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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":435,"variations":437,"ingredients":447,"instructions":479,"pronunciation":496,"substitutions":497,"slug":510,"title":511,"shortTitle":512,"nativeName":512,"countrySlug":513,"baseServings":514,"prepMinutes":430,"cookMinutes":9,"difficulty":515,"course":516,"diet":520,"mainIngredients":525,"images":526,"keywords":536,"publishedAt":542,"updatedAt":542,"authorSlug":543,"summary":544,"localeSlug":510,"alternates":545},[394,397,400,403,406],{"answer":395,"question":396},"It comes from Nahuatl, the language of the Aztecs: āhuacamōlli, combining āhuacatl (avocado) and mōlli (sauce or mash) — literally \"avocado sauce.\" The same mōlli survives in the word \"mole.\" The dish predates the Spanish conquest, and its modern form is remarkably close to what Mesoamerican kitchens made centuries ago.","What does the word guacamole mean?",{"answer":398,"question":399},"No — this is a durable myth. Browning is oxidation caused by contact with air, and the pit protects only the small patch of surface it physically covers; everything around it browns on schedule. What actually works is excluding air: press plastic wrap directly onto the surface, or float a thin layer of lime juice or water on top and pour it off before serving.","Does leaving the avocado pit in guacamole stop it from browning?",{"answer":401,"question":402},"Traditionally chunky. The molcajete method grinds the onion, chile and salt to a paste but mashes the avocado only briefly, leaving distinct pieces in a coarse, creamy base. A food processor whips avocado into a smooth mousse — a different (and by most Mexican standards inferior) result. A bowl and a fork give the right texture with no special equipment.","Should guacamole be smooth or chunky?",{"answer":404,"question":405},"Press gently near the stem end: a ripe avocado yields slightly, like a ripe pear, without feeling mushy or hollow. Hass avocados also darken from green toward black as they ripen. Hard fruit ripens on the counter in 2–4 days (faster in a paper bag with a banana); refrigerate once ripe to hold it a few days more.","How do I pick a ripe avocado for guacamole?",{"answer":407,"question":408},"It is genuinely a last-hour dish — the flavor is brightest and the color best within an hour or two of mashing. With plastic wrap pressed directly onto the surface and refrigeration it survives to the next day with minor browning at the edges, which you can stir in or scrape off. Making it a day ahead on purpose trades away most of what makes it good.","How far ahead can I make guacamole?",[410,411,412,413,414,415],"Judge ripeness by gentle pressure at the stem end — it should yield like a ripe pear. Rock-hard avocados have no place here, and no trick softens them in time.","Mash the onion, chile, cilantro stems and salt into a rough paste before any avocado goes in; salt is the grinding agent and the flavors carry much further.","Fold the avocado with a fork and stop early. The mash should hold visible chunks — it will soften further as people scoop.","Seed and dice the tomato and fold it in last, so its juice does not water the mash down.","Season with lime and salt in stages, tasting with a tortilla chip — chips carry salt of their own, and guacamole seasoned on a spoon often ends up over-salted.","Making it ahead by an hour or two? Press plastic wrap directly onto the surface, excluding all air, and refrigerate. Leaving the pit in the bowl does nothing for the parts it does not touch.","🥑","Guacamole is ripe avocado mashed coarsely with lime, white onion, green chile, cilantro and salt — and in the traditional Mexican version, tomato folded in at the end. The texture is the argument this recipe makes: real guacamole is chunky, with distinct pieces of avocado suspended in a rough, seasoned mash, not a smooth green cream. The method borrows the logic of the molcajete, the Mexican basalt mortar — pound the onion, chile and salt into a rough paste first so their flavor disperses, then fold the avocado through gently. Ten minutes, one bowl, and it needs nothing but good avocados and hot totopos.","Guacamole is one of the oldest dishes still on the table in more or less its original form. Avocados were domesticated in Mesoamerica thousands of years ago, and the Aztecs were mashing them with chile and tomato long before the Spanish arrived. The name records the fact plainly: Nahuatl āhuacamōlli, a compound of āhuacatl (avocado) and mōlli (sauce or mash) — the same mōlli that survives in \"mole.