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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":437,"variations":439,"ingredients":449,"instructions":478,"pronunciation":503,"substitutions":504,"slug":517,"title":518,"shortTitle":519,"nativeName":519,"countrySlug":520,"region":521,"baseServings":522,"prepMinutes":523,"cookMinutes":524,"restMinutes":432,"difficulty":525,"course":526,"diet":530,"mainIngredients":534,"images":535,"keywords":545,"publishedAt":552,"updatedAt":552,"authorSlug":553,"summary":554,"localeSlug":517,"alternates":555},[394,397,400,403,406],{"answer":395,"question":396},"Usually the dough was rolled too thick, or the oil was not hot enough. Puffing happens when the water in the dough flashes to steam faster than the surface can set, so you need thin dough and oil at around 180°C. Resting the dough matters too — an unrested dough shrinks back as you roll and ends up thicker than it looks.","Why did my yaniqueques not puff up?",{"answer":398,"question":399},"Cool oil, every time. Below about 170°C the dough absorbs oil instead of sealing, and adding several discs at once drops the temperature sharply. Fry one or two at a time, let the oil recover between batches, and drain on a wire rack rather than paper, which traps steam and softens the underside.","Why are they greasy?",{"answer":401,"question":402},"They are related but not identical. The name came directly from the English \"johnny cake\" via English-speaking Antillean workers who settled around San Pedro de Macorís in the late 1800s. Bahamian and North American johnnycakes are frequently cornmeal-based and baked or griddled, whereas the Dominican version is wheat dough rolled thin and deep-fried.","Are yaniqueques the same as johnnycakes?",{"answer":404,"question":405},"Yes, and it is the sensible way to do it. The dough keeps well wrapped in the fridge for two days and actually rolls out more easily after a long rest because the gluten relaxes. Bring it back to room temperature for about ten minutes before rolling, and fry the discs to order rather than in advance.","Can I make the dough in advance?",{"answer":407,"question":408},"Traditionally almost nothing — hot, salted and torn by hand is the standard. On Dominican beaches they are also folded around fried fish, or eaten alongside tostones and a cup of chola, a sweet spiced coconut drink. At home they make an excellent scoop for beans, avocado or any stew with a lot of sauce.","What do I eat them with?",[410,411,412,413,414,415],"Rest the dough at least 30 minutes. Unrested dough springs back as you roll it and will never get thin enough to balloon.","Roll each disc to about 2 mm — thin enough to see the shadow of your hand through it when held up to the light.","Prick the surface once or twice with a fork if you prefer flat, cracker-crisp yaniqueques. Leave them unpricked if you want them to puff into a dome.","Test the oil with a scrap of dough: it should rise to the surface within three seconds and sizzle steadily rather than furiously.","Spoon hot oil over the top of the disc for the first few seconds. It encourages the dough to inflate evenly instead of on one side.","Salt them the second they come out of the pan and eat them within minutes; a cold yaniqueque is a completely different and much sadder object.","🥯","Yaniqueques are flat rounds of plain wheat dough — flour, a little fat, baking powder, salt and water, nothing more — rolled thin and fried until they bubble up, brown in patches and turn crisp at the edges while staying chewy in the middle. They taste of fried dough and salt, which is the entire appeal, and they are eaten hot, torn by hand, standing up, usually within a metre of the pan they came out of. On Dominican beaches they are sold from wide iron skillets set over gas rings, and the vendor salts each one as it lands on the paper. At home they take about half an hour and require no special equipment beyond a rolling pin and a deep pan.","The name is a Spanish transcription of \"johnny cake\", and the trail behind it is unusually clear. In the late nineteenth century the sugar mills around San Pedro de Macorís recruited thousands of English-speaking workers from the Lesser Antilles — Tortola, St. Kitts, Nevis, Anguilla and beyond — who became known in the Dominican Republic as cocolos. They brought their own English-language institutions, their own music and dance traditions, and their own food, including a fried or griddled flatbread whose name Dominican Spanish absorbed as yaniqueque.