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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":478,"pronunciation":500,"substitutions":501,"slug":514,"title":515,"shortTitle":516,"nativeName":517,"countrySlug":518,"region":519,"baseServings":520,"prepMinutes":521,"cookMinutes":522,"difficulty":523,"course":524,"diet":527,"mainIngredients":528,"images":529,"keywords":539,"publishedAt":546,"updatedAt":546,"authorSlug":547,"summary":548,"localeSlug":514,"alternates":549},[394,397,400,403,406],{"answer":395,"question":396},"Cuban bread, a long wide loaf with a thin, papery crust and a soft, airy crumb, traditionally made with a small amount of lard. It is designed to be pressed flat without becoming tough. If you cannot find it, a soft Italian loaf or a sub roll is the best substitute; baguette and sourdough are too dense and chewy once flattened.","What bread is used for a Cuban sandwich?",{"answer":398,"question":399},"It depends on the city. The Tampa version includes Genoa salami, a legacy of Italian immigrants working alongside Cubans in the Ybor City cigar factories, while the Miami version does not and Miami Cubans generally consider it wrong. Both traditions are long-standing and the argument between them is unresolved and enthusiastically maintained.","Does a Cuban sandwich have salami?",{"answer":401,"question":402},"Yes. Heat a heavy pan over medium heat, put the sandwich in, set a second heavy pan on top and weigh it down with a couple of tins or a filled kettle. Cook 4 minutes per side. The goal is to flatten the sandwich to about a third of its height while the cheese melts, and any weight that achieves that will do.","Can I make a Cuban sandwich without a press?",{"answer":404,"question":405},"Roast pork, sweet ham, Swiss cheese, dill pickles and yellow mustard on Cuban bread, buttered outside and pressed flat. That is the complete list. Lettuce, tomato and mayonnaise are not part of the sandwich in either the Havana or the Miami tradition and their absence is the point rather than an oversight.","What goes on a Cuban sandwich?",{"answer":407,"question":408},"Usually wet pickles or too much mustard against bare bread. Pat the pickle slices dry before they go in, and lay cheese against both the top and bottom slices so it melts into a barrier between the bread and the wet fillings. Pressing at too low a heat for too long also steams the inside instead of crisping the outside.","Why is my sandwich soggy in the middle?",[410,411,412,413,414,415],"Cuban bread or a soft Italian loaf only. Baguette and sourdough are too tough and turn the pressed sandwich into a jaw workout.","Butter the outside of the bread, not the inside — the fat on the crust is what makes it crisp rather than merely toasted.","Put cheese against the bread on both the top and bottom slices, so it melts into a seal and stops the pickle juice soaking the crust.","Press with real weight and moderate heat. High heat browns the outside before the cheese has any chance to melt.","Slice the pork thin or shred it fine; thick slabs of pork slide out of the sandwich the moment anyone bites it.","Yellow mustard is correct here. Dijon and wholegrain are both too assertive and fight the sour orange in the pork.","🥪","A Cuban sandwich is five ingredients stacked in a soft-crusted loaf and then crushed flat against a hot griddle until the outside is thin, buttery and brittle and the inside has melted into one thing. Roast pork brings garlic and sour orange, ham brings sweetness and salt, Swiss cheese binds it, dill pickles and yellow mustard cut through all of it. There is no lettuce, no tomato and no mayonnaise, and adding them is the fastest way to get corrected by a Cuban. It is a leftovers sandwich by design — it exists because somebody roasted a pork shoulder — and it is at its best about fifteen seconds after it comes off the press.","The sandwich belongs to two cities and neither will concede. Cuban workers moved between Havana and the cigar factories of Key West and Ybor City in Tampa in the late nineteenth century, and the sandwich took its recognisable form somewhere along that route, in the mixed café culture at either end. Tampa's version includes Genoa salami, a layer credited to the Italian immigrants who worked alongside Cubans and Spaniards in the same factories; Miami's does not, and Miami Cubans generally regard the salami as an error rather than a regional variant. Tampa passed a city resolution declaring its salami version the historic one, which tells you how seriously the argument is taken and settles nothing.