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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":479,"pronunciation":498,"substitutions":499,"slug":511,"title":512,"shortTitle":513,"nativeName":514,"countrySlug":515,"baseServings":465,"prepMinutes":516,"cookMinutes":9,"restMinutes":517,"difficulty":518,"course":519,"diet":521,"mainIngredients":524,"images":525,"keywords":535,"publishedAt":542,"updatedAt":542,"authorSlug":543,"summary":544,"localeSlug":511,"alternates":545},[394,397,400,403,406],{"answer":395,"question":396},"The milk was too warm, the juice went in too fast, or both. Orange juice is acidic enough to make casein proteins clump, which is essentially how fresh cheese starts. Chilling both liquids to near freezing slows that reaction, and adding the juice in a thin stream while stirring keeps the acid dispersed instead of concentrated in one spot.","Why did my morir soñando curdle?",{"answer":398,"question":399},"Evaporated milk is the Dominican default. It gives a creamier body and a faint cooked-milk sweetness, and its proteins are already partly denatured, which makes it more resistant to curdling. Fresh whole milk makes a lighter, more refreshing drink but demands stricter temperature control. Both are legitimate; households use whichever is in the cupboard.","Should I use fresh or evaporated milk?",{"answer":401,"question":402},"Not fully assembled. Prepare the sweetened milk and the juice separately and keep both very cold — the juice can go into the freezer until slushy — then mix in batches as people ask for it. Combining more than about fifteen minutes ahead risks separation, and no amount of stirring fully fixes a drink that has already split.","Can I make it ahead for a party?",{"answer":404,"question":405},"Literally \"to die dreaming\". It is understood as praise for how good the drink is on a hot day rather than as a reference to any particular story. Several colourful origin tales circulate in the Dominican Republic, none of them documented, so the honest answer is that the phrase is old and affectionate and its source is unknown.","What does the name mean?",{"answer":407,"question":408},"Yes, with care. Passion fruit (chinola) is the most common alternative and makes an excellent version, and lime or grapefruit also work. The more acidic the juice, the colder everything needs to be and the slower you must pour. Very low-acid juices such as mango will not curdle at all but also lose the bright contrast that makes the drink work.","Can I use other juices?",[410,411,412,413,414,415],"Freeze the orange juice for 20 to 30 minutes until it is slushy at the edges. Cold juice is the single most important defence against curdling.","Dissolve the sugar in the milk before the juice goes anywhere near it — sugar will not dissolve properly once the mixture is ice-cold and acidic.","Pour the juice in a thin stream while whisking or stirring constantly. Dumping it in all at once curdles even properly chilled milk.","Use freshly squeezed juice if you can, and strain out the pulp; commercial juice from concentrate tastes flat against the milk.","Serve the moment it is mixed. Morir soñando separates gradually no matter how well you make it, and it is best in the first few minutes.","If it does split slightly, whisk hard with a few more ice cubes — a light separation can usually be brought back together.","🍊","Morir soñando is orange juice and milk beaten together over ice into something pale, foamy and cold enough to hurt your teeth — sweet, creamy and sharply citrusy at once, closer to a drinkable creamsicle than to any kind of smoothie. The name translates as \"to die dreaming\", which Dominicans consider a fair description of drinking it on a hot afternoon. The entire dish is a temperature trick: orange juice will curdle milk on contact at room temperature, but if both are close to freezing and the juice goes in slowly against constant stirring, the proteins stay suspended and the drink comes out smooth. It takes five minutes and fails instantly if you skip the chilling.","Every Dominican colmado and cafeteria makes morir soñando, and most Dominican households make it at home, usually in the same battered jug and usually with evaporated milk, which is a fixture of the pantry across the Caribbean. Fresh milk works, but evaporated milk gives the drink its characteristic density and slight cooked-milk sweetness, and it also survives the acid better because the proteins are already partly denatured from processing.\n\nThe name has a romantic sound and no verifiable origin. It is generally read as a compliment to the drink — an experience worth dying for — and Dominicans repeat several unverified stories about who coined it. There is no reliable evidence for any of them, and it is more honest to say the phrase is old, affectionate and untraceable than to pick a version and present it as fact.