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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":533,"pronunciation":573,"substitutions":574,"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":591,"region":592,"baseServings":517,"prepMinutes":491,"cookMinutes":593,"difficulty":594,"course":595,"diet":597,"mainIngredients":600,"images":601,"keywords":611,"publishedAt":618,"updatedAt":618,"authorSlug":619,"summary":620,"localeSlug":587,"alternates":621},[394,397,400,403,406],{"answer":395,"question":396},"No. The chocolate is a background note, used in a small quantity to soften the chiles and deepen the color, in the same way a cook adds a square of dark chocolate to a beef stew. What you taste first is toasted dried chile, then dried fruit sweetness, then spice and sesame. Anyone expecting a sweet chocolate sauce will be surprised in the other direction.","Does mole poblano actually taste of chocolate?",{"answer":398,"question":399},"Mulato, ancho and pasilla chiles are all mild to medium, so a well-made mole poblano is warming rather than hot — the heat sits underneath the sweetness and builds over a few bites. If you want more, add one or two dried chipotle chiles to the toasting stage, which also brings smoke.","Is mole poblano very spicy?",{"answer":401,"question":402},"Yes, and most families in Mexico do. Buy a jar or a block of paste, whisk it into hot broth over low heat until it loosens to a coating sauce, then taste and adjust with a little sugar, salt or chocolate. It is a legitimate shortcut rather than a compromise, though homemade paste has a fresher toasted-chile aroma.","Can I use store-bought mole paste?",{"answer":404,"question":405},"Almost always burnt chiles. Dried chiles scorch in seconds on a hot pan, and once they blacken the bitterness spreads through the entire batch and cannot be balanced out with sugar. Toast them briefly over medium heat until they smell nutty and flex, and discard any that darken. A small amount of bitterness is correct; harsh, ashy bitterness is not.","Why did my mole turn bitter?",{"answer":407,"question":408},"It is better made ahead. Cook the sauce up to three days before serving, refrigerate it, and reheat with extra broth to loosen. The flavors settle and integrate overnight, which is exactly why Mexican families make it the day before a fiesta rather than on the morning of it.","Can I make mole ahead of time?",[410,411,412,413,414],"Buy whole dried chiles, not powder. Mulato gives the dark chocolate-raisin base, ancho the sweetness, pasilla the smoky bitterness — the three together are the sauce.","Toast the chiles for seconds, not minutes. The moment they smell nutty and turn slightly flexible, they are done; a chile that browns turns the whole batch acrid and there is no rescuing it.","Fry the ground paste in hot lard before adding broth. It should sputter, darken and smell roasted — this frying step is what gives mole its gloss and its depth.","Strain the blended paste through a medium sieve. Home blenders never fully break down chile skins and almond grit, and the difference between grainy and velvet is one push through a sieve.","Mole tastes better on day two. If you can, make the sauce a day ahead, refrigerate it, and reheat with a splash of broth before serving.","🍫","Mole poblano is a thick, near-black sauce built from three dried chiles, a handful of nuts and seeds, warm spices, dried fruit, fried tortilla and a small amount of chocolate, all fried and ground into a paste and then loosened with broth until it coats a spoon like melted velvet. It does not taste like chocolate. It tastes of toasted chile skins first, then raisin sweetness, then sesame and clove, with a slow smoulder of heat underneath and a faint bitterness at the finish that keeps the whole thing from tipping into dessert. Mexicans cook it for weddings, baptisms and Day of the Dead, ladled over poached turkey with rice, sesame seeds and warm tortillas — food that announces an occasion before anybody sits down.","Mole poblano belongs to Puebla, and Puebla has never let anyone forget it. The city's convent kitchens — Santa Rosa and Santa Clara are the ones usually named — are where the sauce is said to have taken its finished form in the colonial period, when indigenous chile-and-seed sauces met almonds, cinnamon, cloves and raisins arriving through the Spanish trade. The much-repeated tale of a nun improvising the sauce overnight for a visiting archbishop is a good story rather than a documented one, and Pueblans tell it with a shrug; what is genuinely true is that the dish is a colonial-era fusion, and that the word mole comes from the Nahuatl mulli, meaning sauce, which existed here long before any convent did.