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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":487,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":525,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Mote is a grain — usually wheat in central Chile, maize further north — that has been cooked with ash or lye to loosen the outer husk, then rinsed and boiled. The treatment leaves soft, plump kernels with a slightly slippery surface and a mild nutty taste, similar to pearl barley in texture but a little larger. It is sold ready-husked in dried form and only needs boiling at home.","What exactly is mote?",{"answer":398,"question":399},"Because huesillos are dried whole, stone included — hueso means bone, and the name of the drink refers to it directly. Leaving the stone in helps the fruit keep its shape through drying and long poaching instead of collapsing into pulp. You eat around it and leave the stone in the glass, which is exactly what Chileans do.","Why is the peach stone left in?",{"answer":401,"question":402},"You would be making something else. Drying concentrates the sugars and changes the texture completely, and that concentration is what gives the syrup its depth and colour. Fresh peaches poached in sugar syrup are pleasant but taste thin and watery by comparison, and they disintegrate long before the liquid takes on any flavour.","Can I use fresh peaches instead of dried?",{"answer":404,"question":405},"Both, and Chileans do not draw the line. It is sold from drinks carts and served in a glass, but it comes with a long spoon because there is cooked wheat and whole fruit at the bottom. Most people drink the syrup down first and then spoon out the mote and the peach. Treat it as a cold snack that happens to be mostly liquid.","Is it a drink or a dessert?",{"answer":407,"question":408},"Almost always starch from the mote. If the cooked wheat goes into the glass without a thorough cold rinse, the starch clinging to each grain leaches out and turns the syrup milky. Boiling the peaches too hard also clouds it, by breaking fruit pulp into the liquid. Rinse the mote until the water runs completely clear, keep the poaching at a bare simmer, and the syrup will stay translucent.","Why is my syrup cloudy?",[410,411,412,413,414,415],"Soak the dried peaches in cold water overnight. Cooking them straight from dry gives fruit that is soft outside and still tough around the stone.","Keep the poaching liquid at a bare simmer. A rolling boil shreds the peaches off their stones and turns the syrup murky with pulp.","Cook the mote in plenty of unsalted water and taste it, not the clock — the grains should be tender with a slight chew, like well-cooked pearl barley, and they can take anywhere from 30 to 60 minutes depending on age.","Rinse the cooked mote under cold running water until the water runs clear. Starch left clinging to the grains will cloud the syrup within an hour of assembly.","Chill everything for at least four hours, and store the mote and syrup separately. Wheat sitting in syrup overnight swells, goes soft and drinks up half the liquid.","Fill the glass with roughly one part mote to four parts syrup, with one or two peaches on top. Any more wheat and it stops being a drink.","🍑","Mote con huesillo is served in a tall glass and eaten as much as drunk: at the bottom sits a spoonful of mote, husked wheat boiled until the grains are plump and slippery; above it floats a whole dried peach, stone still inside; and the glass is filled with the cold, faintly cloudy cinnamon syrup the peach was cooked in. It tastes of stewed fruit and caramel rather than anything sharp, and it is cold and heavy in a way that a fizzy drink is not. Chileans buy it from carts through the summer and drink the syrup first, then chase the wheat around the bottom with a long spoon. Three ingredients, one afternoon of unattended cooking.","Both halves of the drink are older than the country. Wheat came with the Spanish, but the technique for making mote is indigenous in origin — the grain is cooked with ash or lye to loosen the husk, rinsed, and then boiled, which is the same alkaline treatment used across the Americas on maize. The result is a soft, faintly nutty grain that keeps its shape in liquid, and it appears throughout Chilean cooking well beyond this glass. Huesillos are whole peaches dried in the sun until they shrink and darken, stone and all, which is where the name comes from: hueso means bone, and the stone stays in through drying, cooking and serving.\n\nThe drink belongs to the Chilean summer and to public space. Carts appear in plazas, parks and along the roadsides from about November, run by vendors who ladle it from large glass jars, and the season closes when the weather turns. It is not restaurant food and rarely appears on a menu; it is what you buy while walking, hold in both hands, and hand back the glass for. The phrase más chileno que el mote con huesillo — more Chilean than mote con huesillo — is used to describe anything unmistakably local, which tells you roughly how the country regards it.