\n\nWhat the drink does have is a genuine and well-understood piece of food science at its centre. Citrus acid lowers the pH of milk toward the point where casein proteins clump, which is exactly how fresh cheese is made. Cold slows that reaction dramatically, and dilution keeps the local acidity around each drop of juice low. So the Dominican method — everything ice-cold, sugar dissolved in the milk beforehand, juice added in a thin stream while stirring hard, and the drink served immediately — is not superstition. Every one of those steps is doing something. Left standing for an hour, even a perfectly made morir soñando will eventually separate, which is why nobody in the Dominican Republic makes it in advance.","This is a drink to make and drink, not to keep. It separates within an hour even when made correctly, and refrigerating it overnight leaves a curdled layer that cannot be whisked back. You can, however, prepare the components in advance: sweeten the milk and chill it, freeze the juice until slushy, and combine only when you are ready to pour.",[421,422,423,424],"Explains the curdling in plain terms, so you know which steps matter and which are habit.","Sugar dissolved in the milk first, which avoids the gritty undissolved layer at the bottom of the glass.","Uses evaporated milk the way Dominican households do, with fresh milk given as a working alternative.","Five minutes start to finish, with no blender and no strainer required.",[426,427,428,429],"Large jug or pitcher","Whisk or long spoon","Citrus juicer","Fine strainer",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},5,38,1,35,110,7,220,[439],"On its own in a tall glass, or alongside a plate of yaniqueques or fried snacks in the afternoon heat.",[441,444,447],{"name":442,"description":443},"With vanilla","A few drops of vanilla extract stirred into the milk, which rounds off the citrus edge and pushes the drink further toward dessert.",{"name":445,"description":446},"Morir soñando de chinola","Made with passion fruit juice instead of orange — sharper, more perfumed, and requiring even colder milk because the acid is stronger.",{"name":448,"description":449},"Blended version","Everything blitzed with the ice into a frozen slush, which many colmados serve and which hides any minor separation entirely.",[451,458,464,468,471,475],{"qty":452,"ref":453,"name":454,"note":455,"unit":456,"group":457},8,"orange","oranges, juiced and strained","about 600 ml of juice","piece","For the drink",{"qty":459,"ref":460,"name":461,"note":462,"unit":463,"group":457},400,"milk","evaporated milk, very cold","or cold whole milk","ml",{"qty":465,"name":466,"unit":467,"group":457},4,"sugar, or to taste","tbsp",{"qty":433,"name":469,"unit":470,"group":457},"fine salt","pinch",{"qty":472,"name":473,"unit":474,"group":457},500,"ice cubes","g",{"qty":476,"name":477,"unit":478,"group":457,"optional":8},0.5,"vanilla extract","tsp",[480,484,488,491,495],{"text":481,"title":482,"timerSeconds":483},"Juice the oranges, strain out the pulp, and put the juice in the freezer for 20 to 30 minutes until ice crystals form at the edges and it pours thickly. Do not let it freeze solid.","Chill the juice hard",1500,{"tip":485,"text":486,"title":487},"Sugar dissolves poorly in cold acidic liquid, which is why it goes into the milk first.","Stir the sugar and the pinch of salt into the evaporated milk until no grains are left on the bottom of the jug, then add the vanilla if using and refrigerate the milk until it is as cold as it will go.","Sweeten the milk",{"text":489,"title":490},"Fill the jug with ice cubes and pour the cold sweetened milk over them, stirring for a few seconds so the milk drops to the temperature of the ice before any juice arrives.","Add the ice",{"tip":492,"text":493,"title":494},"If you see the first specks of curdling, stop pouring, whisk hard with more ice, then continue more slowly.","Whisking constantly and firmly, pour the slushy orange juice into the milk in a thin, steady stream. The mixture should turn pale peach and foamy on top, with no flecks or grains suspended in it.","Pour the juice slowly",{"text":496,"title":497},"Taste and add a little more sugar or juice to balance — it should be clearly citrusy rather than milky. Pour into tall glasses over more ice and drink immediately, while the foam is still on top.","Taste and serve at once","moh-REER so-NYAN-doh",[500,504,508],{"note":501,"swap":502,"original":503},"Fresh milk is lighter and slightly more prone to curdling, so chill it hard and pour the juice in even more slowly.","Cold whole milk, or half milk and half single cream","Evaporated milk",{"note":505,"swap":506,"original":507},"Plant