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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":490,"pronunciation":513,"substitutions":514,"slug":526,"title":527,"shortTitle":528,"nativeName":529,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":526,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Chayote is a pale green, pear-shaped squash native to Mesoamerica, with firm white flesh and one soft edible seed. Raw it is crisp and watery like a mild cucumber; cooked it turns tender and faintly sweet, somewhere between courgette and a very mild potato. It has almost no flavour of its own, which is why it is nearly always cooked with a strongly seasoned base rather than served plain.","What is chayote and what does it taste like?",{"answer":398,"question":399},"In Costa Rica picadillo refers to the cut, not the ingredient. It comes from picar, to chop finely, and describes any vegetable diced very small and stewed with onion, sweet pepper and garlic. Meat versions exist and are popular, but the word itself carries no implication of meat, which is why chayote, green papaya, potato and green bean picadillos are all completely standard.","Why is it called picadillo if there is no meat?",{"answer":401,"question":402},"For picadillo, yes. The skin is thin but tough enough to stay noticeably chewy in small cubes, and it can be slightly bitter on older fruit. Peel with a normal vegetable peeler under running water, since the cut surface releases a sap that dries into a sticky film on your hands. Young, very smooth chayotes can be left unpeeled if you are cooking them in large pieces instead.","Do I have to peel chayote?",{"answer":404,"question":405},"Cook it in two phases. Add only a small amount of water, cover the pan so the chayote steams in its own moisture until tender, then take the lid off and keep cooking until the liquid has evaporated and the cubes look glossy. Salting at the end rather than the beginning also helps, since salt pulls water out of the squash while it cooks.","How do I stop the picadillo turning watery?",{"answer":407,"question":408},"On its own it is light, but it becomes a meal easily. Costa Ricans either add minced beef to the pan, or serve it with rice, black beans and a fried egg. Rolled into warm corn tortillas as gallitos, two or three make a decent lunch. As written, the recipe is a side dish for four or a filling for about eight small tortillas.","Can I eat this as a main course?",[410,411,412,413,414,415],"Cut the dice small and even, about 5 mm. Large chunks stay bland in the middle no matter how long you cook them.","Chayote sap can leave a sticky film on your hands; peel it under running water or wear gloves if you are sensitive to it.","The soft seed in the middle is edible and slightly nutty. Chop it in with the rest instead of throwing it out.","Cook covered until tender, then uncover and let the last of the liquid go so the cubes turn glossy rather than sitting in water.","Season at the end. Chayote releases water as it cooks, so salt added early gets diluted.","A squeeze of lime just before serving wakes the whole pan up if it tastes flat.","🥒","Picadillo in Costa Rica does not mean minced meat — it means a vegetable chopped so finely that the pieces are barely bigger than rice grains, then stewed with the standard onion, garlic and sweet pepper base until soft. Chayote is the most common version. Cut small and cooked in its own moisture with a splash of water, it turns from squeaky and watery to tender, faintly sweet and slightly glossy, holding its cubes without collapsing. It tastes gentle and green, a bit like a cross between courgette and cucumber but denser, and the coriander at the end gives it lift. Ticos eat it as one compartment of a casado, or scoop it into a warm corn tortilla as a snack. It is cheap, quick and entirely vegetarian.","Chayote is a Mesoamerican plant that has been cultivated for a very long time and spread from there to almost every warm climate on earth — it is chow chow in India, choko in Australia, mirliton in Louisiana, christophine in the French Caribbean. In Costa Rica it is a staple rather than a curiosity. It grows readily on a vine in a home garden, produces prolifically, and is cheap year-round, which is exactly the kind of vegetable a domestic cuisine builds habits around. Ujarrás, in the Cartago valley, is closely associated with chayote growing, and Costa Rica exports the squash in real volume.