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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":435,"variations":437,"ingredients":447,"instructions":474,"pronunciation":491,"substitutions":492,"slug":505,"title":506,"shortTitle":507,"nativeName":507,"countrySlug":508,"region":509,"baseServings":455,"prepMinutes":510,"cookMinutes":9,"difficulty":511,"course":512,"diet":514,"mainIngredients":519,"images":520,"keywords":530,"publishedAt":536,"updatedAt":536,"authorSlug":537,"summary":538,"localeSlug":505,"alternates":539},[394,397,400,403,406],{"answer":395,"question":396},"Only very lightly. The aim is to release the aromatic oils from the surface of the leaves, which takes two or three gentle presses or a slap between the palms. Grinding the mint with a muddler tears the leaves and releases bitter, grassy compounds, which is why heavily muddled mojitos taste harsh and look murky green.","Should you muddle the mint in a mojito?",{"answer":398,"question":399},"Yerba buena, a spearmint variety common in Cuba with a soft, sweet flavour and much less menthol punch than peppermint. If you cannot find it, ordinary spearmint is the closest widely available match. Peppermint works in a pinch but gives the drink a distinctly medicinal, toothpaste-like edge.","What kind of mint is used in a Cuban mojito?",{"answer":401,"question":402},"A light, dry white rum in the Cuban style, which is column-distilled and lightly aged before filtering. It has a clean, faintly grassy character that supports the lime and mint. Dark, aged and heavily oaked rums dominate the drink, and spiced rums clash with the mint entirely.","What rum should I use for a mojito?",{"answer":404,"question":405},"Probably not as often as the famous framed note in that bar suggests. The note, declaring that his mojito came from La Bodeguita and his daiquiri from El Floridita, has never been reliably authenticated and is widely doubted by drinks historians. It is a good piece of bar folklore that helped make the drink internationally famous.","Did Hemingway really drink mojitos at La Bodeguita del Medio?",{"answer":407,"question":408},"Partly. Combine the rum, fresh lime juice and sugar in a bottle and refrigerate for up to two days, then pour about 90 ml per glass over ice with fresh mint and top with soda water to order. Do not add the soda or the mint in advance, because the drink goes flat and the leaves turn the mix bitter and brown.","Can I make mojitos ahead for a party?",[410,411,412,413,414,415],"Press the mint two or three times only, or slap the sprig between your palms. Grinding it releases bitter compounds from the torn leaves.","Use spearmint rather than peppermint if you can choose — it is closer to Cuban yerba buena and far less medicinal.","Dissolve the sugar in the lime juice first, before the rum and ice go in, or it will sit undissolved at the bottom.","Crushed ice chills faster and dilutes faster; cubes keep the drink stronger for longer. Pick according to how quickly you drink.","Add the soda last and stir once from the bottom up, lifting the mint through the drink rather than churning it.","A light, grassy Cuban-style rum is the right base. Aged or heavily oaked rum overwhelms the mint and lime.","🍹","A mojito is lime juice, sugar, white rum, mint and soda water in a tall glass, and its reputation for being fussy comes entirely from people bruising the mint into a green pulp. The mint should be pressed once or twice, just enough to release its oils, never ground — torn leaves throw out chlorophyll and tannin and turn a bright drink bitter and grassy. Built correctly it tastes clean and sharp: sour lime, a soft sugar edge, the vegetal warmth of Cuban-style light rum, and mint that arrives as aroma at the top of the glass rather than as texture in the mouth. It takes two minutes and it is one of the few cocktails genuinely improved by being made carelessly fast.","The mojito's origins are contested and the popular version of the story should be treated with suspicion. The most repeated tale credits a sixteenth-century drink called El Draque, associated with Francis Drake's crew, made from aguardiente, lime, sugar and mint as a medicinal remedy — a plausible antecedent, but the direct line from it to the modern mojito is asserted far more confidently than the evidence supports. What is better documented is that the drink as we know it took its shape in Havana in the early twentieth century, once light column-distilled Cuban rum existed to replace harsh aguardiente.