[{"data":1,"prerenderedAt":890},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:guatemalan-pepian:en":392,"recipe:country:guatemala":608},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":527,"pronunciation":556,"substitutions":557,"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":574,"region":575,"baseServings":486,"prepMinutes":576,"cookMinutes":577,"difficulty":578,"course":579,"diet":581,"mainIngredients":584,"images":585,"keywords":595,"publishedAt":603,"updatedAt":603,"authorSlug":604,"summary":605,"localeSlug":570,"alternates":606},[394,397,400,403,406],{"answer":395,"question":396},"Not particularly. Guaque and pasa chiles are mild, dried and used mostly for colour and depth rather than heat, so a standard pepián tastes smoky and nutty with only a warm background tingle. Guatemalans add heat at the table with a salsa such as chirmol rather than cooking it into the pot.","Is pepián spicy?",{"answer":398,"question":399},"They share a technique — toasted seeds, chiles and aromatics ground into a paste that is fried before stewing — but pepián uses far fewer ingredients, leans heavily on pumpkin and sesame seeds, and contains no chocolate or dried fruit. It is also thinner and more broth-like, meant to be spooned over rice rather than blanketed over meat.","What is the difference between pepián and Mexican mole?",{"answer":401,"question":402},"The seeds were not blended long enough or the blender was underpowered. Blend the paste with hot broth for a full two minutes, and if it still feels sandy on the tongue, pass it through a medium sieve before frying. Adding a torn corn tortilla to the blender also helps bind the sauce and smooth the texture.","Why is my sauce gritty instead of smooth?",{"answer":404,"question":405},"Yes, and most Guatemalan cooks do. Make the sauce and chicken a day in advance, refrigerate, then reheat gently with extra broth and cook the potato and green beans fresh on the day so they keep their texture. The toasted flavours deepen overnight, so the second-day version is arguably better.","Can I make pepián ahead for a party?",{"answer":407,"question":408},"It works in a pinch but costs you most of the character. Pepián depends on the aroma released when whole seeds pop and brown in a dry pan, and pre-ground flour has already lost that and often tastes slightly rancid. If it is all you have, toast the flour briefly in the dry pan before blending.","Can I use pre-ground pumpkin seed flour?",[410,411,412,413,414,415],"Toast the seeds in a dry pan over medium heat and keep them moving — they go from golden to burnt in about fifteen seconds, and burnt pepitoria makes the whole sauce bitter.","Toast the dried chiles only until they smell fragrant and turn slightly darker, roughly 20 seconds a side. If they smoke or blacken, throw them out and start again.","Char the tomatoes, tomatillos, onion and unpeeled garlic on a dry pan until the skins blister and blacken in patches. That soot is flavour, not a mistake — do not peel it all off.","Blend the paste with hot chicken broth, not water, and blend it far longer than feels necessary. Two full minutes gives a sauce that coats a spoon instead of feeling sandy.","Fry the blended paste in oil before adding the rest of the broth. It should darken by a shade and start pulling away from the pan, which takes about eight minutes.","If the finished sauce feels too thick after resting, loosen it with broth rather than water so you do not dilute the seasoning.","🍲","Pepián is a thick, russet-brown stew of chicken in a sauce built from seeds rather than flour or cream. Pumpkin seeds and sesame are toasted dry on a griddle until they pop and smell like popcorn, dried guaque and pasa chiles are toasted until fragrant, tomatoes and onion are charred black in their skins, and the whole lot is blended with broth into a paste that is then fried until it darkens and thickens. The flavour is smoky, nutty and only mildly spicy — closer to a mole in method than to anything hot — with potato and green beans cooked in the same pot. It is the dish Guatemalans name first when asked what their food tastes like, and it is genuinely mestizo: Maya seed-thickening married to Spanish chicken and spice.","Pepián is one of the oldest recorded mestizo dishes in the Americas, and its bones are Maya. Long before the Spanish arrived, cooks in what is now Guatemala were thickening stews with ground toasted seeds and chiles rather than with fat and starch — the same logic that produced the mole family further north in Mexico. When Spanish ingredients arrived, chicken and pork slid into the pot alongside the native turkey, and cinnamon, black pepper and coriander seed joined the chile mix. What did not change was the technique: dry-toast, grind, fry the paste, then stew. In 2007 the Guatemalan government formally declared pepián part of the national cultural patrimony, alongside jocón, kaq ik and plátanos en mole, which is a bureaucratic way of admitting what every household already knew.