\" Spanish speakers wore the word down to guacamole, and the dish itself barely changed. What an Aztec kitchen would recognize is what a Mexico City taquería serves today.\n\nThe molcajete, the three-legged basalt mortar inherited from the same era, explains why traditional guacamole has the texture it does. Onion, chile, cilantro and salt are ground into a rough, potent paste against the volcanic stone, and the avocado is then mashed in only briefly, so the finished sauce is a landscape — creamy in places, chunky in others — rather than a purée. A bowl and a fork reproduce the idea faithfully; a food processor destroys it, whipping the avocado into something closer to a mousse and bruising the cilantro.\n\nTwo honest notes, since guacamole attracts folklore. First, the famous trick of leaving the avocado pit in the bowl to prevent browning is a myth: the pit protects only the surface it physically covers, and the rest oxidizes on schedule. Browning is caused by air contact, so the fix is mechanical — press plastic wrap directly onto the surface, or float a thin layer of lime juice or water over it. Second, lime does slow browning slightly and brightens everything, but no amount of it makes guacamole a keeper. It is a fresh sauce; make it close to serving, as Mexican kitchens always have.","Guacamole is best within an hour or two of mashing. To hold it briefly, press plastic wrap directly onto the surface so no air touches it and refrigerate up to a day; pour off any liquid and stir before serving. The pit-in-the-bowl trick does not prevent browning. Do not freeze — the texture collapses into a watery mash.",[421,422,423,424],"Molcajete logic with ordinary tools: pound the aromatics first, fold the avocado in last.","Defends the traditional chunky texture — no food processor, no green mousse.","Honest anti-browning guidance: plastic wrap pressed on the surface works, the pit trick does not.","Ten minutes, one bowl, and proportions that let ripe avocado stay the main event.",[426,427,428],"Molcajete or a sturdy bowl and fork","Sharp knife","Citrus squeezer",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},15,11,8,3,180,[436],"Warm totopos (tortilla chips), or spooned onto tacos, tostadas and grilled meats.",[438,441,444],{"name":439,"description":440},"Guacamole taquero","The smooth green sauce squeezed over tacos at street stands — avocado blended with tomatillos and chile. A different tool for a different job.",{"name":442,"description":443},"With fruit","Diced pomegranate seeds, mango or peach folded in — a festive style seen in central Mexico, sweet against the chile.",{"name":445,"description":446},"Extra-fiery","Leave the serrano seeds in and add a second chile, pounded with the base so the heat runs through every bite instead of arriving in pockets.",[448,451,455,459,462,467,470,474],{"qty":433,"name":449,"unit":450},"ripe Hass avocados","piece",{"qty":452,"ref":453,"name":454,"unit":450},1,"lime","lime, juiced, plus more to taste",{"qty":456,"ref":457,"name":458,"unit":450},0.25,"onion","white onion, finely chopped",{"qty":452,"name":460,"note":461,"unit":450},"serrano chile, finely chopped","seeded for mild, seeds in for hot",{"qty":463,"ref":464,"name":465,"unit":466},0.33,"cilantro","cilantro, leaves chopped, tender stems minced","cup",{"qty":452,"ref":468,"name":469,"unit":450},"tomato","small ripe tomato, seeded and diced",{"qty":471,"name":472,"unit":473},0.75,"coarse or fine sea salt, plus more to taste","tsp",{"qty":475,"name":476,"unit":477,"group":478,"noScale":8},null,"tortilla chips (totopos), for serving","to taste","For serving",[480,484,487,490,493],{"tip":481,"text":482,"title":483},"This paste is why molcajete guacamole tastes seasoned all the way through instead of in bites.","In a molcajete or sturdy bowl, mash the onion, serrano, minced cilantro stems and salt together — grinding with a pestle or the back of a fork — until they collapse into a rough, wet, sharp-smelling paste. The salt should visibly draw juice from the onion.","Pound the flavor base",{"text":485,"title":486},"Halve the avocados, remove the pits, and score the flesh into rough cubes in the skin. Scoop the cubes into the bowl — the flesh should be butter-yellow shading to green, with no grey streaks or hard patches.","Open the avocados",{"text":488,"title":489},"Add the juice of {qty:lime} lime and fold the avocado through the base with a fork, mashing only until it holds together while plenty of distinct chunks remain. The mash should look like a landscape, not a cream.","Fold, don't purée",{"text":491,"title":492},"Fold in the diced tomato and chopped cilantro leaves. Taste with a tortilla chip — not a spoon — and