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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":438,"variations":440,"ingredients":450,"instructions":519,"pronunciation":553,"substitutions":554,"slug":567,"title":568,"shortTitle":569,"nativeName":570,"countrySlug":571,"region":572,"baseServings":507,"prepMinutes":573,"cookMinutes":574,"restMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":582,"images":583,"keywords":593,"publishedAt":601,"updatedAt":601,"authorSlug":602,"summary":603,"localeSlug":567,"alternates":604},[394,397,400,403,406],{"answer":395,"question":396},"Guatemalan tamales are wrapped in banana leaves rather than corn husks and use masa that is cooked with fat and broth on the stove before wrapping, so they come out soft, moist and almost custard-like. Mexican tamales are usually beaten raw with lard and steamed in husks, producing a firmer, fluffier, drier crumb.","What is the difference between Guatemalan and Mexican tamales?",{"answer":398,"question":399},"Either the masa was not cooked long enough before wrapping, or they were opened too soon. The masa must thicken on the stove until a spoon leaves a clear trail, and the finished tamales need at least 20 minutes of resting after steaming so the masa sets. Opening one straight from the pot almost always ends in a puddle.","Why did my tamales fall apart when I unwrapped them?",{"answer":401,"question":402},"Frozen banana leaves are sold in Latin American, Caribbean and Southeast Asian grocery stores and keep for months in the freezer. Thaw them, wipe them down, and pass them over a flame until they turn glossy and pliable. Parchment paper inside foil is a workable fallback if you cannot get them at all.","Where do I find banana leaves?",{"answer":404,"question":405},"Yes. Line the base of a large pot with extra banana leaves or a folded tea towel, add about 4 cm of water, and stack the tamales on top so they sit above the waterline. Keep the lid on and top up with boiling water every 40 minutes so the pot never boils dry.","Can I make tamales without a steamer basket?",{"answer":407,"question":408},"It is the Spanish inheritance in an otherwise Mesoamerican dish, alongside the capers and sweet pepper some families add. Beyond tradition it does real work: the brine cuts through the fat of the pork and the richness of the masa, and finding it is part of eating the tamal.","Why is there an olive inside?",[410,411,412,413,414,415],"Pass the banana leaves briefly over a flame or dip them in boiling water until they turn glossy and deep green and go floppy. Brittle leaves crack along the fold and the masa leaks out.","Cook the masa until a spoon dragged across the bottom of the pan leaves a clean line that holds for a second or two. Undercooked masa never sets and the tamal collapses when opened.","Keep the masa layer about 1 cm thick. Guatemalan tamales are mostly masa, and a thin layer with a big filling falls apart.","Fold the parcel like a letter, then fold the ends underneath and stack them fold-side down in the pot so their own weight holds them shut. String is optional if the stack is tight.","Steam over gently simmering water, never a hard boil, and top up with boiling water so the pot never runs dry. Two hours is not negotiable.","Rest the tamales at least 20 minutes after steaming. Straight out of the pot the masa is loose; it firms as it cools and opens cleanly.","🫔","Guatemalan tamales are softer and wetter than their Mexican cousins — closer to a set corn pudding than to a firm cake — and the colorados are the classic weekend version. Corn masa is cooked with fat and broth until it thickens into a smooth paste, spread on a banana leaf, topped with a piece of pork, a ladle of red recado thickened with toasted sesame and pumpkin seeds, an olive and a strip of sweet pepper, then wrapped and steamed until the parcel sets. Unwrapping one at the table releases a smell of hot banana leaf and toasted chile that is unmistakably Guatemalan. The taste is gentle and savoury, faintly smoky, with a briny hit from the olive cutting the richness.","Tamales are Mesoamerican, older than any nation on the map, and they remain the food most tied to occasion in Guatemala. The rule in much of the country is simple: tamales are for Saturday night. Families buy or make them in quantity, eat them late with coffee, and reheat the survivors for Sunday breakfast. Then there are the tamales that mark the calendar — the enormous, black chocolate-and-chile tamales negros at Christmas, the tamales de arroz on other holidays, the paches made from potato instead of corn eaten on Thursdays in Quetzaltenango. Colorados are the everyday flagship among them.