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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":514,"pronunciation":542,"substitutions":543,"slug":556,"title":557,"shortTitle":558,"nativeName":558,"countrySlug":559,"region":560,"baseServings":483,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":556,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Flank steak is the classic choice because its long fibres pull into neat threads, but brisket, skirt steak or bone-in shank all work. Avoid pre-cut stewing cubes and lean cuts like topside, which break into crumbs rather than strands no matter how long you cook them.","What cut of beef should I use for hilachas?",{"answer":398,"question":399},"It was pulled out of the broth too early. Tough cuts need enough time for collagen to melt, usually 90 minutes to 2 hours at a bare simmer, and there is no shortcut. If the shreds are chewy, return them to the broth and simmer another 20 to 30 minutes — shredded meat reabsorbs liquid and softens quickly.","Why is my beef still tough after shredding?",{"answer":401,"question":402},"No. Guaque and pasa chiles are dried, mild and used for colour and smoky depth rather than heat, so the stew tastes savoury and tomato-rich. Guatemalans add heat at the table from a bowl of salsa, which means the same pot suits children and chile lovers at once.","Is hilachas spicy?",{"answer":404,"question":405},"Yes, and it saves over an hour. Pressure cook the beef with the aromatics for 35 minutes at high pressure, release naturally, then shred and continue with the sauce as written. Use slightly less water than the recipe calls for, since a sealed pot loses almost nothing to evaporation.","Can I make hilachas in a pressure cooker?",{"answer":407,"question":408},"Both are shredded beef in tomato sauce, but ropa vieja is Cuban and built on a sofrito of peppers, onions, olives and often wine or cumin, and is usually thicker. Guatemalan hilachas uses a blended recado of charred tomato and toasted dried chile, includes potato and carrot, and is served loose enough to spoon over rice.","What is the difference between hilachas and ropa vieja?",[410,411,412,413,414,415],"Use flank, brisket or skirt — cuts with long visible fibres. Cubed stewing steak crumbles into mush instead of pulling into threads.","Do not shred the beef until it falls apart under light pressure from two forks. If you have to fight it, give it another twenty minutes in the broth.","Shred with the grain into long strands rather than chopping across it. Short pieces make the stew feel like mince.","Char the tomatoes and tomatillos on a dry pan until the skins split and blacken in places. Blending raw tomato gives a thin, sharp sauce with none of the smokiness.","Salt the sauce only after it has reduced. The broth concentrates as it cooks and a stew seasoned early turns out too salty.","Keep the stew loose. Hilachas should pour off the spoon over rice, not sit on the plate in a mound.","🥩","Hilachas means \"rags\", and that is exactly what the beef looks like: flank or brisket simmered until it surrenders, then pulled apart into fine threads and dropped back into a sauce of charred tomato, mild dried chile and the beef's own broth. Potato and carrot cook in the same pot, so the stew lands somewhere between a soup and a ragù — loose enough to need a spoon, meaty enough to be dinner. The flavour is gentle and tomato-forward with a smoky edge from the toasted chiles, and it is not spicy at all unless you put salsa on it yourself. It is one of the most common home-cooked lunches in Guatemala precisely because it stretches a cheap cut across a whole table.","The technique behind hilachas — boil tough meat, shred it, sauce it — belongs to a family of Latin American dishes that includes Cuban ropa vieja, Venezuelan carne mechada and Mexican salpicón, all of which solve the same problem: how to make a hard-working cut of beef feed a lot of people. The Guatemalan answer differs in its sauce. Where Cuban cooks build on sofrito, peppers and wine, Guatemalan cooks build on a recado of tomato and tomatillo charred on the comal and blended with toasted guaque and pasa chiles, which gives hilachas a rounder, less acidic, faintly smoky character.