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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":477,"pronunciation":501,"substitutions":502,"slug":515,"title":516,"shortTitle":517,"nativeName":518,"countrySlug":519,"region":520,"baseServings":521,"prepMinutes":522,"cookMinutes":9,"difficulty":523,"course":524,"diet":526,"mainIngredients":532,"images":534,"keywords":544,"publishedAt":551,"updatedAt":551,"authorSlug":552,"summary":553,"localeSlug":515,"alternates":554},[394,397,400,403,406],{"answer":395,"question":396},"You blended it too long. High-speed blades whip air into the tomato, lightening the colour and creating foam that separates in the bowl. The traditional stone batán crushes without aerating, which is why real llajua stays dark red and glossy. If a blender is all you have, pulse in short bursts and stop while the sauce still looks coarse.","Why does my llajua turn pink and foamy?",{"answer":398,"question":399},"Hot enough to notice immediately, but it is not a chilli-eating contest. Locoto is genuinely fierce, and the point of the sauce is that it sits on the table so each person doses their own plate. Start by removing all the seeds and veins for a warm, fruity sauce, and add some back if you want the real highland level.","How hot is llajua supposed to be?",{"answer":401,"question":402},"Cilantro mixed with a little rocket is the closest widely available approximation. Quirquiña has a sharp, slightly resinous, almost medicinal note that cilantro alone does not carry, and the rocket supplies the bitterness. Some Bolivians abroad simply leave the herb out entirely and add more tomato, which is a legitimate choice rather than a failure.","What can I use instead of quirquiña?",{"answer":404,"question":405},"No, but a stone tool gives a visibly better sauce. A molcajete or a heavy mortar works well for small quantities. Without either, chop everything very finely by hand and crush it against the side of a bowl with a fork — slower, but closer to the right texture than any blender will get you.","Do I need a batán or a molcajete?",{"answer":407,"question":408},"Not usefully. Freezing ruptures the raw tomato and it thaws into watery pulp with the fresh flavour gone, which is the entire point of the sauce. What does freeze well is the chilli: grind locoto with salt into a paste and freeze it in ice cube trays, then make fresh llajua from a cube plus tomato and herb whenever you need it.","Can I freeze llajua?",[410,411,412,413,414,415],"Choose tomatoes that are ripe and deeply red but still firm. Watery, underripe fruit makes a pale sauce that separates into liquid and pulp within the hour.","Grind or pulse the chillies and salt first, before the tomato goes in. The salt gives the stone or blade something abrasive to work against and breaks the chilli down faster.","Control the heat with the seeds and pale inner veins, not the number of chillies — that is where nearly all the capsaicin sits, and the flesh alone is comparatively gentle.","Wear gloves or work with a fork and a spoon. Locoto and rocoto are hot enough to leave your fingers burning for hours and the oil transfers to eyes with no warning.","If you must use a blender, pulse in one-second bursts and stop while the mixture is still visibly coarse with recognisable pieces. Running it smooth turns it pink and frothy.","Season and taste at the very end, once the tomato juice has loosened everything. Salt levels that seem right on chilli alone read as flat once the tomato is in.","🌶️","Llajua is an uncooked salsa of fresh hot chillies and tomato, ground rather than blended, seasoned with salt and a herb that grows across the Andes. It is thin, seedy, aggressively hot and startlingly fresh — nothing in it has seen heat, so the tomato tastes of raw tomato and the chilli hits immediately rather than smouldering. Bolivians do not treat it as a condiment you might add; it is a fixed part of the table setting, spooned over soup, rice, potatoes, grilled meat, pastries and anything else that arrives, and a restaurant that fails to bring a bowl has made a mistake it will hear about.","The name is Quechua, and the