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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":502,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":432,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":544,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Chuño is potato preserved by an Andean freeze-drying method — left out in the freezing night air of the Altiplano, trodden to squeeze the water out, then sun-dried. It keeps for years and rehydrates into a chewy, absorbent piece that soaks up broth. You can substitute boiled waxy potatoes, but the texture is the main thing chuño contributes, so the bowl will feel noticeably different.","What is chuño and do I have to use it?",{"answer":398,"question":399},"Altitude is the usual culprit. Water boils at a lower temperature as you go higher — around 88 °C at the height of La Paz — so a simmer is genuinely cooler and everything cooks more slowly. Above roughly 2,000 metres, add a third to half again to all simmering times, or use a pressure cooker. Old dried hominy also takes far longer than fresh stock, regardless of where you are.","Why does my stew take so much longer than the recipe says?",{"answer":401,"question":402},"That is its reputation across Bolivia, and it is why market kitchens in La Paz start serving it before dawn on Sunday. There is no medical claim being made here, but hot salty broth, fat, chilli and fluid all plausibly help someone who is dehydrated and cold. Bolivians take the tradition seriously enough that fricasé is genuinely easier to find early in the morning than at dinner.","Is fricasé actually a hangover cure?",{"answer":404,"question":405},"Yes, and it stays authentic. Ají amarillo is mild to moderate compared with many chillies, and removing all the seeds and inner veins before blending takes most of the bite out while keeping the colour and fruitiness. You can also cut the quantity of chilli by a third and make up the volume with a little sweet paprika.","Can I make fricasé less spicy?",{"answer":407,"question":408},"Ground stale bread is the traditional thickener, stirred in near the end so the broth goes from watery to something that coats the back of a spoon. It is a common technique across the Andes and the Iberian world. Use only the amount given — too much and the stew turns pasty and tastes of bread rather than of chilli and pork.","Why is there bread in a meat stew?",[410,411,412,413,414,415],"Soak the dried chillies in hot water for 30 minutes and remove every seed and vein before blending — the veins carry most of the harshness and this dish should be warm, not punishing.","Use pork on the bone. Ribs, hock or a shoulder cut with bone attached give the broth the gelatine that makes it coat a spoon, which lean loin cannot do.","Fry the blended chilli in fat until it darkens and the oil beads at the edges before any liquid goes in. Raw chilli paste boiled in water tastes flat and slightly bitter.","Dried mote needs an overnight soak and then hours of simmering; tinned hominy is a legitimate shortcut and only needs warming through in the broth.","Above about 2,000 metres add 30–50 percent to every simmering time in this recipe, or use a pressure cooker at 20 minutes for the pork and 25 for the mote.","Skim the fat if you like, but Bolivians generally do not — the orange slick on the surface is part of what the dish is for.","🍲","Fricasé paceño is a soup pretending to be a stew, or the other way round depending on the cook. Pork on the bone is simmered slowly with a paste of yellow ají, garlic, cumin and a heavy hand of oregano until the meat gives up and the broth turns opaque orange; a little ground bread goes in near the end so the liquid clings rather than runs. It is served in deep bowls with boiled mote hominy and rehydrated chuño sitting in the bottom, and it is eaten very hot, very early, and usually the morning after a long night. The flavour is warm rather than sharp — fatty pork, herbal oregano and the fruity, low-burn heat of the chilli. Nothing about it is subtle, and nothing about it is meant to be.","La Paz has cold mornings almost all year — at roughly 3,600 metres the sun is fierce and the air still is not warm — and fricasé exists in direct response. It is sold from before dawn in market comedores and neighbourhood restaurants, appears on Sunday menus everywhere, and carries a national reputation as a hangover remedy solid enough that it is discussed as a medical opinion rather than a joke. Bolivians debate whether the cure is the chilli, the fat, the salt or the sheer heat of the broth; the honest answer is probably all four.