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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":484,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":457,"restMinutes":533,"difficulty":534,"course":535,"diet":537,"mainIngredients":540,"images":541,"keywords":551,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":525,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"Cuban flan is made with condensed and evaporated milk rather than fresh milk and cream, which makes it denser, sweeter and smoother, and it slices cleanly instead of wobbling. Spanish flan is lighter and more delicate. The tinned-milk approach became standard in Cuba partly because those products keep without refrigeration on a hot island.","What makes Cuban flan different from Spanish flan?",{"answer":398,"question":399},"The oven was too hot, or the custard was over-whipped. Small holes and a spongy texture mean the eggs cooked too fast and set around trapped steam. Bake at 160°C in a water bath that reaches halfway up the mould, and mix the custard gently rather than blending it at high speed, which incorporates air.","Why did my flan come out full of holes?",{"answer":401,"question":402},"At least six hours, and overnight is better. The custard needs to be completely cold and firm before it will hold its shape, and the caramel needs that time to dissolve into a pourable sauce. A flan turned out warm will slump or break, and there is no way to recover it once it does.","How long does flan need to chill before turning it out?",{"answer":404,"question":405},"Sugar crystallised, usually because the pan was stirred while the sugar was melting or a stray crystal fell in from the side. Once it starts to melt, swirl the pan rather than stirring, and brush the sides down with a wet pastry brush. A seized caramel can sometimes be rescued by continuing to heat it gently until the lumps remelt.","My caramel seized into a hard lump. What happened?",{"answer":407,"question":408},"Yes. Cuban cooks often use a flanera, a metal mould with a clamping lid, set in a pot of simmering water and steamed on the hob for around 50 minutes. Any tin covered tightly with foil in a covered pot of water works the same way. Keep the water at a bare simmer, because a hard boil overcooks the custard at the edges.","Can I make flan without an oven?",[410,411,412,413,414,415],"Take the caramel to a deep amber the colour of strong tea. Pale caramel is just sugar and leaves the flan flat and sickly.","Pour the caramel into the mould immediately and tilt fast — it sets hard within about thirty seconds.","Blend the custard on low or whisk gently. Whipping air into it gives a bubbly, spongy set instead of a dense one.","Strain the mixture through a sieve before it goes into the mould to catch any chalazae and stray cooked egg.","The water bath should reach halfway up the mould and the oven should stay at 160°C; hotter and the custard curdles into holes.","Chill at least 6 hours and ideally overnight. Turning out a warm flan is the single most common way to lose it.","🍮","Flan cubano is a baked caramel custard built on tinned milk rather than fresh cream, which makes it noticeably denser, sweeter and smoother than a Spanish flan or a French crème caramel. Condensed milk supplies the sugar and the body, evaporated milk thins it just enough to set softly, and the whole thing bakes slowly in a water bath over a layer of dark caramel that liquefies as it chills and floods the plate when you turn it out. It takes twenty minutes of work and then a long, unavoidable wait — flan turned out warm collapses. Make it the day before, and take the caramel darker than feels safe, because that bitterness is what stops the whole thing being cloying.","Custard set over caramel is Roman in ancestry and Spanish in its modern form, and it arrived in the Caribbean with colonisation as flan, one of the few desserts that took hold everywhere Spain went. What made the Cuban version diverge was refrigeration, or rather the lack of it. Condensed and evaporated milk in tins keep indefinitely without cold storage, which mattered enormously on a hot island with unreliable electricity, and they were widely available through American trade well before the revolution. Cuban cooks did not use them as substitutes for fresh dairy; they built a different, richer dessert around them and kept it.\n\nThe result is a flan that a Spanish grandmother would find heavy and that Cubans consider correct. Where a Spanish flan is delicate and wobbles, a Cuban one is close-textured and slices cleanly, and its sweetness is higher across the board. Similar tinned-milk flans are made across Latin America — the Mexican flan napolitano adds cream cheese for an even denser result, the Puerto Rican version often uses coconut milk — and each country will tell you its own is the standard.