\n\nThe version served in Guatemala City tends to be dark and heavy on pepitoria — hulled pumpkin seeds sold by weight in every market — while highland versions can run redder, thinner and hotter depending on which chiles the local cook favours. Some families add a spoonful of toasted rice or a torn tortilla to the blender for extra body; some insist on a whole charred tomatillo for acidity. Almost everyone includes potato and either green beans or güisquil (chayote), so the stew arrives as a full plate rather than just meat in sauce.\n\nIt is celebration food more than weeknight food, partly because of the toasting and blending, and partly because it is what you cook when relatives come. In highland towns pepián shows up at weddings, saint's-day fiestas and funerals alike, ladled over white rice with a stack of tortillas alongside and nothing else on the table. The one thing that is never negotiable is the toasting step: pepián made from raw seeds is a pale, gritty imitation, and any cook will tell you so before you have finished asking.","Pepián keeps 3 days refrigerated and improves overnight as the toasted flavours settle. The sauce thickens considerably when cold, so reheat gently with a splash of broth, stirring until it flows again. It freezes well for up to 3 months — freeze the sauce and chicken together, but leave out the potato, which turns grainy after thawing, and add freshly boiled potato when you reheat.",[421,422,423,424],"Every aromatic is dry-toasted or charred first, which is the whole difference between real pepián and a bland seed gravy.","The sauce is thickened only by ground seeds, so it stays naturally gluten-free and dairy-free without any substitution.","Potato and green beans cook in the sauce, so one pot produces a complete plate instead of just stewed chicken.","Honest chile guidance: guaque and pasa are hard to find abroad, and the recipe tells you exactly what to use instead.",[426,427,428,429],"Heavy dry frying pan or comal","Blender","Large pot or Dutch oven","Fine sieve",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},34,31,6,7,890,45,610,[439],"White rice, warm corn tortillas, and a bowl of chirmol on the table for anyone who wants heat.",[441,444,447],{"name":442,"description":443},"Pepián de res","Made with beef shank instead of chicken, simmered much longer so the broth turns gelatinous and the sauce clings harder.",{"name":445,"description":446},"Pepián rojo de Chimaltenango","A brighter, redder highland version with more guaque and less pepitoria, thinner in body and noticeably hotter.",{"name":448,"description":449},"Meatless pepián","The same sauce over güisquil (chayote), potato and green beans with vegetable broth — common during Lent and completely convincing.",[451,457,461,466,470,475,479,483,485,489,492,495,499,502,505,509,513,516,520,523],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.2,"chicken","bone-in chicken pieces (thighs and drumsticks), skin removed","kg","For the stew",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},1.5,"water","l",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},0.5,"onion","onion, halved, for the poaching broth","piece",{"qty":467,"name":468,"unit":469,"group":456},2,"fine salt","tsp",{"qty":471,"name":472,"unit":473,"group":474},100,"raw hulled pumpkin seeds (pepitoria)","g","For the recado",{"qty":476,"ref":477,"name":478,"unit":473,"group":474},50,"sesame-seeds","sesame seeds",{"qty":480,"ref":481,"name":482,"unit":465,"group":474},3,"guajillo-chiles","dried guaque chiles (guajillo), stemmed and seeded",{"qty":467,"name":484,"unit":465,"group":474},"dried pasa chiles (ancho), stemmed and seeded",{"qty":486,"ref":487,"name":488,"unit":465,"group":474},4,"tomato","ripe tomatoes",{"qty":480,"name":490,"note":491,"unit":465,"group":474},"tomatillos, husked","or 1 extra tomato plus 1 tsp