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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":428,"serveWith":436,"variations":438,"ingredients":448,"instructions":512,"pronunciation":537,"substitutions":538,"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":555,"region":556,"baseServings":469,"prepMinutes":557,"cookMinutes":558,"difficulty":559,"course":560,"diet":562,"mainIngredients":565,"images":566,"keywords":576,"publishedAt":583,"updatedAt":583,"authorSlug":584,"summary":585,"localeSlug":551,"alternates":586},[394,397,400,403,406],{"answer":395,"question":396},"Yes, though not universal. The combination of olives, capers and raisins comes from Spanish cooking and is standard in the Havana style known as picadillo a la habanera. That said, plenty of Cuban households leave the raisins out entirely and consider them optional, so a version without them is not wrong, just different.","Are raisins really traditional in Cuban picadillo?",{"answer":398,"question":399},"Both are minced meat dishes, but the seasoning goes in opposite directions. Cuban picadillo is built on sofrito with cumin and oregano and finished with green olives, capers and often raisins, giving a sweet-salty result. Mexican picadillo typically includes diced potato and carrot, uses chiles for heat, and skips the sweet element entirely.","What is the difference between Cuban and Mexican picadillo?",{"answer":401,"question":402},"Yes, and it is better on the second day. Cook it completely, cool it, and refrigerate for up to four days or freeze for three months. Reheat gently in a pan with a splash of water. Cuban home cooks routinely make a double batch precisely so that the leftovers can be turned into empanadas or stuffed potato balls later in the week.","Can I make picadillo ahead of time?",{"answer":404,"question":405},"Too much fat was left in the pan after browning the meat. Ground beef at 20 percent fat renders a considerable amount, and if the tomato goes in on top of it the sauce cannot emulsify and separates into an orange slick. Tip most of the fat out after browning, leaving about a tablespoon behind for flavour.","Why is my picadillo greasy?",{"answer":407,"question":408},"White rice almost always, usually with black beans on the side and sweet fried plantains called maduros. A fried egg on top is common enough to have its own name, a caballo. Bread and a simple tomato and avocado salad round out the plate in most households.","What do Cubans serve with picadillo?",[410,411,412,413,414,415],"Brown the beef properly in an uncrowded pan before it starts to steam — grey mince makes a flat, watery picadillo.","Soak the raisins in warm water or a splash of the wine for ten minutes so they plump instead of staying leathery.","Drain off most of the rendered fat before the tomato goes in, or the finished sauce sits under a slick of orange grease.","Use olives packed in brine, not oil, and add a spoonful of the brine at the end if the pan tastes flat.","Picadillo should be moist but not soupy. If liquid pools when you drag a spoon through, simmer uncovered a few minutes longer.","Ground beef with around 15 to 20 percent fat gives the best flavour; very lean mince turns dry and grainy.","🍳","Picadillo is ground beef cooked down in sofrito until it is dark, glossy and just slightly loose, then pushed in two directions at once — green olives and capers for salt and sharpness, raisins for sweetness. That sweet-salty pull is the whole point, and it is what separates Cuban picadillo from any ordinary mince. It takes about forty minutes, most of it unattended, and it feeds a family cheaply, which is why it turns up on Cuban tables more often than any of the famous celebration dishes. Eat it over white rice with a fried egg on top and sweet plantains alongside; leftovers become the filling for empanadas or papas rellenas the next day.","Picadillo means minced or chopped, and the name covers a whole family of dishes across the Spanish-speaking world that share only that technique. Mexican picadillo runs to potato and carrot and often chile. Puerto Rican picadillo is a close cousin of the Cuban one and mainly fills things — alcapurrias, pastelillos, mofongo. The Cuban version, specified as a la habanera when someone wants to be precise, is the one built on olives, capers and raisins, and that combination is a direct inheritance from Spain, where the medieval Andalusian habit of mixing dried fruit with meat never fully disappeared.