\n\nOn the island flan is the default finish to a big meal, alongside arroz con leche and the pairing of guava paste with white cheese. It shows up at Nochebuena after the roast pork, at birthdays, and in every Cuban restaurant abroad, usually made in a metal mould with a lid called a flanera that can be steamed on the hob when an oven is unavailable — a genuinely useful piece of equipment in a country where cooking gas has often been more reliable than electricity. A cake tin in a roasting pan of water does the same job.","Keeps 4 days refrigerated, covered, and is best on days one and two after the overnight chill. Store it in the mould rather than turned out, because once unmoulded the caramel sauce runs off and the surface dries. It does not freeze — the custard weeps and turns grainy when thawed. If a hard layer of caramel remains stuck in the bottom of the mould after turning out, add a spoonful of hot water, swirl, and pour the loosened syrup over the flan.",[421,422,423,424],"Caramel taken to a proper dark amber, which is what keeps a condensed-milk flan from tasting like sweetened milk.","Blended, then strained, so the finished custard has no threads of cooked egg and a genuinely smooth surface.","A water bath and a low oven with a clear doneness test, rather than a fixed time that depends on your dish.","Straightforward about the overnight chill: this dessert cannot be rushed and the recipe is planned around that.",[426,427,428,429,430],"20 cm round cake tin or flanera","Deep roasting tin for the water bath","Heavy small saucepan","Blender or large whisk","Fine sieve",{"fat":432,"carbs":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},12,58,56,160,10,380,[439],"A small strong cafecito, and nothing else — the flan is sweet enough to stand alone.",[441,444,447],{"name":442,"description":443},"Flan de queso","Blend 150 g of cream cheese into the custard for a much denser, cheesecake-adjacent flan. Enormously popular in Cuban-American bakeries.",{"name":445,"description":446},"Flan de coco","Replace the evaporated milk with coconut milk and add 40 g of desiccated coconut, which settles into a layer near the top as it bakes.",{"name":448,"description":449},"Coffee flan","Dissolve 2 tablespoons of strong espresso into the milk before blending; the bitterness plays against the caramel and cuts the sweetness considerably.",[451,456,460,465,469,474,477,480],{"qty":452,"name":453,"unit":454,"group":455},200,"white sugar","g","For the caramel",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},60,"water","ml",{"qty":461,"ref":462,"name":463,"unit":454,"group":464},397,"condensed-milk","sweetened condensed milk, one tin","For the custard",{"qty":466,"ref":467,"name":468,"unit":459,"group":464},410,"milk","evaporated milk, one tin",{"qty":470,"ref":471,"name":472,"unit":473,"group":464},4,"eggs","large eggs","piece",{"qty":475,"name":476,"unit":473,"group":464},2,"large egg yolks",{"qty":475,"name":478,"unit":479,"group":464},"vanilla extract","tsp",{"qty":481,"name":482,"unit":483,"group":464},1,"fine salt","pinch",[485,490,493,496,499,504,508],{"tip":486,"text":487,"title":488,"timerSeconds":489},"Judge by colour and smell, not by the clock. Pale caramel makes a flan that tastes only sweet.","Heat the sugar and water in a small heavy pan over medium heat without stirring, swirling the pan occasionally, until the syrup turns a deep amber the colour of strong tea and just begins to smell faintly bitter, about 8 to 10 minutes.","Make the caramel",540,{"text":491,"title":492},"Pour the caramel straight into the cake tin and tilt it quickly so the base is evenly coated before it sets, which takes under a minute. Set the tin aside; the caramel will harden into a solid sheet, and that is correct.","Line the mould",{"text":494,"title":495},"Heat the oven to 160°C. Blend the condensed milk, evaporated milk, whole eggs, yolks, vanilla and salt on low speed for 20 seconds, or whisk gently by hand, just until smooth. Stop as soon as it is combined — beating in air ruins the texture.","Mix the custard",{"text":497,"title":498},"Pour the custard through a fine sieve directly into the caramel-lined tin, which catches any threads of egg. Skim off any foam that collects on the surface with a spoon so the finished top is smooth.","Strain and pour",{"tip":500,"text":501,"title":502,"timerSeconds":503},"If the surface starts to colour or crack, cover loosely with foil for the rest