lime juice",{"qty":493,"ref":463,"name":494,"unit":465,"group":474},1,"onion, quartered",{"qty":486,"ref":496,"name":497,"unit":498,"group":474},"garlic","garlic, unpeeled","clove",{"qty":493,"ref":500,"name":501,"unit":465,"group":474},"cinnamon","small cinnamon stick",{"qty":433,"ref":503,"name":504,"unit":465,"group":474},"black-pepper","black peppercorns",{"qty":493,"ref":506,"name":507,"note":508,"unit":465,"group":474},"corn-tortillas","corn tortilla, torn up","thickens and smooths the sauce",{"qty":480,"name":510,"unit":511,"group":512},"neutral oil","tbsp","To finish",{"qty":480,"ref":514,"name":515,"unit":465,"group":512},"potato","medium potatoes, peeled and quartered",{"qty":517,"ref":518,"name":519,"unit":473,"group":512},200,"green-beans","green beans, topped and cut in half",{"qty":486,"ref":521,"name":522,"unit":465,"group":512},"cilantro","cilantro sprigs",{"qty":524,"name":525,"unit":526,"group":512},null,"salt","to taste",[528,533,537,540,545,549,553],{"tip":529,"text":530,"title":531,"timerSeconds":532},"Never let it boil hard. A rolling boil makes the broth cloudy and the meat stringy.","Put the chicken in a large pot with the water, the halved onion and the salt. Bring to a bare simmer and cook uncovered for 25 minutes, skimming the grey foam off the top, until the meat is just cooked through. Lift out the chicken and keep the broth — it becomes the sauce.","Poach the chicken",1500,{"tip":534,"text":535,"title":536},"Take them off the heat while a few are still pale. Carry-over heat finishes the job and burnt seeds ruin the whole sauce.","Set a dry heavy pan over medium heat and toast the pumpkin seeds alone, shaking constantly, until they puff, pop and turn golden with brown freckles — about 4 minutes. Tip them out, then toast the sesame seeds the same way until they are the colour of straw, about 2 minutes.","Toast the seeds",{"text":538,"title":539},"In the same dry pan, press the opened chiles flat for about 20 seconds a side, until they smell sweet and darken slightly. Remove, then char the tomatoes, tomatillos, quartered onion and unpeeled garlic in the dry pan for 8–10 minutes, turning, until the skins blister and blacken in patches and the tomatoes slump.","Toast the chiles and char the vegetables",{"tip":541,"text":542,"title":543,"timerSeconds":544},"If it still feels sandy, push it through a medium sieve before the next step.","Peel the garlic and drop everything toasted and charred into a blender with the cinnamon, peppercorns, torn tortilla and 500 ml of the hot chicken broth. Blend for a full 2 minutes until the paste is thick, deep brick-red and smooth enough to feel silky between two fingers.","Blend the recado",120,{"text":546,"title":547,"timerSeconds":548},"Heat the oil in the rinsed-out pot over medium heat and pour in the blended recado — it will spit, so stand back. Cook, stirring often, for 8 minutes, until it darkens by a shade, smells toasted rather than raw, and starts to pull away from the base of the pot leaving a slick of oil behind.","Fry the paste",480,{"text":550,"title":551,"timerSeconds":552},"Stir in another 700 ml of the reserved broth, add the potatoes, and simmer uncovered for 15 minutes. Add the green beans and the poached chicken and cook 10 minutes more, until the potatoes yield to a knife and the sauce coats the back of a spoon like thin cream.","Simmer the stew",900,{"text":554,"title":555},"Taste and correct with salt — the sauce should be savoury, smoky and faintly sweet, with the chile heat sitting far in the background. Drop in the cilantro sprigs, rest off the heat for 5 minutes, then ladle over white rice with warm tortillas alongside.","Season and serve","peh-pee-AHN",[558,562,566],{"note":559,"swap":560,"original":561},"These are the closest widely available stand-ins and both are mild. Guaque is essentially the Guatemalan name for a guajillo-type chile, so that swap is barely a swap at all.","Guajillo chiles for the guaque, ancho chiles for the pasa","Guaque and pasa chiles",{"note":563,"swap":564,"original":565},"They must be raw and unsalted so you control the toast. Pre-roasted salted seeds make the sauce salty and slightly stale-tasting.","Raw green pumpkin seeds from any health-food aisle","Pepitoria (hulled raw pumpkin seeds)",{"note":567,"swap":568,"original":569},"Bone-in pieces give a better broth, which becomes the sauce. With boneless meat, use good stock instead of the poaching