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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":439,"variations":441,"ingredients":451,"instructions":520,"pronunciation":551,"substitutions":552,"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":569,"region":570,"baseServings":510,"prepMinutes":571,"cookMinutes":572,"difficulty":573,"course":574,"diet":576,"mainIngredients":578,"images":579,"keywords":589,"publishedAt":597,"updatedAt":597,"authorSlug":598,"summary":599,"localeSlug":565,"alternates":600},[394,397,400,403,406],{"answer":395,"question":396},"The pepper and the filling both change. Guatemala uses a sweet pimiento or bell pepper with no heat and stuffs it with a cooked picadillo of minced meat and diced vegetables, then serves it with a thin tomato sauce or inside a bread roll. Mexican chiles rellenos are usually mildly hot poblanos filled with melting cheese and sauced with a heavier tomato caldillo.","How are Guatemalan chiles rellenos different from Mexican ones?",{"answer":398,"question":399},"Almost always moisture. The pepper must be patted completely dry after peeling and stuffing, then dusted with a thin coat of flour so the batter has something to grip. It also helps to fry immediately after battering, since a coated pepper left sitting sweats and the coating slides.","Why does my egg batter fall off during frying?",{"answer":401,"question":402},"Yes, in stages. Char, peel and stuff the peppers up to a day ahead and refrigerate them uncovered so the surface stays dry. Whip the egg and fry only when guests arrive, since the coating loses its puff within about twenty minutes. Fried peppers can also be reheated in a hot oven for 12 minutes with acceptable results.","Can I prepare chiles rellenos in advance for a party?",{"answer":404,"question":405},"Yes for the traditional texture. Charred pepper skin turns papery and separates from the flesh during frying, which lifts the egg coating off with it. Peeling also gives the sweet, silky texture that defines the dish, and the ten minutes of steaming makes it a quick job.","Do I have to peel the peppers?",{"answer":407,"question":408},"Both are normal. Freshly fried and hot is best for the coating, but Guatemalan buffets and street vendors regularly serve them warm or at room temperature inside a bread roll, where the tomato sauce softening the bread is part of the appeal.","Are they eaten hot or at room temperature?",[410,411,412,413,414,415],"Char the peppers until the skin is blistered and black all over, then steam them in a covered bowl for 10 minutes. The skin will slip off in sheets instead of coming away in frustrating flakes.","Cut one lengthwise slit and pull the seeds out through it, leaving the stem and shoulders intact. A pepper cut in half will not hold filling and will not survive the fryer.","Dry the stuffed peppers thoroughly and dust them with flour before battering. Egg batter slides straight off a wet pepper.","Whip the egg whites to firm peaks that hold their shape when the whisk is lifted, then fold the yolks in gently — overmixing collapses the foam and gives a flat, greasy coating.","Fry in about 1.5 cm of oil at medium heat, not deep and not screaming hot. The coating should turn deep gold in roughly 2 minutes a side; hotter oil browns the egg before the inside heats through.","Spoon hot oil over the top of each pepper as it fries so the exposed batter sets and puffs instead of sagging.","🫑","These are not the Mexican poblanos filled with cheese. The Guatemalan chile relleno is a sweet red or green pimiento pepper, charred and peeled, stuffed tight with a picadillo of minced pork and beef studded with diced carrot, green beans and potato, then dipped in egg whites whipped to peaks and shallow-fried until the coating puffs into a golden shell. It is savoury rather than spicy, faintly sweet from the pepper itself, and the fried egg jacket goes crisp at the edges and stays custardy where it meets the filling. Served with a thin tomato sauce, or — the way most Guatemalans actually eat it — jammed whole into a crusty bread roll and taken standing up.","Chiles rellenos travel across Latin America under one name and mean something different in every country. The Spanish brought the technique of frying in whipped egg batter, called rebozado, and the Americas supplied the pepper. Mexico built its version around the dark, mildly hot poblano and cheese or picadillo. Guatemala went a different way: the pepper is a sweet pimiento with no heat at all, and the filling is a fully cooked vegetable-and-meat picadillo that is a small dish in its own right before it ever goes near a pepper.