\n\nThe Dominican version drifted from its relatives. Bahamian and North American johnnycakes are often cornmeal-based and baked or griddled; the yaniqueque is wheat, rolled thin as a plate and deep-fried, closer in spirit to an Indian puri or a Mexican buñuelo than to anything cornmeal. Along the east coast, and above all at Boca Chica, it became the defining beach snack, sold alongside fried fish and tostones by vendors walking the sand with stacked trays.\n\nIt is worth being clear that this is a humble thing: unleavened dough, cheap ingredients, no filling, no sauce, and a shelf life measured in minutes. Some vendors serve them plain with salt, some fold them around fried fish, and some sell them alongside chola — a sweet coconut milk drink. What makes them worth cooking at home is the moment they hit the oil: a properly rolled disc lifts off the bottom of the pan, inflates in a few seconds, and comes out blistered and light. Roll them too thick and you get a heavy, oily scone instead, which is the failure mode this recipe is written around.","Yaniqueques are made to be eaten immediately and go soft and leathery within an hour. If you must hold them, keep them on a wire rack in a low oven for up to 30 minutes and never covered, since trapped steam destroys the crispness. The raw dough is the better make-ahead: it keeps 2 days refrigerated, wrapped tightly, and rolls out well straight from the fridge after ten minutes at room temperature.",[421,422,423,424],"A rested dough, which is what lets you roll the discs thin enough to puff instead of bloating.","Oil temperature pinned down, since the difference between crisp and greasy here is about twenty degrees.","Explains what a correct yaniqueque looks like in the pan — lifting, ballooning, blistered — not just how long to fry it.","Five pantry ingredients, no yeast and no proving time beyond a short rest.",[426,427,428,429],"Rolling pin","Deep frying pan or wok","Cooking thermometer","Wire rack",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},11,30,1,390,4,230,[438],"Eaten plain and hot with salt, or alongside fried fish and tostones with a cold drink — chola or beer.",[440,443,446],{"name":441,"description":442},"Yaniqueque relleno","Folded around fried fish, cheese or ham while still hot, which is how east-coast vendors turn a snack into a lunch.",{"name":444,"description":445},"Sweet yaniqueque","Dusted with sugar and cinnamon straight out of the pan instead of salt — a common treatment for the ones sold to children.",{"name":447,"description":448},"Griddled johnnycake","The older cocolo method: cooked dry on a hot iron pan instead of fried, giving a chewier, bread-like result.",[450,456,459,461,465,469,473],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"flour","plain flour","g","For the dough",{"qty":433,"name":457,"unit":458,"group":455},"baking powder","tsp",{"qty":433,"name":460,"unit":458,"group":455},"fine salt",{"qty":462,"name":463,"unit":464,"group":455},3,"neutral oil or melted butter","tbsp",{"qty":466,"name":467,"unit":468,"group":455},160,"warm water, plus a splash more if needed","ml",{"qty":470,"name":471,"unit":468,"group":472,"noScale":8},800,"neutral oil, for frying","For frying",{"qty":474,"name":475,"unit":476,"group":477},null,"flaky salt, for scattering","to taste","To finish",[479,482,485,489,493,496,500],{"text":480,"title":481},"Whisk the flour, baking powder and salt in a bowl, rub in the oil or melted butter with your fingertips, then add the warm water and bring it together into a shaggy mass with a fork.","Mix the dough",{"text":483,"title":484},"Turn the dough onto a work surface and knead for 3 to 4 minutes, until it goes from rough and tacky to smooth and elastic and springs back slowly when pressed. Add a little more water if it feels stiff.","Knead briefly",{"text":486,"title":487,"timerSeconds":488},"Wrap the dough and leave it at room temperature for 30 minutes. This is not optional — resting relaxes the gluten so the discs will roll thin and stay thin instead of shrinking back.","Rest it",1800,{"tip":490,"text":491,"title":492},"Held up to the light, a correctly rolled disc should be translucent enough to show the shadow of your fingers.","Divide the dough into 12 pieces and roll each into a ball, then roll them out on a lightly floured surface to rounds about 15 cm across and 2 mm thick. Keep the rolled discs separated by baking paper.","Roll the discs",{"text":494,"title":495},"Heat the frying oil to 180°C in a deep pan. Drop in a scrap of dough to check: it should rise to the surface within three seconds and sizzle in a steady stream of small bubbles.","Heat the