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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":488,"pronunciation":514,"substitutions":515,"slug":528,"title":529,"shortTitle":530,"nativeName":531,"countrySlug":532,"region":533,"baseServings":453,"prepMinutes":534,"cookMinutes":535,"difficulty":536,"course":537,"diet":540,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":528,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"Not in the way people expect. Cooked down with cinnamon and panela, black beans lose their savoury character and taste closer to a date or prune purée — earthy, dark and sweet. Combined with the sweet plantain and a sugar coating, the bean flavour reads as depth rather than as beans.","Do rellenitos taste like beans?",{"answer":398,"question":399},"Fully black-skinned, wrinkled and soft enough that they look past saving. That stage is when the starch has converted to sugar, which is what makes the dough sweet and pliable. A yellow plantain with a few black spots is not ripe enough and produces a dry, bland dough that cracks when you shape it.","How ripe do the plantains need to be?",{"answer":401,"question":402},"Either the seam was not sealed properly or the filling was too wet. Roll each ball between your palms until no join is visible, and cook the bean paste until it is stiff enough to hold a shape when rolled. Overcrowding the pan also causes it, since the oil temperature drops and the plantain sits absorbing fat instead of setting quickly.","Why do my rellenitos burst open in the oil?",{"answer":404,"question":405},"Make the components ahead and fry at the last minute. The bean filling keeps a week in the fridge and freezes well, and shaped uncooked rellenitos hold for a day refrigerated. Fried ones go soft within a couple of hours, though a ten-minute reheat in a hot oven restores some of the crust.","Can I make rellenitos ahead of time?",{"answer":407,"question":408},"Panela is unrefined whole cane sugar sold in hard brown cones or blocks across Latin America, with a strong molasses flavour that ordinary white sugar lacks. Dark brown sugar or muscovado is the closest substitute and works well here. Grate or chop panela before using, because a solid cone dissolves very slowly.","What is panela and can I substitute it?",[410,411,412,413,414,415],"Plantains must be black-skinned and soft to the point of looking spoiled. Yellow ones are starchy, taste of nothing sweet and produce a dough that crumbles.","Boil the plantains in their peeled chunks only until a knife slides through easily, about 15 minutes. Overboiled plantain turns waterlogged and the dough will not hold together.","Cook the sweet bean paste until it is thick enough to roll into a ball that keeps its shape in your palm. A loose filling will blow out through the seam in the pan.","Wet your hands before shaping. Plantain dough is aggressively sticky and damp palms are the only thing that makes it manageable.","Seal by pinching the dough closed and rolling the ball between your palms until you can see no seam at all. Any visible join is where hot oil gets in and the filling gets out.","Fry at a moderate heat, around 170°C, for about 3 minutes. Hot oil browns the sugar in the plantain before the inside is hot.","🍌","Rellenitos are Guatemala's answer to the doughnut, and they are filled with beans. Blackened, overripe plantains are boiled soft, mashed into a sticky dough, then flattened in the palm around a nugget of black bean paste cooked down with cinnamon and panela until it tastes like date purée. Fried, they turn deep bronze and crisp on the outside while the plantain inside stays warm and almost molten, and the filling reads as sweet-earthy rather than beany. They are rolled in sugar the moment they come out of the oil and eaten with the fingers, sold from baskets and market stalls all over the country, and they are the dish that most reliably surprises people who assume beans cannot be dessert.","Sweetened bean paste as a dessert filling is not unusual worldwide — East Asia has been doing it with red beans for centuries — but in the Americas it is close to a Guatemalan speciality. The logic is domestic rather than exotic: black beans are cooked in every household every week, plantains ripen faster than anyone can eat them, and panela, the hard cone of unrefined cane sugar, is cheap and always in the cupboard. Rellenitos are what you make with those three things when there is nothing else and someone wants something sweet.