\n\nThe part that surprises visitors is the bread. Guatemalans eat chiles rellenos inside a pan francés — a small crusty roll a bit like a baguette end — squashed down so the roll soaks up the tomato sauce and the egg coating. Street stalls and comedores sell them exactly like this, wrapped in paper, and the same thing shows up at family celebrations on a plate with rice. Neither presentation is more correct; the roll is just what happens when the dish escapes the dining table.\n\nIt is fiesta food and holiday food, and it appears constantly around Independence Day in September and at Christmas, when it shares a table with tamales. Home cooks often make the filling the day before, because stuffing and frying a dozen peppers is a production line, and every family has a slightly different picadillo: some add raisins and capers for a sweet-sour note that reads as clearly colonial, some keep it plainly savoury, and a great many make a meatless version for Lent with the same vegetables and no pork at all.","Stuffed, battered and fried peppers are best within a couple of hours, but they keep 3 days refrigerated. Reheat in a 180°C oven for 12 minutes so the coating re-crisps; a microwave turns the egg rubbery and weeps liquid. The picadillo itself keeps 4 days refrigerated and freezes for 3 months, so make the filling ahead and char, stuff and fry on the day you want to eat.",[421,422,423,424],"The picadillo is fully cooked and seasoned before stuffing, so nothing ends up raw inside the pepper.","Clear technique for the egg batter — whites whipped separately, yolks folded in — which is where most home attempts fail.","Includes the bread-roll serving that is how the dish is actually eaten in Guatemala, not just the plated restaurant version.","The vegetable-heavy filling makes a genuinely meat-free version easy without inventing anything untraditional.",[426,427,428,429,430],"Gas burner or grill for charring","Large mixing bowl","Electric whisk or balloon whisk","Wide frying pan","Slotted spatula",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},37,27,6,9,760,33,570,[440],"A thin cooked tomato sauce, white rice, and crusty bread rolls for anyone who wants the street version.",[442,445,448],{"name":443,"description":444},"Chiles rellenos de verduras","The Lenten version: the same carrot, green bean, potato and pea filling with no meat, bound with a little cheese instead.",{"name":446,"description":447},"Sweet-and-sour picadillo","Raisins, capers and a splash of vinegar stirred into the filling — a colonial Spanish touch that some Guatemalan families consider mandatory.",{"name":449,"description":450},"Baked chiles rellenos","Stuffed and topped with the egg mixture, then baked at 200°C for 20 minutes. Less crisp, far less oil, and much easier when you are making twelve.",[452,458,464,467,471,476,480,484,487,490,493,497,500,504,509,513,516],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},8,"bell-pepper","sweet pimiento or small red bell peppers","piece","For the peppers",{"qty":459,"ref":460,"name":461,"unit":462,"group":463},250,"ground-pork","minced pork","g","For the picadillo",{"qty":459,"ref":465,"name":466,"unit":462,"group":463},"ground-beef","minced beef",{"qty":468,"ref":469,"name":470,"unit":456,"group":463},1,"onion","onion, finely chopped",{"qty":472,"ref":473,"name":474,"unit":475,"group":463},3,"garlic","garlic, minced","clove",{"qty":477,"ref":478,"name":479,"unit":456,"group":463},2,"carrot","carrots, in 5 mm dice",{"qty":481,"ref":482,"name":483,"unit":462,"group":463},120,"green-beans","green beans, in 5 mm pieces",{"qty":468,"ref":485,"name":486,"unit":456,"group":463},"potato","potato, peeled and in 5 mm dice",{"qty":488,"ref":489,"name":489,"unit":462,"group":463},80,"peas",{"qty":472,"ref":491,"name":492,"unit":456,"group":463},"tomato","tomatoes, chopped",{"qty":468,"ref":494,"name":495,"unit":496,"group":463},"thyme","dried thyme","tsp",{"qty":477,"name":498,"unit":499,"group":463},"neutral oil","tbsp",{"qty":501,"name":502,"unit":503,"group":463},null,"salt and black pepper","to taste",{"qty":505,"ref":506,"name":507,"unit":456,"group":508},5,"eggs","eggs, separated","For the batter",{"qty":510,"ref":511,"name":512,"unit":499,"group":508},4,"flour","plain