oil",{"text":497,"title":498,"timerSeconds":499},"Slide in a disc and immediately spoon hot oil over its surface. It should lift, balloon and blister within 30 seconds; turn it once and fry until both sides are patched with deep gold, about 90 seconds in total.","Fry one or two at a time",90,{"text":501,"title":502},"Lift each yaniqueque onto a wire rack, scatter flaky salt over it while the surface is still glistening, and serve immediately while they are hot enough to steam when torn open.","Salt and serve at once","yah-nee-KEH-kes",[505,509,513],{"note":506,"swap":507,"original":508},"Any fat works and oil keeps the dough vegan. Butter gives slightly more flavour but browns a little faster in the pan.","Neutral oil or coconut oil","Butter or shortening in the dough",{"note":510,"swap":511,"original":512},"Some vendors use none at all. Without it you get a flatter, crisper, more cracker-like result, which many people prefer.","Leave it out entirely","Baking powder",{"note":514,"swap":515,"original":516},"The dough will be less elastic and harder to roll thin — rest it longer and roll between sheets of baking paper.","A gluten-free bread flour blend","Plain wheat flour","dominican-yaniqueques","Yaniqueques (Dominican Fried Beach Flatbread)","Yaniqueques","dominican-republic","Boca Chica",6,15,20,"easy",[527,528,529],"snack","street-food","bread",[531,532,533],"vegetarian","vegan","dairy-free",[452],[536,539,541,543],{"alt":537,"src":538},"Golden blistered discs of Dominican fried flatbread stacked on paper with flaky salt scattered over","\u002Fimages\u002Frecipes\u002Fdominican-yaniqueques\u002Fhero.jpg",{"alt":537,"src":540},"\u002Fimages\u002Frecipes\u002Fdominican-yaniqueques\u002Fhero-16x9.jpg",{"alt":537,"src":542},"\u002Fimages\u002Frecipes\u002Fdominican-yaniqueques\u002Fhero-4x3.jpg",{"alt":537,"src":544},"\u002Fimages\u002Frecipes\u002Fdominican-yaniqueques\u002Fhero-1x1.jpg",[546,547,548,549,550,551],"yaniqueque","johnny cake","fried flatbread","boca chica","dominican street food","cocolo","2026-08-20","dishroute-kitchen","Thin discs of unleavened dough dropped into hot oil, where they blister, puff and go crisp in under two minutes — the salty fried snack sold up and down Dominican beaches.",{"en":556},"\u002Frecipe\u002Fdominican-yaniqueques",{"items":558,"total":691,"page":433,"limit":835,"hasMore":836},[559,592,626,658,687,716,740,767,793,825],{"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":520,"baseServings":435,"prepMinutes":524,"cookMinutes":564,"restMinutes":565,"difficulty":566,"course":567,"diet":569,"mainIngredients":570,"images":575,"keywords":585,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-chicharron-de-pollo","Chicharrón de Pollo (Dominican Crisp Fried Chicken Bites)","Chicharrón de Pollo","Chicharrón de pollo",25,60,"medium",[568,528],"main",[533],[571,452,572,573,574],"chicken","lime","garlic","oregano",[576,579,581,583],{"alt":577,"src":578},"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":577,"src":580},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-1x1.jpg",[586,587,588,589,590,591],"chicharron de pollo","dominican fried chicken","picapollo","sour orange","double fried","caribbean",{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":520,"baseServings":597,"prepMinutes":524,"cookMinutes":565,"restMinutes":598,"difficulty":566,"course":599,"diet":602,"mainIngredients":603,"images":609,"keywords":619,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-habichuelas-con-dulce","Habichuelas con Dulce (Dominican Sweet Cream of Red Beans)","Habichuelas con Dulce","Habichuelas con dulce",8,180,[600,601],"dessert","drink",[531],[604,605,606,607,608],"coconut-milk","sweet-potato","condensed-milk","raisins","cinnamon",[610,613,615,617],{"alt":611,"src":612},"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":611,"src":614},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-1x1.jpg",[620,621,622,623,624,625],"habichuelas con dulce","sweet beans","dominican dessert","semana santa","coconut milk","easter",{"slug":627,"title":628,"shortTitle":629,"nativeName":630,"countrySlug":520,"baseServings":522,"prepMinutes":523,"cookMinutes":631,"difficulty":525,"course":632,"diet":634,"mainIngredients":636,"images":641,"keywords":651,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-habichuelas-guisadas","Habichuelas Guisadas (Dominican Stewed Red Beans)","Habichuelas Guisadas","Habichuelas guisadas",40,[633],"side",[531,532,533,635],"gluten-free",[637,638,573,639,640],"pumpkin","tomato-paste","bell-pepper","culantro",[642,645,647,649],{"alt":643,"src":644},"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":643,"src":646},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-4x3.