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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":486,"pronunciation":513,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"nativeName":530,"countrySlug":531,"region":532,"baseServings":533,"prepMinutes":534,"cookMinutes":535,"restMinutes":536,"difficulty":537,"course":538,"diet":540,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":561,"updatedAt":561,"authorSlug":562,"summary":563,"localeSlug":527,"alternates":564},[394,397,400,403,406],{"answer":395,"question":396},"Cream cheese and sweetened condensed milk. Standard flan is milk, eggs, sugar and vanilla, and sets into a light, quivering custard. Flan napolitano adds cream cheese and a tin of condensed milk, giving a denser, richer, faintly tangy custard that slices cleanly like cheesecake instead of wobbling.","What makes flan napolitano different from regular flan?",{"answer":398,"question":399},"The oven was too hot or the water bath was not doing its job. Egg custards set gently — above roughly 85°C the proteins tighten, squeeze out liquid and leave bubble holes. Bake at 160°C in a bath of hot water reaching halfway up the mould, and pull it while the centre still wobbles.","Why does my flan have holes and a rubbery texture?",{"answer":401,"question":402},"Nudge the mould. The outer two-thirds should be set and barely move, while a circle in the middle roughly the size of a coin still jiggles like loose jelly. It firms up considerably as it cools and chills, so a flan that looks fully set in the oven will be too firm on the plate.","How do I know when the flan is done?",{"answer":404,"question":405},"No, that is exactly what should happen. The caramel sets into a solid disc when it cools, then slowly dissolves into a liquid sauce as the flan chills over several hours, drawing moisture from the custard. This is why the long chill is not optional. If it is still solid after unmoulding, it needed more time in the fridge.","My caramel hardened at the bottom of the mould — did I ruin it?",{"answer":407,"question":408},"Run a thin knife around the edge, dip the base of the mould in hot water for about 30 seconds to loosen the caramel, place a lipped plate over the top and invert them together in one confident motion. Use a plate with a rim — a surprising amount of caramel sauce comes out with it.","How do I unmould it without breaking it?",[410,411,412,413,414,415],"Take the caramel to the colour of an old copper coin. Pale caramel is only sugar; dark caramel supplies the bitterness that balances two tins of sweet milk.","Have the mould ready and warm before the caramel is done — it sets hard within a minute and swirling it around a cold tin is a race you lose.","Bring the cream cheese fully to room temperature. Cold cheese never quite blends out and shows up as white speckles in the sliced custard.","Strain the blended batter through a sieve. It takes ten seconds and removes the chalazae and any air pockets that would otherwise pit the surface.","Cover the mould with foil in the water bath. Uncovered flan develops a tough skin and browns unevenly on top.","Chill for a minimum of six hours, ideally overnight. A warm flan will not release cleanly and the caramel will still be a solid disc rather than a sauce.","🍮","Flan napolitano is the version of caramel custard Mexican home cooks actually make, and it is noticeably firmer and richer than the wobbly Spanish original. Cream cheese and condensed milk go into the blender with the eggs, which gives the set custard a close, sliceable texture and a faint tang behind the sweetness, while the bitter caramel poured into the mould first melts during baking into a thin dark sauce. It tastes like caramel, vanilla and something close to baked cheesecake, and it is disproportionately easy: five minutes in a blender, an hour in a water bath, then patience while it chills.","Custard set over caramel is old and widely shared — the Romans made egg-and-milk dishes, medieval Iberian cooks refined them into what Spanish speakers still call flan, and Spanish colonisation carried it to every corner of the Americas. Nearly every Latin American country has a version, and most of them are defended fiercely as local. What separates the Mexican one is the tin.\n\nSweetened condensed milk and evaporated milk arrived as industrial products in the late nineteenth and early twentieth centuries and were transformative in hot climates without reliable refrigeration. In Mexico they were absorbed into home baking so thoroughly that they now define whole categories of dessert — flan, pay de queso, carlota de limón, the milk trio in a pastel de tres leches. Flan napolitano is that absorption at its most complete: the sugar, the milk and much of the structure come from two tins, and the cream cheese, added later, pushes the texture from custard toward cheesecake.