\n\nThe wrapper matters. Mexican tamales are usually tied in corn husks; Guatemalan ones are folded in banana leaves, which are wider, hold more moisture and lend a green, tea-like aroma to the masa. That leaf is one reason Guatemalan tamales are so much softer — the parcel steams almost sealed, so nothing dries out. The other reason is the masa itself, which is cooked on the stove with fat and broth before wrapping rather than simply beaten raw, giving a texture that spreads like thick porridge and sets like custard.\n\nThe olive is the giveaway of the Spanish half of the recipe, along with the capers and sweet pepper strips some families add. The recado underneath is the Maya half: seeds and chiles toasted on a comal and ground, exactly as in pepián. Making tamales has always been collective work — someone toasts, someone stirs the masa, someone folds — and a household making forty of them at once is a normal Saturday afternoon, not an event. Making eight at home is a much shorter job, and the method scales down without losing anything.","Wrapped tamales keep 4 days refrigerated and 3 months frozen, which is exactly why families make so many at once. Reheat them still in their leaves by steaming for 20 minutes, or 35 minutes from frozen. Microwaving works if you leave the parcel wrapped and add a splash of water to the plate, but the masa dries at the edges faster than it does in a steamer.",[421,422,423,424],"Masa cooked on the stove before wrapping, which is what gives Guatemalan tamales their soft, spoonable texture.","Scaled to eight tamales rather than the family-sized forty, so it fits one pot and one afternoon.","Clear guidance on softening and folding banana leaves, the step that most often goes wrong outside Guatemala.","The recado uses the same toasted-seed technique as pepián, explained rather than assumed.",[426,427,428,429,430],"Large heavy pot for the masa","Wooden spoon","Blender","Large pot with a lid for steaming","Kitchen string (optional)",{"fat":432,"carbs":433,"fiber":434,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},31,52,6,940,27,590,[439],"Black coffee, and a bread roll on the side — the standard Guatemalan Saturday-night pairing.",[441,444,447],{"name":442,"description":443},"Tamales negros","The Christmas version, sweetened and darkened with chocolate, raisins and prunes in the recado — sweet-savoury and much richer.",{"name":445,"description":446},"Tamales de pollo","The same red recado and masa built around poached chicken instead of pork, common when feeding a crowd cheaply.",{"name":448,"description":449},"Paches","A Quetzaltenango speciality where the masa is made from grated potato rather than corn, traditionally eaten on Thursdays.",[451,457,461,466,469,473,477,479,484,486,489,493,496,501,505,506,510,513,516],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},800,"pork-shoulder","pork shoulder, in 8 large chunks","g","For the pork",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},2,"water","l",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},0.5,"onion","onion, halved","piece",{"qty":458,"name":467,"unit":468,"group":456},"fine salt","tsp",{"qty":434,"ref":470,"name":471,"unit":465,"group":472},"tomato","ripe tomatoes","For the red recado",{"qty":474,"ref":475,"name":476,"unit":465,"group":472},4,"guajillo-chiles","dried guaque chiles (guajillo), stemmed and seeded",{"qty":458,"name":478,"unit":465,"group":472},"dried pasa chiles (ancho), stemmed and seeded",{"qty":480,"ref":481,"name":482,"unit":483,"group":472},3,"sesame-seeds","sesame seeds","tbsp",{"qty":480,"name":485,"unit":483,"group":472},"raw hulled pumpkin seeds (pepitoria)",{"qty":487,"ref":463,"name":488,"unit":465,"group":472},1,"onion, quartered",{"qty":474,"ref":490,"name":491,"unit":492,"group":472},"garlic","garlic, unpeeled","clove",{"qty":487,"ref":494,"name":495,"unit":468,"group":472},"achiote","achiote paste or ground annatto",{"qty":497,"ref":498,"name":499,"unit":455,"group":500},500,"masa-harina","masa harina","For the masa",{"qty":502,"name":503,"unit":504,"group":500},150,"lard or neutral oil","ml",{"qty":458,"name":467,"unit":468,"group":500},{"qty":507,"name":508,"unit":465,"group":509},8,"banana