of the baking time.","Set the tin inside a deep roasting tin and pour hot water around it until it reaches halfway up the sides. Bake for 55 to 65 minutes, until the flan is set at the edges and the centre still wobbles as a single mass, like a set jelly, when you nudge the tin.","Bake in a water bath",3600,{"text":505,"title":506,"timerSeconds":507},"Lift the tin out of the water, cool to room temperature on a rack, then cover and refrigerate for at least 6 hours and preferably overnight. The caramel dissolves into liquid sauce during this time.","Cool and chill overnight",21600,{"text":509,"title":510},"Run a thin knife around the edge, set a rimmed serving plate over the tin and invert both together in one confident movement. Lift the tin away and let the dark caramel run down over the custard and pool around the base before slicing.","Turn out","flahn koo-BAH-noh",[513,517,521],{"note":514,"swap":515,"original":516},"Works, but gives a lighter, less rich set. Evaporated milk carries more concentrated milk solids, which is part of the Cuban texture.","Whole milk","Evaporated milk",{"note":518,"swap":519,"original":520},"Simpler, and the flan still sets. The extra yolks in the main recipe are what make it silkier and less rubbery.","6 whole eggs","Whole eggs and yolks as listed",{"note":522,"swap":523,"original":524},"This is how it is often made in Cuba when the oven is unavailable, and the result is essentially the same.","A flanera or lidded tin steamed on the hob over low heat for about 50 minutes","Oven water bath","cuban-flan","Flan Cubano (Condensed Milk Caramel Custard)","Flan Cubano","Flan cubano","cuba","Nationwide",8,25,480,"medium",[536],"dessert",[538,539],"vegetarian","gluten-free",[462,471,467],[542,545,547,549],{"alt":543,"src":544},"Turned-out Cuban flan with dark caramel running down the sides onto a rimmed plate","\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero.jpg",{"alt":543,"src":546},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-4x3.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-1x1.jpg",[552,553,554,555,556,557],"flan cubano","caramel custard","condensed milk dessert","cuban dessert","bain marie","flan","2026-08-20","dishroute-kitchen","Denser and sweeter than its Spanish cousin thanks to condensed and evaporated milk, baked over dark caramel in a water bath and turned out after a night in the fridge.",{"en":562},"\u002Frecipe\u002Fcuban-flan",{"items":564,"total":436,"page":481,"limit":839,"hasMore":840},[565,599,609,643,671,701,731,758,787,813],{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":529,"region":570,"baseServings":571,"prepMinutes":532,"cookMinutes":572,"restMinutes":436,"difficulty":534,"course":573,"diet":575,"mainIngredients":577,"images":583,"keywords":593,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cuban-arroz-con-pollo","Cuban Arroz con Pollo (Chicken and Yellow Rice a la Cubana)","Cuban Arroz con Pollo","Arroz con pollo a la cubana","Havana",6,55,[574],"main",[576],"dairy-free",[578,579,580,581,582],"chicken","rice","bell-pepper","achiote","peas",[584,587,589,591],{"alt":585,"src":586},"Wide pan of golden yellow rice with browned chicken pieces, peas and red pepper strips on top","\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero.jpg",{"alt":585,"src":588},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-1x1.jpg",[594,595,596,597,598,581],"arroz con pollo","cuban chicken rice","yellow rice","bijol","one pot chicken",{"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":457,"restMinutes":533,"difficulty":534,"course":600,"diet":601,"mainIngredients":602,"images":603,"keywords":608,"publishedAt":558,"updatedAt":558,"authorSlug":559},[536],[538,539],[462,471,467],[604,605,606,607],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[552,553,554,555,556,557],{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":614,"cookMinutes":615,"restMinutes":616,"difficulty":617,"course":618,"diet":619,"mainIngredients":620,"images":626,"keywords":636,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cuban-lechon-asado","Lechon Asado (Cuban Mojo Roast Pork Shoulder)","Lechon Asado","Lechón asado",30,330,40,"hard",[574],[539,576],[621,622,623,624,625],"pork-shoulder","garlic","orange","lime","oregano",[627,630,632,634],{"alt":628,"src":629},"Roasted Cuban pork shoulder with blistered crackling, partly pulled apart, with lime-soaked onion rings","\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-1x1.jpg",[637,638,639,640,641,642],"lechon asado","mojo pork","cuban roast pork","sour orange marinade","nochebuena","pork