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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":484,"pronunciation":507,"substitutions":508,"slug":521,"title":522,"shortTitle":523,"nativeName":523,"countrySlug":524,"region":525,"baseServings":433,"prepMinutes":431,"cookMinutes":526,"difficulty":527,"course":528,"diet":531,"mainIngredients":536,"images":537,"keywords":547,"publishedAt":554,"updatedAt":554,"authorSlug":555,"summary":556,"localeSlug":521,"alternates":557},[394,397,400,403,406],{"answer":395,"question":396},"Cut off both ends, then run a knife lengthwise through the peel down to the flesh in three or four places around the fruit, and lever each strip of peel off with your thumb or the back of the knife. Green plantain peel is thick and clings tightly, so it will not strip away like a banana. Rubbing your hands with a little oil first stops the sticky sap from staining them.","How do I peel a green plantain?",{"answer":398,"question":399},"Green plantain is dense and starchy, so a single fry either leaves the middle undercooked or burns the surface while waiting for the centre. The first fry at moderate heat cooks the inside through, and flattening then increases the surface area so that a second, hotter fry can crisp a wide face quickly without overcooking the interior.","Why do I have to fry them twice?",{"answer":401,"question":402},"You can get something good, though not identical. Brush the rounds generously with oil, cook at 190°C for about 10 minutes, smash them, brush again and cook another 8 minutes. The result is crisper and drier than the fried version and lacks the lacy browned edges, but it is a reasonable everyday option.","Can I make tostones in an air fryer?",{"answer":404,"question":405},"Ripeness. Tostones are made from hard green plantains, are starchy and savoury, and are fried twice. Maduros use very ripe plantains with black skins, are sweet, and are fried once until the sugars caramelise into soft, dark-edged slices. They appear on the same Cuban plates but do completely different jobs.","What is the difference between tostones and maduros?",{"answer":407,"question":408},"The oil was not hot enough for the second fry, or the pan was overcrowded, which drops the temperature sharply. The second fry needs oil at around 190°C and enough space for each round to sit without touching its neighbours. Draining them on a rack rather than on kitchen paper also helps, since paper traps steam underneath.","Why did my tostones come out soggy?",[410,411,412,413,414,415],"Use plantains that are fully green and hard. Any yellow means sugar has developed, and sugary plantain burns before it crisps.","Score the peel lengthwise through to the flesh and lever it off in sections; trying to peel a green plantain like a banana does not work.","Cut the rounds thick, around 3 cm. Thin slices fry into chips rather than tostones with a soft interior.","Fry at moderate heat first, then hotter for the second fry. Same oil, two different temperatures, and this is the whole technique.","Smash while still hot but not scalding, to about 1 cm thick — too thin and they turn brittle all the way through with no soft centre.","Salt immediately as they come out of the oil, while the surface is still greasy enough for the salt to stick.","🍌","Tostones are green plantains cut into thick rounds, fried gently until they yield, flattened with the bottom of a glass, then dropped back into hot oil until the outsides go crisp and the edges turn lacy and brown. They are not sweet — green plantain is starchy and closer to a potato than to a banana — which is exactly why they work as a savoury side or a snack with rum. The first fry cooks the inside, the second fry makes the crust, and skipping either step gives you something disappointing. Salt them the second they come out of the oil and eat them within minutes, with a bowl of raw garlic mojo for dipping.","Tostones exist wherever plantains and frying oil met in the Caribbean, which means the same thing is eaten across Cuba, Puerto Rico, the Dominican Republic, Colombia, Venezuela and much of Central America under half a dozen names — patacones in Colombia and Ecuador, tachinos or chatinos in parts of Cuba itself, fritos in Venezuela. The plantain is an Old World crop, brought from Africa and Southeast Asia through Spanish and Portuguese trade, that found ideal conditions in the Caribbean and became a staple faster than almost anything else planted there.