\n\nThe French-sounding name is a leftover from nineteenth-century menu language, when European culinary terms were applied loosely across South America. It does not describe the technique — a French fricassée is a white braise, and this is the exact opposite: dark, orange, chilli-driven and Andean at its core. The real ancestry is in the ingredients. Chuño, the potato freeze-dried outdoors on the Altiplano and stored for years, and mote, hulled maize boiled until it splits, both predate the Spanish arrival by a long way and are the parts of the bowl that place it firmly on the high plains.\n\nThat altitude is not a footnote. At the height of La Paz water boils at around 88 °C, and everything that depends on boiling takes correspondingly longer: dried hominy that might soften in an hour at sea level can want three or four, and the pork needs real patience before it falls off the bone. Pressure cookers are standard domestic equipment for exactly this reason, and any highland cook will tell you the version made down in the lowlands cooks faster and tastes slightly different. Similar chilli-and-pork soups exist in southern Peru, and the line between the two cuisines here is drawn by borders rather than by geography or history.","Fricasé improves overnight and keeps 3 days refrigerated, with the fat setting into an orange cap that you can lift off or stir back in. Reheat to a proper simmer rather than merely warm, since the dish depends on being served scalding. It freezes well for 2 months, but freeze the broth and pork alone: chuño turns spongy and mote goes chalky after thawing, so cook those fresh when you reheat.",[421,422,423,424],"Dried chillies are rehydrated and blended rather than used as powder, which is what gives the broth its colour and body.","The bread thickener is added late and in a measured amount, so the broth thickens without turning gluey.","Mote and chuño are cooked separately, because they need very different times and would ruin each other in one pot.","Timings are given for both sea-level and high-altitude kitchens, since this dish is genuinely affected by where you cook it.",[426,427,428],"Large heavy pot or pressure cooker","Blender","Separate pan for the mote and chuño",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},32,45,6,850,44,640,[437],"Nothing but a spoon and a bowl of llajua on the side — the mote and chuño already in the bowl are the accompaniment.",[439,442,445],{"name":440,"description":441},"Fricasé de pollo","Chicken pieces instead of pork, cooked in the same chilli broth for about half the time — lighter and common midweek rather than at weekends.",{"name":443,"description":444},"Fricasé chuquisaqueño","The Sucre version, generally thicker and less soupy, sometimes with the addition of a little vinegar to cut the fat.",{"name":446,"description":447},"With tunta","Using white tunta rather than black chuño, which is milder in flavour and gives a paler bowl; some households serve both together.",[449,455,458,462,466,470,473,479,483,488,492,498],{"qty":450,"name":451,"note":452,"unit":453,"group":454},10,"dried ají amarillo chillies, stemmed and deseeded","or see the substitution","piece","For the chilli base",{"qty":432,"ref":456,"name":456,"unit":457,"group":454},"garlic","clove",{"qty":459,"ref":460,"name":461,"unit":453,"group":454},1,"onion","large onion, roughly chopped",{"qty":459,"ref":463,"name":464,"unit":465,"group":454},"cumin","ground cumin","tbsp",{"qty":467,"ref":468,"name":469,"unit":465,"group":454},2,"oregano","dried oregano, crumbled between your palms",{"qty":471,"name":472,"unit":465,"group":454},3,"lard or neutral oil",{"qty":474,"ref":475,"name":476,"unit":477,"group":478},1.5,"pork-shoulder","pork