\n\nThey are street and market food above all, sold warm from covered baskets alongside buñuelos and plátanos en mole, and they belong to the same family of fried sweets that appears around Lent and Holy Week. Some families serve them with a spoonful of crema, which cuts the sweetness usefully; some skip the sugar coating; some add a strip of cinnamon-scented chocolate to the filling, which is delicious and only mildly heretical.\n\nThe entire dish depends on plantain ripeness, and this is where foreign attempts fail. The plantain must be at the stage where the skin is black, wrinkled and looks ruined — a yellow plantain with a few spots is starchy, bland and will not mash into anything cohesive. Guatemalan cooks simply wait, leaving them on a shelf for a week or more until they are almost collapsing. If your plantains arrive green, budget a week before you plan to cook, or use the oven trick of baking them at low heat to accelerate ripening, which helps a little though it never fully replaces time.","Rellenitos are at their best within an hour of frying, while the outside still crackles. They keep 3 days refrigerated and reheat acceptably in a 180°C oven for 10 minutes, though they never return to their original crispness. The bean filling keeps a week refrigerated and freezes for 3 months, so making it ahead is the smart way to plan. Shaped but unfried rellenitos can be refrigerated for a day.",[421,422,423,424],"Straight about the plantain: black-skinned or do not bother, with a workaround if yours are underripe.","The bean filling is cooked down until it holds a shape, so it will not burst out in the oil.","Shows how to seal the plantain dough properly, which is the step that decides whether they survive frying.","Vegetarian, uses four core ingredients, and every one of them is cheap.",[426,427,428,429,430],"Saucepan","Potato masher or fork","Frying pan or deep pan for frying","Slotted spoon","Wire rack",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},15,78,9,38,180,8,470,[440],"A spoonful of crema or thick sour cream, and black coffee.",[442,445,448],{"name":443,"description":444},"Rellenitos de chocolate","A square of dark chocolate pressed into the bean filling before sealing, so it melts into the centre.",{"name":446,"description":447},"Rellenitos con crema","Served warm with a spoonful of thick Guatemalan crema on the side, which balances the sugar and is how many restaurants plate them.",{"name":449,"description":450},"Baked rellenitos","Brushed with oil and baked at 200°C for 25 minutes. Less crisp and less rich, but a workable option when you do not want to fry.",[452,458,462,465,471,475,478,481,486],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},4,"plantain","very ripe plantains, skins fully black","piece","For the dough",{"qty":459,"name":460,"unit":461,"group":457},1,"fine salt","pinch",{"qty":459,"ref":463,"name":464,"unit":456,"group":457},"cinnamon","cinnamon stick, for the boiling water",{"qty":466,"ref":467,"name":468,"unit":469,"group":470},300,"black-beans","cooked black beans, drained","g","For the filling",{"qty":472,"ref":473,"name":474,"unit":469,"group":470},80,"brown-sugar","grated panela or dark brown sugar",{"qty":459,"ref":463,"name":476,"unit":477,"group":470},"ground cinnamon","tsp",{"qty":459,"name":479,"unit":480,"group":470},"neutral oil","tbsp",{"qty":482,"name":483,"unit":484,"group":485,"noScale":8},500,"neutral oil, for frying","ml","To fry and finish",{"qty":453,"name":487,"unit":480,"group":485},"caster sugar, for rolling",[489,494,498,501,504,508,511],{"tip":490,"text":491,"title":492,"timerSeconds":493},"Drain them properly. Wet plantain makes a dough that will not hold a seal.","Peel the plantains, cut them into thick chunks, and simmer in salted water with the cinnamon stick for about 15 minutes, until a knife goes through with no resistance. Drain thoroughly and leave them in the colander for 5 minutes so the surface steam escapes.","Boil the plantains",900,{"text":495,"title":496,"timerSeconds":497},"Blend the drained beans to a smooth purée, then fry it in the tablespoon of oil with the panela and ground cinnamon over medium heat for about 10 minutes, stirring, until the paste darkens, smells of caramel and stiffens enough to hold a ridge behind the spoon.","Make the sweet bean paste",600,{"text":499,"title":500},"Mash the warm plantain with a fork or masher until it forms a smooth, sticky, deep yellow dough with no lumps. Do not add flour or liquid — the plantain has everything it needs. Let it cool until you can handle it comfortably.","Mash the dough",{"text":502,"title":503},"Roll the cooled bean paste into twelve small balls. With wet hands, take