sauce belongs to the long Andean habit of grinding raw chilli and herbs on stone. The tool is the batán: a large flat stone with a heavy rocking hand-stone, worked back and forth rather than pounded, and it is still ordinary kitchen equipment across the Bolivian highlands. What it does to the ingredients is not sentimental detail. Rocking stone crushes cell walls and presses juice out without whipping air in, so the sauce stays deep red, loose and glossy. A blender does the opposite: it aerates, lightens the colour to pink, foams the tomato and produces something that separates in the bowl within minutes. Bolivian cooks are unanimous about this and they are right about the mechanism.\n\nThe chilli is locoto, a thick-walled rocoto-type pepper with distinctive black seeds, grown on the eastern Andean slopes. It is genuinely hot, fruity rather than smoky, and — unlike the ají amarillo and ají colorado that get soaked and fried into Bolivian stews — it is almost always used raw. That division is a good way to understand the cuisine: cooked chilli builds the body of a dish, raw chilli sits on the table so each person decides their own heat. It is also why Bolivian food can seem mild in the pot and turn fierce on the plate.\n\nThe herb is where regional argument starts. Quirquiña, sometimes spelled killkiña, is a leafy Andean herb with a sharp, resinous flavour somewhere between cilantro, rocket and something faintly medicinal, and in the highlands it is not optional. Cochabamba often uses huacataya instead, a marigold relative that is muskier and stronger. Some households use both, some use neither and simply add more tomato. Every family runs its own ratio and considers the neighbours' version either bland or reckless. Outside Bolivia neither herb is easy to find, so the honest version abroad is cilantro with a handful of rocket for bite — not the same, but pointed in the right direction.","Llajua is meant to be made and eaten the same day, and the difference is obvious — after twelve hours in the fridge the raw tomato dulls, the herb darkens and the heat flattens into something duller and more acidic. It is technically safe for three days in a sealed jar, and Bolivian households do keep a bowl going, but nobody pretends day-three llajua is the same sauce. If you want a head start, grind the chilli and salt into a paste and refrigerate that for up to a week, then add fresh tomato and herb five minutes before the meal.",[421,422,423,424],"Explains why grinding beats blending in physical terms, then gives a workable method for cooks who only own a blender.","Herb substitution that is honest about what quirquiña actually tastes like instead of pretending cilantro is identical.","Heat is controlled by seed and vein ratio, so the same recipe gives you mild or genuinely fierce.","Takes ten minutes with no cooking, and it is the sauce that makes half the Bolivian recipes on this site taste finished.",[426,427,428],"Batán, molcajete or heavy mortar and pestle (or a blender used with restraint)","Sharp knife","Gloves for handling chillies",{"fat":9,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},5,2,3,390,1,25,[437],"Everything: silpancho, pique macho, fricasé, salteñas, boiled potatoes with cheese, or plain bread when there is nothing else in the house.",[439,442,445],{"name":440,"description":441},"Llajua de huacataya","The Cochabamba version, made with huacataya instead of quirquiña for a muskier, more pungent sauce that stands up to fried food.",{"name":443,"description":444},"Llajua con maní","A spoonful of ground raw peanuts worked in, giving a thicker, milder sauce that clings to grilled meat instead of running off it.",{"name":446,"description":447},"Llajua verde","Made with green tomatoes or tomatillos and green locoto, sharper and more acidic, and usually served with fish or with cheese.",[449,454,458,461,465,468,472],{"qty":432,"name":450,"note":451,"unit":452,"group":453},"locoto or rocoto chillies, stems removed","or 3 red jalapeños plus half a habanero","piece","For the sauce",{"qty":455,"ref":456,"name":457,"unit":452,"group":453},4,"tomato","ripe firm tomatoes, cored