\n\nWhat makes the dish specifically Guatemalan is the vegetables. Potato and carrot go in and stay in, cut chunky, until the sauce tastes as much of them as of the beef. Some households add güisquil or green beans; some thin the stew considerably and treat it as a caldo. Cooks in the capital tend to keep it thicker and serve it over white rice, which is the usual way it appears on a menú del día in a comedor, alongside a stack of tortillas.\n\nHilachas is comida corriente — everyday food — rather than fiesta food, and nobody makes a ceremony of it. But it is one of the first dishes Guatemalan cooks abroad reproduce, because it needs no specialist equipment, the meat is cheap, and the whole thing reheats better than it cooks. The main thing to get right is patience with the meat: beef pulled while still firm gives short, chewy shreds, while beef simmered until it collapses on its own gives the long, soft threads the dish is named for.","Hilachas keeps 4 days refrigerated and is better on day two, once the shredded beef has soaked up the sauce. Reheat in a pan over low heat with a splash of water, since the potato thickens the stew overnight. It freezes for 3 months, though the potato goes slightly grainy — leave it out if you are freezing deliberately and boil fresh potato into the reheated stew.",[421,422,423,424],"The beef is shredded by hand rather than sliced, which is the entire point and the reason the sauce clings to it.","The cooking broth becomes the sauce base, so nothing tastes watered down and no stock cube is needed.","Charred tomato and toasted chile give real depth from very ordinary ingredients.","Cheap cut, one pot, and it feeds four with leftovers that reheat better than the first day.",[426,427,428,429],"Large pot or Dutch oven","Dry frying pan or comal","Blender","Two forks for shredding",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},24,30,5,8,820,44,520,[439],"White rice, corn tortillas, and sliced avocado to cool the plate.",[441,444,447],{"name":442,"description":443},"Hilachas con güisquil","Chayote squash added with the carrot, cut into thick wedges. It stays slightly crunchy and lightens the whole pot.",{"name":445,"description":446},"Caldo de hilachas","Thinned with extra broth and served as a soup in its own right, with the rice served on the side rather than under it.",{"name":448,"description":449},"Spicy hilachas","A single chile cobanero or chiltepe blended into the recado, which takes the dish from mild to genuinely hot without changing anything else.",[451,457,461,466,471,474,477,482,486,489,492,494,496,499,503,506,510],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},800,"beef-brisket","beef flank or brisket, in two large pieces","g","For the beef",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},2,"water","l",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},0.5,"onion","onion, halved","piece",{"qty":467,"ref":468,"name":469,"unit":470,"group":456},3,"garlic","garlic, lightly crushed","clove",{"qty":458,"ref":472,"name":473,"unit":465,"group":456},"bay-leaf","bay leaves",{"qty":458,"name":475,"unit":476,"group":456},"fine salt","tsp",{"qty":478,"ref":479,"name":480,"unit":465,"group":481},6,"tomato","ripe tomatoes","For the sauce",{"qty":483,"name":484,"note":485,"unit":465,"group":481},4,"tomatillos, husked","or 1 extra tomato plus a squeeze of lime",{"qty":458,"ref":487,"name":488,"unit":465,"group":481},"guajillo-chiles","dried guaque chiles (guajillo), stemmed and seeded",{"qty":490,"name":491,"unit":465,"group":481},1,"dried pasa chile (ancho), stemmed and seeded",{"qty":490,"ref":463,"name":493,"unit":465,"group":481},"onion, quartered",{"qty":467,"ref":468,"name":495,"unit":470,"group":481},"garlic, unpeeled",{"qty":458,"name":497,"unit":498,"group":481},"neutral oil","tbsp",{"qty":467,"ref":500,"name":501,"unit":465,"group":502},"potato","medium potatoes, peeled and cut in 3 cm chunks","For the