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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":516,"pronunciation":545,"substitutions":546,"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"restMinutes":568,"difficulty":569,"course":570,"diet":572,"mainIngredients":576,"images":577,"keywords":587,"publishedAt":594,"updatedAt":594,"authorSlug":595,"summary":596,"localeSlug":559,"alternates":597},[394,397,400,403,406],{"answer":395,"question":396},"Costa Rican tamales are flatter, softer and less fatty. The masa is enriched with cooked potato and pork broth rather than being whipped with lard, so the texture is dense and almost custardy instead of light and crumbly. They are wrapped in broad fresh plantain leaves rather than dried corn husks, tied in pairs, and boiled rather than steamed, and the filling is a scattering of pork, rice and vegetables rather than a dense core of stewed meat.","How are Costa Rican tamales different from Mexican ones?",{"answer":398,"question":399},"Usually one of three things: the masa was too loose, the parcels were not tied firmly enough so water got in, or you opened them straight out of the pot. Masa should be spreadable but not runny, string should hold each parcel closed on all sides, and boiled tamales need at least twenty minutes of resting before opening so the masa firms up as it cools.","Why did my tamales fall apart when I unwrapped them?",{"answer":401,"question":402},"Asian, Caribbean and Latin American grocers sell them frozen in folded packets, which is the easiest route and works exactly like fresh. Thaw, rinse and wipe them, then pass them over a flame or dip them in hot water until they turn glossy and pliable. If you cannot find them at all, baking parchment wrapped in foil holds the shape, though you lose the leaf aroma.","Where can I buy plantain or banana leaves?",{"answer":404,"question":405},"Yes, and Costa Ricans count on it. Boil them fully, cool completely in their wrappers, then freeze for up to three months. Reheat from frozen by simmering the wrapped tamale for about 30 minutes, or steaming for the same time. Freezing raw tamales is possible but the masa texture suffers, so cooking first is the better route.","Can I make tamales ahead and freeze them?",{"answer":407,"question":408},"A tamaleada is the December gathering where a Costa Rican family makes its Christmas tamales together, often several hundred in one day. Tasks are divided along a production line — beating masa, preparing leaves, filling, wrapping, tying, boiling — and the output is distributed among relatives and neighbours. It functions as much as a social event as a cooking session, and being invited to one is a genuine mark of closeness.","What is a tamaleada?",[410,411,412,413,414,415],"Pass the plantain leaves briefly over a flame or through hot water until they turn glossy and deep green — untreated leaf cracks along the ribs the moment you fold it.","The masa should drop from a spoon like thick mashed potato. If it holds a stiff peak it will bake into a brick; loosen it with more warm broth.","Taste the raw masa for salt. It is the bulk of the tamale and under-seasoned masa cannot be rescued after wrapping.","Tie the parcels firmly but not tight enough to squeeze the masa out at the ends. String should hold the shape, not compress it.","Boil one test tamale first, open it after 45 minutes, and check the masa has set firm rather than staying wet in the middle.","Let boiled tamales rest 20 minutes before opening. Straight out of the pot the masa is still slack and will collapse.","🎄","A Costa Rican tamal is flatter, softer and less rich than its Mexican cousin, and the reason is potato. Cooked potato is beaten into the corn masa along with pork broth until the mixture is loose enough to spread with a spoon, which gives a finished tamale that is dense and almost custardy rather than fluffy. On top go a few pieces of marinated pork, a spoon of rice, green beans, strips of sweet pepper and sometimes a prune or an olive. Two parcels are wrapped in plantain leaf and tied back to back into a piña, then boiled for an hour. The flavour is mild, corn-sweet and faintly smoky from the leaf, and every Tico family makes several hundred of them in a single December weekend.","Tamale-making in Costa Rica is less a recipe than an annual event with a name: the tamaleada. Some time in the first half of December, an extended family gathers at one house, usually the grandmother's, and works through a production line that can run all day. One person cooks and beats the masa, another prepares the leaves, several spread and fill, and the tying is done by whoever has the hands for it. Output is measured in piñas — pairs of tamales tied together — and a serious tamaleada produces two or three hundred. They are then given away: to neighbours, to colleagues, to the family who gave you theirs last year. Receiving a piña obliges you to comment on the masa.