\n\nThe picadillo technique is what makes the vegetable interesting. Chayote on its own is bland and slightly wet; nobody eats it plain. Chopping it fine multiplies its surface area, so the aromatic base and the salt reach every piece, and the small cubes hold together instead of turning into purée. Costa Rican cooks apply the same treatment to green papaya, green beans, potato, arracache and, at Christmas, to a mixture with minced beef. The vegetable changes; the method does not.\n\nIts role at the table is fixed. On a casado, the picadillo occupies the small compartment that ensures a plate of rice, beans and meat also delivers vegetables. Wrapped in a warm tortilla it becomes a gallito — a small hand-held snack that is one of the most common informal foods in the country, and a reminder that Costa Rican street food is closer to a tortilla with something soft inside than to anything fried and elaborate. Many households add a little minced beef to stretch it into a main course, but the plain version below is what appears in sodas every day, and it is the better argument for the vegetable.","Keeps 4 days refrigerated and is arguably better on day two, once the seasoning has settled into the cubes. Reheat in a pan rather than a microwave so any liquid it has released cooks off again. It freezes for up to 2 months but the chayote softens noticeably on thawing, so use frozen batches as a tortilla filling rather than a side dish.",[421,422,423,424],"Cuts the chayote small enough that the seasoning actually reaches it, which is the entire point of a picadillo.","Cooks it covered in a little water, so the cubes steam tender before the pan dries and starts to glaze them.","Uses the full Tico olor base rather than just onion, which is what keeps it from tasting like plain boiled squash.","Ready in half an hour, works as a side, a filling or a light meal, and costs almost nothing.",[426,427,428],"Sharp knife","Wide pan with a lid","Vegetable peeler",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},8,14,5,320,3,140,[437],"Warm corn tortillas, white rice and black beans, or as one compartment of a full casado.",[439,442,445],{"name":440,"description":441},"Picadillo de chayote con carne","The main-course version: 200 g of minced beef browned before the vegetables go in, which turns the side dish into a full meal.",{"name":443,"description":444},"Picadillo de papaya verde","Made with unripe green papaya cut the same way, common in Guanacaste and slightly sweeter than the chayote version.",{"name":446,"description":447},"Gallitos de picadillo","Warm corn tortillas filled with the picadillo and folded, eaten by hand — the most common way Costa Ricans eat leftovers of this dish.",[449,453,457,462,465,469,472,475,480,483,486],{"qty":450,"name":451,"unit":452},700,"chayote (about 3 medium), peeled and in 5 mm dice","g",{"qty":454,"name":455,"unit":456},2,"neutral oil","tbsp",{"qty":458,"ref":459,"name":460,"unit":461},1,"onion","onion, finely chopped","piece",{"qty":458,"ref":463,"name":464,"unit":461},"bell-pepper","red sweet pepper, finely chopped",{"qty":434,"ref":466,"name":467,"unit":468},"garlic","garlic, finely chopped","clove",{"qty":458,"ref":470,"name":471,"unit":461,"optional":8},"celery","celery stick, finely chopped",{"qty":458,"name":473,"unit":474,"optional":8},"Salsa Lizano","tsp",{"qty":476,"ref":477,"name":478,"unit":479},0.5,"cilantro","coriander leaves and stems, chopped","cup",{"qty":454,"ref":481,"name":482,"unit":461},"scallions","spring onions, thinly sliced",{"qty":476,"ref":484,"name":485,"unit":461},"lime","lime, for squeezing",{"qty":487,"name":488,"unit":489},null,"salt and black pepper","to taste",[491,494,498,503,507,510],{"text":492,"title":493},"Peel the chayote under running water, halve it, chop the soft central seed and keep it, then cut the flesh into 5 mm dice. Aim for even cubes — this is most of the work in the dish.","Prepare the