shoulder",{"slug":644,"title":645,"shortTitle":646,"nativeName":646,"countrySlug":529,"region":570,"baseServings":475,"prepMinutes":647,"cookMinutes":9,"difficulty":648,"course":649,"diet":651,"mainIngredients":653,"images":655,"keywords":665,"publishedAt":558,"updatedAt":558,"authorSlug":559},"mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito",5,"easy",[650],"drink",[538,652,539,576],"vegan",[624,654],"mint",[656,659,661,663],{"alt":657,"src":658},"Tall mojito glass packed with ice, mint sprigs and lime, beaded with condensation","\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-1x1.jpg",[644,666,667,668,669,670],"cuban cocktail","white rum","mint and lime","havana","highball",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":529,"region":530,"baseServings":571,"prepMinutes":676,"cookMinutes":677,"restMinutes":436,"difficulty":648,"course":678,"diet":680,"mainIngredients":681,"images":684,"keywords":694,"publishedAt":558,"updatedAt":558,"authorSlug":559},"moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y Cristianos","Moros y cristianos",15,100,[679],"side",[538,652,539,576],[682,579,622,683],"black-beans","cumin",[685,688,690,692],{"alt":686,"src":687},"Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans","\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-1x1.jpg",[695,696,697,698,699,700],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":529,"region":570,"baseServings":470,"prepMinutes":676,"cookMinutes":706,"difficulty":648,"course":707,"diet":708,"mainIngredients":709,"images":715,"keywords":725,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la Habanera","Picadillo a la habanera",35,[574],[539,576],[710,711,712,713,714],"ground-beef","olives","raisins","onion","tomato",[716,719,721,723],{"alt":717,"src":718},"Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins","\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-1x1.jpg",[726,727,728,729,730,669],"picadillo","cuban ground beef","olives and raisins","sofrito","weeknight dinner",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"countrySlug":529,"region":570,"baseServings":470,"prepMinutes":532,"cookMinutes":736,"difficulty":534,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa Vieja","Ropa vieja",150,[574],[539,576],[740,580,741,713,711],"beef-chuck","tomato-paste",[743,746,748,750],{"alt":744,"src":745},"Shredded beef ropa vieja in red pepper sauce with green olives, served over white rice","\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-1x1.jpg",[753,754,755,729,756,757],"ropa vieja","cuban beef","shredded beef","flank steak","caribbean stew",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":529,"region":763,"baseServings":470,"prepMinutes":676,"cookMinutes":436,"difficulty":648,"course":764,"diet":766,"mainIngredients":767,"images":770,"keywords":780,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cuban-sandwich","Sandwich Cubano (Pressed Ham and Roast Pork Sandwich)","Sandwich Cubano","Sándwich cubano","Havana and Tampa",[765,574],"street-food",[],[621,768,769],"ham","butter",[771,774,776,778],{"alt":772,"src":773},"Pressed Cuban sandwich cut on the diagonal showing roast pork, ham, melted cheese and pickles","\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-1x1.jpg",[781,782,783,784,785,786],"cuban sandwich","sandwich cubano","pressed sandwich","roast pork","plancha","tampa",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"countrySlug":529,"region":530,"baseServings":571,"prepMinutes":676,"cookMinutes":792,"difficulty":648,"course":793,"diet":795,"mainIngredients":796,"images":797,"keywords":807,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cuban-black-bean-soup","Sopa de Frijoles Negros (Cuban Black Bean Soup)","Sopa de Frijoles Negros","Sopa de frijoles negros",105,[794],"soup",[538,652,539,576],[682,580,713,622,683],[798,801,803,805],{"alt":799,"src":800},"Bowl of dark Cuban black bean soup over white rice topped with raw chopped onion","\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero-1x1.jpg",[808,809,810,811,683,812],"black bean soup","frijoles negros","cuban soup","vegetarian beans","dried beans",{"slug":814,"title":815,"shortTitle":816,"nativeName":816,"countrySlug":529,"region":530,"baseServings":470,"prepMinutes":676,"cookMinutes":532,"difficulty":648,"course":817,"diet":819,"mainIngredients":820,"images":822,"keywords":832,"publishedAt":558,"updatedAt":558,"authorSlug":559},"cuban-tostones","Tostones (Cuban Twice-Fried Green Plantains)","Tostones",[818,679],"snack",[538,652,539,576],[821,622,624],"plantain",[823,826,828,830],{"alt":824,"src":825},"Golden twice-fried plantain rounds with crisp cracked edges beside 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