liquid.","Boneless thighs, or pork shoulder in 4 cm cubes","Chicken on the bone","guatemalan-pepian","Pepián (Guatemalan Toasted Seed and Chile Stew)","Pepián","Pepián de pollo","guatemala","Guatemala City and the highlands",30,60,"hard",[580],"main",[582,583],"gluten-free","dairy-free",[453,477,487,481,514],[586,589,591,593],{"alt":587,"src":588},"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":587,"src":590},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-1x1.jpg",[596,597,598,599,600,601,602],"pepian","guatemalan food","chicken stew","pepitoria","recado","national dish","central american","2026-08-20","dishroute-kitchen","Guatemala's national dish: chicken in a dark sauce of dry-toasted pumpkin seeds, sesame, blackened tomato and mild dried chiles, thickened by the seeds alone and served over rice.",{"en":607},"\u002Frecipe\u002Fguatemalan-pepian",{"items":609,"total":616,"page":493,"limit":888,"hasMore":889},[610,644,676,707,735,760,791,801,830,858],{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":574,"region":615,"baseServings":486,"prepMinutes":616,"cookMinutes":617,"difficulty":618,"course":619,"diet":622,"mainIngredients":625,"images":628,"keywords":638,"publishedAt":603,"updatedAt":603,"authorSlug":604},"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",[620,621],"drink","dessert",[623,582,624],"vegetarian","nut-free",[626,627,500],"corn","milk",[629,632,634,636],{"alt":630,"src":631},"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":630,"src":633},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-1x1.jpg",[639,640,641,642,643,500,623],"atol de elote","guatemalan drink","sweet corn drink","atole","street food drink",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":574,"region":649,"baseServings":486,"prepMinutes":436,"cookMinutes":650,"difficulty":651,"course":652,"diet":653,"mainIngredients":654,"images":660,"keywords":670,"publishedAt":603,"updatedAt":603,"authorSlug":604},"guatemalan-chiles-rellenos","Chiles Rellenos Guatemaltecos (Stuffed Peppers in Egg Batter)","Chiles Rellenos Guatemaltecos","Chiles rellenos guatemaltecos","Guatemala City and Antigua",40,"medium",[580],[582],[655,656,657,658,659],"bell-pepper","ground-pork","ground-beef","eggs","carrot",[661,664,666,668],{"alt":662,"src":663},"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":662,"src":665},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-4x3.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-1x1.jpg",[671,597,672,673,674,675,602],"chiles rellenos","stuffed peppers","picadillo","egg batter","fried peppers",{"slug":677,"title":678,"shortTitle":679,"nativeName":679,"countrySlug":574,"region":680,"baseServings":486,"prepMinutes":616,"cookMinutes":681,"restMinutes":682,"difficulty":618,"course":683,"diet":686,"mainIngredients":688,"images":691,"keywords":701,"publishedAt":603,"updatedAt":603,"authorSlug":604},"guatemalan-chirmol","Chirmol (Guatemalan Charred Tomato Salsa)","Chirmol","Nationwide, especially the highlands",12,20,[684,685],"sauce","side",[623,687,582,583,624],"vegan",[487,463,689,690],"mint","lime",[692,695,697,699],{"alt":693,"src":694},"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":693,"src":696},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-1x1.jpg",[702,703,704,705,706,687,602],"chirmol","guatemalan salsa","charred tomato","carne asada","mint salsa",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":574,"region":712,"baseServings":486,"prepMinutes":616,"cookMinutes":617,"difficulty":618,"course":713,"diet":715,"mainIngredients":716,"images":718,"keywords":728,"publishedAt":603,"updatedAt":603,"authorSlug":604},"guatemalan-frijoles-volteados","Frijoles Volteados (Guatemalan Flipped Refried Black Beans)","Frijoles Volteados","Frijoles volteados","Nationwide breakfast staple",[685,714],"breakfast",[623,687,582,583,624],[717,463,496],"black-beans",[719,722,724,726],{"alt":720,"src":721},"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":720,"src":723},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-1x1.jpg",[729,730,731,732,733,734],"frijoles volteados","refried black beans","guatemalan breakfast","desayuno chapin","vegan beans","black beans",{"slug":736,"title":737,"shortTitle":738,"nativeName":738,"countrySlug":574,"region":739,"baseServings":486,"prepMinutes":682,"cookMinutes":544,"difficulty":651,"course":740,"diet":741,"mainIngredients":742,"images":744,"keywords":754,"publishedAt":603,"updatedAt":603,"authorSlug":604},"guatemalan-hilachas","Hilachas (Guatemalan Shredded Beef in Tomato Sauce)","Hilachas","Guatemala City",[580],[582,583],[743,487,514,659,481],"beef-brisket",[745,748,750,752],{"alt":746,"src":747},"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":746,"src":749},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-1x1.jpg",[755,597,756,757,758,602,759],"hilachas","shredded beef","tomato stew","flank steak","comida corriente",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":574,"region":765,"baseServings":486,"prepMinutes":576,"cookMinutes":766,"difficulty":651,"course":767,"diet":769,"mainIngredients":770,"images":774,"keywords":784,"publishedAt":603,"updatedAt":603,"authorSlug":604},"guatemalan-kak-ik","Kaq Ik (Q'eqchi' Maya Turkey and Chile Soup)","Kaq Ik","Kaq’ Ik","Cobán, Alta Verapaz",90,[768,580],"soup",[582,583],[771,487,772,521,773],"turkey","achiote","masa-harina",[775,778,780,782],{"alt":776,"src":777},"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":776,"src":779},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-4x3.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-1x1.jpg",[785,786,787,788,789,790,772],"kaq ik","kak ik","guatemalan soup","maya food","turkey soup","coban",{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":574,"region":575,"baseServings":486,"prepMinutes":576,"cookMinutes":577,"difficulty":578,"course":792,"diet":793,"mainIngredients":794,"images":795,"keywords":800,"publishedAt":603,"updatedAt":603,"authorSlug":604},[580],[582,583],[453,477,487,481,514],[796,797,798,799],{"alt":587,"src":588},{"alt":587,"src":590},{"alt":587,"src":592},{"alt":587,"src":594},[596,597,598,599,600,601,602],{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"countrySlug":574,"region":806,"baseServings":486,"prepMinutes":576,"cookMinutes":650,"difficulty":651,"course":807,"diet":809,"mainIngredients":810,"images":813,"keywords":823,"publishedAt":603,"updatedAt":603,"authorSlug":604},"guatemalan-rellenitos","Rellenitos de Plátano (Plantain Croquettes with Sweet Beans)","Rellenitos de Plátano","Rellenitos de plátano","Nationwide",[621,808],"snack",[623,582,583,624],[811,717,500,812],"plantain","brown-sugar",[814,817,819,821],{"alt":815,"src":816},"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":815,"src":818},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-1x1.jpg",[824,825,826,827,828,829,623],"rellenitos","plantain dessert","guatemalan dessert","sweet black beans","panela","fried plantain",{"slug":831,"title":832,"shortTitle":833,"nativeName":834,"countrySlug":574,"region":835,"baseServings":836,"prepMinutes":577,"cookMinutes":837,"restMinutes":682,"difficulty":578,"course":838,"diet":839,"mainIngredients":840,"images":842,"keywords":852,"publishedAt":603,"updatedAt":603,"authorSlug":604},"guatemalan-tamales-colorados","Tamales Colorados (Guatemalan Red Masa Parcels)","Tamales Colorados","Tamales colorados","Nationwide, strongest in Guatemala City",8,180,[580],[582,583],[773,841,487,481,477],"pork-shoulder",[843,846,848,850],{"alt":844,"src":845},"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":844,"src":847},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-4x3.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-1x1.jpg",[853,854,855,856,600,857,602],"tamales colorados","guatemalan tamales","banana leaf","masa","pork tamales",{"slug":859,"title":860,"shortTitle":861,"nativeName":862,"countrySlug":574,"region":863,"baseServings":486,"prepMinutes":617,"cookMinutes":576,"difficulty":618,"course":864,"diet":867,"mainIngredients":868,"images":871,"keywords":881,"publishedAt":603,"updatedAt":603,"authorSlug":604},"guatemalan-tostadas","Tostadas Guatemaltecas (Crisp Tortillas with Three Toppings)","Tostadas Guatemaltecas","Tostadas guatemaltecas","Nationwide street food",[865,866,808],"street-food","appetizer",[623,582,624],[506,717,487,869,870],"avocado","queso-fresco",[872,875,877,879],{"alt":873,"src":874},"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":873,"src":876},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-16x9.jpg",{"alt":873,"src":878},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-4x3.jpg",{"alt":873,"src":880},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-1x1.jpg",[882,883,884,885,886,623,887],"tostadas","guatemalan street food","black bean paste","guacamol","queso seco","corn tortilla",24,false,1788563781657]