\n\nWhat is not in dispute is the bread. Cuban bread is a long, wide loaf with a papery crust and a soft, almost fluffy crumb, traditionally made with a little lard and baked with a palm frond laid along the top to produce a split down the middle. It is engineered to be pressed — a baguette is too tough and too dense, and it will tear the roof of your mouth once it is flattened and crisp. This is the single ingredient that most often makes a homemade Cuban sandwich fall short, and it is worth seeking out a Latin bakery or substituting a soft Italian loaf rather than reaching for a rustic sourdough.\n\nThe press is the other half. A plancha is a flat griddle with a heavy weighted top; it flattens the sandwich to a third of its height while toasting both faces at once, which is why the finished thing is crisp all the way across rather than just at the edges. Cuban lunch counters run them all day. At home, a sandwich press works, and so does a heavy pan pressed down with a second pan and a couple of tins — Cubans have been improvising this for as long as they have been making the sandwich, so nobody should feel bad about it.","A Cuban sandwich is best within a minute of leaving the press and does not keep well assembled — the pickles and mustard soak into the crust within an hour. Prepare the components ahead instead: roast pork keeps 4 days refrigerated and slices better when cold, and cheese, ham and pickles hold for the same. If you must reheat a made sandwich, put it back in a dry pan under weight over low heat for 3 to 4 minutes rather than using a microwave, which turns the crust to leather.",[421,422,423,424],"Built the way a Cuban lunch counter builds it: mustard on both faces, cheese against the bread on both sides so it seals as it melts.","A real weighted press method for a home kitchen, using two pans, not a special appliance.","Straight about the bread problem, with the substitutions that actually work and the ones that do not.","Uses leftover mojo roast pork exactly as the sandwich was designed to.",[426,427,428],"Sandwich press or plancha, or two heavy pans and something to weigh one down","Bread knife","Pastry brush",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},36,52,3,1880,47,720,[437],"Plantain chips or a bowl of black bean soup, and a cafecito afterwards.",[439,442,445],{"name":440,"description":441},"Tampa style","Add a layer of Genoa salami between the ham and the pork. Historic in Tampa, considered a mistake in Miami, and genuinely good either way.",{"name":443,"description":444},"Medianoche","The same filling in a soft, slightly sweet egg-and-butter roll, traditionally eaten after midnight when the clubs let out — softer, sweeter and less crisp.",{"name":446,"description":447},"Pan con lechón","Strip it back to bread, roast pork, mojo and raw onion, with no cheese, ham or pickle. This is the older street version the sandwich probably grew out of.",[449,455,460,463,468,472,475],{"qty":450,"name":451,"note":452,"unit":453,"group":454},1,"Cuban bread loaf, about 60 cm, cut into 4 lengths","or 4 soft Italian sub rolls","piece","For the sandwiches",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},50,"butter","softened butter, for the crust","g",{"qty":432,"name":461,"unit":462,"group":454},"yellow mustard","tbsp",{"qty":464,"ref":465,"name":466,"unit":459,"group":467},400,"pork-shoulder","mojo roast pork, thinly sliced or shredded","For the filling",{"qty":469,"ref":470,"name":471,"unit":459,"group":467},300,"ham","sweet cooked ham, thinly sliced",{"qty":473,"name":474,"unit":459,"group":467},200,"Swiss cheese, sliced",{"qty":476,"name":477,"unit":453,"group":467},12,"dill pickle slices, patted dry",[479,482,486,489,493,497],{"text":480,"title":481},"Cut each length of bread horizontally almost all the way through, leaving a hinge, and open it out flat. Spread yellow mustard thinly over both cut faces, right to the edges.","Split and dress the bread",{"tip":483,"text":484,"title":485},"Keep the layers flat and even. A mound in the middle presses into a sandwich that is crisp at the centre and pale at the edges.","On each sandwich lay cheese on the bottom slice, then roast pork, then ham, then the dried pickle slices, then a second layer of cheese against the top slice. Cheese on both faces melts into a seal that keeps the pickle juice out of the crust.","Layer in order",{"text":487,"title":488},"Close each sandwich and brush or spread