and quartered",{"qty":434,"name":459,"unit":460,"group":453},"coarse salt, plus more to taste","tsp",{"qty":434,"name":462,"note":463,"unit":464,"group":453},"quirquiña leaves, loosely packed","or two-thirds cilantro to one-third rocket","cup",{"qty":434,"ref":466,"name":467,"unit":452,"group":453,"optional":8},"scallions","scallion, very finely sliced",{"qty":434,"ref":469,"name":470,"unit":471,"group":453,"optional":8},"garlic","garlic, peeled","clove",{"qty":473,"ref":474,"name":475,"note":476,"unit":452,"group":453,"optional":8},0.5,"lime","lime, juiced","not traditional but useful if your tomatoes are bland",[478,482,486,490,494,498],{"tip":479,"text":480,"title":481},"The veins carry more capsaicin than the seeds do. Removing both gives a warm, fruity sauce; adding half back gives the highland level.","Wearing gloves, split the locotos lengthways and scrape out the black seeds and the pale veins with a teaspoon. Keep them in a separate dish — how much you add back at the end sets the heat of the finished sauce.","Prepare the chillies",{"text":483,"title":484,"timerSeconds":485},"Put the chilli flesh, the salt and the garlic if using onto the batán or into a mortar and work them with a rocking, dragging motion until they break down into a rough wet paste with no large pieces left, about 2 minutes.","Grind chilli and salt",120,{"tip":487,"text":488,"title":489},"Rocking rather than pounding keeps air out and the colour dark.","Add the tomato a quarter at a time, crushing each addition into the chilli paste before the next goes in. The mixture should turn deep red and loose, with skin and pulp still visible — not a smooth purée.","Work in the tomato",{"text":491,"title":492,"timerSeconds":493},"Pile the quirquiña on top and grind just until the leaves are bruised and distributed through the sauce, about 30 seconds. Working them any longer turns the whole bowl khaki and makes the herb taste bitter.","Add the herb last",30,{"text":495,"title":496,"timerSeconds":497},"Scrape everything into a bowl, stir in the scallion if using, and taste. Correct the salt, add lime if the tomatoes were dull, and grind in some of the reserved seeds if you want it hotter. Let it sit 5 minutes and taste once more.","Season and adjust the heat",300,{"text":499,"title":500},"Bring it out in its own bowl with a small spoon and leave it there for the whole meal. It should be loose enough to spoon over food and coat it, not thick enough to sit in a mound.","Serve at the table","YAH-hwah",[503,507,511],{"note":504,"swap":505,"original":506},"Rocoto is the same species and the closest match, sold frozen or in paste form in Latin grocers. Red jalapeño alone gives the right texture and colour but not enough heat, hence the habanero.","Rocoto peppers, or red jalapeños plus half a habanero","Locoto chillies",{"note":508,"swap":509,"original":510},"Quirquiña is sharper and more resinous than either. The rocket supplies the bitter edge cilantro lacks. Use roughly two parts cilantro to one part rocket.","Cilantro plus a small handful of rocket leaves","Quirquiña",{"note":512,"swap":513,"original":514},"Only if you are making the Cochabamba style. Use it sparingly — the paste is concentrated and will bulldoze the tomato.","A teaspoon of Peruvian huacatay paste, sold in jars","Huacataya","llajua","Llajua (Bolivian Locoto and Tomato Table Salsa)","Llajua","Llajwa","bolivia","Nationwide, strongest in the highlands",6,12,"easy",[525],"sauce",[527,528,529,530,531],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[456,533],"cilantro",[535,538,540,542],{"alt":536,"src":537},"Bowl of deep red Bolivian llajua salsa with visible chilli seeds and flecks of green herb, beside a stone grinding batan","\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero.jpg",{"alt":536,"src":539},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-16x9.jpg",{"alt":536,"src":541},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-4x3.jpg",{"alt":536,"src":543},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-1x1.jpg",[515,545,546,547,548,549,550],"llajwa","locoto","bolivian salsa","raw chilli sauce","quirquina","batan","2026-08-20","dishroute-kitchen","Raw