\n\nThe name is a puzzle worth being honest about. There is no persuasive evidence linking this flan to Naples, and no traditional Neapolitan dessert it clearly descends from; the most plausible explanation is a twentieth-century commercial name that stuck, in the same way \"napolitano\" was attached to various products as a shorthand for rich or Italian-sounding. Mexican cooks use the term precisely and consistently — flan napolitano means the dense cream-cheese version, flan de vainilla or flan casero means the lighter one — but the geography behind the word is decoration.\n\nWhat is certain is where it sits at the table. Flan is the standard closing dish of a Mexican comida, made for birthdays and Sunday meals, baked in a round mould or in a flanera with a clamped lid, and unmoulded at the table for the small moment of drama when the caramel runs down the sides. It is also the dessert most likely to be sold by the slice at a fonda, sitting on the counter under a dome, quietly outselling everything next to it.","Flan keeps 4 days covered in the refrigerator and is arguably better on day two, once the caramel has fully dissolved into a sauce. Store it in the mould and unmould only when serving — once turned out, the caramel thins and the custard dries at the edges. Do not freeze it: the custard weeps on thawing and the texture turns grainy. It is not a dessert to serve warm, so plan the chilling time rather than trying to rush it.",[421,422,423,424],"Blender method start to finish, so the cream cheese fully disperses instead of leaving pale lumps in the set custard.","The caramel is taken to a genuinely dark amber, which keeps the finished dessert from tasting flatly sweet.","A strained batter and a covered water bath give a smooth surface with no bubble holes or rubbery edge.","Clear doneness cues for the wobble, which is where most home flans go wrong in either direction.",[426,427,428,429,430],"Blender","20 cm round cake tin or flanera","Deep roasting tray for the water bath","Fine sieve","Small heavy saucepan",{"fat":432,"carbs":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},17,50,48,190,10,390,[439],"Strong black coffee or café de olla with cinnamon and piloncillo.",[441,444,447],{"name":442,"description":443},"Flan de café","Dissolve two tablespoons of instant espresso in the evaporated milk before blending. The bitterness pairs naturally with the dark caramel.",{"name":445,"description":446},"Flan de cajeta","Line the mould with cajeta, the goat's-milk caramel of Celaya, instead of cooked sugar. Sweeter, tangier and distinctly Guanajuato.",{"name":448,"description":449},"Flan de coco","Replace the evaporated milk with coconut milk and fold in 60 g of desiccated coconut. Common along both Mexican coasts.",[451,456,460,466,470,473,478,482],{"qty":452,"name":453,"unit":454,"group":455},200,"granulated sugar","g","For the caramel",{"qty":457,"name":458,"unit":459,"group":455},3,"water","tbsp",{"qty":461,"ref":462,"name":463,"note":464,"unit":454,"group":465},397,"condensed-milk","sweetened condensed milk","one standard tin","For the custard",{"qty":467,"name":468,"note":464,"unit":469,"group":465},354,"evaporated milk","ml",{"qty":435,"ref":471,"name":472,"unit":454,"group":465},"cream-cheese","full-fat cream cheese, at room temperature",{"qty":474,"ref":475,"name":476,"unit":477,"group":465},5,"eggs","eggs, at room temperature","piece",{"qty":479,"name":480,"unit":481,"group":465},2,"vanilla extract","tsp",{"qty":483,"name":484,"unit":485,"group":465},1,"fine salt","pinch",[487,492,495,498,501,506,510],{"tip":488,"text":489,"title":490,"timerSeconds":491},"Stop it the moment it hits deep amber. Caramel goes from perfect to acrid in about fifteen seconds.","Warm the cake tin in the oven while you work. Heat the sugar and water in a small heavy pan over medium heat without stirring, swirling the pan occasionally, for 8–10 minutes — it will pass through clear syrup and pale gold before turning the deep amber of an old copper coin and smelling faintly toasted.","Cook the caramel dark",540,{"text":493,"title":494},"Pour the caramel straight into the warm tin and tilt it quickly so the base is evenly covered and the caramel climbs a centimetre or so up the sides. Set it aside; it will harden into a glassy sheet within a minute, which is exactly right.","Line the mould",{"text":496,"title":497},"Put the cream cheese in a blender with the condensed milk and blend for 30 seconds until completely smooth, then add the evaporated milk, eggs, vanilla and salt and blend for another 20 seconds. Stop as soon as it is uniform — over-blending whips in air that turns into holes.","Blend the custard",{"text":499,"title":500},"Pass the batter through a fine