pot",{"qty":458,"ref":504,"name":505,"unit":465,"group":502},"carrot","carrots, peeled and cut in thick coins",{"qty":467,"ref":507,"name":508,"unit":498,"group":509},"cilantro","cilantro, chopped","To finish",{"qty":511,"name":512,"unit":513,"group":509},null,"salt and black pepper","to taste",[515,520,523,527,530,534,538],{"tip":516,"text":517,"title":518,"timerSeconds":519},"Keep the surface trembling rather than bubbling. Hard boiling tightens the muscle and you will be waiting even longer.","Put the beef in a large pot with the water, halved onion, crushed garlic, bay leaves and salt. Bring to a simmer, skim the foam, then cover partly and cook at the barest bubble for 90 minutes to 2 hours, until a fork twisted into the meat pulls fibres away without resistance.","Simmer the beef",5400,{"text":521,"title":522},"Lift the beef onto a board and let it cool for 10 minutes, then pull it apart with two forks, following the grain, into long thin threads. Strain the broth and keep 1 litre of it — this is the body of the sauce.","Shred and reserve the broth",{"tip":524,"text":525,"title":526},"A little black is what you want. Chiles that smoke or turn brittle are burnt — start those again.","Set a dry pan over medium-high heat. Toast the opened chiles for 20 seconds a side until fragrant and slightly darkened, then char the tomatoes, tomatillos, quartered onion and unpeeled garlic for 8–10 minutes, turning, until the skins blister and go black in patches.","Char and toast for the recado",{"text":528,"title":529},"Peel the charred garlic and blend it with the tomatoes, tomatillos, onion, chiles and 300 ml of the reserved broth until completely smooth and deep orange-red. Blend for at least a minute so no chile skin remains.","Blend the sauce",{"text":531,"title":532,"timerSeconds":533},"Heat the oil in the rinsed pot over medium heat and pour in the blended sauce. Fry for 8 minutes, stirring, until it darkens, thickens noticeably and a spoon dragged across the base leaves a trail that holds for a second.","Fry the sauce",480,{"text":535,"title":536,"timerSeconds":537},"Pour in the remaining 700 ml of broth, add the potato and carrot, and simmer uncovered for 20 minutes, until the potato is tender at the centre when pierced and the sauce has reduced to the thickness of a loose soup.","Cook the vegetables",1200,{"text":539,"title":540,"timerSeconds":541},"Stir in the shredded beef and simmer 10 minutes more, so the threads soften further and take on the colour of the sauce. Season with salt and black pepper, scatter over the cilantro, and serve ladled over white rice with tortillas.","Finish with the beef",600,"ee-LAH-chahs",[544,548,552],{"note":545,"swap":546,"original":547},"Both are mild and dried and behave the same way. If you cannot find any dried chile at all, use 2 teaspoons of sweet paprika plus a small pinch of chile flakes — the colour holds up better than the flavour.","Guajillo and ancho chiles","Guaque and pasa chiles",{"note":549,"swap":550,"original":551},"Tomatillos supply tartness rather than tomato flavour, so acid is what you need to replace, not bulk.","One extra tomato plus a squeeze of lime at the end","Tomatillos",{"note":553,"swap":554,"original":555},"Shank takes longer but gives a richer broth thanks to the collagen. Add 45 minutes to the simmering time.","Beef brisket, skirt, or bone-in shank","Beef flank","guatemalan-hilachas","Hilachas (Guatemalan Shredded Beef in Tomato Sauce)","Hilachas","guatemala","Guatemala City",20,120,"medium",[565],"main",[567,568],"gluten-free","dairy-free",[453,479,500,504,487],[571,574,576,578],{"alt":572,"src":573},"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":572,"src":575},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-1x1.jpg",[581,582,583,584,585,586,587],"hilachas","guatemalan food","shredded beef","tomato stew","flank steak","central american","comida corriente","2026-08-20","dishroute-kitchen","Beef boiled soft, pulled into threads and returned to a charred-tomato and guaque chile sauce with potato and carrot — the soupy Guatemalan weeknight stew that gets ladled over