\n\nWhat is being tasted is largely the syrup, and the syrup is not simply sugar water. It comes from cooking the dried peaches long and slowly with cinnamon and sometimes orange peel, so the fruit gives up its concentrated sugars and a little colour. Traditional versions use chancaca, the unrefined cane sugar sold in hard blocks, which pushes the liquid darker and adds a molasses depth; plain sugar makes a paler, cleaner drink that plenty of vendors prefer. Almost everyone chills the syrup overnight, because the drink is only half as good lukewarm — and every part of it can be made a day ahead, which is why it survives as street food in a country where a cart has no kitchen behind it.","Keep the syrup and peaches in one jar and the cooked mote in another, both refrigerated, and assemble each glass to order. Stored that way everything holds 4 days and the syrup arguably improves for the first two as the peaches keep releasing sugar. Once combined, a glass is good for a few hours only: the wheat swells, softens and starts absorbing syrup, and by the next day the grains have gone pasty and the liquid thin. The syrup freezes fine for 2 months; cooked mote does not, coming back gritty and broken. Cooked mote also sours faster than the syrup, so if anything smells sharp, it will be that jar.",[421,422,423,424],"Soaks the huesillos overnight before cooking, so they rehydrate evenly instead of staying leathery at the centre.","Cooks the mote separately and rinses it, keeping the syrup clear rather than cloudy with released starch.","Uses chancaca weights that give a syrup with body, not the thin sugar-water most home versions end up with.","Explains the serving proportions — how much wheat, how many peaches, how cold — which is where most attempts go wrong.",[426,427,428,429,430],"Large saucepan","Medium saucepan for the mote","Sieve","Jars or jugs for chilling","Tall glasses and long spoons",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},1,74,6,45,12,5,310,[440],"Nothing at all — it is a drink and a snack in one glass, and Chileans buy it between meals rather than with them.",[442,445,448],{"name":443,"description":444},"Mote con huesillo con chancaca","Made with unrefined cane sugar for a much darker syrup with a caramel edge, and usually a little thicker. The winter-leaning version.",{"name":446,"description":447},"Mote con orejones","Built on dried apricots or dried peach halves rather than whole stone-in peaches, which cook faster and give a brighter, more acidic syrup.",{"name":449,"description":450},"Mote con huesillo con harina tostada","A spoonful of toasted wheat flour stirred in at the table, thickening the drink and adding a nutty flavour. A rural habit rather than a cart one.",[452,458,462,468,471,474,479,484],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},8,"peach","huesillos (whole sun-dried peaches with the stone in)","piece","For the syrup",{"qty":459,"name":460,"unit":461,"group":457},2,"water","l",{"qty":463,"ref":464,"name":465,"note":466,"unit":467,"group":457},180,"brown-sugar","chancaca, chopped","or panela, dark muscovado or plain white sugar","g",{"qty":459,"ref":469,"name":470,"unit":456,"group":457},"cinnamon","cinnamon sticks",{"qty":432,"ref":472,"name":473,"unit":456,"group":457,"optional":8},"orange","orange, peel only, in wide strips",{"qty":432,"ref":475,"name":476,"note":477,"unit":478,"group":457,"optional":8},"cornstarch","cornstarch, slaked in 2 tbsp cold water","only if you want a slightly thicker syrup","tsp",{"qty":480,"name":481,"note":482,"unit":467,"group":483},200,"mote de trigo (husked wheat)","or pearl barley","For the mote",{"qty":485,"name":486,"unit":461,"group":483,"noScale":8},1.5,"water, for boiling the mote",[488,492,497,501,505,508],{"tip":489,"text":490,"title":491},"Keep the soaking water — it is the base of the syrup, and throwing it away costs you most of the flavour.","Rinse {qty:peach} of huesillos under cold water to wash off any dust from drying, put them in a bowl with 2 litres of cold water and leave them at least 8 hours or overnight. They will swell to roughly double and the water will already have turned pale amber.","Soak the peaches overnight",{"tip":493,"text":494,"title":495,"timerSeconds":496},"If the surface starts rolling, drop the heat — hard boiling tears the fruit off the stones and clouds the syrup.","Tip the peaches and their soaking water into a large pan with the cinnamon and orange peel, bring to a bare simmer and cook uncovered for 45 minutes. The fruit should be completely soft and swollen but still attached around the stone, and the liquid should smell strongly of stewed peach.","Poach them into syrup",2700,{"text":498,"title":499,"timerSeconds":500},"Stir in the chancaca and simmer 10 minutes more, until it has completely dissolved and the liquid has darkened to the colour of weak tea. For a slightly thicker