[{"data":1,"prerenderedAt":858},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:peruvian-anticuchos:en":392,"recipe:country:peru":587},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":508,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":483,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":558,"diet":561,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":582,"updatedAt":582,"authorSlug":583,"summary":584,"localeSlug":548,"alternates":585},[394,397,400,403,406],{"answer":395,"question":396},"Like a lean, dense, slightly mineral steak — much closer to sirloin than to liver or kidney. It has none of the strong bitterness people associate with offal, because heart is a working muscle rather than a filtering organ. Marinated and grilled fast it tastes mostly of smoke, chile and vinegar, with a beefy richness underneath.","What does beef heart actually taste like?",{"answer":398,"question":399},"Yes. A cast-iron griddle or heavy frying pan heated until it just starts to smoke gives you a genuine sear, and a gas grill on maximum works too. You lose the charcoal aroma, which is a real loss, so compensate with a pinch of smoked paprika in the marinade and do not crowd the pan.","Can I make anticuchos without a charcoal grill?",{"answer":401,"question":402},"Overnight, ideally 12 hours, and at least 6. Heart is a tight, dense muscle and the vinegar needs time to loosen it. Do not push past 24 hours, though — at that point the acid has done its work and starts turning the surface soft and pasty.","How long should the meat marinate?",{"answer":404,"question":405},"Two to three minutes per side over a hot fire, total. The edges should be blackened in spots and the surface glossy from the baste, while the centre stays pink. Cut one open on the first batch to calibrate — heart overcooks fast, and past medium it becomes noticeably chewy and dry.","How do I know when they are done?",{"answer":407,"question":408},"Any full-service butcher can order it, usually cheaply, and Latin American and halal butchers often keep it in stock. Ask for it cleaned and trimmed if you would rather skip that step. It is also sold frozen in many Asian and African grocers, which works perfectly well here since the meat is marinated anyway.","Where do I buy beef heart?",[410,411,412,413,414,415],"Ask the butcher for a cleaned beef heart, or buy it whole and trim it yourself — you want only the deep red muscle, with all fat, silverskin and any tubes cut away.","Cut the cubes 3 cm and no larger. Bigger pieces need longer on the fire and heart goes from juicy to rubbery within about a minute of overcooking.","Thread three or four pieces per skewer and press them close together, so the sides insulate each other and only the outer faces char.","The grill must be genuinely hot — coals with a grey ash coating and no flame, or a cast-iron pan smoking lightly. A moderate fire steams the meat grey.","Boil any marinade you plan to baste with for a full minute before using it, since it has been sitting in raw meat overnight.","Soak wooden skewers for half an hour, or use metal ones. Sugar in the marinade means the exposed wood chars fast.","🍢","Anticuchos are cubes of beef heart threaded onto skewers, soaked overnight in a dark red marinade of ají panca, red wine vinegar, garlic and cumin, and cooked over coals in about four minutes flat. Heart is a muscle, not an organ in the offal sense — it is lean, dense and iron-rich, closer in texture to a good steak than to liver, with none of the mineral bitterness people brace themselves for. The vinegar tenderises, the ají panca gives smoky raisin-like depth without much heat, and the fast fire chars the edges while the inside stays pink. Peruvians eat them standing up, from a grill on a street corner, with a boiled potato and a chunk of corn.","Skewered, marinated meat cooked over fire is pre-Hispanic in the Andes — the Quechua word anticuchu points to Andean roots, and llama meat seasoned with chile and cooked on sticks was eaten long before Europeans arrived. What changed the dish was the colonial period. Cattle came with the Spanish, and so did vinegar and garlic; and beef heart, the cheapest cut of a newly available animal, ended up in the kitchens of enslaved Africans and their descendants on the coast, where the offcuts were what you got. Afro-Peruvian cooks in and around Lima are generally credited with shaping anticuchos into the dish Peru now knows: heart, ají panca, vinegar, cumin, and fire.