on the bone — ribs, hock or bone-in shoulder, in large pieces","kg","For the stew",{"qty":480,"name":481,"unit":482,"group":478},2.5,"water","l",{"qty":484,"ref":485,"name":486,"unit":487,"group":478},60,"breadcrumbs","stale white bread, ground fine","g",{"qty":489,"name":490,"unit":491,"group":478},null,"salt","to taste",{"qty":493,"ref":494,"name":495,"note":496,"unit":487,"group":497},250,"corn","dried mote (hulled hominy), soaked overnight","or 500 g drained tinned hominy","To serve",{"qty":499,"ref":500,"name":501,"unit":453,"group":497},12,"potato","pieces of chuño or tunta, soaked overnight and rubbed clean",[503,506,510,515,520,523,527],{"text":504,"title":505},"Cover the dried mote and the chuño with cold water in separate bowls and leave them overnight. Next morning rub the chuño between your hands under running water to loosen the skins, and drain the mote.","Soak everything the night before",{"text":507,"title":508,"timerSeconds":509},"Pour boiling water over the dried chillies and leave them 30 minutes until they are soft and pliable. Drain, then blend with the garlic, onion, cumin, oregano and just enough soaking water to move the blades, until you have a smooth, thick, brick-orange paste with no visible skin fragments.","Blend the chilli paste",1800,{"tip":511,"text":512,"title":513,"timerSeconds":514},"This step is where most of the flavour is decided. Stop too early and the finished broth tastes thin and slightly bitter.","Heat the lard in a large heavy pot and add the paste, standing back from the spitting. Fry over medium heat for 10–12 minutes, stirring often, until it darkens by a shade, smells toasted rather than raw, and orange oil separates and pools at the sides.","Fry the paste",700,{"tip":516,"text":517,"title":518,"timerSeconds":519},"Above 2,000 metres allow 3 hours or more, or pressure cook for 20 minutes at full pressure.","Add the pork pieces and turn them in the paste until coated, then pour in the water and bring to a bare simmer. Cook uncovered for 2 hours at sea level, skimming the grey foam in the first 15 minutes, until the meat pulls easily from the bone but has not shredded into the broth.","Simmer the pork",7200,{"text":521,"title":522},"While the pork simmers, boil the soaked mote in plenty of salted water until the grains have split open and are tender with a slight chew, 1½ to 3 hours depending on age and altitude. Boil the chuño separately for about 25 minutes, until it is soft all the way through and squeezes like a wet sponge.","Cook the mote and chuño",{"text":524,"title":525,"timerSeconds":526},"Stir the ground bread into the stew and simmer 10 minutes more, until the broth thickens just enough to leave a film on the back of a spoon. Season with salt until the flavour is clearly savoury and slightly aggressive — it will be eaten with two unseasoned starches.","Thicken and season",600,{"text":528,"title":529},"Spoon mote and chuño into the bottom of deep, warmed bowls, sit a piece of pork on top and ladle over enough of the orange broth to almost cover everything. Serve while it is still too hot to drink comfortably.","Build the bowls","free-kah-SEH pah-SEH-nyo",[532,536,540],{"note":533,"swap":534,"original":535},"The jarred paste is close to identical and widely sold online. The powder blend gets the colour and gentle heat but misses the fruity note that makes the broth taste Andean.","6 tbsp jarred ají amarillo paste, or 3 tbsp mild chilli powder with 1 tsp turmeric and 1 tsp smoked paprika","Dried ají amarillo chillies",{"note":537,"swap":538,"original":539},"Fresh potato behaves completely differently — it will not have the chewy, sponge-like bite of chuño, but it keeps the bowl the right shape. Andean grocers sell chuño dried, and it keeps indefinitely.","Small waxy potatoes, boiled separately and added at the end","Chuño (freeze-dried potato)",{"note":541,"swap":542,"original":543},"Tinned hominy is the same grain already cooked. Barley is a texture substitute only, and gives a softer, less toothsome bowl.","Tinned hominy, drained, or cooked pearl barley at a pinch","Mote (hulled hominy)","fricase-paceno","Fricasé