sieve directly into the caramel-lined tin, discarding anything the sieve catches. Tap the tin gently on the counter a few times and pop any foam on the surface with a spoon.","Strain and pour",{"tip":502,"text":503,"title":504,"timerSeconds":505},"Start checking at 50 minutes. Tins vary and an overbaked flan is dense and slightly grainy.","Cover the tin tightly with foil, set it in a deep roasting tray and pour in boiling water until it reaches halfway up the sides. Bake at 160°C for about 60 minutes, until the edges are set and only a coin-sized circle at the centre still trembles when you nudge the tray.","Bake in a water bath",3600,{"text":507,"title":508,"timerSeconds":509},"Lift the tin out of the water, uncover it and cool to room temperature, then refrigerate for at least 6 hours and preferably overnight, so the custard firms and the hard caramel dissolves into sauce.","Chill without shortcuts",21600,{"text":511,"title":512},"Run a thin knife around the edge, dip the base in hot water for 30 seconds, then invert onto a rimmed plate in one decisive movement. Lift the tin away, scrape out any caramel left behind, and slice with a knife wiped clean between cuts.","Unmould and serve","flahn nah-poh-lee-TAH-noh",[515,519,523],{"note":516,"swap":517,"original":518},"Omit it entirely and you have a perfectly good flan de vainilla — lighter, silkier, and no longer napolitano.","Full-fat quark, or mascarpone for a richer, milder result","Cream cheese",{"note":520,"swap":521,"original":522},"Evaporated milk contributes a faintly cooked, caramelised dairy note. Plain milk works but the custard sets slightly softer.","350 ml whole milk reduced to about 300 ml, or single cream","Evaporated milk",{"note":524,"swap":525,"original":526},"If you buy vanilla in Mexico, check the label — cheap bottles sold to tourists are often coumarin-based tonka substitutes rather than vanilla.","Half a scraped vanilla pod, or 1 tsp of Mexican vanilla","Vanilla extract","flan-napolitano","Flan Napolitano (Mexican Cream Cheese Caramel Custard)","Flan Napolitano","Flan napolitano","mexico","Nationwide",8,20,60,360,"easy",[539],"dessert",[541,542],"vegetarian","gluten-free",[462,471,475],[545,548,550,552],{"alt":546,"src":547},"Unmoulded Mexican flan napolitano on a rimmed plate with dark caramel sauce running down its smooth sides","\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero.jpg",{"alt":546,"src":549},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-4x3.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-1x1.jpg",[555,556,557,558,559,560],"flan napolitano","mexican flan","caramel custard","condensed milk dessert","cream cheese flan","bain marie","2026-08-19","dishroute-kitchen","The dense Mexican flan: condensed milk and cream cheese blended into the custard so it slices like cheesecake, baked over dark caramel that floods the plate when you turn it out.",{"en":565},"\u002Frecipe\u002Fflan-napolitano",{"items":567,"total":436,"page":483,"limit":856,"hasMore":857},[568,605,637,669,703,731,741,767,797,828],{"slug":569,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":531,"region":573,"baseServings":574,"prepMinutes":534,"cookMinutes":575,"difficulty":537,"course":576,"diet":579,"mainIngredients":582,"images":586,"keywords":596,"publishedAt":604,"updatedAt":604,"authorSlug":562},"chicken-tinga","Chicken Tinga (Tinga de Pollo)","Chicken Tinga","Tinga de pollo","Puebla",4,45,[577,578],"main","street-food",[580,542,581],"dairy-free","nut-free",[583,584,585],"chicken","tomato","onion",[587,590,592,594],{"alt":588,"src":589},"Tostadas topped with smoky chicken tinga in chipotle-tomato sauce, lettuce, avocado and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-1x1.jpg",[597,598,599,600,601,602,603],"tinga","chicken tinga","chipotle","puebla","tostadas","taco filling","shredded chicken","2026-08-18",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":531,"region":610,"baseServings":574,"prepMinutes":611,"cookMinutes":612,"difficulty":537,"course":613,"diet":615,"mainIngredients":616,"images":620,"keywords":630,"publishedAt":561,"updatedAt":561,"authorSlug":562},"chilaquiles-verdes","Chilaquiles Verdes (Tortilla Chips in Tomatillo Salsa)","Chilaquiles Verdes","Chilaquiles verdes","Central Mexico",15,25,[614],"breakfast",[541,542],[617,618,475,619],"corn-tortillas","queso-fresco","cilantro",[621,624,626,628],{"alt":622,"src":623},"Plate of chilaquiles verdes with green salsa-coated tortilla chips, crema, crumbled white cheese, onion rings and a fried egg","\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-1x1.jpg",[631,632,633,634,635,636],"chilaquiles","chilaquiles verdes","tomatillo salsa","mexican breakfast","salsa verde","corn