locoto chillies and ripe tomato crushed with quirquiña herb and salt into a loose red sauce — the bowl that sits on every Bolivian table and goes on everything served at it.",{"en":555},"\u002Frecipe\u002Fllajua",{"items":557,"total":836,"page":434,"limit":837,"hasMore":838},[558,593,626,660,690,700,728,754,783,807],{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":519,"region":563,"baseServings":455,"prepMinutes":493,"cookMinutes":564,"restMinutes":493,"difficulty":523,"course":565,"diet":569,"mainIngredients":570,"images":575,"keywords":585,"publishedAt":551,"updatedAt":551,"authorSlug":552},"api-con-pastel","Api con Pastel (Purple Corn Drink and Fried Cheese Pastry)","Api con Pastel","Api con pastel","La Paz, Oruro and Potosí",35,[566,567,568],"breakfast","drink","street-food",[528,531],[571,572,573,574],"corn","cinnamon","flour","queso-fresco",[576,579,581,583],{"alt":577,"src":578},"Glass of steaming deep purple Bolivian api beside a blistered fried cheese pastel dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-1x1.jpg",[586,587,588,589,590,591,592],"api","api con pastel","purple corn drink","bolivian breakfast","maiz morado","fried cheese pastry","altiplano",{"slug":594,"title":595,"shortTitle":596,"nativeName":596,"countrySlug":519,"region":597,"baseServings":521,"prepMinutes":598,"cookMinutes":598,"restMinutes":599,"difficulty":523,"course":600,"diet":603,"mainIngredients":604,"images":609,"keywords":619,"publishedAt":551,"updatedAt":551,"authorSlug":552},"cunape","Cuñapé (Santa Cruz Cassava and Cheese Rolls)","Cuñapé","Santa Cruz and the eastern lowlands",20,15,[601,602],"bread","snack",[528,529,531],[605,606,607,608],"tapioca-starch","cheddar","eggs","butter",[610,613,615,617],{"alt":611,"src":612},"Warm Bolivian cuñapé rolls with cracked golden shells, one torn open to show the stretchy hollow cheese interior","\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-1x1.jpg",[594,620,621,622,623,624,625],"cuñapé","cassava starch","cheese bread","santa cruz","bolivian baking","gluten free",{"slug":627,"title":628,"shortTitle":629,"nativeName":630,"countrySlug":519,"region":631,"baseServings":521,"prepMinutes":435,"cookMinutes":632,"restMinutes":633,"difficulty":634,"course":635,"diet":638,"mainIngredients":639,"images":642,"keywords":652,"publishedAt":551,"updatedAt":551,"authorSlug":552},"fricase-paceno","Fricasé Paceño (La Paz Yellow Chilli Pork Stew)","Fricasé Paceño","Fricasé paceño","La Paz",150,480,"medium",[636,637],"main","soup",[530],[640,571,641],"pork-shoulder","potato",[643,646,648,650],{"alt":644,"src":645},"Deep bowl of Bolivian fricasé paceño with bone-in pork in orange chilli broth over hominy corn and freeze-dried potato","\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-1x1.jpg",[653,654,655,656,657,658,659],"fricasé","la paz","pork stew","ají amarillo","chuño","mote","hangover food",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":519,"region":665,"baseServings":666,"prepMinutes":667,"cookMinutes":668,"difficulty":634,"course":669,"diet":670,"mainIngredients":671,"images":672,"keywords":682,"publishedAt":551,"updatedAt":551,"authorSlug":552},"bolivian-humintas","Humintas al Horno (Baked Corn and Cheese Parcels)","Humintas al Horno","Humintas al horno","La Paz and the highlands",8,40,55,[602],[528,529],[571,574,608],[673,676,678,680],{"alt":674,"src":675},"Baked Bolivian humintas in charred corn husks, one opened to show the moist corn and melted cheese inside","\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-1x1.jpg",[683,684,685,686,687,688,689],"humintas","humitas","corn parcels","bolivian snack","queso fresco","corn husk","andean baking",{"slug":515,"title":516,"shortTitle":517,"nativeName":518,"countrySlug":519,"region":520,"baseServings":521,"prepMinutes":522,"cookMinutes":9,"difficulty":523,"course":691,"diet":692,"mainIngredients":693,"images":694,"keywords":699,"publishedAt":551,"updatedAt":551,"authorSlug":552},[525],[527,528,529,530,531],[456,533],[695,696,697,698],{"alt":536,"src":537},{"alt":536,"src":539},{"alt":536,"src":541},{"alt":536,"src":543},[515,545,546,547,548,549,550],{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":519,"region":705,"baseServings":455,"prepMinutes":435,"cookMinutes":706,"restMinutes":485,"difficulty":634,"course":707,"diet":708,"mainIngredients":709,"images":713,"keywords":723,"publishedAt":551,"updatedAt":551,"authorSlug":552},"majadito","Majadito (Beni Rice with Dried Beef and Plantain)","Majadito","Majadito beniano","Beni and Santa Cruz",80,[636],[530,529],[710,711,712,456,607],"rice","achiote","plantain",[714,717,719,721],{"alt":715,"src":716},"Plate of Bolivian majadito — orange annatto rice with shredded dried beef, fried plantain slices and a fried egg on top","\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-1x1.jpg",[701,724,725,623,726,727,712],"charque","beni","bolivian rice","annatto",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":519,"region":733,"baseServings":455,"prepMinutes":493,"cookMinutes":667,"difficulty":634,"course":734,"diet":735,"mainIngredients":736,"images":738,"keywords":748,"publishedAt":551,"updatedAt":551,"authorSlug":552},"pique-macho","Pique Macho (Bolivian Beef and Chip Sharing Platter)","Pique Macho","Pique a lo macho","Cochabamba",[636],[],[641,456,737,607],"onion",[739,742,744,746],{"alt":740,"src":741},"Bolivian pique macho platter piled with chips, seared beef cubes, sausage slices, raw onion, tomato, chilli rings and boiled egg","\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-1x1.jpg",[749,750,546,751,752,753],"pique macho","bolivian platter","loaded chips","cochabamba","sharing food",{"slug":755,"title":756,"shortTitle":757,"nativeName":757,"countrySlug":519,"region":758,"baseServings":522,"prepMinutes":759,"cookMinutes":435,"restMinutes":760,"difficulty":761,"course":762,"diet":763,"mainIngredients":764,"images":767,"keywords":777,"publishedAt":551,"updatedAt":551,"authorSlug":552},"bolivian-saltenas","Salteñas (Bolivian Juicy Baked Meat Pastries)","Salteñas","Tarija and La Paz",60,720,"hard",[568],[],[765,641,573,766],"beef-chuck","peas",[768,771,773,775],{"alt":769,"src":770},"Golden baked Bolivian salteñas with braided top seams, one bitten open to show the beef and potato broth inside","\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-1x1.jpg",[778,779,780,781,656,654,782],"salteña","bolivian pastry","baked empanada","street food","tarija",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"countrySlug":519,"region":733,"baseServings":455,"prepMinutes":493,"cookMinutes":493,"difficulty":523,"course":788,"diet":789,"mainIngredients":790,"images":792,"keywords":802,"publishedAt":551,"updatedAt":551,"authorSlug":552},"silpancho","Silpancho (Cochabamba Breaded Steak Plate)","Silpancho","Silpancho cochabambino",[636],[530],[641,710,607,791,456],"breadcrumbs",[793,796,798,800],{"alt":794,"src":795},"Bolivian silpancho plate with a wide breaded steak over rice and fried potato slices, topped with a fried egg and chopped tomato salsa","\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero-1x1.jpg",[784,752,803,804,805,806],"breaded steak","bolivian lunch","fried egg","salsa cruda",{"slug":808,"title":809,"shortTitle":810,"nativeName":811,"countrySlug":519,"region":812,"baseServings":521,"prepMinutes":435,"cookMinutes":813,"difficulty":634,"course":814,"diet":815,"mainIngredients":816,"images":820,"keywords":830,"publishedAt":551,"updatedAt":551,"authorSlug":552},"bolivian-sopa-de-mani","Sopa de Maní (Bolivian Peanut and Beef Soup)","Sopa de Maní","Sopa de maní","Cochabamba and the valleys",100,[637],[530],[817,818,641,819],"peanuts","beef-shank","pasta",[821,824,826,828],{"alt":822,"src":823},"Bowl of Bolivian peanut soup with beef, potato and noodles under a pile of crisp fried potato matchsticks and parsley","\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero.jpg",{"alt":822,"src":825},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-16x9.jpg",{"alt":822,"src":827},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-4x3.jpg",{"alt":822,"src":829},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-1x1.jpg",[831,832,833,834,752,835],"sopa de maní","peanut soup","bolivian soup","beef broth","andean food",10,24,false,1788563737906]