flour, for dusting",{"qty":514,"name":515,"unit":496,"group":508},0.5,"fine salt",{"qty":517,"name":518,"unit":519,"group":508,"noScale":8},300,"neutral oil, for shallow frying","ml",[521,525,529,532,537,540,544,548],{"text":522,"title":523,"timerSeconds":524},"Blacken the peppers directly over a gas flame or under a hot grill, turning, until the skins are blistered and charred all over — about 8 minutes. Drop them into a bowl, cover with a plate, and leave 10 minutes; the trapped steam loosens the skin so it rubs off in sheets.","Char and peel the peppers",600,{"tip":526,"text":527,"title":528},"Leave the stem attached — it acts as a handle and holds the shoulders of the pepper together in the pan.","Rub the blackened skin away and cut one lengthwise slit in each pepper, from just below the stem to the tip. Reach in and pull out the seed core, keeping the pepper otherwise whole, then set them cut-side down on kitchen paper to drain.","Hollow them out",{"text":530,"title":531},"Heat the oil in a wide pan and fry the onion until soft and translucent, then add the garlic and cook 30 seconds until fragrant. Add both minces and break them up, cooking until no pink remains and the meat begins to catch and brown on the base of the pan.","Cook the picadillo",{"tip":533,"text":534,"title":535,"timerSeconds":536},"A wet filling makes the pepper burst in the oil. It should look like a chunky hash, not a stew.","Stir in the carrot, potato, green beans, peas, tomato and thyme with a splash of water. Cover and cook for 15 minutes, then uncover and cook until the vegetables are tender and the mixture is dry enough to hold its shape on a spoon. Season firmly with salt and pepper and cool for 15 minutes.","Add the vegetables",900,{"text":538,"title":539},"Pack each pepper through its slit with the cooled picadillo until plump but not straining, and press the slit closed. Pat the outside dry, then roll each pepper in flour and tap off the excess so only a thin white film remains.","Stuff and flour",{"tip":541,"text":542,"title":543},"Fold, do not stir. Once the foam deflates it will not puff in the pan.","Whisk the egg whites with the salt until they hold firm peaks that stand up when the whisk is lifted. Beat the yolks lightly and fold them through with a spatula in a few strokes, keeping the mixture pale, thick and airy.","Whip the batter",{"text":545,"title":546,"timerSeconds":547},"Heat 1.5 cm of oil in a wide pan over medium heat until a drop of batter sizzles steadily. Coat a pepper thickly in the egg mixture, lower it in, and fry 2 minutes a side, spooning hot oil over the top, until the shell is puffed and deep gold. Drain on a rack.","Fry",240,{"text":549,"title":550},"Serve hot with a thin cooked tomato sauce and white rice, or do it the Guatemalan way: split a crusty bread roll, spoon in sauce, press a whole chile relleno inside and eat it with your hands.","Serve","CHEE-less reh-YEH-nohs",[553,557,561],{"note":554,"swap":555,"original":556},"Bell peppers are the closest widely available match in sweetness and shape. Poblanos make the dish taste noticeably more Mexican, which is fine but is a different dish.","Small red bell peppers, or poblanos if you want mild heat","Sweet pimiento peppers",{"note":558,"swap":559,"original":560},"The mix gives fat from the pork and flavour from the beef. If you use only beef, add a spoonful of oil to the pan so the picadillo does not dry out.","All pork, all beef, or shredded cooked chicken","Mixed pork and beef",{"note":562,"swap":563,"original":564},"Simpler and less dramatic — you get a thin omelette-like coating rather than a puffed shell. Acceptable when you are cooking for two and cannot face whipping whites.","Beaten whole egg with 2 tbsp flour","Egg batter","guatemalan-chiles-rellenos","Chiles Rellenos Guatemaltecos (Stuffed Peppers in Egg Batter)","Chiles Rellenos Guatemaltecos","Chiles rellenos guatemaltecos","guatemala","Guatemala City and Antigua",45,40,"medium",[575],"main",[577],"gluten-free",[454,460,465,506,478],[580,583,585,587],{"alt":581,"src":582},"Guatemalan chiles rellenos — golden egg-battered stuffed peppers on a plate with tomato sauce and a bread roll","\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-1x1.jpg",[590,591,592,593,594,595,596],"chiles rellenos","guatemalan food","stuffed peppers","picadillo","egg batter","fried peppers","central american","2026-08-20","dishroute-kitchen","Charred