softened butter over the top and bottom crusts. The butter goes on the outside only; the inside should stay dry apart from the mustard.","Butter the outside",{"text":490,"title":491,"timerSeconds":492},"Heat a sandwich press or a heavy pan over medium heat. Put the sandwich in, weigh it down with a second heavy pan loaded with tins, and cook for 4 minutes. It should compress to about a third of its original height.","Press it flat",240,{"tip":494,"text":495,"title":496,"timerSeconds":492},"If the crust is browning before the cheese melts, the heat is too high — drop it and give it another minute or two.","Flip the sandwich, replace the weight and cook another 3 to 4 minutes, until both crusts are deep golden and crackle audibly when pressed and the cheese has begun to run out at the sides.","Turn and finish",{"text":498,"title":499},"Slice each sandwich in half on a sharp diagonal and serve at once, while the crust is still brittle. It softens noticeably within a couple of minutes, which is why nobody makes these in advance.","Cut and eat immediately","SAHND-weech koo-BAH-noh",[502,506,510],{"note":503,"swap":504,"original":505},"What you need is a thin crust and a light crumb. Avoid baguette, ciabatta and sourdough — all of them are too chewy once pressed.","Soft Italian loaf, bolillo, or a soft sub roll","Cuban bread",{"note":507,"swap":508,"original":509},"Deli pork is noticeably blander, so brush it with a spoonful of mojo before it goes in.","Any leftover roast pork rubbed with garlic, lime and oregano; at a pinch, good deli-sliced roast pork","Mojo roast pork",{"note":511,"swap":512,"original":513},"Any mild cheese that melts smoothly works. Cheddar is too sharp and splits into oil under the press.","Emmental or a mild Gruyère","Swiss cheese","cuban-sandwich","Sandwich Cubano (Pressed Ham and Roast Pork Sandwich)","Sandwich Cubano","Sándwich cubano","cuba","Havana and Tampa",4,15,10,"easy",[525,526],"street-food","main",[],[465,470,457],[530,533,535,537],{"alt":531,"src":532},"Pressed Cuban sandwich cut on the diagonal showing roast pork, ham, melted cheese and pickles","\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero.jpg",{"alt":531,"src":534},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-16x9.jpg",{"alt":531,"src":536},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-4x3.jpg",{"alt":531,"src":538},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-1x1.jpg",[540,541,542,543,544,545],"cuban sandwich","sandwich cubano","pressed sandwich","roast pork","plancha","tampa","2026-08-20","dishroute-kitchen","Cuban bread layered with mojo roast pork, sweet ham, Swiss cheese, pickles and yellow mustard, then flattened on a hot plancha until the crust shatters and the cheese runs.",{"en":550},"\u002Frecipe\u002Fcuban-sandwich",{"items":552,"total":522,"page":450,"limit":832,"hasMore":833},[553,588,623,656,684,713,743,770,780,806],{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":518,"region":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"restMinutes":522,"difficulty":562,"course":563,"diet":564,"mainIngredients":566,"images":572,"keywords":582,"publishedAt":546,"updatedAt":546,"authorSlug":547},"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",6,25,55,"medium",[526],[565],"dairy-free",[567,568,569,570,571],"chicken","rice","bell-pepper","achiote","peas",[573,576,578,580],{"alt":574,"src":575},"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":574,"src":577},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-1x1.jpg",[583,584,585,586,587,570],"arroz con pollo","cuban chicken rice","yellow rice","bijol","one pot chicken",{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":518,"region":593,"baseServings":594,"prepMinutes":560,"cookMinutes":595,"restMinutes":596,"difficulty":562,"course":597,"diet":599,"mainIngredients":602,"images":606,"keywords":616,"publishedAt":546,"updatedAt":546,"authorSlug":547},"cuban-flan","Flan Cubano (Condensed Milk Caramel Custard)","Flan Cubano","Flan cubano","Nationwide",8,60,480,[598],"dessert",[600,601],"vegetarian","gluten-free",[603,604,605],"condensed-milk","eggs","milk",[607,610,612,614],{"alt":608,"src":609},"Turned-out Cuban flan with dark caramel running down the sides onto a rimmed plate","\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-1x1.jpg",[617,618,619,620,621,622],"flan cubano","caramel custard","condensed milk dessert","cuban dessert","bain