milks do not curdle the same way and make an easy vegan version, though the texture is thinner and less creamy.","Oat or coconut milk","Dairy milk",{"note":509,"swap":510,"original":379},"A common household shortcut that makes the drink noticeably richer and much sweeter — start with two tablespoons.","Sweetened condensed milk, using less of the other milk","dominican-morir-sonando","Morir Soñando (Dominican Orange and Milk Cooler)","Morir Soñando","Morir soñando","dominican-republic",10,30,"easy",[520],"drink",[522,523],"vegetarian","gluten-free",[453,460],[526,529,531,533],{"alt":527,"src":528},"A tall glass of pale orange Dominican milk and orange juice cooler with foam and ice cubes","\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero.jpg",{"alt":527,"src":530},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-16x9.jpg",{"alt":527,"src":532},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-4x3.jpg",{"alt":527,"src":534},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-1x1.jpg",[536,537,538,539,540,541],"morir sonando","dominican drink","orange juice","evaporated milk","caribbean cooler","no curdle","2026-08-20","dishroute-kitchen","Freezing orange juice poured slowly into sweetened cold milk over ice, whisked hard so the acid never curdles it — the Dominican answer to a hot afternoon.",{"en":546},"\u002Frecipe\u002Fdominican-morir-sonando",{"items":548,"total":516,"page":433,"limit":828,"hasMore":829},[549,586,618,652,681,709,733,743,769,801],{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":515,"baseServings":465,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":558,"diet":561,"mainIngredients":563,"images":569,"keywords":579,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-chicharron-de-pollo","Chicharrón de Pollo (Dominican Crisp Fried Chicken Bites)","Chicharrón de Pollo","Chicharrón de pollo",20,25,60,"medium",[559,560],"main","street-food",[562],"dairy-free",[564,565,566,567,568],"chicken","flour","lime","garlic","oregano",[570,573,575,577],{"alt":571,"src":572},"A bowl of small crisp fried Dominican chicken pieces with lime wedges and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-1x1.jpg",[580,581,582,583,584,585],"chicharron de pollo","dominican fried chicken","picapollo","sour orange","double fried","caribbean",{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":515,"baseServings":452,"prepMinutes":554,"cookMinutes":556,"restMinutes":591,"difficulty":557,"course":592,"diet":594,"mainIngredients":595,"images":601,"keywords":611,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-habichuelas-con-dulce","Habichuelas con Dulce (Dominican Sweet Cream of Red Beans)","Habichuelas con Dulce","Habichuelas con dulce",180,[593,520],"dessert",[522],[596,597,598,599,600],"coconut-milk","sweet-potato","condensed-milk","raisins","cinnamon",[602,605,607,609],{"alt":603,"src":604},"A cup of chilled Dominican sweet bean cream with raisins, sweet potato cubes and milk cookies on top","\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-1x1.jpg",[612,613,614,615,616,617],"habichuelas con dulce","sweet beans","dominican dessert","semana santa","coconut milk","easter",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":515,"baseServings":623,"prepMinutes":624,"cookMinutes":625,"difficulty":518,"course":626,"diet":628,"mainIngredients":630,"images":635,"keywords":645,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-habichuelas-guisadas","Habichuelas Guisadas (Dominican Stewed Red Beans)","Habichuelas Guisadas","Habichuelas guisadas",6,15,40,[627],"side",[522,629,562,523],"vegan",[631,632,567,633,634],"pumpkin","tomato-paste","bell-pepper","culantro",[636,639,641,643],{"alt":637,"src":638},"A pot of Dominican stewed red beans in thick orange broth with pieces of squash and chopped cilantro","\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-1x1.jpg",[646,647,648,649,650,651],"habichuelas guisadas","dominican beans","stewed red beans","sofrito","vegan caribbean","rice and beans",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":515,"region":657,"baseServings":465,"prepMinutes":517,"cookMinutes":658,"difficulty":557,"course":659,"diet":660,"mainIngredients":661,"images":665,"keywords":675,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-la-bandera","La Bandera Dominicana (The Dominican Flag Lunch Plate)","La Bandera Dominicana","La bandera dominicana","Santo Domingo",105,[559],[562,523],[662,663,632,631,664],"beef-chuck","rice","olives",[666,669,671,673],{"alt":667,"src":668},"A Dominican lunch plate of white rice, stewed red beans, braised beef in brown sauce and cabbage salad","\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-1x1.jpg",[676,677,651,678,679,680],"la bandera","dominican lunch","carne