\n\nWhat makes picadillo interesting is its position in the Cuban kitchen: it is not special-occasion food and it is not humble filler either. It is the everyday dish that everyone has an opinion about. Some households put diced potato in and fry it separately so it stays crisp; others insist that potato belongs in the Mexican version and nowhere near a Cuban pan. Wine is standard in some families, a splash of the olive brine in others. The raisins are the real dividing line — a substantial minority of Cuban cooks leave them out and consider them a distraction, while others will tell you the dish is simply not picadillo without that sweetness turning up between bites.\n\nIts other life is as a filling. Cuban bakeries and street counters run on picadillo: it goes inside empanadas, inside papas rellenas — mashed potato balls breaded and deep-fried — and inside tamal en cazuela. Because it holds and reheats so well, the standard household practice is to cook a large batch and let it become two or three different meals over the following days. That practicality is part of why it survived the leanest decades on the island largely intact, since it works with whatever meat is available and stretches with rice.","Keeps 4 days refrigerated and freezes well for 3 months in portions. The flavour deepens overnight as the raisins and olives keep releasing into the sauce, so leftovers are usually better than the first serving. Reheat in a pan over medium heat with a splash of water, breaking the meat up as it warms. If you plan to use it as an empanada or papas rellenas filling, chill it thoroughly first — warm picadillo tears dough and mashed potato.",[421,422,423,424],"The sweet-salty balance is measured rather than guessed, so the raisins register without turning the pan into a dessert.","Draining the excess fat before adding tomato keeps the sauce glossy instead of greasy.","Ready in about 40 minutes with one pan, and the leftovers are engineered to become empanada filling.","Honest about the raisin argument, with a version for cooks who want the dish without them.",[426,427],"Large heavy skillet or sauté pan","Wooden spoon",{"fat":429,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},28,21,3,13,920,33,470,[437],"White rice, black beans and sweet fried plantains; a fried egg on top turns it into a full plate.",[439,442,445],{"name":440,"description":441},"Picadillo con papas","Fry 2 diced potatoes separately until golden and fold them in at the very end so they stay firm rather than disintegrating into the sauce.",{"name":443,"description":444},"Papas rellenas filling","Cook the picadillo drier than usual, chill it, then wrap spoonfuls in mashed potato, coat in breadcrumbs and deep-fry until crisp.",{"name":446,"description":447},"Picadillo a caballo","Serve each portion over rice with a fried egg laid on top, the yolk left runny so it slackens into the meat when broken.",[449,454,460,465,468,473,478,482,485,488,492,496,499,503,507],{"qty":450,"ref":451,"name":451,"unit":452,"group":453},60,"raisins","g","To prepare first",{"qty":455,"ref":456,"name":457,"unit":458,"group":459},2,"olive-oil","olive oil","tbsp","For the sofrito",{"qty":461,"ref":462,"name":463,"unit":464,"group":459},1,"onion","large onion, finely chopped","piece",{"qty":461,"ref":466,"name":467,"unit":464,"group":459},"bell-pepper","green bell pepper, finely chopped",{"qty":469,"ref":470,"name":471,"unit":472,"group":459},4,"garlic","garlic, finely chopped","clove",{"qty":474,"ref":475,"name":476,"unit":452,"group":477},700,"ground-beef","ground beef, around 15 to 20 percent fat","For the meat",{"qty":455,"ref":479,"name":480,"unit":481,"group":477},"cumin","ground cumin","tsp",{"qty":461,"ref":483,"name":484,"unit":481,"group":477},"oregano","dried oregano",{"qty":461,"ref":486,"name":487,"unit":464,"group":477},"bay-leaf","bay leaf",{"qty":455,"ref":489,"name":490,"unit":458,"group":491},"tomato-paste","tomato paste","For the sauce",{"qty":493,"ref":494,"name":495,"unit":452,"group":491},400,"tomato","tinned chopped tomatoes",{"qty":450,"name":497,"unit":498,"group":491},"dry white wine or dry sherry","ml",{"qty":500,"ref":501,"name":502,"unit":452,"group":491},90,"olives","green olives with