\n\nThe chocolate confuses foreigners more than any other element. It is not a chocolate sauce with chile in it; it is a chile sauce with a tablet of coarse Mexican drinking chocolate — cacao ground with sugar and cinnamon — stirred in near the end to round the edges and deepen the color. Leave it out and you still have mole; leave out the chiles and you have nothing. The same goes for the frying: every component, from the chiles to the raisins to the stale tortilla, is fried separately in lard before grinding, and that step is where the flavor is actually made.\n\nMole is also the great communal dish of central Mexico. A family making mole for a fiesta makes fifteen litres of it, freezes half, and gives jars away. Cooks in Puebla and Oaxaca buy ready-made paste at the market from a stall they have used for thirty years and finish it at home with their own broth, which is not cheating — it is how most of Mexico actually eats mole. This recipe is scaled to a Sunday rather than a wedding, and it is honest about the work: this is a two-pot, three-hour project with a blender running in the middle of it.","Mole keeps 5 days refrigerated and freezes exceptionally well for 3 months — freeze the sauce separately from the meat, in portions. It thickens hard when cold; reheat gently with broth or water whisked in until it flows again. Never boil hard while reheating, as the fat splits out and the surface turns oily. Many cooks deliberately freeze half the batch as concentrated paste, then reconstitute it with fresh broth months later.",[420,421,422,423],"Every element is fried before grinding — the step that separates real mole from a blended chile smoothie.","Chile quantities are balanced for depth rather than heat, so the sauce reads rich and layered instead of merely hot.","The turkey is poached first and its broth becomes the sauce liquid, so nothing is bought that the bird can supply.","Scaled to a home blender and a large pot, with clear guidance on straining and on the crucial final frying of the paste.",[425,426,427,428],"Large heavy pot or Dutch oven","Comal or heavy frying pan","Blender","Medium-mesh sieve",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},38,32,7,15,45,640,[437],"Mexican red rice, warm corn tortillas, and a scatter of toasted sesame seeds over each plate.",[439,442,445],{"name":440,"description":441},"Mole negro oaxaqueño","Oaxaca's darker cousin, using chilhuacle chiles and deliberately charring some chile seeds to black for a smoky bitterness. Different chiles, different city, fierce local pride.",{"name":443,"description":444},"Enmoladas","Corn tortillas dipped in warm mole, folded around shredded chicken or cheese, and finished with crema, onion and sesame — the standard way leftovers get eaten.",{"name":446,"description":447},"Mole with pork","Simmered pork shoulder in place of turkey, cooked until it shreds. Common at family gatherings and cheaper than a whole bird.",[449,455,460,465,469,473,476,478,482,486,490,494,497,500,503,506,508,510,513,516,520,523,527,530],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.6,"turkey","turkey legs and thighs, bone in","kg","For the turkey",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"onion","onion, halved","piece",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},4,"garlic","garlic cloves, unpeeled","clove",{"qty":466,"name":467,"unit":468,"group":454},2,"salt","tsp",{"qty":470,"name":471,"unit":459,"group":472},6,"dried mulato chiles, stemmed and seeded","For the mole",{"qty":474,"name":475,"unit":459,"group":472},5,"dried ancho chiles, stemmed and seeded",{"qty":461,"name":477,"unit":459,"group":472},"dried pasilla chiles, stemmed and seeded",{"qty":479,"name":480,"unit":481,"group":472,"noScale":8},120,"lard, or neutral oil, for frying","g",{"qty":483,"ref":484,"name":485,"unit":481,"group":472},60,"almonds","whole almonds, skin on",{"qty":487,"ref":488,"name":489,"unit":481,"group":472},40,"peanuts","raw peanuts",{"qty":491,"ref":492,"name":493,"unit":481,"group":472},50,"sesame-seeds","sesame seeds, plus extra to garnish",{"qty":495,"ref":496,"name":496,"unit":481,"group":472},70,"raisins",{"qty":456,"ref":498,"name":499,"unit":459,"group":472},"plantain","ripe plantain, in thick slices",{"qty":456,"ref":501,"name":502,"unit":459,"group":472},"corn-tortillas","stale corn