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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":501,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":440,"countrySlug":544,"region":545,"baseServings":432,"prepMinutes":546,"cookMinutes":547,"difficulty":548,"course":549,"diet":551,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":541,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Milcao is a Chilote potato patty made from two potato preparations at once: raw potato grated and squeezed dry, mixed with cooked mashed potato and enriched with pork fat or chopped crackling. The raw starch binds it and the cooked potato keeps it tender. It can be steamed inside a curanto, boiled, or fried until the outside is crisp.","What is milcao made of?",{"answer":398,"question":399},"Yes, and most Chileans do. The pot version, curanto en olla, layers the same ingredients in a heavy covered pot with white wine at the base and cabbage leaves between the layers. What you lose is the smoke and the earthy note contributed by hot stones and nalca leaves; what you keep is the layered steaming and the shellfish liquor running down through everything.","Can I really make curanto without a pit?",{"answer":401,"question":402},"The shellfish tell you. When the mussels and clams on top have opened wide and their shells are steaming, the layers beneath have had enough time — usually 55 to 70 minutes in a pot. Check a potato with a skewer, which should slide in with no resistance, and cut into the thickest chicken thigh to confirm the juices run clear.","How do I know when the curanto is done?",{"answer":404,"question":405},"Very little. The shellfish release a surprising amount of their own liquor, and cabbage leaves give up water too. A couple of glasses of white wine in the bottom of the pot is enough to generate the initial steam. Adding water dilutes the broth, which is the part everyone drinks at the end.","Do I need to add water to the pot?",{"answer":407,"question":408},"Mussels and clams are the backbone and are available almost everywhere. Cockles, razor clams, small scallops or even a few large prawns thrown in for the last ten minutes all work. Avoid anything already cooked or frozen in its shell, since it will not release the raw liquor the dish depends on for seasoning.","Which shellfish should I use if I cannot get Chilean ones?",[410,411,412,413,414,415],"Buy the shellfish live and closed, and discard any that stay open after a tap on the counter. This dish is entirely dependent on them being fresh.","Scrub and debeard the mussels, then soak the clams 30 minutes in salted water so they spit out grit that would otherwise end up in the broth.","Use the widest, heaviest pot you own with a tight lid. Layers stacked too deep steam unevenly and the top shellfish stay shut.","Squeeze the grated raw potato for milcao until it is genuinely dry — wet grated potato gives a grey, gluey patty that falls apart.","Do not lift the lid in the first 40 minutes. Every check releases the steam that is doing all the cooking.","Save every drop of liquid in the bottom of the pot. Strained into cups, it is the broth Chilotes drink at the end and the best thing in the dish.","🦪","Curanto is a feast built in layers and cooked by steam. On Chiloé it is made in a pit of fire-heated stones covered with giant nalca leaves, where mussels and clams open and drip their liquor down through smoked pork, chicken, sausages, potatoes and dense potato patties called milcao. The shellfish season everything below them, so the meat tastes of the sea and the potatoes taste of both. Eaten at a long table, it comes out in waves — shellfish first, then meats, then milcao — with a cup of the accumulated broth to drink at the end. This version builds the same layers in a heavy pot, which is how most Chilean households actually cook it.","The name comes from Mapudungun, from kura, stone: a curanto is literally a stony place, and the technique is a stone oven dug into the ground. Cooking food in a pit of heated stones is very old on this coastline and in Chiloé it never became historical — it is still done, in gardens and on beaches, several times a summer. A fire is lit over a bed of rounded stones and burned down for hours until the stones glow. The embers are cleared, the pit is packed with shellfish at the bottom, then meats, then potatoes and milcao, each layer separated by the enormous leaves of the nalca plant. More leaves, wet sacking and turf seal the top, and for the next hour or two nothing is visible except a mound of earth breathing steam at the edges.