rice.",{"en":592},"\u002Frecipe\u002Fguatemalan-hilachas",{"items":594,"total":601,"page":490,"limit":431,"hasMore":876},[595,630,661,691,719,729,760,789,818,845],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":559,"region":600,"baseServings":483,"prepMinutes":601,"cookMinutes":602,"difficulty":603,"course":604,"diet":607,"mainIngredients":610,"images":614,"keywords":624,"publishedAt":588,"updatedAt":588,"authorSlug":589},"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",[605,606],"drink","dessert",[608,567,609],"vegetarian","nut-free",[611,612,613],"corn","milk","cinnamon",[615,618,620,622],{"alt":616,"src":617},"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":616,"src":619},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-1x1.jpg",[625,626,627,628,629,613,608],"atol de elote","guatemalan drink","sweet corn drink","atole","street food drink",{"slug":631,"title":632,"shortTitle":633,"nativeName":634,"countrySlug":559,"region":635,"baseServings":483,"prepMinutes":636,"cookMinutes":637,"difficulty":563,"course":638,"diet":639,"mainIngredients":640,"images":645,"keywords":655,"publishedAt":588,"updatedAt":588,"authorSlug":589},"guatemalan-chiles-rellenos","Chiles Rellenos Guatemaltecos (Stuffed Peppers in Egg Batter)","Chiles Rellenos Guatemaltecos","Chiles rellenos guatemaltecos","Guatemala City and Antigua",45,40,[565],[567],[641,642,643,644,504],"bell-pepper","ground-pork","ground-beef","eggs",[646,649,651,653],{"alt":647,"src":648},"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":647,"src":650},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-1x1.jpg",[656,582,657,658,659,660,586],"chiles rellenos","stuffed peppers","picadillo","egg batter","fried peppers",{"slug":662,"title":663,"shortTitle":664,"nativeName":664,"countrySlug":559,"region":665,"baseServings":483,"prepMinutes":601,"cookMinutes":666,"restMinutes":561,"difficulty":603,"course":667,"diet":670,"mainIngredients":672,"images":675,"keywords":685,"publishedAt":588,"updatedAt":588,"authorSlug":589},"guatemalan-chirmol","Chirmol (Guatemalan Charred Tomato Salsa)","Chirmol","Nationwide, especially the highlands",12,[668,669],"sauce","side",[608,671,567,568,609],"vegan",[479,463,673,674],"mint","lime",[676,679,681,683],{"alt":677,"src":678},"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":677,"src":680},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-1x1.jpg",[686,687,688,689,690,671,586],"chirmol","guatemalan salsa","charred tomato","carne asada","mint salsa",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":559,"region":696,"baseServings":483,"prepMinutes":601,"cookMinutes":602,"difficulty":603,"course":697,"diet":699,"mainIngredients":700,"images":702,"keywords":712,"publishedAt":588,"updatedAt":588,"authorSlug":589},"guatemalan-frijoles-volteados","Frijoles Volteados (Guatemalan Flipped Refried Black Beans)","Frijoles Volteados","Frijoles volteados","Nationwide breakfast staple",[669,698],"breakfast",[608,671,567,568,609],[701,463,468],"black-beans",[703,706,708,710],{"alt":704,"src":705},"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":704,"src":707},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-1x1.jpg",[713,714,715,716,717,718],"frijoles volteados","refried black beans","guatemalan breakfast","desayuno chapin","vegan beans","black beans",{"slug":556,"title":557,"shortTitle":558,"nativeName":558,"countrySlug":559,"region":560,"baseServings":483,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":720,"diet":721,"mainIngredients":722,"images":723,"keywords":728,"publishedAt":588,"updatedAt":588,"authorSlug":589},[565],[567,568],[453,479,500,504,487],[724,725,726,727],{"alt":572,"src":573},{"alt":572,"src":575},{"alt":572,"src":577},{"alt":572,"src":579},[581,582,583,584,585,586,587],{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":559,"region":734,"baseServings":483,"prepMinutes":432,"cookMinutes":735,"difficulty":563,"course":736,"diet":738,"mainIngredients":739,"images":743,"keywords":753,"publishedAt":588,"updatedAt":588,"authorSlug":589},"guatemalan-kak-ik","Kaq Ik (Q'eqchi' Maya Turkey and Chile Soup)","Kaq Ik","Kaq’ Ik","Cobán, Alta Verapaz",90,[737,565],"soup",[567,568],[740,479,741,507,742],"turkey","achiote","masa-harina",[744,747,749,751],{"alt":745,"src":746},"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":745,"src":748},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-1x1.jpg",[754,755,756,757,758,759,741],"kaq ik","kak ik","guatemalan soup","maya food","turkey soup","coban",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":559,"region":765,"baseServings":483,"prepMinutes":432,"cookMinutes":766,"difficulty":767,"course":768,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":588,"updatedAt":588,"authorSlug":589},"guatemalan-pepian","Pepián (Guatemalan Toasted Seed and Chile Stew)","Pepián","Pepián de pollo","Guatemala City and the highlands",60,"hard",[565],[567,568],[771,772,479,487,500],"chicken","sesame-seeds",[774,777,779,781],{"alt":775,"src":776},"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":775,"src":778},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-1x1.jpg",[784,582,785,786,787,788,586],"pepian","chicken stew","pepitoria","recado","national dish",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":559,"region":794,"baseServings":483,"prepMinutes":432,"cookMinutes":637,"difficulty":563,"course":795,"diet":797,"mainIngredients":798,"images":801,"keywords":811,"publishedAt":588,"updatedAt":588,"authorSlug":589},"guatemalan-rellenitos","Rellenitos de Plátano (Plantain Croquettes with Sweet Beans)","Rellenitos de Plátano","Rellenitos de plátano","Nationwide",[606,796],"snack",[608,567,568,609],[799,701,613,800],"plantain","brown-sugar",[802,805,807,809],{"alt":803,"src":804},"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":803,"src":806},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-16x9.jpg",{"alt":803,"src":808},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-4x3.jpg",{"alt":803,"src":810},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-1x1.jpg",[812,813,814,815,816,817,608],"rellenitos","plantain dessert","guatemalan dessert","sweet black beans","panela","fried plantain",{"slug":819,"title":820,"shortTitle":821,"nativeName":822,"countrySlug":559,"region":823,"baseServings":434,"prepMinutes":766,"cookMinutes":824,"restMinutes":561,"difficulty":767,"course":825,"diet":826,"mainIngredients":827,"images":829,"keywords":839,"publishedAt":588,"updatedAt":588,"authorSlug":589},"guatemalan-tamales-colorados","Tamales Colorados (Guatemalan Red Masa Parcels)","Tamales Colorados","Tamales colorados","Nationwide, strongest in Guatemala City",180,[565],[567,568],[742,828,479,487,772],"pork-shoulder",[830,833,835,837],{"alt":831,"src":832},"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":831,"src":834},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-16x9.jpg",{"alt":831,"src":836},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-4x3.jpg",{"alt":831,"src":838},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-1x1.jpg",[840,841,842,843,787,844,586],"tamales colorados","guatemalan tamales","banana leaf","masa","pork tamales",{"slug":846,"title":847,"shortTitle":848,"nativeName":849,"countrySlug":559,"region":850,"baseServings":483,"prepMinutes":602,"cookMinutes":432,"difficulty":603,"course":851,"diet":854,"mainIngredients":855,"images":859,"keywords":869,"publishedAt":588,"updatedAt":588,"authorSlug":589},"guatemalan-tostadas","Tostadas Guatemaltecas (Crisp Tortillas with Three Toppings)","Tostadas Guatemaltecas","Tostadas guatemaltecas","Nationwide street food",[852,853,796],"street-food","appetizer",[608,567,609],[856,701,479,857,858],"corn-tortillas","avocado","queso-fresco",[860,863,865,867],{"alt":861,"src":862},"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":861,"src":864},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-16x9.jpg",{"alt":861,"src":866},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-4x3.jpg",{"alt":861,"src":868},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-1x1.jpg",[870,871,872,873,874,608,875],"tostadas","guatemalan street food","black bean paste","guacamol","queso seco","corn tortilla",false,1788563774001]