\n\nLa Bodeguita del Medio in Havana is the bar most associated with it, helped enormously by a framed line attributed to Ernest Hemingway declaring his mojito came from there and his daiquiri from El Floridita. That attribution is widely doubted by historians, who point out the handwriting and provenance have never been convincingly established and that Hemingway was not much of a mojito drinker. The bar is still worth visiting; the quote is best enjoyed as folklore rather than fact.\n\nThe one detail that matters technically is the mint. Cuban mojitos use yerba buena, a spearmint variety with a softer, less menthol-forward flavour than the peppermint often sold in northern supermarkets. Bartenders in Havana traditionally add whole sprigs and press them lightly against the side of the glass, or simply slap the mint between the palms to wake the oils and drop it in. The modern habit of muddling mint aggressively with a wooden pestle is a mistake that spread through cocktail bars abroad, and it is the reason so many mojitos taste of lawn clippings.","A mojito is a made-to-order drink and does not keep once the soda is in, since it goes flat within about fifteen minutes and the mint darkens. For a party, mix the rum, lime juice and sugar ahead in a sealed bottle and refrigerate for up to 2 days, then pour 90 ml of that mix over ice and mint and top with soda for each glass. Never store the drink with the mint in it — the leaves keep leaching bitterness the whole time.",[421,422,423,424],"The mint is pressed, not muddled, which is the difference between an aromatic drink and a bitter green one.","Sugar dissolved in the lime juice before the rum goes in, so nothing grits at the bottom of the glass.","Uses a measured ratio rather than free-pouring, so the drink is balanced instead of either sour or syrupy.","Honest about the Hemingway story and the Drake legend rather than repeating them as fact.",[426,427,428,429],"Tall highball glass","Bar spoon","Jigger or measuring cup","Citrus juicer",{"fat":9,"carbs":431,"sugar":432,"sodium":433,"protein":9,"calories":434,"estimated":8},14,12,10,190,[436],"Tostones, plantain chips or salted almonds — anything salty enough to keep pace with the lime.",[438,441,444],{"name":439,"description":440},"Virgin mojito (mojito sin alcohol)","Leave out the rum and add an extra 30 ml of soda plus a splash of apple juice for body, which the missing rum otherwise leaves hollow.",{"name":442,"description":443},"Mojito de fresa","Press two ripe strawberries into the lime and sugar before the rum goes in — a common summer variation in Havana bars.",{"name":445,"description":446},"Pitcher mojito","Scale the rum, lime and sugar for six, stir with the mint in a jug and refrigerate, then pour over ice and top each glass with soda to order so nothing goes flat.",[448,454,458,462,466,470],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},20,"mint","fresh spearmint leaves, plus 2 sprigs to garnish","piece","For the glasses",{"qty":455,"ref":456,"name":457,"unit":452,"group":453},2,"lime","limes, juiced, about 60 ml",{"qty":459,"name":460,"unit":461,"group":453},4,"white sugar","tsp",{"qty":463,"name":464,"unit":465,"group":453},120,"white rum, Cuban style","ml",{"qty":467,"name":468,"unit":465,"group":469},200,"cold soda water","To top",{"qty":471,"name":472,"unit":473,"group":469},null,"crushed ice or ice cubes","to taste",[475,478,482,485,488],{"text":476,"title":477},"Divide the lime juice and sugar between two tall glasses and stir with a bar spoon for about 20 seconds, until you can no longer feel grains scraping the bottom of the glass. Doing this before anything else is added is the only reliable way to dissolve it.","Dissolve the sugar",{"tip":479,"text":480,"title":481},"If the mixture is turning dark green or you can see torn fragments, you have gone too far.","Slap the mint leaves once between your palms to release their oils, drop them into the glasses, and press them gently against the side two or three times with the back of the spoon. Stop as soon as you can smell mint — the leaves should still be whole and green, not shredded.","Wake the mint",{"text":483,"title":484},"Pour 60 ml of white rum into each glass and stir once. Fill the glasses to the top with crushed ice or cubes, packing them in so the drink stays properly cold as it dilutes.","Add rum and ice",{"text":486,"title":487},"Add 100 ml of cold soda water to each glass, pouring gently down the side so it keeps its fizz. Stir once from the bottom upward to lift the mint through the drink without churning it.","Top with soda",{"text":489,"title":490},"Slap a