a golf-ball lump of plantain dough, flatten it in your palm to about 8 cm across, set a bean ball in the centre, and fold the dough up around it.","Shape the rellenitos",{"tip":505,"text":506,"title":507},"Any join you can still see is where the filling will escape in the oil.","Pinch the dough closed over the filling and roll each one between wet palms into a smooth oval until no seam is visible anywhere on the surface. Set them on a plate as you go, not touching each other.","Seal them completely",{"text":509,"title":510,"timerSeconds":436},"Heat the frying oil to about 170°C — a scrap of dough should sizzle steadily and rise within a few seconds. Fry the rellenitos three or four at a time for 3 minutes, turning once, until they are deep bronze all over and firm to a gentle prod.","Fry",{"text":512,"title":513},"Lift them onto a rack for 30 seconds, then roll each one through the caster sugar while still hot so it sticks in a thin frosting. Serve warm, with crema alongside if you want something to cut the sweetness.","Roll in sugar and serve","reh-yeh-NEE-tohs deh PLAH-tah-noh",[516,520,524],{"note":517,"swap":518,"original":519},"Panela is unrefined cane sugar with a molasses depth; dark brown sugar is the closest supermarket equivalent. Grate panela before using, since a hard cone will not dissolve quickly.","Dark brown sugar or muscovado","Panela",{"note":521,"swap":522,"original":523},"Works fine for the filling since it gets blended and cooked down anyway. Drain them, since tin liquid makes the paste take much longer to thicken.","A tin of black beans, drained","Home-cooked black beans",{"note":525,"swap":526,"original":527},"Uses far less oil and gives an almost identical result, though the shape ends up slightly flattened rather than perfectly oval.","Shallow fry in 1 cm of oil, turning","Deep frying","guatemalan-rellenitos","Rellenitos de Plátano (Plantain Croquettes with Sweet Beans)","Rellenitos de Plátano","Rellenitos de plátano","guatemala","Nationwide",30,40,"medium",[538,539],"dessert","snack",[541,542,543,544],"vegetarian","gluten-free","dairy-free","nut-free",[454,467,463,473],[547,550,552,554],{"alt":548,"src":549},"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":548,"src":551},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-4x3.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-1x1.jpg",[557,558,559,560,561,562,541],"rellenitos","plantain dessert","guatemalan dessert","sweet black beans","panela","fried plantain","2026-08-20","dishroute-kitchen","Very ripe plantain boiled, mashed and wrapped around black beans sweetened with cinnamon and panela, then fried until crisp and rolled straight through sugar while still hot.",{"en":567},"\u002Frecipe\u002Fguatemalan-rellenitos",{"items":569,"total":576,"page":459,"limit":852,"hasMore":853},[570,601,635,668,696,724,756,785,795,821],{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":532,"region":575,"baseServings":453,"prepMinutes":576,"cookMinutes":577,"difficulty":578,"course":579,"diet":581,"mainIngredients":582,"images":585,"keywords":595,"publishedAt":563,"updatedAt":563,"authorSlug":564},"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",[580,538],"drink",[541,542,544],[583,584,463],"corn","milk",[586,589,591,593],{"alt":587,"src":588},"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":587,"src":590},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-1x1.jpg",[596,597,598,599,600,463,541],"atol de elote","guatemalan drink","sweet corn drink","atole","street food drink",{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":532,"region":606,"baseServings":453,"prepMinutes":607,"cookMinutes":535,"difficulty":536,"course":608,"diet":610,"mainIngredients":611,"images":617,"keywords":627,"publishedAt":563,"updatedAt":563,"authorSlug":564},"guatemalan-chiles-rellenos","Chiles Rellenos Guatemaltecos (Stuffed Peppers in Egg Batter)","Chiles Rellenos Guatemaltecos","Chiles rellenos guatemaltecos","Guatemala City and Antigua",45,[609],"main",[542],[612,613,614,615,616],"bell-pepper","ground-pork","ground-beef","eggs","carrot",[618,621,623,625],{"alt":619,"src":620},"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":619,"src":622},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-1x1.jpg",[628,629,630,631,632,633,634],"chiles rellenos","guatemalan food","stuffed peppers","picadillo","egg batter","fried peppers","central american",{"slug":636,"title":637,"shortTitle":638,"nativeName":638,"countrySlug":532,"region":639,"baseServings":453,"prepMinutes":576,"cookMinutes":640,"restMinutes":641,"difficulty":578,"course":642,"diet":645,"mainIngredients":647,"images":652,"keywords":662,"publishedAt":563,"updatedAt":563,"authorSlug":564},"guatemalan-chirmol","Chirmol (Guatemalan Charred Tomato Salsa)","Chirmol","Nationwide, especially the highlands",12,20,[643,644],"sauce","side",[541,646,542,543,544],"vegan",[648,649,650,651],"tomato","onion","mint","lime",[653,656,658,660],{"alt":654,"src":655},"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":654,"src":657},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-1x1.jpg",[663,664,665,666,667,646,634],"chirmol","guatemalan salsa","charred tomato","carne asada","mint salsa",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":532,"region":673,"baseServings":453,"prepMinutes":576,"cookMinutes":577,"difficulty":578,"course":674,"diet":676,"mainIngredients":677,"images":679,"keywords":689,"publishedAt":563,"updatedAt":563,"authorSlug":564},"guatemalan-frijoles-volteados","Frijoles Volteados (Guatemalan Flipped Refried Black Beans)","Frijoles Volteados","Frijoles volteados","Nationwide breakfast staple",[644,675],"breakfast",[541,646,542,543,544],[467,649,678],"garlic",[680,683,685,687],{"alt":681,"src":682},"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":681,"src":684},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-1x1.jpg",[690,691,692,693,694,695],"frijoles volteados","refried black beans","guatemalan breakfast","desayuno chapin","vegan beans","black beans",{"slug":697,"title":698,"shortTitle":699,"nativeName":699,"countrySlug":532,"region":700,"baseServings":453,"prepMinutes":641,"cookMinutes":701,"difficulty":536,"course":702,"diet":703,"mainIngredients":704,"images":708,"keywords":718,"publishedAt":563,"updatedAt":563,"authorSlug":564},"guatemalan-hilachas","Hilachas (Guatemalan Shredded Beef in Tomato Sauce)","Hilachas","Guatemala City",120,[609],[542,543],[705,648,706,616,707],"beef-brisket","potato","guajillo-chiles",[709,712,714,716],{"alt":710,"src":711},"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":710,"src":713},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-1x1.jpg",[719,629,720,721,722,634,723],"hilachas","shredded beef","tomato stew","flank steak","comida corriente",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"countrySlug":532,"region":729,"baseServings":453,"prepMinutes":534,"cookMinutes":730,"difficulty":536,"course":731,"diet":733,"mainIngredients":734,"images":739,"keywords":749,"publishedAt":563,"updatedAt":563,"authorSlug":564},"guatemalan-kak-ik","Kaq Ik (Q'eqchi' Maya Turkey and Chile Soup)","Kaq Ik","Kaq’ Ik","Cobán, Alta Verapaz",90,[732,609],"soup",[542,543],[735,648,736,737,738],"turkey","achiote","cilantro","masa-harina",[740,743,745,747],{"alt":741,"src":742},"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":741,"src":744},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-1x1.jpg",[750,751,752,753,754,755,736],"kaq ik","kak ik","guatemalan soup","maya food","turkey soup","coban",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":532,"region":761,"baseServings":453,"prepMinutes":534,"cookMinutes":762,"difficulty":763,"course":764,"diet":765,"mainIngredients":766,"images":769,"keywords":779,"publishedAt":563,"updatedAt":563,"authorSlug":564},"guatemalan-pepian","Pepián (Guatemalan Toasted Seed and Chile Stew)","Pepián","Pepián de pollo","Guatemala City and the highlands",60,"hard",[609],[542,543],[767,768,648,707,706],"chicken","sesame-seeds",[770,773,775,777],{"alt":771,"src":772},"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":771,"src":774},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-1x1.jpg",[780,629,781,782,783,784,634],"pepian","chicken stew","pepitoria","recado","national dish",{"slug":528,"title":529,"shortTitle":530,"nativeName":531,"countrySlug":532,"region":533,"baseServings":453,"prepMinutes":534,"cookMinutes":535,"difficulty":536,"course":786,"diet":787,"mainIngredients":788,"images":789,"keywords":794,"publishedAt":563,"updatedAt":563,"authorSlug":564},[538,539],[541,542,543,544],[454,467,463,473],[790,791,792,793],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[557,558,559,560,561,562,541],{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":532,"region":800,"baseServings":437,"prepMinutes":762,"cookMinutes":436,"restMinutes":641,"difficulty":763,"course":801,"diet":802,"mainIngredients":803,"images":805,"keywords":815,"publishedAt":563,"updatedAt":563,"authorSlug":564},"guatemalan-tamales-colorados","Tamales Colorados (Guatemalan Red Masa Parcels)","Tamales Colorados","Tamales colorados","Nationwide, strongest in Guatemala 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