\n\nThe double-fry technique is what makes them specific. A single fry either leaves the middle raw and starchy or burns the outside before the inside cooks, because green plantain is dense and low in sugar. Frying at moderate heat cooks it through, and the smash increases the surface area so the second, hotter fry can crisp a much larger area at once. Some cooks dip the smashed rounds in salted water or garlic water between the two fries, which puts salt inside the plantain and makes the crust blister more dramatically; it also makes the oil spit, so it is a genuine trade-off rather than a straightforward improvement.\n\nIn Cuba tostones sit on the table beside roast pork, fried fish and ropa vieja, and they double as a vehicle: pressed thicker and cupped into a mould, they become tostones rellenos, filled with shrimp or picadillo. The everyday household tool for flattening is not a purpose-made tostonera but whatever is heavy and flat — a glass bottom, a plate, a folded piece of paper and a fist. The distinction between tostones and maduros, the sweet fried plantains, is a matter of ripeness: green fruit for these, black-skinned overripe fruit for the sweet ones, and the two are never interchangeable.","Tostones are at their best within about ten minutes and do not store well fried — they go leathery within the hour. The practical make-ahead is to complete the first fry and the smashing, then refrigerate the flattened rounds for up to 2 days or freeze them for a month on a tray, and do the second fry straight from cold when you want them. That second fry from frozen takes about a minute longer and produces results indistinguishable from fresh.",[421,422,423,424],"Two frying temperatures given separately, because the whole technique depends on the difference between them.","A trick for peeling green plantains, which is the step that defeats most people the first time.","The salt-water dip explained honestly, including why some cooks skip it.","Made with a garlic mojo dip that takes two minutes and turns a side dish into something people stand around eating.",[426,427,428,429],"Deep heavy pan or small pot for frying","Kitchen thermometer","Flat-bottomed glass or a tostonera","Slotted spoon and a cooling rack",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},15,47,4,20,420,2,320,[439],"Garlic mojo for dipping, alongside roast pork, ropa vieja, fried fish, or on their own with a cold drink.",[441,444,447],{"name":442,"description":443},"Tostones rellenos","Press the fried rounds into a small cup to form a bowl instead of flattening them, fry again, then fill with shrimp in sofrito or leftover picadillo.",{"name":445,"description":446},"Garlic-water dip","Between the two fries, dip each smashed round briefly in salted water infused with crushed garlic. The crust blisters more and the salt reaches the middle, but the oil spits hard.",{"name":448,"description":449},"Maduros","The sweet opposite: use plantains with black skins, cut them on a diagonal and fry once until the sugars caramelise to deep brown at the edges.",[451,456,460,464,470,474,477,481],{"qty":433,"ref":452,"name":453,"unit":454,"group":455},"plantain","large green plantains, hard with no yellow","piece","For the tostones",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},700,"neutral oil for frying","ml",{"qty":461,"name":462,"unit":463,"group":455},null,"flaky or coarse salt","to taste",{"qty":465,"ref":466,"name":467,"unit":468,"group":469},5,"garlic","garlic, peeled","clove","For the garlic mojo",{"qty":471,"name":472,"unit":473,"group":469},0.5,"coarse salt","tsp",{"qty":436,"ref":475,"name":476,"unit":454,"group":469},"lime","limes, juiced",{"qty":433,"ref":478,"name":479,"unit":480,"group":469},"olive-oil","olive oil","tbsp",{"qty":471,"ref":482,"name":483,"unit":473,"group":469},"oregano","dried oregano",[485,488,492,496,499,504],{"text":486,"title":487},"Pound the garlic with the coarse salt in a mortar until it is a wet paste, then stir in the lime juice, olive oil and oregano. Set it aside at