syrup, stir in the slaked cornstarch and cook 2 minutes until it coats a spoon. Take off the heat and leave to cool.","Sweeten and finish the syrup",600,{"text":502,"title":503,"timerSeconds":504},"Boil the mote in plenty of unsalted water for 30 to 60 minutes, tasting from the half-hour mark. It is done when a grain squashes easily between finger and thumb but still has a light chew at the centre, and the kernels have opened out and gone glossy.","Cook the mote",2400,{"text":506,"title":507},"Drain the mote and rinse it under cold running water, working the grains with your fingers until the water coming through runs completely clear. Refrigerate the mote and the syrup in separate containers for at least 4 hours, until both are properly cold.","Rinse the mote and chill everything",{"text":509,"title":510},"Spoon a generous couple of tablespoons of mote into the bottom of each tall glass, sit one or two peaches on top, and fill with cold syrup to about a finger below the rim. Serve with a long spoon and let people fish out the stone themselves.","Build the glasses","MOH-teh kohn weh-SEE-yoh",[513,517,521],{"note":514,"swap":515,"original":516},"Pearl barley is the closest widely available match in size, texture and cooking behaviour. Latin American grocers sell true mote, usually dried in bags near the pulses.","Pearl barley, or peeled wheat berries","Mote de trigo (husked wheat)",{"note":518,"swap":519,"original":520},"Halves work perfectly well and cook faster, though you lose the whole fruit sitting in the glass. Apricots are more acidic and give a sharper, more orange syrup.","Dried peach halves, or dried apricots at a push","Huesillos (whole sun-dried peaches)",{"note":522,"swap":523,"original":524},"Chancaca gives a darker, molasses-heavy syrup. Plain sugar is genuinely common among vendors and makes a lighter, cleaner drink — this is a preference, not a mistake.","Panela, piloncillo, dark muscovado, or plain white sugar","Chancaca","mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo","chile","Zona Central",4,10,70,720,"easy",[537,538],"drink","dessert",[540,541,542],"vegetarian","vegan","dairy-free",[454,469,464],[545,548,550,552],{"alt":546,"src":547},"Tall glass of amber syrup with a whole dried peach floating on top and cooked wheat grains settled at the bottom","\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero.jpg",{"alt":546,"src":549},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[555,556,557,558,559,560,561],"mote con huesillo","chilean drink","dried peach","husked wheat","chancaca","summer","street cart","2026-08-20","dishroute-kitchen","Sun-dried whole peaches stewed soft in cinnamon syrup and chilled, then poured over a scoop of cooked husked wheat — a Chilean summer drink that arrives with a spoon in the glass.",{"en":566},"\u002Frecipe\u002Fmote-con-huesillo",{"items":568,"total":532,"page":432,"limit":845,"hasMore":846},[569,605,636,666,698,729,739,767,795,821],{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":529,"region":574,"baseServings":531,"prepMinutes":575,"cookMinutes":576,"difficulty":577,"course":578,"diet":580,"mainIngredients":583,"images":588,"keywords":598,"publishedAt":562,"updatedAt":562,"authorSlug":563},"caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","Valparaíso",25,40,"medium",[579],"main",[581,582],"pescatarian","gluten-free",[584,585,586,587],"white-fish","potato","tomato","onion",[589,592,594,596],{"alt":590,"src":591},"Bowl of caldillo de congrio with a thick white fish steak in coral tomato broth with potato slices and cilantro","\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero.jpg",{"alt":590,"src":593},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[599,600,601,602,603,604],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":610,"cookMinutes":611,"difficulty":535,"course":612,"diet":614,"mainIngredients":615,"images":620,"keywords":630,"publishedAt":562,"updatedAt":562,"authorSlug":563},"chilean-cazuela","Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno",20,95,[613,579],"soup",[542,582],[616,617,618,585,619],"beef-shank","pumpkin","corn","cilantro",[621,624,626,628],{"alt":622,"src":623},"Deep bowl of Chilean cazuela with beef on the bone, corn round, pumpkin wedge and whole potato in clear broth","\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[631,632,633,617,634,635],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":529,"region":641,"baseServings":531,"prepMinutes":642,"cookMinutes":532,"difficulty":535,"course":643,"diet":645,"mainIngredients":646,"images":649,"keywords":659,"publishedAt":562,"updatedAt":562,"authorSlug":563},"completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","Santiago",15,[644,579],"street-food",[],[647,586,648],"avocado","eggs",[650,653,655,657],{"alt":651,"src":652},"Chilean hot dog loaded with mashed avocado, diced tomato and a thick zigzag of mayonnaise in a soft bun","\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[660,661,662,647,663,664,665],"completo