Paceño (La Paz Yellow Chilli Pork Stew)","Fricasé Paceño","Fricasé paceño","bolivia","La Paz",25,150,480,"medium",[555,556],"main","soup",[558],"dairy-free",[475,494,500],[561,564,566,568],{"alt":562,"src":563},"Deep bowl of Bolivian fricasé paceño with bone-in pork in orange chilli broth over hominy corn and freeze-dried potato","\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-1x1.jpg",[571,572,573,574,575,576,577],"fricasé","la paz","pork stew","ají amarillo","chuño","mote","hangover food","2026-08-20","dishroute-kitchen","Pork simmered for hours in ground yellow chilli with cumin and oregano, then ladled scalding over hominy and freeze-dried potato. La Paz drinks the broth on Sunday mornings for a reason.",{"en":582},"\u002Frecipe\u002Ffricase-paceno",{"items":584,"total":450,"page":459,"limit":862,"hasMore":863},[585,624,658,668,698,728,757,782,810,833],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":548,"region":590,"baseServings":591,"prepMinutes":592,"cookMinutes":593,"restMinutes":592,"difficulty":594,"course":595,"diet":599,"mainIngredients":602,"images":606,"keywords":616,"publishedAt":578,"updatedAt":578,"authorSlug":579},"api-con-pastel","Api con Pastel (Purple Corn Drink and Fried Cheese Pastry)","Api con Pastel","Api con pastel","La Paz, Oruro and Potosí",4,30,35,"easy",[596,597,598],"breakfast","drink","street-food",[600,601],"vegetarian","nut-free",[494,603,604,605],"cinnamon","flour","queso-fresco",[607,610,612,614],{"alt":608,"src":609},"Glass of steaming deep purple Bolivian api beside a blistered fried cheese pastel dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-1x1.jpg",[617,618,619,620,621,622,623],"api","api con pastel","purple corn drink","bolivian breakfast","maiz morado","fried cheese pastry","altiplano",{"slug":625,"title":626,"shortTitle":627,"nativeName":627,"countrySlug":548,"region":628,"baseServings":432,"prepMinutes":629,"cookMinutes":629,"restMinutes":630,"difficulty":594,"course":631,"diet":634,"mainIngredients":636,"images":641,"keywords":651,"publishedAt":578,"updatedAt":578,"authorSlug":579},"cunape","Cuñapé (Santa Cruz Cassava and Cheese Rolls)","Cuñapé","Santa Cruz and the eastern lowlands",20,15,[632,633],"bread","snack",[600,635,601],"gluten-free",[637,638,639,640],"tapioca-starch","cheddar","eggs","butter",[642,645,647,649],{"alt":643,"src":644},"Warm Bolivian cuñapé rolls with cracked golden shells, one torn open to show the stretchy hollow cheese interior","\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-4x3.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-1x1.jpg",[625,652,653,654,655,656,657],"cuñapé","cassava starch","cheese bread","santa cruz","bolivian baking","gluten free",{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":432,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":659,"diet":660,"mainIngredients":661,"images":662,"keywords":667,"publishedAt":578,"updatedAt":578,"authorSlug":579},[555,556],[558],[475,494,500],[663,664,665,666],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[571,572,573,574,575,576,577],{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":548,"region":673,"baseServings":674,"prepMinutes":675,"cookMinutes":676,"difficulty":553,"course":677,"diet":678,"mainIngredients":679,"images":680,"keywords":690,"publishedAt":578,"updatedAt":578,"authorSlug":579},"bolivian-humintas","Humintas al Horno (Baked Corn and Cheese Parcels)","Humintas al Horno","Humintas al horno","La Paz and the highlands",8,40,55,[633],[600,635],[494,605,640],[681,684,686,688],{"alt":682,"src":683},"Baked Bolivian humintas in charred corn husks, one opened to show the moist corn and melted cheese inside","\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-1x1.jpg",[691,692,693,694,695,696,697],"humintas","humitas","corn parcels","bolivian snack","queso fresco","corn husk","andean baking",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"countrySlug":548,"region":703,"baseServings":432,"prepMinutes":499,"cookMinutes":9,"difficulty":594,"course":704,"diet":706,"mainIngredients":708,"images":711,"keywords":721,"publishedAt":578,"updatedAt":578,"authorSlug":579},"llajua","Llajua (Bolivian Locoto