room temperature so the garlic softens while you fry — it should taste sharp and unapologetically garlicky.","Make the mojo first",{"tip":489,"text":490,"title":491},"Oil your hands lightly first — green plantain sap is sticky and stains fingers and boards.","Trim both ends, score the peel lengthwise in three places down to the flesh, and lever the strips off with your thumb. Cut each plantain into rounds about 3 cm thick, straight across rather than on a diagonal.","Peel and cut the plantains",{"text":493,"title":494,"timerSeconds":495},"Heat the oil to 160°C in a deep pan. Fry the rounds in batches for 4 to 5 minutes, turning once, until they are pale gold and a skewer slides into the centre with no resistance. They should be soft, not browned. Lift onto a rack.","First fry, moderate heat",270,{"text":497,"title":498},"While still hot, stand each round on a board and press it down with the flat bottom of a glass or a tostonera to about 1 cm thick. The edges will crack and split, which is what you want — those cracks become the crisp lacy bits.","Smash them flat",{"tip":500,"text":501,"title":502,"timerSeconds":503},"Do not crowd the pan. Too many at once drops the oil temperature and the tostones absorb oil instead of crisping.","Raise the oil to 190°C and fry the flattened rounds again for 2 to 3 minutes, turning once, until they are deep golden with brown, brittle-looking edges and they sound hard when tapped against the side of the pan.","Second fry, hotter",180,{"text":505,"title":506},"Lift onto a rack and scatter with flaky salt immediately, while the surface is still glossy enough for it to stick. Serve straight away with the garlic mojo alongside for dipping.","Salt and serve","tohs-TOH-nes",[509,513,517],{"note":510,"swap":511,"original":512},"Unripe yellow plantains work but brown faster because of the sugar. There is no good substitute using potatoes — the texture is not comparable.","Green cooking bananas or unripe yellow plantains","Green plantains",{"note":514,"swap":515,"original":516},"Lard is traditional in older Cuban kitchens and gives a noticeably richer result, with a lower smoke point to watch.","Lard, or a mix of oil and lard","Neutral frying oil",{"note":518,"swap":519,"original":520},"Tostones are frequently eaten with nothing but salt in Cuba. The mojo is standard but not compulsory.","Plain salt, or a squeeze of lime","Garlic mojo dip","cuban-tostones","Tostones (Cuban Twice-Fried Green Plantains)","Tostones","cuba","Nationwide",25,"easy",[529,530],"snack","side",[532,533,534,535],"vegetarian","vegan","gluten-free","dairy-free",[452,466,475],[538,541,543,545],{"alt":539,"src":540},"Golden twice-fried plantain rounds with crisp cracked edges beside a bowl of garlic mojo","\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero.jpg",{"alt":539,"src":542},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-16x9.jpg",{"alt":539,"src":544},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-4x3.jpg",{"alt":539,"src":546},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-1x1.jpg",[548,549,550,551,552,553],"tostones","green plantain","twice fried","patacones","garlic mojo","cuban snack","2026-08-20","dishroute-kitchen","Green plantain rounds fried soft, smashed flat, then fried again until the edges are lacy and brittle. Salted hot and dipped in raw garlic mojo.",{"en":558},"\u002Frecipe\u002Fcuban-tostones",{"items":560,"total":569,"page":834,"limit":835,"hasMore":836},[561,596,628,659,684,712,742,769,798,824],{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":524,"region":566,"baseServings":567,"prepMinutes":526,"cookMinutes":568,"restMinutes":569,"difficulty":570,"course":571,"diet":573,"mainIngredients":574,"images":580,"keywords":590,"publishedAt":554,"updatedAt":554,"authorSlug":555},"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",6,55,10,"medium",[572],"main",[535],[575,576,577,578,579],"chicken","rice","bell-pepper","achiote","peas",[581,584,586,588],{"alt":582,"src":583},"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":582,"src":585},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-1x1.jpg",[591,592,593,594,595,578],"arroz con pollo","cuban chicken rice","yellow rice","bijol","one pot