tortillas",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":531,"region":573,"baseServings":642,"prepMinutes":643,"cookMinutes":575,"restMinutes":534,"difficulty":644,"course":645,"diet":646,"mainIngredients":647,"images":653,"keywords":663,"publishedAt":561,"updatedAt":561,"authorSlug":562},"chiles-en-nogada","Chiles en Nogada (Stuffed Poblanos in Walnut Cream)","Chiles en Nogada","Chiles en nogada",6,70,"hard",[577],[542],[648,649,650,651,652],"poblano","ground-pork","walnuts","pomegranate","apple",[654,657,659,661],{"alt":655,"src":656},"Stuffed poblano chile under white walnut sauce topped with pomegranate seeds and parsley","\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-1x1.jpg",[664,648,665,666,600,667,668],"chiles en nogada","walnut sauce","nogada","picadillo","mexican independence",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":531,"region":674,"baseServings":642,"prepMinutes":675,"cookMinutes":676,"restMinutes":677,"difficulty":678,"course":679,"diet":680,"mainIngredients":681,"images":686,"keywords":696,"publishedAt":561,"updatedAt":561,"authorSlug":562},"cochinita-pibil","Cochinita Pibil (Yucatán Achiote-Roasted Pork)","Cochinita Pibil","Cochinita pibil","Yucatán",30,240,720,"medium",[577],[580],[682,683,684,685],"pork-shoulder","achiote","orange","habanero",[687,690,692,694],{"alt":688,"src":689},"Shredded orange achiote pork in banana leaves with bright pink pickled onions and warm corn tortillas","\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-1x1.jpg",[697,698,683,699,700,701,702],"cochinita pibil","yucatan","banana leaf","slow roast pork","pickled red onion","mexican tacos",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":531,"region":532,"baseServings":574,"prepMinutes":436,"cookMinutes":708,"difficulty":537,"course":709,"diet":711,"mainIngredients":712,"images":716,"keywords":726,"publishedAt":561,"updatedAt":561,"authorSlug":562},"elote","Elote (Mexican Grilled Street Corn)","Elote","Elote asado",12,[578,710],"snack",[541,542],[713,714,715],"corn","cotija","lime",[717,720,722,724],{"alt":718,"src":719},"Charred corn on the cob coated in cream, crumbled white cotija cheese and red chile powder with lime wedges","\u002Fimages\u002Frecipes\u002Felote\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-1x1.jpg",[704,727,728,714,729,730],"mexican street corn","grilled corn","esquites","street food",{"slug":527,"title":528,"shortTitle":529,"nativeName":530,"countrySlug":531,"region":532,"baseServings":533,"prepMinutes":534,"cookMinutes":535,"restMinutes":536,"difficulty":537,"course":732,"diet":733,"mainIngredients":734,"images":735,"keywords":740,"publishedAt":561,"updatedAt":561,"authorSlug":562},[539],[541,542],[462,471,475],[736,737,738,739],{"alt":546,"src":547},{"alt":546,"src":549},{"alt":546,"src":551},{"alt":546,"src":553},[555,556,557,558,559,560],{"slug":742,"title":743,"shortTitle":744,"nativeName":744,"countrySlug":531,"baseServings":574,"prepMinutes":611,"cookMinutes":9,"difficulty":537,"course":745,"diet":748,"mainIngredients":750,"images":751,"keywords":761,"publishedAt":604,"updatedAt":604,"authorSlug":562},"guacamole","Guacamole (Molcajete-Style)","Guacamole",[746,747,710],"appetizer","sauce",[749,542,580,581],"vegan",[715,585,619,584],[752,755,757,759],{"alt":753,"src":754},"Chunky guacamole in a stone molcajete topped with cilantro and diced tomato, tortilla chips alongside","\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-1x1.jpg",[742,531,762,763,764,765,766],"avocado","molcajete","dip","salsa","totopos",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":531,"region":573,"baseServings":533,"prepMinutes":433,"cookMinutes":772,"difficulty":644,"course":773,"diet":774,"mainIngredients":775,"images":781,"keywords":791,"publishedAt":561,"updatedAt":561,"authorSlug":562},"mole-poblano","Mole Poblano (Chile and Chocolate Sauce with Turkey)","Mole Poblano","Mole poblano de guajolote",130,[577],[542,580],[776,777,778,779,780],"turkey","cocoa","almonds","sesame-seeds","raisins",[782,785,787,789],{"alt":783,"src":784},"Dark glossy mole poblano poured over turkey pieces and scattered with toasted sesame seeds","\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-1x1.jpg",[792,793,600,794,776,795,796],"mole poblano","mexican mole","dried chiles","chocolate sauce","fiesta food",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":531,"region":802,"baseServings":642,"prepMinutes":612,"cookMinutes":803,"difficulty":678,"course":804,"diet":806,"mainIngredients":807,"images":810,"keywords":820,"publishedAt":561,"updatedAt":561,"authorSlug":562},"pozole-rojo","Pozole Rojo (Red Hominy and Pork Stew)","Pozole Rojo","Pozole rojo","Jalisco and Guerrero",150,[805,577],"soup",[542,580],[682,808,713,809,715],"guajillo-chiles","cabbage",[811,814,816,818],{"alt":812,"src":813},"Deep bowl of red 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