\n\nThe form itself is old and shared across Mesoamerica; corn dough steamed in a leaf predates the Spanish arrival by a very long way, and versions exist from Mexico to Peru. What Costa Rica did with it is characteristic of the country's cooking generally — it softened everything. Where Mexican tamales are whipped with lard until aerated and wrapped tight in dried corn husk, Tico tamales are enriched with potato and pork broth rather than fat alone, spread flat, and wrapped in fresh plantain leaf, which is broad, flexible and lends a distinct green, faintly tea-like aroma during boiling. The filling is also more restrained: a little meat, a little rice, a few vegetables, not a dense core of stew.\n\nEating them is its own ritual. A tamal is untied at the table, the leaf opened flat as a plate, and eaten with a fork, usually with a splash of Salsa Lizano and a cup of coffee — for breakfast as often as for dinner, all through December and well into January because the freezer is full. Nobody in Costa Rica makes four tamales, which is what this recipe scales to; the honest advice is to double or triple it, invite people, and accept that the first three you wrap will look terrible.","Boiled tamales keep 5 days refrigerated in their wrappers and freeze beautifully for 3 months — this is how Costa Rican households eat them into January. Reheat from chilled by steaming or simmering the wrapped tamale for 15 minutes, or 30 minutes from frozen. Microwaving works in a pinch but dries the edges of the masa.",[421,422,423,424],"Uses potato-enriched masa, the detail that makes a Costa Rican tamale different from a Mexican one.","Masa is beaten with pork broth rather than water, so the corn carries meat flavour all the way through.","Explains how to soften plantain leaves properly so they fold instead of splitting down the ribs.","Written at a manageable home scale with clear guidance on multiplying it for a real tamaleada.",[426,427,428,429],"Very large stockpot","Kitchen string","Large mixing bowl","Potato masher or stand mixer",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},21,58,6,720,24,520,[438],"Black coffee, Salsa Lizano at the table, and pickled chile for those who want it.",[440,443,446],{"name":441,"description":442},"Tamal de cerdo con ciruela","The Central Valley classic with a single prune tucked in beside the pork, which sweetens the masa around it as it boils.",{"name":444,"description":445},"Tamal asado","A completely different Guanacaste sweet: a baked corn cake with cheese and sugar, unwrapped and cut into squares, sharing only the name.",{"name":447,"description":448},"Tamal mudo","Literally the \"mute\" tamale — masa only, no filling, made from the leftovers at the end of a tamaleada and eaten with coffee.",[450,456,461,465,469,473,478,482,485,489,491,496,499,502,505,509,513],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"pork-shoulder","pork shoulder, in 3 cm pieces","g","For the pork and broth",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"onion","onion, halved","piece",{"qty":433,"ref":462,"name":463,"unit":464,"group":455},"garlic","garlic cloves","clove",{"qty":466,"ref":467,"name":468,"unit":460,"group":455},2,"bay-leaf","bay leaves",{"qty":457,"ref":470,"name":471,"unit":472,"group":455},"cumin","ground cumin","tsp",{"qty":474,"ref":475,"name":476,"unit":454,"group":477},700,"masa-harina","masa harina for tamales","For the masa",{"qty":479,"ref":480,"name":481,"unit":454,"group":477},500,"potato","floury potatoes, boiled and mashed smooth",{"qty":466,"ref":483,"name":484,"unit":472,"group":477},"achiote","ground achiote",{"qty":486,"name":487,"unit":488,"group":477},150,"lard or neutral oil","ml",{"qty":466,"name":490,"unit":472,"group":477},"fine salt",{"qty":492,"ref":493,"name":494,"unit":454,"group":495},200,"rice","cooked white rice","For the filling",{"qty":486,"ref":497,"name":498,"unit":454,"group":495},"green-beans","green beans, in short lengths and blanched",{"qty":457,"ref":500,"name":501,"unit":460,"group":495},"bell-pepper","red sweet pepper, in thin strips",{"qty":457,"ref":503,"name":504,"unit":460,"group":495},"carrot","carrot, in thin batons and