pimiento, sliced",{"qty":504,"ref":505,"name":506,"unit":458,"group":491},1.5,"capers","capers, drained",{"qty":508,"name":509,"unit":510,"group":511},null,"salt and black pepper","to taste","To finish",[513,517,520,524,527,530,534],{"text":514,"title":515,"timerSeconds":516},"Cover the raisins with warm water and leave them to swell for 10 minutes while you chop everything else, then drain. Skipping this leaves hard little beads in the finished pan instead of soft sweet pockets.","Plump the raisins",600,{"text":518,"title":519,"timerSeconds":516},"Warm the olive oil in a large skillet over medium heat and cook the onion and green pepper for 8 to 10 minutes, until they slump, turn translucent and smell sweet. Add the garlic and cook 1 minute more, just until it stops smelling raw.","Cook the sofrito",{"tip":521,"text":522,"title":523,"timerSeconds":516},"If the pan looks like it is boiling rather than frying, turn the heat up and let the water go before you expect browning.","Raise the heat to medium-high, add the ground beef and break it up with a wooden spoon. Cook for 8 to 10 minutes without crowding, until the liquid it releases has boiled away and the meat has caught brown colour on the base of the pan. Season with the cumin, oregano, bay leaf, 1½ teaspoons of salt and black pepper.","Brown the beef",{"text":525,"title":526},"Tilt the pan and spoon off most of the rendered fat, leaving about a tablespoon behind. This is what keeps the finished sauce glossy instead of leaving an orange slick on top.","Drain the fat",{"text":528,"title":529},"Stir in the tomato paste and fry it for 2 minutes until it darkens to brick red, then pour in the wine and scrape the base clean. Add the tinned tomatoes, bring to a simmer and cook uncovered for 10 minutes.","Build the sauce",{"text":531,"title":532,"timerSeconds":533},"Add the drained raisins, olives and capers and simmer another 8 to 10 minutes, until the picadillo is glossy and moist but no longer pools liquid when you drag a spoon across the pan. Fish out the bay leaf, taste, and correct with salt, pepper or a spoonful of olive brine.","Sweet and salty finish",540,{"text":535,"title":536},"Spoon over hot white rice with black beans and fried sweet plantains alongside, and add a fried egg on top if you want the full Havana plate.","Serve","pee-kah-DEE-yoh",[539,543,547],{"note":540,"swap":541,"original":542},"Pork gives a softer, slightly sweeter picadillo and is common in Cuban homes when beef is scarce or expensive.","Ground pork, or half beef and half pork","Ground beef",{"note":544,"swap":545,"original":546},"Leaving them out is a legitimate Cuban variation, not a compromise — plenty of families never use them.","Omit them, or use 2 tsp of sugar stirred in with the tomato","Raisins",{"note":548,"swap":549,"original":550},"Sherry is arguably more traditional in older Cuban recipes and gives a rounder result.","Dry sherry, or 60 ml stock with 1 tsp white vinegar","Dry white wine","cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la Habanera","Picadillo a la habanera","cuba","Havana",15,35,"easy",[561],"main",[563,564],"gluten-free","dairy-free",[475,501,451,462,494],[567,570,572,574],{"alt":568,"src":569},"Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins","\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg",{"alt":568,"src":571},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-16x9.jpg",{"alt":568,"src":573},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-4x3.jpg",{"alt":568,"src":575},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-1x1.jpg",[577,578,579,580,581,582],"picadillo","cuban ground beef","olives and raisins","sofrito","weeknight dinner","havana","2026-08-20","dishroute-kitchen","The Havana weeknight skillet: ground beef in sofrito with tomato, green olives, capers and raisins, sweet and salty at once, eaten with white rice and fried plantains.",{"en":587},"\u002Frecipe\u002Fcuban-picadillo",{"items":589,"total":598,"page":461,"limit":859,"hasMore":860},[590,623,656,688,714,742,752,778,807,833],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"countrySlug":555,"region":556,"baseServings":595,"prepMinutes":596,"cookMinutes":597,"restMinutes":598,"difficulty":599,"course":600,"diet":601,"mainIngredients":602,"images":607,"keywords":617,"publishedAt":583,"updatedAt":583,"authorSlug":584},"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",6,25,55,10,"medium",[561],[564],[603,604,466,605,606],"chicken","rice","achiote","peas",[608,611,613,615],{"alt":609,"src":610},"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":609,"src":612},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-1x1.jpg",[618,619,620,621,622,605],"arroz