mint sprig between your palms and tuck it into the ice at the top of each glass, close to where the drinker's nose will be. Serve immediately with a straw, while the soda is still lively.","Garnish and serve","moh-HEE-toh",[493,497,501],{"note":494,"swap":495,"original":496},"Faster and guarantees no grit. Use slightly less than you would expect, since syrup already carries water into the drink.","20 ml simple syrup","White sugar",{"note":498,"swap":499,"original":500},"Cachaça pushes it towards a caipirinha in character. Aged rum works but muddies the fresh mint-and-lime profile.","Cachaça, or a light aged rum","White rum",{"note":502,"swap":503,"original":504},"Bottled lime juice tastes cooked and slightly bitter, and in a drink this simple there is nothing to hide behind.","There is no acceptable substitute","Fresh lime juice","mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito","cuba","Havana",5,"easy",[513],"drink",[515,516,517,518],"vegetarian","vegan","gluten-free","dairy-free",[456,450],[521,524,526,528],{"alt":522,"src":523},"Tall mojito glass packed with ice, mint sprigs and lime, beaded with condensation","\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero.jpg",{"alt":522,"src":525},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-16x9.jpg",{"alt":522,"src":527},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-4x3.jpg",{"alt":522,"src":529},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-1x1.jpg",[505,531,532,533,534,535],"cuban cocktail","white rum","mint and lime","havana","highball","2026-08-20","dishroute-kitchen","Havana's highball: white rum, fresh lime and sugar with yerba buena mint pressed gently rather than crushed, lengthened with cold soda over ice.",{"en":540},"\u002Frecipe\u002Fmojito",{"items":542,"total":433,"page":821,"limit":822,"hasMore":823},[543,577,610,643,653,683,713,740,769,795],{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":508,"region":509,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":433,"difficulty":551,"course":552,"diet":554,"mainIngredients":555,"images":561,"keywords":571,"publishedAt":536,"updatedAt":536,"authorSlug":537},"cuban-arroz-con-pollo","Cuban Arroz con Pollo (Chicken and Yellow Rice a la Cubana)","Cuban Arroz con Pollo","Arroz con pollo a la cubana",6,25,55,"medium",[553],"main",[518],[556,557,558,559,560],"chicken","rice","bell-pepper","achiote","peas",[562,565,567,569],{"alt":563,"src":564},"Wide pan of golden yellow rice with browned chicken pieces, peas and red pepper strips on top","\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-1x1.jpg",[572,573,574,575,576,559],"arroz con pollo","cuban chicken rice","yellow rice","bijol","one pot chicken",{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":508,"region":582,"baseServings":583,"prepMinutes":549,"cookMinutes":584,"restMinutes":585,"difficulty":551,"course":586,"diet":588,"mainIngredients":589,"images":593,"keywords":603,"publishedAt":536,"updatedAt":536,"authorSlug":537},"cuban-flan","Flan Cubano (Condensed Milk Caramel Custard)","Flan Cubano","Flan cubano","Nationwide",8,60,480,[587],"dessert",[515,517],[590,591,592],"condensed-milk","eggs","milk",[594,597,599,601],{"alt":595,"src":596},"Turned-out Cuban flan with dark caramel running down the sides onto a rimmed plate","\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-1x1.jpg",[604,605,606,607,608,609],"flan cubano","caramel custard","condensed milk dessert","cuban dessert","bain marie","flan",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":508,"region":582,"baseServings":583,"prepMinutes":615,"cookMinutes":616,"restMinutes":617,"difficulty":618,"course":619,"diet":620,"mainIngredients":621,"images":626,"keywords":636,"publishedAt":536,"updatedAt":536,"authorSlug":537},"cuban-lechon-asado","Lechon Asado (Cuban Mojo Roast Pork Shoulder)","Lechon Asado","Lechón asado",30,330,40,"hard",[553],[517,518],[622,623,624,456,625],"pork-shoulder","garlic","orange","oregano",[627,630,632,634],{"alt":628,"src":629},"Roasted Cuban pork shoulder with blistered crackling, partly pulled apart, with lime-soaked onion rings","\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-1x1.jpg",[637,638,639,640,641,642],"lechon asado","mojo pork","cuban roast pork","sour orange marinade","nochebuena","pork