leaf pieces, about 30 x 35 cm","For wrapping",{"qty":507,"ref":511,"name":512,"unit":465,"group":509},"olives","green olives, pitted",{"qty":487,"ref":514,"name":515,"unit":465,"group":509},"bell-pepper","red bell pepper, in 8 long strips",{"qty":458,"ref":517,"name":518,"unit":468,"group":509,"optional":8},"capers","capers, rinsed",[520,524,528,532,537,540,543,546,550],{"text":521,"title":522,"timerSeconds":523},"Simmer the pork chunks with the water, halved onion and salt for 60 minutes, skimming the foam, until a knife slides in with no resistance but the meat still holds together. Lift the pork out and strain the broth — you need about 1.8 litres for the masa and recado.","Poach the pork",3600,{"tip":525,"text":526,"title":527},"Seeds burn in seconds. Pull them off the heat while a few are still pale.","Toast the pumpkin seeds in a dry pan until they pop and freckle brown, then the sesame until straw-coloured. Toast the chiles 20 seconds a side until fragrant, then char the tomatoes, quartered onion and unpeeled garlic until the skins blister and blacken in patches.","Toast and char for the recado",{"text":529,"title":530,"timerSeconds":531},"Peel the garlic and blend everything toasted and charred with the achiote and 400 ml of hot broth until smooth. Fry the paste in a spoonful of lard for 8 minutes until it darkens to brick red, thickens, and a slick of oil breaks at the edge of the pan. Season with salt and set aside.","Blend and fry the recado",480,{"tip":533,"text":534,"title":535,"timerSeconds":536},"It will feel like stirring wet cement near the end. That resistance is the sign it is ready.","Whisk the masa harina into 1.4 litres of the warm broth in a heavy pot until lump-free, then add the lard and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for about 20 minutes, until it thickens into a glossy paste and a spoon dragged across the base leaves a trail that holds.","Cook the masa",1200,{"text":538,"title":539},"Pass each banana leaf briefly over a gas flame or dip it in boiling water until it turns glossy, deep green and pliable enough to fold without cracking. Wipe both sides dry and lay them out on the counter.","Prepare the leaves",{"text":541,"title":542},"Spread a heaped ladle of masa into a 1 cm thick rectangle in the centre of each leaf. Lay a piece of pork on top, spoon over 2 tablespoons of recado, and add an olive, a strip of red pepper and a few capers.","Assemble",{"text":544,"title":545},"Fold the long sides of the leaf over the filling so they overlap, then tuck both ends underneath to make a sealed parcel. Stack the tamales fold-side down in a large pot lined with spare leaves, over about 4 cm of water.","Wrap and stack",{"text":547,"title":548,"timerSeconds":549},"Cover and steam over a gentle simmer for 2 hours, topping up with boiling water as needed so the pot never runs dry. The tamales are done when the masa has set firm enough that a parcel feels solid rather than sloshing when lifted.","Steam",7200,{"text":551,"title":552,"timerSeconds":536},"Let the tamales sit for 20 minutes off the heat before opening — the masa firms considerably as it cools. Serve in the leaf, opened at the table, with black coffee and bread.","Rest and serve","tah-MAH-less koh-loh-RAH-dohs",[555,559,563],{"note":556,"swap":557,"original":558},"You lose the leaf aroma, which is a real loss, but the parcel steams properly and holds its shape. Frozen banana leaves from Asian and Latin grocers are cheap and work perfectly once thawed.","Baking parchment wrapped inside aluminium foil","Banana leaves",{"note":560,"swap":561,"original":562},"Fresh nixtamalised masa is better if a tortillería is within reach, but masa harina is the standard home shortcut and gives a very good result.","Masa harina rehydrated with warm broth","Fresh masa",{"note":564,"swap":565,"original":566},"Tamales de pollo are equally traditional. Poach the chicken instead of the pork and use its broth in the masa and recado exactly as written.","Bone-in chicken thighs","Pork shoulder","guatemalan-tamales-colorados","Tamales Colorados (Guatemalan Red Masa Parcels)","Tamales Colorados","Tamales colorados","guatemala","Nationwide, strongest in Guatemala City",60,180,20,"hard",[578],"main",[580,581],"gluten-free","dairy-free",[498,453,470,475,481],[584,587,589,591],{"alt":585,"src":586},"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":585,"src":588},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-4x3.