adjust salt and lime until the guacamole tastes bright and lands just shy of salty on its own.","Finish and taste with a chip",{"text":494,"title":495},"Serve straight away with warm totopos, while the surface is still vivid green. If it must wait, press plastic wrap directly onto the surface — air, not the missing pit, is what turns guacamole brown.","Serve immediately","gwah-kah-MOH-leh",[498,502,506],{"note":499,"swap":500,"original":501},"Serrano is the classic sharpness; jalapeño is gentler and everywhere. Chile flakes are a last resort — you lose the fresh green heat.","Jalapeño (milder) or a pinch of dried chile flakes","Serrano chile",{"note":503,"swap":504,"original":505},"Plenty of respected Mexican versions are tomato-free. Do not substitute canned tomato, which makes the guacamole watery and sweet.","Simply omit it","Fresh tomato",{"note":507,"swap":508,"original":509},"For cilantro-averse eaters, use a small amount of parsley for greenness and accept a different, still pleasant sauce.","Reduce rather than replace — there is no true stand-in","Cilantro","guacamole","Guacamole (Molcajete-Style)","Guacamole","mexico",4,"easy",[517,518,519],"appetizer","sauce","snack",[521,522,523,524],"vegan","gluten-free","dairy-free","nut-free",[453,457,464,468],[527,530,532,534],{"alt":528,"src":529},"Chunky guacamole in a stone molcajete topped with cilantro and diced tomato, tortilla chips alongside","\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero.jpg",{"alt":528,"src":531},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-16x9.jpg",{"alt":528,"src":533},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-4x3.jpg",{"alt":528,"src":535},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-1x1.jpg",[510,513,537,538,539,540,541],"avocado","molcajete","dip","salsa","totopos","2026-08-18","dishroute-kitchen","Chunky Mexican guacamole made the molcajete way: ripe avocado folded through a pounded base of onion, chile, cilantro and lime — coarse and bright, never a purée.",{"en":546},"\u002Frecipe\u002Fguacamole",{"items":548,"total":686,"page":452,"limit":838,"hasMore":839},[549,581,614,646,680,708,738,748,779,810],{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":513,"region":554,"baseServings":514,"prepMinutes":555,"cookMinutes":556,"difficulty":515,"course":557,"diet":560,"mainIngredients":561,"images":563,"keywords":573,"publishedAt":542,"updatedAt":542,"authorSlug":543},"chicken-tinga","Chicken Tinga (Tinga de Pollo)","Chicken Tinga","Tinga de pollo","Puebla",20,45,[558,559],"main","street-food",[523,522,524],[562,468,457],"chicken",[564,567,569,571],{"alt":565,"src":566},"Tostadas topped with smoky chicken tinga in chipotle-tomato sauce, lettuce, avocado and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-1x1.jpg",[574,575,576,577,578,579,580],"tinga","chicken tinga","chipotle","puebla","tostadas","taco filling","shredded chicken",{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"countrySlug":513,"region":586,"baseServings":514,"prepMinutes":430,"cookMinutes":587,"difficulty":515,"course":588,"diet":590,"mainIngredients":592,"images":596,"keywords":606,"publishedAt":613,"updatedAt":613,"authorSlug":543},"chilaquiles-verdes","Chilaquiles Verdes (Tortilla Chips in Tomatillo Salsa)","Chilaquiles Verdes","Chilaquiles verdes","Central Mexico",25,[589],"breakfast",[591,522],"vegetarian",[593,594,595,464],"corn-tortillas","queso-fresco","eggs",[597,600,602,604],{"alt":598,"src":599},"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":598,"src":601},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-4x3.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-1x1.jpg",[607,608,609,610,611,612],"chilaquiles","chilaquiles verdes","tomatillo salsa","mexican breakfast","salsa verde","corn tortillas","2026-08-19",{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":513,"region":554,"baseServings":619,"prepMinutes":620,"cookMinutes":556,"restMinutes":555,"difficulty":621,"course":622,"diet":623,"mainIngredients":624,"images":630,"keywords":640,"publishedAt":613,"updatedAt":613,"authorSlug":543},"chiles-en-nogada","Chiles en Nogada (Stuffed Poblanos in Walnut Cream)","Chiles en Nogada","Chiles en nogada",6,70,"hard",[558],[522],[625,626,627,628,629],"poblano","ground-pork","walnuts","pomegranate","apple",[631,634,636,638],{"alt":632,"src":633},"Stuffed poblano chile under white walnut sauce topped with pomegranate seeds and parsley","\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-1x1.jpg",[641,625,642,643,577,644,645],"chiles en nogada","walnut sauce","nogada","picadillo","mexican