marie","flan",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"countrySlug":518,"region":593,"baseServings":594,"prepMinutes":628,"cookMinutes":629,"restMinutes":630,"difficulty":631,"course":632,"diet":633,"mainIngredients":634,"images":639,"keywords":649,"publishedAt":546,"updatedAt":546,"authorSlug":547},"cuban-lechon-asado","Lechon Asado (Cuban Mojo Roast Pork Shoulder)","Lechon Asado","Lechón asado",30,330,40,"hard",[526],[601,565],[465,635,636,637,638],"garlic","orange","lime","oregano",[640,643,645,647],{"alt":641,"src":642},"Roasted Cuban pork shoulder with blistered crackling, partly pulled apart, with lime-soaked onion rings","\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-1x1.jpg",[650,651,652,653,654,655],"lechon asado","mojo pork","cuban roast pork","sour orange marinade","nochebuena","pork shoulder",{"slug":657,"title":658,"shortTitle":659,"nativeName":659,"countrySlug":518,"region":558,"baseServings":660,"prepMinutes":661,"cookMinutes":9,"difficulty":523,"course":662,"diet":664,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":546,"updatedAt":546,"authorSlug":547},"mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito",2,5,[663],"drink",[600,665,601,565],"vegan",[637,667],"mint",[669,672,674,676],{"alt":670,"src":671},"Tall mojito glass packed with ice, mint sprigs and lime, beaded with condensation","\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-1x1.jpg",[657,679,680,681,682,683],"cuban cocktail","white rum","mint and lime","havana","highball",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":518,"region":593,"baseServings":559,"prepMinutes":521,"cookMinutes":689,"restMinutes":522,"difficulty":523,"course":690,"diet":692,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":546,"updatedAt":546,"authorSlug":547},"moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y Cristianos","Moros y cristianos",100,[691],"side",[600,665,601,565],[694,568,635,695],"black-beans","cumin",[697,700,702,704],{"alt":698,"src":699},"Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans","\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-1x1.jpg",[707,708,709,710,711,712],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":518,"region":558,"baseServings":520,"prepMinutes":521,"cookMinutes":718,"difficulty":523,"course":719,"diet":720,"mainIngredients":721,"images":727,"keywords":737,"publishedAt":546,"updatedAt":546,"authorSlug":547},"cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la Habanera","Picadillo a la habanera",35,[526],[601,565],[722,723,724,725,726],"ground-beef","olives","raisins","onion","tomato",[728,731,733,735],{"alt":729,"src":730},"Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins","\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-1x1.jpg",[738,739,740,741,742,682],"picadillo","cuban ground beef","olives and raisins","sofrito","weeknight dinner",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":518,"region":558,"baseServings":520,"prepMinutes":560,"cookMinutes":748,"difficulty":562,"course":749,"diet":750,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":546,"updatedAt":546,"authorSlug":547},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa Vieja","Ropa vieja",150,[526],[601,565],[752,569,753,725,723],"beef-chuck","tomato-paste",[755,758,760,762],{"alt":756,"src":757},"Shredded beef ropa vieja in red pepper sauce with green olives, served over white rice","\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-1x1.jpg",[765,766,767,741,768,769],"ropa vieja","cuban beef","shredded beef","flank steak","caribbean stew",{"slug":514,"title":515,"shortTitle":516,"nativeName":517,"countrySlug":518,"region":519,"baseServings":520,"prepMinutes":521,"cookMinutes":522,"difficulty":523,"course":771,"diet":772,"mainIngredients":773,"images":774,"keywords":779,"publishedAt":546,"updatedAt":546,"authorSlug":547},[525,526],[],[465,470,457],[775,776,777,778],{"alt":531,"src":532},{"alt":531,"src":534},{"alt":531,"src":536},{"alt":531,"src":538},[540,541,542,543,544,545],{"slug":781,"title":782,"shortTitle":783,"nativeName":784,"countrySlug":518,"region":593,"baseServings":559,"prepMinutes":521,"cookMinutes":785,"difficulty":523,"course":786,"diet":788,"mainIngredients":789,"images":790,"keywords":800,"publishedAt":546,"updatedAt":546,"authorSlug":547},"cuban-black-bean-soup","Sopa de Frijoles Negros (Cuban Black Bean Soup)","Sopa de Frijoles Negros","Sopa de frijoles negros",105,[787],"soup",[600,665,601,565],[694,569,725,635,695],[791,794,796,798],{"alt":792,"src":793},"Bowl of dark Cuban black bean soup 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