chicken",{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"countrySlug":524,"region":525,"baseServings":601,"prepMinutes":526,"cookMinutes":602,"restMinutes":603,"difficulty":570,"course":604,"diet":606,"mainIngredients":607,"images":611,"keywords":621,"publishedAt":554,"updatedAt":554,"authorSlug":555},"cuban-flan","Flan Cubano (Condensed Milk Caramel Custard)","Flan Cubano","Flan cubano",8,60,480,[605],"dessert",[532,534],[608,609,610],"condensed-milk","eggs","milk",[612,615,617,619],{"alt":613,"src":614},"Turned-out Cuban flan with dark caramel running down the sides onto a rimmed plate","\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-1x1.jpg",[622,623,624,625,626,627],"flan cubano","caramel custard","condensed milk dessert","cuban dessert","bain marie","flan",{"slug":629,"title":630,"shortTitle":631,"nativeName":632,"countrySlug":524,"region":525,"baseServings":601,"prepMinutes":633,"cookMinutes":634,"restMinutes":635,"difficulty":636,"course":637,"diet":638,"mainIngredients":639,"images":642,"keywords":652,"publishedAt":554,"updatedAt":554,"authorSlug":555},"cuban-lechon-asado","Lechon Asado (Cuban Mojo Roast Pork Shoulder)","Lechon Asado","Lechón asado",30,330,40,"hard",[572],[534,535],[640,466,641,475,482],"pork-shoulder","orange",[643,646,648,650],{"alt":644,"src":645},"Roasted Cuban pork shoulder with blistered crackling, partly pulled apart, with lime-soaked onion rings","\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-1x1.jpg",[653,654,655,656,657,658],"lechon asado","mojo pork","cuban roast pork","sour orange marinade","nochebuena","pork shoulder",{"slug":660,"title":661,"shortTitle":662,"nativeName":662,"countrySlug":524,"region":566,"baseServings":436,"prepMinutes":465,"cookMinutes":9,"difficulty":527,"course":663,"diet":665,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":554,"updatedAt":554,"authorSlug":555},"mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito",[664],"drink",[532,533,534,535],[475,667],"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",[660,679,680,681,682,683],"cuban cocktail","white rum","mint and lime","havana","highball",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":524,"region":525,"baseServings":567,"prepMinutes":431,"cookMinutes":689,"restMinutes":569,"difficulty":527,"course":690,"diet":691,"mainIngredients":692,"images":695,"keywords":705,"publishedAt":554,"updatedAt":554,"authorSlug":555},"moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y Cristianos","Moros y cristianos",100,[530],[532,533,534,535],[693,576,466,694],"black-beans","cumin",[696,699,701,703],{"alt":697,"src":698},"Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans","\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-1x1.jpg",[706,707,708,709,710,711],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth",{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"countrySlug":524,"region":566,"baseServings":433,"prepMinutes":431,"cookMinutes":717,"difficulty":527,"course":718,"diet":719,"mainIngredients":720,"images":726,"keywords":736,"publishedAt":554,"updatedAt":554,"authorSlug":555},"cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la Habanera","Picadillo a la habanera",35,[572],[534,535],[721,722,723,724,725],"ground-beef","olives","raisins","onion","tomato",[727,730,732,734],{"alt":728,"src":729},"Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins","\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-1x1.jpg",[737,738,739,740,741,682],"picadillo","cuban ground beef","olives and raisins","sofrito","weeknight dinner",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":524,"region":566,"baseServings":433,"prepMinutes":526,"cookMinutes":747,"difficulty":570,"course":748,"diet":749,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":554,"updatedAt":554,"authorSlug":555},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa Vieja","Ropa vieja",150,[572],[534,535],[751,577,752,724,722],"beef-chuck","tomato-paste",[754,757,759,761],{"alt":755,"src":756},"Shredded beef ropa vieja in red pepper sauce with green olives, served over white rice","\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-1x1.jpg",[764,765,766,740,767,768],"ropa vieja","cuban beef","shredded beef","flank steak","caribbean 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