guisada","caribbean plate","habichuelas",{"slug":682,"title":683,"shortTitle":684,"nativeName":684,"countrySlug":515,"baseServings":465,"prepMinutes":516,"cookMinutes":555,"difficulty":518,"course":685,"diet":687,"mainIngredients":688,"images":693,"keywords":703,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-mangu","Mangú (Dominican Mashed Green Plantains)","Mangú",[686,627],"breakfast",[522,629,562,523],[689,690,691,692],"plantain","onion","olive-oil","vinegar",[694,697,699,701],{"alt":695,"src":696},"A bowl of smooth pale green-plantain mash topped with thin vinegared red onion rings","\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-1x1.jpg",[704,705,706,707,708,650],"mangu","dominican breakfast","green plantain","tres golpes","pickled onion",{"slug":710,"title":711,"shortTitle":712,"nativeName":712,"countrySlug":515,"baseServings":465,"prepMinutes":554,"cookMinutes":555,"difficulty":557,"course":713,"diet":714,"mainIngredients":715,"images":717,"keywords":727,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-mofongo","Mofongo (Pounded Plantain with Garlic and Crackling)","Mofongo",[559,627],[562,523],[689,567,716,691],"pork-belly",[718,721,723,725],{"alt":719,"src":720},"A dome of pounded green plantain flecked with garlic and pork crackling, with a cup of broth beside it","\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-1x1.jpg",[728,689,729,730,731,585,732],"mofongo","pilon","chicharron","dominican","fufu",{"slug":511,"title":512,"shortTitle":513,"nativeName":514,"countrySlug":515,"baseServings":465,"prepMinutes":516,"cookMinutes":9,"restMinutes":517,"difficulty":518,"course":734,"diet":735,"mainIngredients":736,"images":737,"keywords":742,"publishedAt":542,"updatedAt":542,"authorSlug":543},[520],[522,523],[453,460],[738,739,740,741],{"alt":527,"src":528},{"alt":527,"src":530},{"alt":527,"src":532},{"alt":527,"src":534},[536,537,538,539,540,541],{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":515,"baseServings":465,"prepMinutes":554,"cookMinutes":748,"restMinutes":517,"difficulty":518,"course":749,"diet":750,"mainIngredients":751,"images":753,"keywords":763,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-pollo-guisado","Pollo Guisado (Dominican Braised Chicken in Burnt Sugar)","Pollo Guisado","Pollo guisado",45,[559],[562,523],[564,664,752,568,633],"capers",[754,757,759,761],{"alt":755,"src":756},"Dominican braised chicken thighs in a dark glossy sauce with pepper strips and green olives","\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-1x1.jpg",[764,765,766,767,768,649],"pollo guisado","dominican chicken","braised chicken","burnt sugar","caribbean stew",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":515,"region":774,"baseServings":452,"prepMinutes":748,"cookMinutes":775,"difficulty":776,"course":777,"diet":779,"mainIngredients":780,"images":784,"keywords":794,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-sancocho","Sancocho de Siete Carnes (Dominican Seven-Meat Root Stew)","Sancocho de Siete Carnes","Sancocho de siete carnes","El Cibao",150,"hard",[778,559],"soup",[562],[781,782,564,783,689,631],"beef-shank","pork-shoulder","cassava",[785,788,790,792],{"alt":786,"src":787},"A deep bowl of Dominican sancocho with chunks of meat, yuca, plantain and pumpkin in golden broth","\u002Fimages\u002Frecipes\u002Fdominican-sancocho\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fdominican-sancocho\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fdominican-sancocho\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fdominican-sancocho\u002Fhero-1x1.jpg",[795,796,797,798,689,799,800],"sancocho","dominican stew","seven meats","yuca","caribbean soup","siete carnes",{"slug":802,"title":803,"shortTitle":804,"nativeName":804,"countrySlug":515,"region":805,"baseServings":623,"prepMinutes":624,"cookMinutes":554,"restMinutes":517,"difficulty":518,"course":806,"diet":809,"mainIngredients":810,"images":811,"keywords":821,"publishedAt":542,"updatedAt":542,"authorSlug":543},"dominican-yaniqueques","Yaniqueques (Dominican Fried Beach Flatbread)","Yaniqueques","Boca Chica",[807,560,808],"snack","bread",[522,629,562],[565],[812,815,817,819],{"alt":813,"src":814},"Golden blistered discs of Dominican fried flatbread stacked on paper with flaky salt scattered over","\u002Fimages\u002Frecipes\u002Fdominican-yaniqueques\u002Fhero.jpg",{"alt":813,"src":816},"\u002Fimages\u002Frecipes\u002Fdominican-yaniqueques\u002Fhero-16x9.jpg",{"alt":813,"src":818},"\u002Fimages\u002Frecipes\u002Fdominican-yaniqueques\u002Fhero-4x3.jpg",{"alt":813,"src":820},"\u002Fimages\u002Frecipes\u002Fdominican-yaniqueques\u002Fhero-1x1.jpg",[822,823,824,825,826,827],"yaniqueque","johnny cake","fried flatbread","boca chica","dominican street food","cocolo",24,false,1788563804825]