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fguatemalan-tamales-colorados\u002Fhero-1x1.jpg",[594,595,596,597,598,599,600],"tamales colorados","guatemalan tamales","banana leaf","masa","recado","pork tamales","central american","2026-08-20","dishroute-kitchen","Saturday-night tamales: soft corn masa around pork and a red recado of tomato, guaque chile and sesame, sealed with an olive and steamed for hours in banana leaves.",{"en":605},"\u002Frecipe\u002Fguatemalan-tamales-colorados",{"items":607,"total":614,"page":487,"limit":887,"hasMore":888},[608,643,676,706,734,761,792,817,846,856],{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":571,"region":613,"baseServings":474,"prepMinutes":614,"cookMinutes":615,"difficulty":616,"course":617,"diet":620,"mainIngredients":623,"images":627,"keywords":637,"publishedAt":601,"updatedAt":601,"authorSlug":602},"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",[618,619],"drink","dessert",[621,580,622],"vegetarian","nut-free",[624,625,626],"corn","milk","cinnamon",[628,631,633,635],{"alt":629,"src":630},"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":629,"src":632},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Fguatemalan-atol-de-elote\u002Fhero-1x1.jpg",[638,639,640,641,642,626,621],"atol de elote","guatemalan drink","sweet corn drink","atole","street food drink",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":571,"region":648,"baseServings":474,"prepMinutes":649,"cookMinutes":650,"difficulty":651,"course":652,"diet":653,"mainIngredients":654,"images":659,"keywords":669,"publishedAt":601,"updatedAt":601,"authorSlug":602},"guatemalan-chiles-rellenos","Chiles Rellenos Guatemaltecos (Stuffed Peppers in Egg Batter)","Chiles Rellenos Guatemaltecos","Chiles rellenos guatemaltecos","Guatemala City and Antigua",45,40,"medium",[578],[580],[514,655,656,657,658],"ground-pork","ground-beef","eggs","carrot",[660,663,665,667],{"alt":661,"src":662},"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":661,"src":664},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fguatemalan-chiles-rellenos\u002Fhero-1x1.jpg",[670,671,672,673,674,675,600],"chiles rellenos","guatemalan food","stuffed peppers","picadillo","egg batter","fried peppers",{"slug":677,"title":678,"shortTitle":679,"nativeName":679,"countrySlug":571,"region":680,"baseServings":474,"prepMinutes":614,"cookMinutes":681,"restMinutes":575,"difficulty":616,"course":682,"diet":685,"mainIngredients":687,"images":690,"keywords":700,"publishedAt":601,"updatedAt":601,"authorSlug":602},"guatemalan-chirmol","Chirmol (Guatemalan Charred Tomato Salsa)","Chirmol","Nationwide, especially the highlands",12,[683,684],"sauce","side",[621,686,580,581,622],"vegan",[470,463,688,689],"mint","lime",[691,694,696,698],{"alt":692,"src":693},"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":692,"src":695},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fguatemalan-chirmol\u002Fhero-1x1.jpg",[701,702,703,704,705,686,600],"chirmol","guatemalan salsa","charred tomato","carne asada","mint salsa",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":571,"region":711,"baseServings":474,"prepMinutes":614,"cookMinutes":615,"difficulty":616,"course":712,"diet":714,"mainIngredients":715,"images":717,"keywords":727,"publishedAt":601,"updatedAt":601,"authorSlug":602},"guatemalan-frijoles-volteados","Frijoles Volteados (Guatemalan Flipped Refried Black Beans)","Frijoles Volteados","Frijoles volteados","Nationwide breakfast staple",[684,713],"breakfast",[621,686,580,581,622],[716,463,490],"black-beans",[718,721,723,725],{"alt":719,"src":720},"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":719,"src":722},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fguatemalan-frijoles-volteados\u002Fhero-1x1.jpg",[728,729,730,731,732,733],"frijoles volteados","refried black beans","guatemalan breakfast","desayuno chapin","vegan beans","black beans",{"slug":735,"title":736,"shortTitle":737,"nativeName":737,"countrySlug":571,"region":738,"baseServings":474,"prepMinutes":575,"cookMinutes":739,"difficulty":651,"course":740,"diet":741,"mainIngredients":742,"images":745,"keywords":755,"publishedAt":601,"updatedAt":601,"authorSlug":602},"guatemalan-hilachas","Hilachas (Guatemalan Shredded Beef in Tomato Sauce)","Hilachas","Guatemala