tortilla, torn",{"qty":466,"ref":504,"name":505,"unit":459,"group":472},"tomato","ripe tomatoes, halved",{"qty":456,"ref":457,"name":507,"unit":459,"group":472},"onion, thickly sliced",{"qty":461,"ref":462,"name":509,"unit":464,"group":472},"garlic cloves, peeled",{"qty":456,"ref":511,"name":512,"unit":459,"group":472},"cinnamon","Mexican cinnamon stick (canela), 5 cm",{"qty":461,"ref":514,"name":515,"unit":459,"group":472},"cloves","whole cloves",{"qty":517,"ref":518,"name":519,"unit":459,"group":472},8,"black-pepper","black peppercorns",{"qty":521,"name":522,"unit":468,"group":472},0.5,"aniseed",{"qty":524,"ref":525,"name":526,"unit":481,"group":472},90,"cocoa","Mexican table chocolate (Ibarra or Abuelita), chopped",{"qty":456,"name":528,"unit":529,"group":472},"sugar, or more to taste","tbsp",{"qty":531,"name":467,"unit":532,"group":472},null,"to taste",[534,539,543,547,551,554,558,563,567,570],{"tip":535,"text":536,"title":537,"timerSeconds":538},"Skim the grey foam in the first ten minutes so the finished broth stays clean-tasting.","Cover {qty:turkey} of turkey with cold water in a large pot, add the halved onion, unpeeled garlic and salt, and simmer uncovered for 75 minutes until the meat pulls easily from the bone. Lift out the turkey, strain the broth and keep about 2 litres — this is the liquid for the sauce.","Poach the turkey and save the broth",4500,{"tip":540,"text":541,"title":542},"Work in small batches. Crowding the pan means uneven toasting and at least one burnt chile.","Press the opened chiles flat onto a dry hot comal for 10–15 seconds a side, until they puff slightly, smell nutty and turn pliable. Pull them off the second the aroma sharpens — any chile that blackens goes in the bin, not in the pot.","Toast the chiles",{"text":544,"title":545,"timerSeconds":546},"Put the toasted chiles in a bowl, pour over enough hot turkey broth to cover, and weigh them down with a plate. Soak 25 minutes until completely soft and floppy, then reserve them with their soaking liquid.","Soak the chiles",1500,{"tip":548,"text":549,"title":550},"Sesame seeds go from pale to burnt in about twenty seconds — keep them moving and take them out one shade lighter than you want.","Heat a third of the lard in a heavy pan and fry each element separately, in this order: almonds and peanuts until golden, sesame seeds until they hop and smell toasted, raisins until they swell and puff, plantain until deep brown at the edges, and finally the torn tortilla until crisp. Move each to a bowl as it is done.","Fry the nuts, seeds and fruit",{"text":552,"title":553},"On a dry comal, char the tomato halves, sliced onion and peeled garlic until blistered and blackened in patches, about 8 minutes. Toast the cinnamon, cloves, peppercorns and aniseed for 30 seconds until fragrant.","Char the vegetables and toast the spices",{"tip":555,"text":556,"title":557},"Blend far longer than feels necessary — a full three minutes per batch — or the sieve will reject half your mole.","Blend the soaked chiles with their liquid until completely smooth, then blend the fried nuts, seeds, fruit, tortilla, charred vegetables and spices with enough broth to move, in two or three batches. Push both purées through a medium sieve, working the solids with a ladle until only dry grit remains.","Blend in batches",{"tip":559,"text":560,"title":561,"timerSeconds":562},"This step is not optional. Skipping the fry gives a flat, slightly raw-tasting sauce with no gloss.","Heat the remaining lard in the large pot until it shimmers, then pour in the strained purée all at once and stand back — it will spit hard. Stir constantly over medium heat for 12–15 minutes, until the paste darkens visibly, thickens to the consistency of tomato paste and smells roasted rather than raw.","Fry the paste",840,{"text":564,"title":565,"timerSeconds":566},"Whisk in 1.5 litres of the reserved broth, bring to a bare simmer and cook uncovered for 45 minutes, stirring often and scraping the base. The mole is ready when it coats the back of a spoon thickly and a line drawn through it holds for a second before closing.","Loosen and simmer",2700,{"text":568,"title":569},"Stir in the chopped chocolate until it melts completely, then add sugar and salt a little at a time, tasting after each addition. Aim for a sauce that is savory first, faintly sweet second, with warmth arriving after you swallow — never for a sauce that tastes of chocolate.","Season with chocolate and salt",{"text":571,"title":572},"Pull the turkey into large pieces, warm them through in the mole for 5 minutes, and serve with sauce