and Tomato Table Salsa)","Llajua","Llajwa","Nationwide, strongest in the highlands",[705],"sauce",[707,600,635,558,601],"vegan",[709,710],"tomato","cilantro",[712,715,717,719],{"alt":713,"src":714},"Bowl of deep red Bolivian llajua salsa with visible chilli seeds and flecks of green herb, beside a stone grinding batan","\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-1x1.jpg",[699,722,723,724,725,726,727],"llajwa","locoto","bolivian salsa","raw chilli sauce","quirquina","batan",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":548,"region":733,"baseServings":591,"prepMinutes":550,"cookMinutes":734,"restMinutes":735,"difficulty":553,"course":736,"diet":737,"mainIngredients":738,"images":742,"keywords":752,"publishedAt":578,"updatedAt":578,"authorSlug":579},"majadito","Majadito (Beni Rice with Dried Beef and Plantain)","Majadito","Majadito beniano","Beni and Santa Cruz",80,120,[555],[558,635],[739,740,741,709,639],"rice","achiote","plantain",[743,746,748,750],{"alt":744,"src":745},"Plate of Bolivian majadito — orange annatto rice with shredded dried beef, fried plantain slices and a fried egg on top","\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-1x1.jpg",[729,753,754,655,755,756,741],"charque","beni","bolivian rice","annatto",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":548,"region":762,"baseServings":591,"prepMinutes":592,"cookMinutes":675,"difficulty":553,"course":763,"diet":764,"mainIngredients":765,"images":766,"keywords":776,"publishedAt":578,"updatedAt":578,"authorSlug":579},"pique-macho","Pique Macho (Bolivian Beef and Chip Sharing Platter)","Pique Macho","Pique a lo macho","Cochabamba",[555],[],[500,709,460,639],[767,770,772,774],{"alt":768,"src":769},"Bolivian pique macho platter piled with chips, seared beef cubes, sausage slices, raw onion, tomato, chilli rings and boiled egg","\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-1x1.jpg",[777,778,723,779,780,781],"pique macho","bolivian platter","loaded chips","cochabamba","sharing food",{"slug":783,"title":784,"shortTitle":785,"nativeName":785,"countrySlug":548,"region":786,"baseServings":499,"prepMinutes":484,"cookMinutes":550,"restMinutes":787,"difficulty":788,"course":789,"diet":790,"mainIngredients":791,"images":794,"keywords":804,"publishedAt":578,"updatedAt":578,"authorSlug":579},"bolivian-saltenas","Salteñas (Bolivian Juicy Baked Meat Pastries)","Salteñas","Tarija and La Paz",720,"hard",[598],[],[792,500,604,793],"beef-chuck","peas",[795,798,800,802],{"alt":796,"src":797},"Golden baked Bolivian salteñas with braided top seams, one bitten open to show the beef and potato broth inside","\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero.jpg",{"alt":796,"src":799},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-16x9.jpg",{"alt":796,"src":801},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-4x3.jpg",{"alt":796,"src":803},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-1x1.jpg",[805,806,807,808,574,572,809],"salteña","bolivian pastry","baked empanada","street food","tarija",{"slug":811,"title":812,"shortTitle":813,"nativeName":814,"countrySlug":548,"region":762,"baseServings":591,"prepMinutes":592,"cookMinutes":592,"difficulty":594,"course":815,"diet":816,"mainIngredients":817,"images":818,"keywords":828,"publishedAt":578,"updatedAt":578,"authorSlug":579},"silpancho","Silpancho (Cochabamba Breaded Steak Plate)","Silpancho","Silpancho cochabambino",[555],[558],[500,739,639,485,709],[819,822,824,826],{"alt":820,"src":821},"Bolivian silpancho plate with a wide breaded steak over rice and fried potato slices, topped with a 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and noodles under a pile of crisp fried potato matchsticks and parsley","\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero.jpg",{"alt":848,"src":851},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-16x9.jpg",{"alt":848,"src":853},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-4x3.jpg",{"alt":848,"src":855},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-1x1.jpg",[857,858,859,860,780,861],"sopa de maní","peanut soup","bolivian soup","beef broth","andean food",24,false,1788563748236]