pimiento peppers packed with pork picadillo, carrot and green beans, sealed in whipped egg batter and fried gold — then, in Guatemala, eaten stuffed inside a bread roll.",{"en":601},"\u002Frecipe\u002Fguatemalan-chiles-rellenos",{"items":603,"total":610,"page":468,"limit":884,"hasMore":885},[604,639,649,681,709,735,768,797,826,853],{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":569,"region":609,"baseServings":510,"prepMinutes":610,"cookMinutes":611,"difficulty":612,"course":613,"diet":616,"mainIngredients":619,"images":623,"keywords":633,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-atol-de-elote","Atol de Elote (Guatemalan Sweet Corn Drink)","Atol de Elote","Atol de elote","Nationwide, sold at markets and street corners",10,25,"easy",[614,615],"drink","dessert",[617,577,618],"vegetarian","nut-free",[620,621,622],"corn","milk","cinnamon",[624,627,629,631],{"alt":625,"src":626},"Mug of Guatemalan atol de elote — a thick pale yellow sweet corn drink dusted with cinnamon, with corn cobs beside it","\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-1x1.jpg",[634,635,636,637,638,622,617],"atol de elote","guatemalan drink","sweet corn drink","atole","street food drink",{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":569,"region":570,"baseServings":510,"prepMinutes":571,"cookMinutes":572,"difficulty":573,"course":640,"diet":641,"mainIngredients":642,"images":643,"keywords":648,"publishedAt":597,"updatedAt":597,"authorSlug":598},[575],[577],[454,460,465,506,478],[644,645,646,647],{"alt":581,"src":582},{"alt":581,"src":584},{"alt":581,"src":586},{"alt":581,"src":588},[590,591,592,593,594,595,596],{"slug":650,"title":651,"shortTitle":652,"nativeName":652,"countrySlug":569,"region":653,"baseServings":510,"prepMinutes":610,"cookMinutes":654,"restMinutes":655,"difficulty":612,"course":656,"diet":659,"mainIngredients":662,"images":665,"keywords":675,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-chirmol","Chirmol (Guatemalan Charred Tomato Salsa)","Chirmol","Nationwide, especially the highlands",12,20,[657,658],"sauce","side",[617,660,577,661,618],"vegan","dairy-free",[491,469,663,664],"mint","lime",[666,669,671,673],{"alt":667,"src":668},"Bowl of Guatemalan chirmol — chopped charred tomatoes flecked with black skin, raw onion and fresh mint in their own juice","\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-1x1.jpg",[676,677,678,679,680,660,596],"chirmol","guatemalan salsa","charred tomato","carne asada","mint salsa",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":569,"region":686,"baseServings":510,"prepMinutes":610,"cookMinutes":611,"difficulty":612,"course":687,"diet":689,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-frijoles-volteados","Frijoles Volteados (Guatemalan Flipped Refried Black Beans)","Frijoles Volteados","Frijoles volteados","Nationwide breakfast staple",[658,688],"breakfast",[617,660,577,661,618],[691,469,473],"black-beans",[693,696,698,700],{"alt":694,"src":695},"A glossy black log of Guatemalan frijoles volteados rolled onto a plate with crumbled white cheese and warm tortillas","\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-1x1.jpg",[703,704,705,706,707,708],"frijoles volteados","refried black beans","guatemalan breakfast","desayuno chapin","vegan beans","black beans",{"slug":710,"title":711,"shortTitle":712,"nativeName":712,"countrySlug":569,"region":713,"baseServings":510,"prepMinutes":655,"cookMinutes":481,"difficulty":573,"course":714,"diet":715,"mainIngredients":716,"images":719,"keywords":729,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-hilachas","Hilachas (Guatemalan Shredded Beef in Tomato Sauce)","Hilachas","Guatemala City",[575],[577,661],[717,491,485,478,718],"beef-brisket","guajillo-chiles",[720,723,725,727],{"alt":721,"src":722},"Guatemalan hilachas — shredded beef threads with potato and carrot in a loose red tomato sauce served over white rice","\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-1x1.jpg",[730,591,731,732,733,596,734],"hilachas","shredded beef","tomato stew","flank steak","comida corriente",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":569,"region":740,"baseServings":510,"prepMinutes":741,"cookMinutes":742,"difficulty":573,"course":743,"diet":745,"mainIngredients":746,"images":751,"keywords":761,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-kak-ik","Kaq Ik (Q'eqchi' Maya Turkey and Chile Soup)","Kaq Ik","Kaq’ Ik","Cobán, Alta