\n\nWhat makes curanto a social institution rather than a recipe is the labour. Heating the stones, gathering leaves, digging and covering the pit takes more hands than one household has, which ties it to the Chilote tradition of minga — collective work returned in kind, most famously in the tiradura de casa, where neighbours drag an entire wooden house to a new site and are fed for it. Curanto is the food of that arrangement: too much work for one family, therefore shared, therefore eaten together.\n\nThe pot version exists because the pit version cannot be improvised. Called curanto en olla, and often pulmay, it stacks the same ingredients in a covered pot with white wine at the bottom instead of red-hot stones, and steams them for a little over an hour. Chilotes will tell you it is not the same thing, and they are right — the pit adds smoke and the specific earthy note of scorched nalca that no kitchen reproduces. What survives intact is the more important part: the sequence of layers, and the way shellfish liquor runs downward and seasons everything under it. Whether pulmay counts as a dish in its own right or as curanto's indoor understudy is an argument that Chiloé has not settled either.","Cooked shellfish does not keep well, so pick any leftover mussels and clams out of their shells the same evening and refrigerate them in a little of the strained broth for no more than 24 hours. Meats and potatoes keep 2 days and reheat well in a covered pan with a splash of the broth. Never reheat shellfish twice, and never freeze the assembled dish — the clams turn to rubber and the potatoes go mealy. Leftover milcao is best sliced and fried in a dry pan until crisp on both sides, which is how Chilote households eat it the next morning.",[421,422,423,424],"Layers are stacked in the order the pit uses, so the shellfish liquor drips down and seasons the meat and potatoes below.","Cabbage leaves stand in for nalca and do the same job — trapping steam and keeping the layers apart.","Includes milcao made properly from raw grated and cooked mashed potato, not a flour dumpling pretending to be one.","Clear about what the pot version does and does not reproduce, and what the smoked pork is doing to compensate.",[426,427,428],"Very large heavy pot with a tight-fitting lid","Box grater","Clean kitchen towel for squeezing potato",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},36,52,6,1250,58,780,[437],"Small cups of the strained cooking broth, pebre, and plenty of bread to work through the shellfish.",[439,442,445],{"name":440,"description":441},"Curanto en hoyo","The original pit method: rounded stones heated in a bonfire, layers separated by nalca leaves, the whole pit sealed with sacking and turf for about two hours.",{"name":443,"description":444},"Pulmay","The pot version made with more wine and no milcao, closer to a shellfish and sausage stew, common on the mainland coast and in Puerto Montt restaurants.",{"name":446,"description":447},"Chapaleles","Instead of, or alongside, milcao — flat dumplings of mashed potato and flour steamed in the same layers, softer and breadier than the fried-edged milcao.",[449,455,459,465,469,473,477,480,484,488,492,494,498],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.5,"mussels","live mussels, scrubbed and debearded","kg","Shellfish",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},1,"clams","live clams, soaked and rinsed",{"qty":460,"ref":461,"name":462,"unit":463,"group":464},600,"smoked-pork","smoked pork ribs, cut into portions","g","Meats",{"qty":432,"ref":466,"name":467,"unit":468,"group":464},"chicken","chicken thighs, bone in and skin on","piece",{"qty":470,"ref":471,"name":472,"unit":468,"group":464},4,"chorizo","coarse smoked pork sausages",{"qty":432,"ref":474,"name":475,"unit":468,"group":476},"potato","medium potatoes, peeled and left whole","Vegetables",{"qty":456,"ref":478,"name":479,"unit":468,"group":476},"cabbage","large green cabbage, leaves separated",{"qty":481,"name":482,"unit":483,"group":476},300,"dry white wine","ml",{"qty":485,"name":486,"unit":487,"group":476},null,"salt and black pepper","to taste",{"qty":489,"ref":474,"name":490,"unit":463,"group":491},500,"potatoes, peeled and coarsely grated","For the milcao",{"qty":481,"ref":474,"name":493,"unit":463,"group":491},"potatoes, boiled and mashed",{"qty":495,"ref":496,"name":497,"unit":463,"group":491},80,"bacon","bacon or pork fat, finely chopped and rendered crisp",{"qty":456,"name":499,"unit":500,"group":491},"fine salt","tsp",[502,506,510,513,517,520,524],{"text":503,"title":504,"timerSeconds":505},"Soak {qty:clams} of clams in cold salted water for 30 minutes so they release their grit, then rinse. Scrub the mussels and pull off the beards, discarding any shell that stays open when tapped firmly against the sink.","Purge and clean the shellfish",1800,{"tip":507,"text":508,"title":509},"Let