blanched",{"qty":506,"ref":507,"name":508,"unit":454,"group":495},100,"peas","peas, blanched",{"qty":510,"ref":511,"name":512,"unit":460,"group":495,"optional":8},16,"olives","green olives or prunes, one per tamale",{"qty":510,"name":514,"unit":460,"group":515,"noScale":8},"plantain or banana leaf rectangles, about 30 x 25 cm","For wrapping",[517,521,524,529,532,535,538,541],{"text":518,"title":519,"timerSeconds":520},"Simmer the pork with the onion, garlic, bay and cumin in 2 litres of salted water for about 1 hour, until the meat is tender enough to shred at the edges but still holds in pieces. Lift out the pork and strain the broth — you need at least 1.2 litres of it.","Cook the pork and make the broth",3600,{"text":522,"title":523},"Wipe each leaf rectangle clean, then pass it over a gas flame or through very hot water for a few seconds until it darkens, turns glossy and goes limp. Untreated leaf splits along the ribs the instant you fold it.","Prepare the leaves",{"tip":525,"text":526,"title":527,"timerSeconds":528},"Taste it now for salt. Once wrapped, nothing can be corrected.","Stir the achiote into the warm lard until the fat runs orange, then beat it into the masa harina with the mashed potato, salt and 1.2 litres of warm pork broth. Work it for a good 5 minutes until it drops from a spoon like thick mashed potato and looks smooth rather than grainy.","Beat the masa",300,{"text":530,"title":531},"Lay a leaf shiny side up, spoon on about 4 tablespoons of masa and spread it into a rough 12 cm square. Top with two pieces of pork, a spoon of rice, a few green beans, carrot batons, peas, two strips of pepper and an olive.","Fill the parcels",{"text":533,"title":534},"Fold the long sides of the leaf over the filling to meet, then fold both ends underneath to make a flat parcel. Set two parcels back to back and tie them together with string, firmly enough to hold but not so tight that masa squeezes out.","Wrap and tie in pairs",{"text":536,"title":537,"timerSeconds":520},"Lower the tied pairs into a large pot of boiling salted water, weigh them down with a plate so they stay submerged, and boil steadily for 1 hour. Top up with boiling water if the level drops below the top layer.","Boil the tamales",{"text":539,"title":540},"Pull out one pair, untie and open a parcel. The masa should be set firm and pull cleanly away from the leaf; if it is still wet in the centre, rewrap and boil the batch another 15 minutes.","Test one",{"text":542,"title":543,"timerSeconds":544},"Drain the tamales and leave them tied for 20 minutes before serving — the masa firms as it cools. Untie at the table, open the leaf flat as a plate, and eat with Salsa Lizano and black coffee.","Rest and serve",1200,"tah-MAHL nah-vee-DEH-nyo",[547,551,555],{"note":548,"swap":549,"original":550},"Frozen banana leaf is sold at Asian and Latin grocers and works identically. Parchment and foil hold the shape but contribute none of the green, tea-like aroma that is a real part of the flavour.","Frozen banana leaves, thawed, or baking parchment inside foil","Fresh plantain leaves",{"note":552,"swap":553,"original":554},"If you can buy fresh nixtamalised masa, use it — the flavour is markedly better. You will need less added liquid, so add the broth gradually.","Fresh masa from a tortilleria","Masa harina",{"note":556,"swap":557,"original":558},"Chicken tamales are common in Costa Rica. For a vegetarian version use a well-salted vegetable stock in the masa, since the pork broth is doing a lot of the seasoning.","Chicken thigh, or a vegetarian filling of carrot, green beans and chickpeas","Pork shoulder","costa-rican-tamal-navideno","Tamal Navideño (Costa Rican Christmas Tamale)","Tamal Navideño","Tamal navideño","costa-rica","Central Valley",8,90,120,20,"hard",[571],"main",[573,574,575],"gluten-free","dairy-free","nut-free",[475,452,480,493,497],[578,581,583,585],{"alt":579,"src":580},"An opened Costa Rican Christmas tamale on a plantain leaf showing orange masa with pork, rice and vegetables","\u002Fimages\u002Frecipes\u002Fcosta-rican-tamal-navideno\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tamal-navideno\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tamal-navideno\u002Fhero-4x3.