Verapaz",30,90,[744,575],"soup",[577,661],[747,491,748,749,750],"turkey","achiote","cilantro","masa-harina",[752,755,757,759],{"alt":753,"src":754},"Deep bowl of kaq ik — a scarlet Guatemalan turkey soup with herbs, a turkey leg standing in the broth and corn tamalitos beside it","\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-1x1.jpg",[762,763,764,765,766,767,748],"kaq ik","kak ik","guatemalan soup","maya food","turkey soup","coban",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":569,"region":773,"baseServings":510,"prepMinutes":741,"cookMinutes":774,"difficulty":775,"course":776,"diet":777,"mainIngredients":778,"images":781,"keywords":791,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-pepian","Pepián (Guatemalan Toasted Seed and Chile Stew)","Pepián","Pepián de pollo","Guatemala City and the highlands",60,"hard",[575],[577,661],[779,780,491,718,485],"chicken","sesame-seeds",[782,785,787,789],{"alt":783,"src":784},"Bowl of Guatemalan pepián — chicken and potato in a thick dark brown seed sauce, with white rice and tortillas alongside","\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-1x1.jpg",[792,591,793,794,795,796,596],"pepian","chicken stew","pepitoria","recado","national dish",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":569,"region":802,"baseServings":510,"prepMinutes":741,"cookMinutes":572,"difficulty":573,"course":803,"diet":805,"mainIngredients":806,"images":809,"keywords":819,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-rellenitos","Rellenitos de Plátano (Plantain Croquettes with Sweet Beans)","Rellenitos de Plátano","Rellenitos de plátano","Nationwide",[615,804],"snack",[617,577,661,618],[807,691,622,808],"plantain","brown-sugar",[810,813,815,817],{"alt":811,"src":812},"Guatemalan rellenitos de plátano — fried plantain croquettes dusted with sugar, one split to show the dark sweet bean filling","\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-4x3.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-1x1.jpg",[820,821,822,823,824,825,617],"rellenitos","plantain dessert","guatemalan dessert","sweet black beans","panela","fried plantain",{"slug":827,"title":828,"shortTitle":829,"nativeName":830,"countrySlug":569,"region":831,"baseServings":453,"prepMinutes":774,"cookMinutes":832,"restMinutes":655,"difficulty":775,"course":833,"diet":834,"mainIngredients":835,"images":837,"keywords":847,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-tamales-colorados","Tamales Colorados (Guatemalan Red Masa Parcels)","Tamales Colorados","Tamales colorados","Nationwide, strongest in Guatemala City",180,[575],[577,661],[750,836,491,718,780],"pork-shoulder",[838,841,843,845],{"alt":839,"src":840},"Guatemalan tamal colorado opened in its banana leaf, soft corn masa with pork, red recado sauce and a green olive","\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero.jpg",{"alt":839,"src":842},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-16x9.jpg",{"alt":839,"src":844},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-4x3.jpg",{"alt":839,"src":846},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-1x1.jpg",[848,849,850,851,795,852,596],"tamales colorados","guatemalan tamales","banana leaf","masa","pork tamales",{"slug":854,"title":855,"shortTitle":856,"nativeName":857,"countrySlug":569,"region":858,"baseServings":510,"prepMinutes":611,"cookMinutes":741,"difficulty":612,"course":859,"diet":862,"mainIngredients":863,"images":867,"keywords":877,"publishedAt":597,"updatedAt":597,"authorSlug":598},"guatemalan-tostadas","Tostadas Guatemaltecas (Crisp Tortillas with Three Toppings)","Tostadas Guatemaltecas","Tostadas guatemaltecas","Nationwide street food",[860,861,804],"street-food","appetizer",[617,577,618],[864,691,491,865,866],"corn-tortillas","avocado","queso-fresco",[868,871,873,875],{"alt":869,"src":870},"Three Guatemalan tostadas on a plate topped with black bean paste, red tomato sauce and green guacamol, dusted with parsley and white cheese","\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero.jpg",{"alt":869,"src":872},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-16x9.jpg",{"alt":869,"src":874},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-4x3.jpg",{"alt":869,"src":876},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-1x1.jpg",[878,879,880,881,882,617,883],"tostadas","guatemalan street food","black bean paste","guacamol","queso seco","corn tortilla",24,false,1788563769911]