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-1x1.jpg",[652,653,654,655,656,657],"habichuelas guisadas","dominican beans","stewed red beans","sofrito","vegan caribbean","rice and beans",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":520,"region":663,"baseServings":435,"prepMinutes":432,"cookMinutes":664,"difficulty":566,"course":665,"diet":666,"mainIngredients":667,"images":671,"keywords":681,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-la-bandera","La Bandera Dominicana (The Dominican Flag Lunch Plate)","La Bandera Dominicana","La bandera dominicana","Santo Domingo",105,[568],[533,635],[668,669,638,637,670],"beef-chuck","rice","olives",[672,675,677,679],{"alt":673,"src":674},"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":673,"src":676},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-1x1.jpg",[682,683,657,684,685,686],"la bandera","dominican lunch","carne guisada","caribbean plate","habichuelas",{"slug":688,"title":689,"shortTitle":690,"nativeName":690,"countrySlug":520,"baseServings":435,"prepMinutes":691,"cookMinutes":564,"difficulty":525,"course":692,"diet":694,"mainIngredients":695,"images":700,"keywords":710,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-mangu","Mangú (Dominican Mashed Green Plantains)","Mangú",10,[693,633],"breakfast",[531,532,533,635],[696,697,698,699],"plantain","onion","olive-oil","vinegar",[701,704,706,708],{"alt":702,"src":703},"A bowl of smooth pale green-plantain mash topped with thin vinegared red onion rings","\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-1x1.jpg",[711,712,713,714,715,656],"mangu","dominican breakfast","green plantain","tres golpes","pickled onion",{"slug":717,"title":718,"shortTitle":719,"nativeName":719,"countrySlug":520,"baseServings":435,"prepMinutes":524,"cookMinutes":564,"difficulty":566,"course":720,"diet":721,"mainIngredients":722,"images":724,"keywords":734,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-mofongo","Mofongo (Pounded Plantain with Garlic and Crackling)","Mofongo",[568,633],[533,635],[696,573,723,698],"pork-belly",[725,728,730,732],{"alt":726,"src":727},"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":726,"src":729},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-1x1.jpg",[735,696,736,737,738,591,739],"mofongo","pilon","chicharron","dominican","fufu",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":520,"baseServings":435,"prepMinutes":691,"cookMinutes":9,"restMinutes":432,"difficulty":525,"course":745,"diet":746,"mainIngredients":747,"images":750,"keywords":760,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-morir-sonando","Morir Soñando (Dominican Orange and Milk Cooler)","Morir Soñando","Morir soñando",[601],[531,635],[748,749],"orange","milk",[751,754,756,758],{"alt":752,"src":753},"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":752,"src":755},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-1x1.jpg",[761,762,763,764,765,766],"morir sonando","dominican drink","orange juice","evaporated milk","caribbean cooler","no curdle",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":520,"baseServings":435,"prepMinutes":524,"cookMinutes":772,"restMinutes":432,"difficulty":525,"course":773,"diet":774,"mainIngredients":775,"images":777,"keywords":787,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-pollo-guisado","Pollo Guisado (Dominican Braised Chicken in Burnt Sugar)","Pollo Guisado","Pollo guisado",45,[568],[533,635],[571,670,776,574,639],"capers",[778,781,783,785],{"alt":779,"src":780},"Dominican braised chicken thighs in a dark glossy sauce with pepper strips and green olives","\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-1x1.jpg",[788,789,790,791,792,655],"pollo guisado","dominican chicken","braised chicken","burnt sugar","caribbean stew",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"countrySlug":520,"region":798,"baseServings":597,"prepMinutes":772,"cookMinutes":799,"difficulty":800,"course":801,"diet":803,"mainIngredients":804,"images":808,"keywords":818,"publishedAt":552,"updatedAt":552,"authorSlug":553},"dominican-sancocho","Sancocho de Siete Carnes (Dominican Seven-Meat Root Stew)","Sancocho de Siete Carnes","Sancocho de siete carnes","El Cibao",150,"hard",[802,568],"soup",[533],[805,806,571,807,696,637],"beef-shank","pork-shoulder","cassava",[809,812,814,816],{"alt":810,"src":811},"A deep bowl of Dominican sancocho with chunks of meat, yuca, plantain and pumpkin in golden 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