the squeezed potato liquid stand a minute, pour off the water and scrape the white starch from the bottom back into the mix — that is the glue.","Wrap the grated raw potato in a clean towel and wring it hard over the sink until barely any liquid comes out and the pulp feels dry and springy. Mix it with the mashed potato, the crisp bacon and its fat, and the salt, then shape into 6 flat patties about 1.5 cm thick.","Make the milcao",{"text":511,"title":512},"Pour the wine into the bottom of your largest pot and line the base and sides with overlapping cabbage leaves, letting them hang over the rim. This is the layer standing in for nalca, so use plenty.","Line the pot",{"tip":514,"text":515,"title":516},"Keep each layer flat and even. A mounded pot cooks the middle before the edges.","Lay the smoked pork ribs, chicken thighs and sausages on the leaves and season with salt and pepper. Cover with another sheet of cabbage leaves, then arrange the whole potatoes and the milcao patties in a single layer. Add a third layer of leaves.","Stack the layers",{"text":518,"title":519},"Pile the mussels and clams over the top, fold the overhanging leaves inward to close the parcel, and press the lid down firmly. If the lid does not seal well, lay a damp cloth or a sheet of foil under it.","Top with shellfish and seal",{"text":521,"title":522,"timerSeconds":523},"Cook over medium heat for 20 minutes until you hear a steady hiss and see steam escaping at the rim, then lower the heat and cook 35–50 minutes more. It is ready when every mussel and clam has opened wide and a skewer slides into a potato without resistance.","Steam undisturbed",3000,{"text":525,"title":526},"Lift the shellfish onto a platter first, then the meats, then the potatoes and milcao, keeping each group together. Strain the liquid from the bottom of the pot through a fine sieve into a jug and pour it into small cups to drink alongside.","Serve in waves and pour the broth","koo-RAHN-toh",[529,533,537],{"note":530,"swap":531,"original":532},"Nalca grows nowhere outside its native range in usable quantity. Cabbage traps steam just as well; it simply does not contribute the faint bitterness the real leaves give.","Large green cabbage or savoy leaves, blanched briefly to make them pliable","Nalca leaves",{"note":534,"swap":535,"original":536},"Look for something coarsely ground and lightly smoked rather than a hard cured salami, which stays tough and greasy under steam.","Coarse pork chorizo or any smoked country sausage","Longaniza de Chillán",{"note":538,"swap":539,"original":540},"Chilean razor clams and giant barnacles are effectively unobtainable elsewhere. The dish is still recognisable without them; it is simply less varied.","More mussels and clams, or a few scallops added in the last 10 minutes","Machas and picorocos","curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","chile","Chiloé",60,75,"hard",[550],"main",[552],"dairy-free",[451,457,466,474,461],[555,558,560,562],{"alt":556,"src":557},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[541,565,566,567,568,569],"chiloe","pulmay","shellfish feast","milcao","earth oven","2026-08-20","dishroute-kitchen","The great feast of the Chiloé archipelago: shellfish, smoked pork, chicken, sausage and potato steamed in layers under leaves, with milcao patties buried in the middle.",{"en":574},"\u002Frecipe\u002Fcuranto",{"items":576,"total":651,"page":456,"limit":857,"hasMore":858},[577,611,644,675,685,716,751,779,807,833],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":544,"region":582,"baseServings":470,"prepMinutes":583,"cookMinutes":584,"difficulty":585,"course":586,"diet":587,"mainIngredients":590,"images":594,"keywords":604,"publishedAt":570,"updatedAt":570,"authorSlug":571},"caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","Valparaíso",25,40,"medium",[550],[588,589],"pescatarian","gluten-free",[591,474,592,593],"white-fish","tomato","onion",[595,598,600,602],{"alt":596,"src":597},"Bowl of caldillo de congrio with a thick white fish steak in coral tomato broth with potato slices and cilantro","\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[605,606,607,608,609,610],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso",{"slug":612,"title":613,"shortTitle":614,"nativeName":615,"countrySlug":544,"region":616,"baseServings":470,"prepMinutes":617,"cookMinutes":618,"difficulty":619,"course":620,"diet":622,"mainIngredients":623,"images":628,"keywords":638,"publishedAt":570,"updatedAt":570,"authorSlug":571},"chilean-cazuela","Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno","Zona Central",20,95,"easy",[621,550],"soup",[552,589],[624,625,626,474,627],"beef-shank","pumpkin","corn","cilantro",[629,632,634,636],{"alt":630,"src":631},"Deep