City",120,[578],[580,581],[743,470,744,658,475],"beef-brisket","potato",[746,749,751,753],{"alt":747,"src":748},"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":747,"src":750},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fguatemalan-hilachas\u002Fhero-1x1.jpg",[756,671,757,758,759,600,760],"hilachas","shredded beef","tomato stew","flank steak","comida corriente",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":571,"region":766,"baseServings":474,"prepMinutes":767,"cookMinutes":768,"difficulty":651,"course":769,"diet":771,"mainIngredients":772,"images":775,"keywords":785,"publishedAt":601,"updatedAt":601,"authorSlug":602},"guatemalan-kak-ik","Kaq Ik (Q'eqchi' Maya Turkey and Chile Soup)","Kaq Ik","Kaq’ Ik","Cobán, Alta Verapaz",30,90,[770,578],"soup",[580,581],[773,470,494,774,498],"turkey","cilantro",[776,779,781,783],{"alt":777,"src":778},"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":777,"src":780},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fguatemalan-kak-ik\u002Fhero-1x1.jpg",[786,787,788,789,790,791,494],"kaq ik","kak ik","guatemalan soup","maya food","turkey soup","coban",{"slug":793,"title":794,"shortTitle":795,"nativeName":796,"countrySlug":571,"region":797,"baseServings":474,"prepMinutes":767,"cookMinutes":573,"difficulty":576,"course":798,"diet":799,"mainIngredients":800,"images":802,"keywords":812,"publishedAt":601,"updatedAt":601,"authorSlug":602},"guatemalan-pepian","Pepián (Guatemalan Toasted Seed and Chile Stew)","Pepián","Pepián de pollo","Guatemala City and the highlands",[578],[580,581],[801,481,470,475,744],"chicken",[803,806,808,810],{"alt":804,"src":805},"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":804,"src":807},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-4x3.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Fguatemalan-pepian\u002Fhero-1x1.jpg",[813,671,814,815,598,816,600],"pepian","chicken stew","pepitoria","national dish",{"slug":818,"title":819,"shortTitle":820,"nativeName":821,"countrySlug":571,"region":822,"baseServings":474,"prepMinutes":767,"cookMinutes":650,"difficulty":651,"course":823,"diet":825,"mainIngredients":826,"images":829,"keywords":839,"publishedAt":601,"updatedAt":601,"authorSlug":602},"guatemalan-rellenitos","Rellenitos de Plátano (Plantain Croquettes with Sweet Beans)","Rellenitos de Plátano","Rellenitos de plátano","Nationwide",[619,824],"snack",[621,580,581,622],[827,716,626,828],"plantain","brown-sugar",[830,833,835,837],{"alt":831,"src":832},"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":831,"src":834},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-16x9.jpg",{"alt":831,"src":836},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-4x3.jpg",{"alt":831,"src":838},"\u002Fimages\u002Frecipes\u002Fguatemalan-rellenitos\u002Fhero-1x1.jpg",[840,841,842,843,844,845,621],"rellenitos","plantain dessert","guatemalan dessert","sweet black beans","panela","fried plantain",{"slug":567,"title":568,"shortTitle":569,"nativeName":570,"countrySlug":571,"region":572,"baseServings":507,"prepMinutes":573,"cookMinutes":574,"restMinutes":575,"difficulty":576,"course":847,"diet":848,"mainIngredients":849,"images":850,"keywords":855,"publishedAt":601,"updatedAt":601,"authorSlug":602},[578],[580,581],[498,453,470,475,481],[851,852,853,854],{"alt":585,"src":586},{"alt":585,"src":588},{"alt":585,"src":590},{"alt":585,"src":592},[594,595,596,597,598,599,600],{"slug":857,"title":858,"shortTitle":859,"nativeName":860,"countrySlug":571,"region":861,"baseServings":474,"prepMinutes":615,"cookMinutes":767,"difficulty":616,"course":862,"diet":865,"mainIngredients":866,"images":870,"keywords":880,"publishedAt":601,"updatedAt":601,"authorSlug":602},"guatemalan-tostadas","Tostadas Guatemaltecas (Crisp Tortillas with Three Toppings)","Tostadas Guatemaltecas","Tostadas guatemaltecas","Nationwide street food",[863,864,824],"street-food","appetizer",[621,580,622],[867,716,470,868,869],"corn-tortillas","avocado","queso-fresco",[871,874,876,878],{"alt":872,"src":873},"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":872,"src":875},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-16x9.jpg",{"alt":872,"src":877},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-4x3.jpg",{"alt":872,"src":879},"\u002Fimages\u002Frecipes\u002Fguatemalan-tostadas\u002Fhero-1x1.jpg",[881,882,883,884,885,621,886],"tostadas","guatemalan street food","black bean paste","guacamol","queso seco","corn tortilla",24,false,1788563787660]