italiano","chilean hot dog","palta","street food","santiago","sandwich",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":529,"region":671,"baseServings":434,"prepMinutes":672,"cookMinutes":673,"difficulty":674,"course":675,"diet":676,"mainIngredients":677,"images":682,"keywords":692,"publishedAt":562,"updatedAt":562,"authorSlug":563},"curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","Curanto en hoyo","Chiloé",60,75,"hard",[579],[542],[678,679,680,585,681],"mussels","clams","chicken","smoked-pork",[683,686,688,690],{"alt":684,"src":685},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[667,693,694,695,696,697],"chiloe","pulmay","shellfish feast","milcao","earth oven",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"countrySlug":529,"region":530,"baseServings":434,"prepMinutes":672,"cookMinutes":703,"restMinutes":704,"difficulty":577,"course":705,"diet":707,"mainIngredients":708,"images":712,"keywords":722,"publishedAt":562,"updatedAt":562,"authorSlug":563},"chilean-empanadas-de-pino","Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino",35,480,[706],"appetizer",[],[709,587,710,711,648],"beef-chuck","flour","olives",[713,716,718,720],{"alt":714,"src":715},"Rectangular baked Chilean empanadas on a tray, one broken open to show beef, onion, olive and egg","\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[723,724,725,726,727,728],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover",{"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":730,"diet":731,"mainIngredients":732,"images":733,"keywords":738,"publishedAt":562,"updatedAt":562,"authorSlug":563},[537,538],[540,541,542],[454,469,464],[734,735,736,737],{"alt":546,"src":547},{"alt":546,"src":549},{"alt":546,"src":551},{"alt":546,"src":553},[555,556,557,558,559,560,561],{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":529,"region":530,"baseServings":434,"prepMinutes":576,"cookMinutes":744,"restMinutes":532,"difficulty":577,"course":745,"diet":746,"mainIngredients":747,"images":750,"keywords":760,"publishedAt":562,"updatedAt":562,"authorSlug":563},"chilean-pastel-de-choclo","Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[579],[582],[618,748,587,711,749],"ground-beef","basil",[751,754,756,758],{"alt":752,"src":753},"Baked pastel de choclo in a clay dish, its caramelized corn crust cut open to show beef, olive and egg beneath","\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[761,762,763,764,765,766],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean food",{"slug":768,"title":769,"shortTitle":770,"nativeName":770,"countrySlug":529,"region":771,"baseServings":434,"prepMinutes":642,"cookMinutes":9,"restMinutes":772,"difficulty":535,"course":773,"diet":775,"mainIngredients":776,"images":778,"keywords":788,"publishedAt":562,"updatedAt":562,"authorSlug":563},"chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","Nationwide",30,[774],"sauce",[541,540,582,542],[619,587,586,777],"garlic",[779,782,784,786],{"alt":780,"src":781},"Bowl of Chilean pebre with chopped cilantro, diced onion, tomato and red chilli in an oily dressing","\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-1x1.jpg",[789,790,791,792,793,794],"pebre","chilean salsa","cilantro relish","merken","table condiment","aji",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":772,"cookMinutes":800,"difficulty":577,"course":801,"diet":802,"mainIngredients":803,"images":804,"keywords":814,"publishedAt":562,"updatedAt":562,"authorSlug":563},"porotos-granados","Porotos Granados (Chilean Bean, Corn and Squash Stew)","Porotos Granados","Porotos granados",55,[579],[541,540,542,582],[618,617,587,749],[805,808,810,812],{"alt":806,"src":807},"Shallow bowl of thick porotos granados with cranberry beans, squash cubes and grated corn, scattered with basil","\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-1x1.jpg",[815,816,817,818,819,820],"porotos granados","cranberry beans","chilean stew","squash","summer corn","vegan chilean",{"slug":822,"title":823,"shortTitle":824,"nativeName":824,"countrySlug":529,"region":530,"baseServings":434,"prepMinutes":772,"cookMinutes":772,"restMinutes":772,"difficulty":535,"course":825,"diet":827,"mainIngredients":828,"images":830,"keywords":840,"publishedAt":562,"updatedAt":562,"authorSlug":563},"chilean-sopaipillas","Sopaipillas (Chilean Fried Pumpkin Flatbreads)","Sopaipillas",[826,644],"bread",[540],[617,710,829],"butter",[831,834,836,838],{"alt":832,"src":833},"Stack of golden fried Chilean sopaipillas with fork-pricked tops beside a bowl of pebre","\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero.jpg",{"alt":832,"src":835},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-16x9.jpg",{"alt":832,"src":837},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-4x3.jpg",{"alt":832,"src":839},"\u002Fimages\u002Frecipes\u002Fchilean-sopaipillas\u002Fhero-1x1.jpg",[841,842,843,559,844,663],"sopaipillas","chilean fried bread","pumpkin dough","sopaipillas pasadas",24,false,1788563801792]