shoulder",{"slug":505,"title":506,"shortTitle":507,"nativeName":507,"countrySlug":508,"region":509,"baseServings":455,"prepMinutes":510,"cookMinutes":9,"difficulty":511,"course":644,"diet":645,"mainIngredients":646,"images":647,"keywords":652,"publishedAt":536,"updatedAt":536,"authorSlug":537},[513],[515,516,517,518],[456,450],[648,649,650,651],{"alt":522,"src":523},{"alt":522,"src":525},{"alt":522,"src":527},{"alt":522,"src":529},[505,531,532,533,534,535],{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"countrySlug":508,"region":582,"baseServings":548,"prepMinutes":658,"cookMinutes":659,"restMinutes":433,"difficulty":511,"course":660,"diet":662,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":536,"updatedAt":536,"authorSlug":537},"moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y Cristianos","Moros y cristianos",15,100,[661],"side",[515,516,517,518],[664,557,623,665],"black-beans","cumin",[667,670,672,674],{"alt":668,"src":669},"Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans","\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-1x1.jpg",[677,678,679,680,681,682],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":508,"region":509,"baseServings":459,"prepMinutes":658,"cookMinutes":688,"difficulty":511,"course":689,"diet":690,"mainIngredients":691,"images":697,"keywords":707,"publishedAt":536,"updatedAt":536,"authorSlug":537},"cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la Habanera","Picadillo a la habanera",35,[553],[517,518],[692,693,694,695,696],"ground-beef","olives","raisins","onion","tomato",[698,701,703,705],{"alt":699,"src":700},"Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins","\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-1x1.jpg",[708,709,710,711,712,534],"picadillo","cuban ground beef","olives and raisins","sofrito","weeknight dinner",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":508,"region":509,"baseServings":459,"prepMinutes":549,"cookMinutes":718,"difficulty":551,"course":719,"diet":720,"mainIngredients":721,"images":724,"keywords":734,"publishedAt":536,"updatedAt":536,"authorSlug":537},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa Vieja","Ropa vieja",150,[553],[517,518],[722,558,723,695,693],"beef-chuck","tomato-paste",[725,728,730,732],{"alt":726,"src":727},"Shredded beef ropa vieja in red pepper sauce with green olives, served over white rice","\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-1x1.jpg",[735,736,737,711,738,739],"ropa vieja","cuban beef","shredded beef","flank steak","caribbean stew",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":508,"region":745,"baseServings":459,"prepMinutes":658,"cookMinutes":433,"difficulty":511,"course":746,"diet":748,"mainIngredients":749,"images":752,"keywords":762,"publishedAt":536,"updatedAt":536,"authorSlug":537},"cuban-sandwich","Sandwich Cubano (Pressed Ham and Roast Pork Sandwich)","Sandwich Cubano","Sándwich cubano","Havana and Tampa",[747,553],"street-food",[],[622,750,751],"ham","butter",[753,756,758,760],{"alt":754,"src":755},"Pressed Cuban sandwich cut on the diagonal showing roast pork, ham, melted cheese and pickles","\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-1x1.jpg",[763,764,765,766,767,768],"cuban sandwich","sandwich cubano","pressed sandwich","roast pork","plancha","tampa",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":508,"region":582,"baseServings":548,"prepMinutes":658,"cookMinutes":774,"difficulty":511,"course":775,"diet":777,"mainIngredients":778,"images":779,"keywords":789,"publishedAt":536,"updatedAt":536,"authorSlug":537},"cuban-black-bean-soup","Sopa de Frijoles Negros (Cuban Black Bean Soup)","Sopa de Frijoles Negros","Sopa de frijoles negros",105,[776],"soup",[515,516,517,518],[664,558,695,623,665],[780,783,785,787],{"alt":781,"src":782},"Bowl of dark Cuban black bean soup over white rice topped with raw chopped onion","\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fcuban-black-bean-soup\u002Fhero-1x1.jpg",[790,791,792,793,665,794],"black bean soup","frijoles negros","cuban soup","vegetarian beans","dried beans",{"slug":796,"title":797,"shortTitle":798,"nativeName":798,"countrySlug":508,"region":582,"baseServings":459,"prepMinutes":658,"cookMinutes":549,"difficulty":511,"course":799,"diet":801,"mainIngredients":802,"images":804,"keywords":814,"publishedAt":536,"updatedAt":536,"authorSlug":537},"cuban-tostones","Tostones (Cuban Twice-Fried Green Plantains)","Tostones",[800,661],"snack",[515,516,517,518],[803,623,456],"plantain",[805,808,810,812],{"alt":806,"src":807},"Golden twice-fried plantain rounds with crisp cracked edges beside a bowl of garlic mojo","\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fcuban-tostones\u002Fhero-1x1.jpg",[815,816,817,818,819,820],"tostones","green plantain","twice fried","patacones","garlic mojo","cuban snack",1,24,false,1788563737216]