Costa Rican version including the two local tubers, which give the broth a thicker, slightly slippery body. Worth seeking out at a Latin grocer.",{"name":443,"description":444},"Sopa negra from the leftovers","Monday's dish: leftover broth simmered with black beans and coriander, served with a poached egg and a spoon of rice.",{"name":446,"description":447},"Olla de carne with pasta","Some households drop a handful of short pasta into the broth for the last ten minutes, which turns the first course into something more filling.",[449,455,460,465,469,472,476,480,486,490,493,497,500,502,505,509,514],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.2,"beef-shank","beef shin on the bone, in thick slices","kg","For the broth",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"onion","large onion, halved","piece",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},6,"garlic","garlic cloves, smashed","clove",{"qty":466,"ref":467,"name":468,"unit":459,"group":454},2,"celery","celery sticks, in lengths",{"qty":456,"ref":470,"name":471,"unit":459,"group":454},"bell-pepper","red sweet pepper, quartered",{"qty":456,"ref":473,"name":474,"unit":475,"group":454},"cilantro","coriander, stems and leaves, tied in a bunch","cup",{"qty":477,"name":478,"unit":479,"group":454,"noScale":8},3.5,"cold water","l",{"qty":481,"ref":482,"name":483,"unit":484,"group":485},500,"cassava","yuca, peeled, woody core removed, in large chunks","g","For the vegetables",{"qty":487,"ref":488,"name":489,"unit":459,"group":485},3,"corn","corn cobs, each cut into three rounds",{"qty":466,"ref":491,"name":492,"unit":459,"group":485},"plantain","green plantains, peeled and cut into thick rounds",{"qty":494,"ref":495,"name":496,"unit":484,"group":485},400,"sweet-potato","sweet potato, in large chunks",{"qty":494,"ref":498,"name":499,"unit":484,"group":485},"potato","waxy potatoes, halved",{"qty":466,"name":501,"unit":459,"group":485},"chayote, peeled and quartered",{"qty":487,"ref":503,"name":504,"unit":459,"group":485},"carrot","carrots, in thick chunks",{"qty":506,"ref":507,"name":508,"unit":484,"group":485},200,"cabbage","white cabbage, in wedges",{"qty":510,"name":511,"unit":512,"group":513},null,"salt and black pepper","to taste","To finish",{"qty":466,"ref":515,"name":516,"unit":459,"group":513},"lime","limes, in wedges",[518,523,527,530,533,537,540,544],{"tip":519,"text":520,"title":521,"timerSeconds":522},"Do not stir during this stage. Stirring breaks the foam back into the liquid.","Put the beef shin in a very large pot with the cold water and bring it slowly to a simmer over medium heat. As grey foam rises, lift it off with a ladle and discard — keep at it for the first 20 minutes until the surface stays clear.","Start the beef in cold water",1200,{"text":524,"title":525,"timerSeconds":526},"Add the onion, garlic, celery, sweet pepper and the tied bunch of coriander. Simmer uncovered at a lazy bubble for 2 hours, until the beef gives easily to a fork and the broth tastes distinctly of meat rather than water.","Add the aromatics and simmer long",7200,{"text":528,"title":529},"Fish out and discard the onion, celery, pepper and the coriander bunch, which have given everything they have. Leave the beef in the pot and top the liquid back up with hot water if it has dropped below the meat.","Strain out the spent aromatics",{"text":531,"title":532,"timerSeconds":522},"Drop in the yuca chunks and the corn rounds and simmer 20 minutes. The yuca is ready when a knife enters with slight resistance and the edges have turned faintly translucent.","Add the hard roots",{"text":534,"title":535,"timerSeconds":536},"Add the green plantain rounds, sweet potato and carrots and cook another 15 minutes. The plantain will darken and soften but should still hold its round shape.","Add plantain, sweet potato and carrot",900,{"text":538,"title":539,"timerSeconds":536},"Add the potatoes and chayote and simmer 15 minutes more, until a knife slides through the potato cleanly and the chayote is tender but not falling apart. Season the broth properly with salt and pepper now.","Add potato and chayote",{"text":541,"title":542,"timerSeconds":543},"Lay the cabbage wedges on top, cover and cook 6 to 8 minutes until they are just wilted through and still pale green. Taste the broth one last time — it should be savoury and lightly saline, not thin.","Finish with cabbage",420,{"text":545,"title":546},"Ladle the clear broth into bowls and serve it first with a lime wedge and a spoon of rice. Then plate the beef and vegetables together, spooning a little broth over, with more rice and Salsa Lizano alongside.","Serve in two courses","OH-yah deh KAR-neh",[549,553,557],{"note":550,"swap":551,"original":552},"Frozen yuca is sold peeled and cut at most Latin and African grocers and is honestly easier than fresh. Potato is a weaker substitute — it lacks the slightly waxy, translucent quality yuca brings.","Frozen yuca chunks, or extra potato","Yuca (cassava)",{"note":554,"swap":555,"original":556},"Add it even later than you would chayote, since courgette goes to mush in about eight minutes.","Courgette or a firm summer squash","Chayote",{"note":558,"swap":559,"original":560},"Any cut with bone and connective tissue works. Avoid lean steak cuts entirely — they turn stringy and give the broth no body.","Short ribs, oxtail, or a mix of shin and brisket","Beef shin","costa-rican-olla-de-carne","Olla de Carne (Costa Rican Beef and