chayote",{"text":495,"title":496,"timerSeconds":497},"Warm the oil in a wide pan over medium heat and cook the onion, sweet pepper, garlic and celery for 6 minutes, stirring, until the onion is translucent and the mixture smells sweet and softened rather than sharp.","Build the olor base",360,{"tip":499,"text":500,"title":501,"timerSeconds":502},"If the pan runs dry before the chayote softens, add water two tablespoons at a time.","Tip in the diced chayote, stir to coat, add 80 ml of water and the Salsa Lizano, then cover and cook 12 minutes. The cubes should turn from opaque white to slightly translucent and crush easily against the side of the pan.","Steam the chayote tender",720,{"text":504,"title":505,"timerSeconds":506},"Uncover and raise the heat, stirring, until the remaining water has gone and the cubes look glossy with oil instead of sitting in a puddle. This takes about 4 minutes and is what concentrates the flavour.","Cook off the liquid",240,{"text":508,"title":509},"Take the pan off the heat, season well with salt and black pepper, then fold through the coriander and spring onions and squeeze over the lime. Taste again — chayote soaks up salt, so it usually needs more than you expect.","Season and finish",{"text":511,"title":512},"Spoon it beside rice and beans as part of a casado, or pile it into warm corn tortillas and fold them over as gallitos to eat by hand.","Serve","pee-kah-DEE-yo deh chah-YOH-teh",[515,519,522],{"note":516,"swap":517,"original":518},"Courgette needs about half the cooking time and less water. Green papaya picadillo is the other Costa Rican classic and behaves almost identically to chayote.","Courgette, green papaya or green beans, all diced small","Chayote",{"note":520,"swap":521,"original":473},"Not every household uses Lizano in picadillo, but a teaspoon rounds out the flavour noticeably.","A splash of Worcestershire sauce with a pinch of cumin",{"note":523,"swap":524,"original":525},"An honest fallback for people who taste soap in coriander. It will read less Costa Rican but still tastes good.","Flat-leaf parsley with a little extra spring onion","Fresh coriander","costa-rican-picadillo-de-chayote","Picadillo de Chayote (Costa Rican Chayote Hash)","Picadillo de Chayote","Picadillo de chayote","costa-rica","Central Valley",4,15,20,"easy",[537,538],"side","main",[540,541,542,543,544],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[459,463,477,466],[547,550,552,554],{"alt":548,"src":549},"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":548,"src":551},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-4x3.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fcosta-rican-picadillo-de-chayote\u002Fhero-1x1.jpg",[557,558,559,540,560,561],"picadillo de chayote","chayote recipe","costa rican side dish","casado","gallito","2026-08-20","dishroute-kitchen","Chayote squash cut into tiny cubes and cooked down with onion, sweet pepper and coriander until tender and glossy, then scooped into a warm tortilla or set beside rice.",{"en":566},"\u002Frecipe\u002Fcosta-rican-picadillo-de-chayote",{"items":568,"total":574,"page":458,"limit":847,"hasMore":848},[569,598,628,660,689,716,739,771,781,813],{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":432,"cookMinutes":574,"difficulty":535,"course":575,"diet":577,"mainIngredients":578,"images":581,"keywords":591,"publishedAt":562,"updatedAt":562,"authorSlug":563},"costa-rican-agua-dulce","Agua Dulce (Costa Rican Hot Cane Sugar Drink)","Agua Dulce","Agua dulce",10,[576],"drink",[540,541,542,543,544],[579,580,484],"brown-sugar","cinnamon",[582,585,587,589],{"alt":583,"src":584},"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":583,"src":586},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-1x1.jpg",[592,593,594,595,596,597],"agua dulce","tapa dulce","panela drink","costa rican drink","hot cane sugar","breakfast drink",{"slug":599,"title":600,"shortTitle":601,"nativeName":601,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":602,"cookMinutes":603,"difficulty":604,"course":605,"diet":606,"mainIngredients":607,"images":613,"keywords":623,"publishedAt":562,"updatedAt":562,"authorSlug":563},"costa-rican-casado","Casado (Costa Rican Soda Lunch Plate)","Casado",30,45,"medium",[538],[542,544],[608,609,610,611,612],"rice","black-beans","plantain","cabbage","chicken",[614,617,619,621],{"alt":615,"src":616},"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":615,"src":618},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-4x3.