bowl of Chilean cazuela with beef on the bone, corn round, pumpkin wedge and whole potato in clear broth","\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[639,640,641,625,642,643],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":544,"region":649,"baseServings":470,"prepMinutes":650,"cookMinutes":651,"difficulty":619,"course":652,"diet":654,"mainIngredients":655,"images":658,"keywords":668,"publishedAt":570,"updatedAt":570,"authorSlug":571},"completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","Santiago",15,10,[653,550],"street-food",[],[656,592,657],"avocado","eggs",[659,662,664,666],{"alt":660,"src":661},"Chilean hot dog loaded with mashed avocado, diced tomato and a thick zigzag of mayonnaise in a soft bun","\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[669,670,671,656,672,673,674],"completo italiano","chilean hot dog","palta","street food","santiago","sandwich",{"slug":541,"title":542,"shortTitle":543,"nativeName":440,"countrySlug":544,"region":545,"baseServings":432,"prepMinutes":546,"cookMinutes":547,"difficulty":548,"course":676,"diet":677,"mainIngredients":678,"images":679,"keywords":684,"publishedAt":570,"updatedAt":570,"authorSlug":571},[550],[552],[451,457,466,474,461],[680,681,682,683],{"alt":556,"src":557},{"alt":556,"src":559},{"alt":556,"src":561},{"alt":556,"src":563},[541,565,566,567,568,569],{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":544,"region":616,"baseServings":432,"prepMinutes":546,"cookMinutes":690,"restMinutes":691,"difficulty":585,"course":692,"diet":694,"mainIngredients":695,"images":699,"keywords":709,"publishedAt":570,"updatedAt":570,"authorSlug":571},"chilean-empanadas-de-pino","Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino",35,480,[693],"appetizer",[],[696,593,697,698,657],"beef-chuck","flour","olives",[700,703,705,707],{"alt":701,"src":702},"Rectangular baked Chilean empanadas on a tray, one broken open to show beef, onion, olive and egg","\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[710,711,712,713,714,715],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":544,"region":616,"baseServings":470,"prepMinutes":651,"cookMinutes":721,"restMinutes":722,"difficulty":619,"course":723,"diet":726,"mainIngredients":729,"images":733,"keywords":743,"publishedAt":570,"updatedAt":570,"authorSlug":571},"mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo",70,720,[724,725],"drink","dessert",[727,728,552],"vegetarian","vegan",[730,731,732],"peach","cinnamon","brown-sugar",[734,737,739,741],{"alt":735,"src":736},"Tall glass of amber syrup with a whole dried peach floating on top and cooked wheat grains settled at the bottom","\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[744,745,746,747,748,749,750],"mote con huesillo","chilean drink","dried peach","husked wheat","chancaca","summer","street cart",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":544,"region":616,"baseServings":432,"prepMinutes":584,"cookMinutes":756,"restMinutes":651,"difficulty":585,"course":757,"diet":758,"mainIngredients":759,"images":762,"keywords":772,"publishedAt":570,"updatedAt":570,"authorSlug":571},"chilean-pastel-de-choclo","Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[550],[589],[626,760,593,698,761],"ground-beef","basil",[763,766,768,770],{"alt":764,"src":765},"Baked pastel de choclo in a clay dish, its caramelized corn crust cut open to show beef, olive and egg beneath","\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[773,774,775,776,777,778],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean food",{"slug":780,"title":781,"shortTitle":782,"nativeName":782,"countrySlug":544,"region":783,"baseServings":432,"prepMinutes":650,"cookMinutes":9,"restMinutes":784,"difficulty":619,"course":785,"diet":787,"mainIngredients":788,"images":790,"keywords":800,"publishedAt":570,"updatedAt":570,"authorSlug":571},"chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","Nationwide",30,[786],"sauce",[728,727,589,552],[627,593,592,789],"garlic",[791,794,796,798],{"alt":792,"src":793},"Bowl of Chilean pebre with chopped cilantro, diced onion, tomato and red chilli in an oily dressing","\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-4x3.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-1x1.jpg",[801,802,803,804,805,806],"pebre","chilean salsa","cilantro 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tops beside a bowl of pebre","\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero.jpg",{"alt":844,"src":847},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-4x3.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-1x1.jpg",[853,854,855,748,856,672],"sopaipillas","chilean fried bread","pumpkin dough","sopaipillas pasadas",24,false,1788563770707]