independence",{"slug":647,"title":648,"shortTitle":649,"nativeName":650,"countrySlug":513,"region":651,"baseServings":619,"prepMinutes":652,"cookMinutes":653,"restMinutes":654,"difficulty":655,"course":656,"diet":657,"mainIngredients":658,"images":663,"keywords":673,"publishedAt":613,"updatedAt":613,"authorSlug":543},"cochinita-pibil","Cochinita Pibil (Yucatán Achiote-Roasted Pork)","Cochinita Pibil","Cochinita pibil","Yucatán",30,240,720,"medium",[558],[523],[659,660,661,662],"pork-shoulder","achiote","orange","habanero",[664,667,669,671],{"alt":665,"src":666},"Shredded orange achiote pork in banana leaves with bright pink pickled onions and warm corn tortillas","\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-1x1.jpg",[674,675,660,676,677,678,679],"cochinita pibil","yucatan","banana leaf","slow roast pork","pickled red onion","mexican tacos",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":513,"region":685,"baseServings":514,"prepMinutes":686,"cookMinutes":687,"difficulty":515,"course":688,"diet":689,"mainIngredients":690,"images":693,"keywords":703,"publishedAt":613,"updatedAt":613,"authorSlug":543},"elote","Elote (Mexican Grilled Street Corn)","Elote","Elote asado","Nationwide",10,12,[559,519],[591,522],[691,692,453],"corn","cotija",[694,697,699,701],{"alt":695,"src":696},"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":695,"src":698},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-1x1.jpg",[681,704,705,692,706,707],"mexican street corn","grilled corn","esquites","street food",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":513,"region":685,"baseServings":432,"prepMinutes":555,"cookMinutes":713,"restMinutes":714,"difficulty":515,"course":715,"diet":717,"mainIngredients":718,"images":721,"keywords":731,"publishedAt":613,"updatedAt":613,"authorSlug":543},"flan-napolitano","Flan Napolitano (Mexican Cream Cheese Caramel Custard)","Flan Napolitano","Flan napolitano",60,360,[716],"dessert",[591,522],[719,720,595],"condensed-milk","cream-cheese",[722,725,727,729],{"alt":723,"src":724},"Unmoulded Mexican flan napolitano on a rimmed plate with dark caramel sauce running down its smooth sides","\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-1x1.jpg",[732,733,734,735,736,737],"flan napolitano","mexican flan","caramel custard","condensed milk dessert","cream cheese flan","bain marie",{"slug":510,"title":511,"shortTitle":512,"nativeName":512,"countrySlug":513,"baseServings":514,"prepMinutes":430,"cookMinutes":9,"difficulty":515,"course":739,"diet":740,"mainIngredients":741,"images":742,"keywords":747,"publishedAt":542,"updatedAt":542,"authorSlug":543},[517,518,519],[521,522,523,524],[453,457,464,468],[743,744,745,746],{"alt":528,"src":529},{"alt":528,"src":531},{"alt":528,"src":533},{"alt":528,"src":535},[510,513,537,538,539,540,541],{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"countrySlug":513,"region":554,"baseServings":432,"prepMinutes":753,"cookMinutes":754,"difficulty":621,"course":755,"diet":756,"mainIngredients":757,"images":763,"keywords":773,"publishedAt":613,"updatedAt":613,"authorSlug":543},"mole-poblano","Mole Poblano (Chile and Chocolate Sauce with Turkey)","Mole Poblano","Mole poblano de guajolote",50,130,[558],[522,523],[758,759,760,761,762],"turkey","cocoa","almonds","sesame-seeds","raisins",[764,767,769,771],{"alt":765,"src":766},"Dark glossy mole poblano poured over turkey pieces and scattered with toasted sesame seeds","\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-4x3.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-1x1.jpg",[774,775,577,776,758,777,778],"mole poblano","mexican mole","dried chiles","chocolate sauce","fiesta food",{"slug":780,"title":781,"shortTitle":782,"nativeName":783,"countrySlug":513,"region":784,"baseServings":619,"prepMinutes":587,"cookMinutes":785,"difficulty":655,"course":786,"diet":788,"mainIngredients":789,"images":792,"keywords":802,"publishedAt":613,"updatedAt":613,"authorSlug":543},"pozole-rojo","Pozole Rojo (Red Hominy and Pork Stew)","Pozole Rojo","Pozole rojo","Jalisco and Guerrero",150,[787,558],"soup",[522,523],[659,790,691,791,453],"guajillo-chiles","cabbage",[793,796,798,800],{"alt":794,"src":795},"Deep bowl of red pozole with pork, hominy, shredded cabbage, radish slices and a lime wedge","\u002Fimages\u002Frecipes\u002Fpozole-rojo\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Fpozole-rojo\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Fpozole-rojo\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Fpozole-rojo\u002Fhero-1x1.jpg",[803,804,805,806,807,808,809],"pozole","pozole rojo","hominy","pork stew","guajillo","mexican 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