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fcosta-rican-tamal-navideno\u002Fhero-1x1.jpg",[588,589,590,591,592,593],"tamal navideno","costa rican tamales","christmas food","plantain leaf","masa","tamaleada","2026-08-20","dishroute-kitchen","Costa Rica's December project: potato-softened corn masa spread on plantain leaf, topped with pork, rice and vegetables, tied in pairs and boiled until sliceable.",{"en":598},"\u002Frecipe\u002Fcosta-rican-tamal-navideno",{"items":600,"total":608,"page":457,"limit":435,"hasMore":875},[601,636,666,698,727,752,777,808,831,841],{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":563,"region":564,"baseServings":606,"prepMinutes":607,"cookMinutes":608,"difficulty":609,"course":610,"diet":612,"mainIngredients":615,"images":619,"keywords":629,"publishedAt":594,"updatedAt":594,"authorSlug":595},"costa-rican-agua-dulce","Agua Dulce (Costa Rican Hot Cane Sugar Drink)","Agua Dulce","Agua dulce",4,5,10,"easy",[611],"drink",[613,614,573,574,575],"vegetarian","vegan",[616,617,618],"brown-sugar","cinnamon","lime",[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":563,"region":564,"baseServings":606,"prepMinutes":640,"cookMinutes":641,"difficulty":642,"course":643,"diet":644,"mainIngredients":645,"images":650,"keywords":660,"publishedAt":594,"updatedAt":594,"authorSlug":595},"costa-rican-casado","Casado (Costa Rican Soda Lunch Plate)","Casado",30,45,"medium",[571],[573,575],[493,646,647,648,649],"black-beans","plantain","cabbage","chicken",[651,654,656,658],{"alt":652,"src":653},"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":652,"src":655},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-1x1.jpg",[661,662,663,664,647,665],"casado","costa rican lunch","soda plate","rice and beans","tico food",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":563,"region":671,"baseServings":606,"prepMinutes":672,"cookMinutes":9,"restMinutes":486,"difficulty":609,"course":673,"diet":676,"mainIngredients":678,"images":681,"keywords":691,"publishedAt":594,"updatedAt":594,"authorSlug":595},"costa-rican-ceviche","Ceviche Tico (Costa Rican Lime-Cured Fish)","Ceviche Tico","Ceviche tico","Pacific coast",25,[674,675],"appetizer","snack",[677,573,574,575],"pescatarian",[679,618,458,680,500],"sea-bass","cilantro",[682,685,687,689],{"alt":683,"src":684},"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":683,"src":686},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-1x1.jpg",[692,693,694,695,696,697],"ceviche tico","costa rican ceviche","lime cured fish","corvina","raw fish","pacific coast",{"slug":699,"title":700,"shortTitle":701,"nativeName":701,"countrySlug":563,"region":702,"baseServings":606,"prepMinutes":672,"cookMinutes":703,"difficulty":642,"course":704,"diet":705,"mainIngredients":706,"images":710,"keywords":720,"publishedAt":594,"updatedAt":594,"authorSlug":595},"costa-rican-chifrijo","Chifrijo (Costa Rican Rice, Beans and Pork Bowl)","Chifrijo","San José",60,[571,674],[573,574,575],[707,493,646,708,709],"pork-belly","tomato","avocado",[711,714,716,718],{"alt":712,"src":713},"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":712,"src":715},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-1x1.jpg",[721,722,723,724,725,726],"chifrijo","costa rican bar food","chicharron","rice and beans bowl","pico de gallo","bocas",{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":563,"region":564,"baseServings":606,"prepMinutes":568,"cookMinutes":641,"restMinutes":608,"difficulty":609,"course":732,"diet":733,"mainIngredients":734,"images":735,"keywords":745,"publishedAt":594,"updatedAt":594,"authorSlug":595},"costa-rican-arroz-con-pollo","Costa Rican Arroz con Pollo Tico (Chicken and Rice)","Costa Rican Arroz con Pollo Tico","Arroz con pollo",[571],[573,574,575],[649,493,500,507,483],[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":563,"region":564,"baseServings":606,"prepMinutes":608,"cookMinutes":757,"difficulty":609,"course":758,"diet":761,"mainIngredients":762,"images":763,"keywords":773,"publishedAt":594,"updatedAt":594,"authorSlug":595},"costa-rican-gallo-pinto","Gallo Pinto (Costa Rican Rice and Black Beans)","Gallo Pinto","Gallo pinto",15,[759,760],"breakfast","side",[613,614,574,575],[493,646,458,500,680],[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",[774,775,664,776,749,751],"gallo pinto","costa rican breakfast","black beans",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"countrySlug":563,"region":564,"baseServings":433,"prepMinutes":640,"cookMinutes":782,"difficulty":642,"course":783,"diet":785,"mainIngredients":786,"images":791,"keywords":801,"publishedAt":594,"updatedAt":594,"authorSlug":595},"costa-rican-olla-de-carne","Olla de Carne (Costa Rican Beef and Root Pot)","Olla de Carne","Olla de carne",180,[784,571],"soup",[573,574,575],[787,788,647,789,790],"beef-shank","cassava","corn","sweet-potato",[792,795,797,799],{"alt":793,"src":794},"A pot of 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