spooned generously over the top. Finish each plate with toasted sesame seeds and thin rings of raw onion, with rice and warm tortillas alongside.","Serve over the turkey","MOH-leh poh-BLAH-noh",[575,579,583],{"note":576,"swap":577,"original":578},"Mexican tablets are coarse, sugary and cinnamon-scented rather than fine dark chocolate, so plain dark chocolate needs sugar and cinnamon added to match.","40 g dark chocolate (70%) plus 1 tbsp sugar and a pinch of ground cinnamon","Mexican table chocolate (Ibarra, Abuelita)",{"note":580,"swap":581,"original":582},"Chicken mole is entirely normal in Mexico and cooks in half the time. Poach it the same way and use the broth for the sauce.","Bone-in chicken thighs and legs","Turkey",{"note":584,"swap":585,"original":586},"It works, but lard carries the fried chile flavor better and is what Puebla uses. Do not use olive oil — its flavor fights the chiles.","Neutral oil","Lard","mole-poblano","Mole Poblano (Chile and Chocolate Sauce with Turkey)","Mole Poblano","Mole poblano de guajolote","mexico","Puebla",130,"hard",[596],"main",[598,599],"gluten-free","dairy-free",[451,525,484,492,496],[602,605,607,609],{"alt":603,"src":604},"Dark glossy mole poblano poured over turkey pieces and scattered with toasted sesame seeds","\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fmole-poblano\u002Fhero-1x1.jpg",[612,613,614,615,451,616,617],"mole poblano","mexican mole","puebla","dried chiles","chocolate sauce","fiesta food","2026-08-19","dishroute-kitchen","Puebla's ceremonial sauce: mulato, ancho and pasilla chiles toasted with nuts, seeds and spices, ground with a little chocolate and simmered dark and glossy over poached turkey.",{"en":622},"\u002Frecipe\u002Fmole-poblano",{"items":624,"total":757,"page":456,"limit":904,"hasMore":905},[625,656,688,717,751,781,810,836,846,877],{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":591,"region":592,"baseServings":461,"prepMinutes":630,"cookMinutes":434,"difficulty":631,"course":632,"diet":634,"mainIngredients":636,"images":638,"keywords":648,"publishedAt":655,"updatedAt":655,"authorSlug":619},"chicken-tinga","Chicken Tinga (Tinga de Pollo)","Chicken Tinga","Tinga de pollo",20,"easy",[596,633],"street-food",[599,598,635],"nut-free",[637,504,457],"chicken",[639,642,644,646],{"alt":640,"src":641},"Tostadas topped with smoky chicken tinga in chipotle-tomato sauce, lettuce, avocado and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-1x1.jpg",[649,650,651,614,652,653,654],"tinga","chicken tinga","chipotle","tostadas","taco filling","shredded chicken","2026-08-18",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":591,"region":661,"baseServings":461,"prepMinutes":433,"cookMinutes":662,"difficulty":631,"course":663,"diet":665,"mainIngredients":667,"images":671,"keywords":681,"publishedAt":618,"updatedAt":618,"authorSlug":619},"chilaquiles-verdes","Chilaquiles Verdes (Tortilla Chips in Tomatillo Salsa)","Chilaquiles Verdes","Chilaquiles verdes","Central Mexico",25,[664],"breakfast",[666,598],"vegetarian",[501,668,669,670],"queso-fresco","eggs","cilantro",[672,675,677,679],{"alt":673,"src":674},"Plate of chilaquiles verdes with green salsa-coated tortilla chips, crema, crumbled white cheese, onion rings and a fried egg","\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-1x1.jpg",[682,683,684,685,686,687],"chilaquiles","chilaquiles verdes","tomatillo salsa","mexican breakfast","salsa verde","corn 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parsley","\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-1x1.jpg",[712,696,713,714,614,715,716],"chiles en nogada","walnut sauce","nogada","picadillo","mexican independence",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":591,"region":722,"baseServings":470,"prepMinutes":723,"cookMinutes":724,"restMinutes":725,"difficulty":726,"course":727,"diet":728,"mainIngredients":729,"images":734,"keywords":744,"publishedAt":618,"updatedAt":618,"authorSlug":619},"cochinita-pibil","Cochinita Pibil (Yucatán Achiote-Roasted Pork)","Cochinita Pibil","Cochinita pibil","Yucatán",30,240,720,"medium",[596],[599],[730,731,732,733],"pork-shoulder","achiote","orange","habanero",[735,738,740,742],{"alt":736,"src":737},"Shredded orange achiote pork in banana leaves with bright pink pickled onions and warm corn tortillas","\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-1x1.jpg",[745,746,731,747,748,749,750],"cochinita pibil","yucatan","banana leaf","slow roast pork","pickled red onion","mexican 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