con pollo","cuban chicken rice","yellow rice","bijol","one pot chicken",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"countrySlug":555,"region":628,"baseServings":629,"prepMinutes":596,"cookMinutes":450,"restMinutes":630,"difficulty":599,"course":631,"diet":633,"mainIngredients":635,"images":639,"keywords":649,"publishedAt":583,"updatedAt":583,"authorSlug":584},"cuban-flan","Flan Cubano (Condensed Milk Caramel Custard)","Flan Cubano","Flan cubano","Nationwide",8,480,[632],"dessert",[634,563],"vegetarian",[636,637,638],"condensed-milk","eggs","milk",[640,643,645,647],{"alt":641,"src":642},"Turned-out Cuban flan with dark caramel running down the sides onto a rimmed plate","\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-1x1.jpg",[650,651,652,653,654,655],"flan cubano","caramel custard","condensed milk dessert","cuban dessert","bain marie","flan",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":555,"region":628,"baseServings":629,"prepMinutes":661,"cookMinutes":662,"restMinutes":663,"difficulty":664,"course":665,"diet":666,"mainIngredients":667,"images":671,"keywords":681,"publishedAt":583,"updatedAt":583,"authorSlug":584},"cuban-lechon-asado","Lechon Asado (Cuban Mojo Roast Pork Shoulder)","Lechon Asado","Lechón asado",30,330,40,"hard",[561],[563,564],[668,470,669,670,483],"pork-shoulder","orange","lime",[672,675,677,679],{"alt":673,"src":674},"Roasted Cuban pork shoulder with blistered crackling, partly pulled apart, with lime-soaked onion rings","\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-1x1.jpg",[682,683,684,685,686,687],"lechon asado","mojo pork","cuban roast pork","sour orange marinade","nochebuena","pork shoulder",{"slug":689,"title":690,"shortTitle":691,"nativeName":691,"countrySlug":555,"region":556,"baseServings":455,"prepMinutes":692,"cookMinutes":9,"difficulty":559,"course":693,"diet":695,"mainIngredients":697,"images":699,"keywords":709,"publishedAt":583,"updatedAt":583,"authorSlug":584},"mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito",5,[694],"drink",[634,696,563,564],"vegan",[670,698],"mint",[700,703,705,707],{"alt":701,"src":702},"Tall mojito glass packed with ice, mint sprigs and lime, beaded with condensation","\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-1x1.jpg",[689,710,711,712,582,713],"cuban cocktail","white rum","mint and lime","highball",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":555,"region":628,"baseServings":595,"prepMinutes":557,"cookMinutes":719,"restMinutes":598,"difficulty":559,"course":720,"diet":722,"mainIngredients":723,"images":725,"keywords":735,"publishedAt":583,"updatedAt":583,"authorSlug":584},"moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y Cristianos","Moros y cristianos",100,[721],"side",[634,696,563,564],[724,604,470,479],"black-beans",[726,729,731,733],{"alt":727,"src":728},"Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans","\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-1x1.jpg",[736,737,738,739,740,741],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth",{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":555,"region":556,"baseServings":469,"prepMinutes":557,"cookMinutes":558,"difficulty":559,"course":743,"diet":744,"mainIngredients":745,"images":746,"keywords":751,"publishedAt":583,"updatedAt":583,"authorSlug":584},[561],[563,564],[475,501,451,462,494],[747,748,749,750],{"alt":568,"src":569},{"alt":568,"src":571},{"alt":568,"src":573},{"alt":568,"src":575},[577,578,579,580,581,582],{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":555,"region":556,"baseServings":469,"prepMinutes":596,"cookMinutes":757,"difficulty":599,"course":758,"diet":759,"mainIngredients":760,"images":762,"keywords":772,"publishedAt":583,"updatedAt":583,"authorSlug":584},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa Vieja","Ropa vieja",150,[561],[563,564],[761,466,489,462,501],"beef-chuck",[763,766,768,770],{"alt":764,"src":765},"Shredded beef ropa vieja in red pepper sauce with green 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