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-1x1.jpg",[560,624,625,626,610,627],"costa rican lunch","soda plate","rice and beans","tico food",{"slug":629,"title":630,"shortTitle":631,"nativeName":632,"countrySlug":530,"region":633,"baseServings":532,"prepMinutes":634,"cookMinutes":9,"restMinutes":635,"difficulty":535,"course":636,"diet":639,"mainIngredients":641,"images":643,"keywords":653,"publishedAt":562,"updatedAt":562,"authorSlug":563},"costa-rican-ceviche","Ceviche Tico (Costa Rican Lime-Cured Fish)","Ceviche Tico","Ceviche tico","Pacific coast",25,150,[637,638],"appetizer","snack",[640,542,543,544],"pescatarian",[642,484,459,477,463],"sea-bass",[644,647,649,651],{"alt":645,"src":646},"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":645,"src":648},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-1x1.jpg",[654,655,656,657,658,659],"ceviche tico","costa rican ceviche","lime cured fish","corvina","raw fish","pacific coast",{"slug":661,"title":662,"shortTitle":663,"nativeName":663,"countrySlug":530,"region":664,"baseServings":532,"prepMinutes":634,"cookMinutes":665,"difficulty":604,"course":666,"diet":667,"mainIngredients":668,"images":672,"keywords":682,"publishedAt":562,"updatedAt":562,"authorSlug":563},"costa-rican-chifrijo","Chifrijo (Costa Rican Rice, Beans and Pork Bowl)","Chifrijo","San José",60,[538,637],[542,543,544],[669,608,609,670,671],"pork-belly","tomato","avocado",[673,676,678,680],{"alt":674,"src":675},"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":674,"src":677},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-1x1.jpg",[683,684,685,686,687,688],"chifrijo","costa rican bar food","chicharron","rice and beans bowl","pico de gallo","bocas",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":534,"cookMinutes":603,"restMinutes":574,"difficulty":535,"course":694,"diet":695,"mainIngredients":696,"images":699,"keywords":709,"publishedAt":562,"updatedAt":562,"authorSlug":563},"costa-rican-arroz-con-pollo","Costa Rican Arroz con Pollo Tico (Chicken and Rice)","Costa Rican Arroz con Pollo Tico","Arroz con pollo",[538],[542,543,544],[612,608,463,697,698],"peas","achiote",[700,703,705,707],{"alt":701,"src":702},"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":701,"src":704},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-1x1.jpg",[710,711,712,713,714,715],"arroz con pollo","costa rican chicken rice","achiote rice","salsa lizano","party food","tico",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":574,"cookMinutes":533,"difficulty":535,"course":721,"diet":723,"mainIngredients":724,"images":725,"keywords":735,"publishedAt":562,"updatedAt":562,"authorSlug":563},"costa-rican-gallo-pinto","Gallo Pinto (Costa Rican Rice and Black Beans)","Gallo Pinto","Gallo pinto",[722,537],"breakfast",[540,541,543,544],[608,609,459,463,477],[726,729,731,733],{"alt":727,"src":728},"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":727,"src":730},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-1x1.jpg",[736,737,626,738,713,715],"gallo pinto","costa rican breakfast","black beans",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":530,"region":531,"baseServings":744,"prepMinutes":602,"cookMinutes":745,"difficulty":604,"course":746,"diet":748,"mainIngredients":749,"images":754,"keywords":764,"publishedAt":562,"updatedAt":562,"authorSlug":563},"costa-rican-olla-de-carne","Olla de Carne (Costa Rican Beef and Root Pot)","Olla de Carne","Olla de carne",6,180,[747,538],"soup",[542,543,544],[750,751,610,752,753],"beef-shank","cassava","corn","sweet-potato",[755,758,760,762],{"alt":756,"src":757},"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":756,"src":759},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fcosta-rican-olla-de-carne\u002Fhero-1x1.jpg",[765,766,767,768,769,770],"olla de carne","costa rican beef soup","root vegetable stew","yuca","chayote","sunday 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