Root Pot)","Olla de Carne","Olla de carne","costa-rica","Central Valley",30,180,"medium",[571,572],"soup","main",[574,575,576],"gluten-free","dairy-free","nut-free",[451,482,491,488,495],[579,582,584,586],{"alt":580,"src":581},"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":580,"src":583},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-1x1.jpg",[589,590,591,592,593,594],"olla de carne","costa rican beef soup","root vegetable stew","yuca","chayote","sunday lunch","2026-08-20","dishroute-kitchen","Sunday in a pot: beef shin simmered three hours with corn, yuca, chayote, plantain and sweet potato, the clear broth drunk first and the vegetables eaten after.",{"en":599},"\u002Frecipe\u002Fcosta-rican-olla-de-carne",{"items":601,"total":609,"page":456,"limit":876,"hasMore":877},[602,636,663,695,724,752,777,787,810,842],{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":565,"region":566,"baseServings":607,"prepMinutes":608,"cookMinutes":609,"difficulty":610,"course":611,"diet":613,"mainIngredients":616,"images":619,"keywords":629,"publishedAt":595,"updatedAt":595,"authorSlug":596},"costa-rican-agua-dulce","Agua Dulce (Costa Rican Hot Cane Sugar Drink)","Agua Dulce","Agua dulce",4,5,10,"easy",[612],"drink",[614,615,574,575,576],"vegetarian","vegan",[617,618,515],"brown-sugar","cinnamon",[620,623,625,627],{"alt":621,"src":622},"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":621,"src":624},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-1x1.jpg",[630,631,632,633,634,635],"agua dulce","tapa dulce","panela drink","costa rican drink","hot cane sugar","breakfast drink",{"slug":637,"title":638,"shortTitle":639,"nativeName":639,"countrySlug":565,"region":566,"baseServings":607,"prepMinutes":567,"cookMinutes":640,"difficulty":569,"course":641,"diet":642,"mainIngredients":643,"images":647,"keywords":657,"publishedAt":595,"updatedAt":595,"authorSlug":596},"costa-rican-casado","Casado (Costa Rican Soda Lunch Plate)","Casado",45,[572],[574,576],[644,645,491,507,646],"rice","black-beans","chicken",[648,651,653,655],{"alt":649,"src":650},"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":649,"src":652},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-1x1.jpg",[658,659,660,661,491,662],"casado","costa rican lunch","soda plate","rice and beans","tico food",{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"countrySlug":565,"region":668,"baseServings":607,"prepMinutes":669,"cookMinutes":9,"restMinutes":670,"difficulty":610,"course":671,"diet":674,"mainIngredients":676,"images":678,"keywords":688,"publishedAt":595,"updatedAt":595,"authorSlug":596},"costa-rican-ceviche","Ceviche Tico (Costa Rican Lime-Cured Fish)","Ceviche Tico","Ceviche tico","Pacific coast",25,150,[672,673],"appetizer","snack",[675,574,575,576],"pescatarian",[677,515,457,473,470],"sea-bass",[679,682,684,686],{"alt":680,"src":681},"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":680,"src":683},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-1x1.jpg",[689,690,691,692,693,694],"ceviche tico","costa rican ceviche","lime cured fish","corvina","raw fish","pacific coast",{"slug":696,"title":697,"shortTitle":698,"nativeName":698,"countrySlug":565,"region":699,"baseServings":607,"prepMinutes":669,"cookMinutes":700,"difficulty":569,"course":701,"diet":702,"mainIngredients":703,"images":707,"keywords":717,"publishedAt":595,"updatedAt":595,"authorSlug":596},"costa-rican-chifrijo","Chifrijo (Costa Rican Rice, Beans and Pork Bowl)","Chifrijo","San José",60,[572,672],[574,575,576],[704,644,645,705,706],"pork-belly","tomato","avocado",[708,711,713,715],{"alt":709,"src":710},"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":709,"src":712},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-1x1.jpg",[718,719,720,721,722,723],"chifrijo","costa rican bar food","chicharron","rice and beans bowl","pico de gallo","bocas",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"countrySlug":565,"region":566,"baseServings":607,"prepMinutes":729,"cookMinutes":640,"restMinutes":609,"difficulty":610,"course":730,"diet":731,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":595,"updatedAt":595,"authorSlug":596},"costa-rican-arroz-con-pollo","Costa Rican Arroz con Pollo Tico (Chicken and Rice)","Costa Rican Arroz con Pollo Tico","Arroz con pollo",20,[572],[574,575,576],[646,644,470,733,734],"peas","achiote",[736,739,741,743],{"alt":737,"src":738},"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":737,"src":740},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-1x1.jpg",[746,747,748,749,750,751],"arroz con pollo","costa rican chicken rice","achiote rice","salsa lizano","party food","tico",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":565,"region":566,"baseServings":607,"prepMinutes":609,"cookMinutes":757,"difficulty":610,"course":758,"diet":761,"mainIngredients":762,"images":763,"keywords":773,"publishedAt":595,"updatedAt":595,"authorSlug":596},"costa-rican-gallo-pinto","Gallo Pinto (Costa Rican Rice and Black Beans)","Gallo Pinto","Gallo pinto",15,[759,760],"breakfast","side",[614,615,575,576],[644,645,457,470,473],[764,767,769,771],{"alt":765,"src":766},"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":765,"src":768},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-4x3.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-1x1.jpg",[774,775,661,776,749,751],"gallo pinto","costa rican breakfast","black 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