\n\nThat lineage is still visible in where and how they are sold. Anticuchos are evening food, cooked on charcoal grills wheeled onto street corners at dusk, and the anticuchera — traditionally a woman, working a grill she has worked for years — is a recognised figure in Lima. Fans of specific grills travel across the city for them. The district of Barranco has a particular reputation; so does the annual Señor de los Milagros procession in October, when the streets around it fill with anticucho smoke. The classic accompaniment is not a garnish but part of the plate: boiled potato and a section of choclo, the big-kernelled Andean corn, both grilled briefly on the same skewer.\n\nOutside Peru the dish has spread as far as its Andean neighbours, though the meat changes: Bolivian anticuchos are also heart, while in much of the world anticucho now just means marinated skewer, made with beef sirloin, chicken or even mushroom. Purists in Lima will tell you those are anticuchos de something-else and that corazón is the default and the standard. They are right, and it is also worth saying plainly that the marinade is spectacular on any of them, which is why the substitution below is offered without apology.","Raw marinated heart keeps 2 days refrigerated in its marinade — beyond that the vinegar starts breaking the muscle down into a soft, faintly mealy texture. Cooked anticuchos are best eaten within minutes, but leftovers keep a day and are good cold, sliced into a salad. Reheating is a losing game: any pan hot enough to warm them through cooks them further and turns them tough, so if you must, do it for thirty seconds in a very hot pan and accept the trade. The raw marinated meat freezes well for a month, which is worth doing deliberately.",[421,422,423,424],"A full overnight marinade — heart needs the vinegar time, and four hours genuinely is not the same thing.","Clear instructions on trimming heart, which is the one part of the recipe that intimidates people unnecessarily.","The reserved basting marinade is boiled before it touches cooked meat, which most recipes forget to mention.","Timings and visual cues for both a charcoal grill and a cast-iron pan indoors.",[426,427,428],"Charcoal grill or heavy cast-iron pan","Skewers (metal, or wooden and soaked)","Blender, if making the chile paste from dried chiles",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},13,24,3,820,42,390,[437],"Boiled yellow potato and a chunk of choclo skewered alongside, plus a green ají sauce made from ají amarillo, huacatay and a little oil.",[439,442,445],{"name":440,"description":441},"Anticuchos de pollo","Chicken thigh in the same marinade — the most popular non-heart version in Peru, and the usual gateway for anyone unsure about corazón.",{"name":443,"description":444},"Anticuchos de pescado","Firm white fish cubes, marinated for only 30 minutes so the vinegar does not break the flesh down, then grilled for two minutes a side.",{"name":446,"description":447},"Anticuchos with huancaína","Served with a spoonful of salsa huancaína alongside the classic ají sauce — creamy against smoky, and standard at many Lima grills.",[449,454,460,465,470,475,479,482,486,488,493,496,499,505],{"qty":450,"name":451,"unit":452,"group":453},800,"beef heart, trimmed of fat and silverskin, in 3 cm cubes","g","For the skewers",{"qty":455,"name":456,"note":457,"unit":458,"group":459},5,"ají panca paste","or the soaked dried-chile substitution","tbsp","For the marinade",{"qty":461,"ref":462,"name":463,"unit":464,"group":459},100,"vinegar","red wine vinegar","ml",{"qty":466,"ref":467,"name":468,"unit":469,"group":459},8,"garlic","garlic, crushed to a paste","clove",{"qty":471,"ref":472,"name":473,"unit":474,"group":459},2,"cumin","ground cumin","tsp",{"qty":476,"ref":477,"name":478,"unit":474,"group":459},1,"oregano","dried oregano",{"qty":476,"ref":480,"name":481,"unit":474,"group":459},"black-pepper","coarsely ground black pepper",{"qty":483,"ref":484,"name":485,"unit":458,"group":459},4,"olive-oil","neutral oil",{"qty":471,"name":487,"unit":474,"group":459},"fine salt",{"qty":483,"ref":489,"name":490,"unit":491,"group":492},"potato","yellow potatoes, boiled and halved","piece","To serve",{"qty":471,"ref":494,"name":495,"unit":491,"group":492},"corn","corn cobs, boiled and cut into thick rounds",{"qty":471,"name":497,"unit":458,"group":498},"ají amarillo paste","For the sauce",{"qty":500,"ref":501,"name":502,"note":503,"unit":504,"group":498},0.5,"cilantro","cilantro leaves","huacatay if you can find it","cup",{"qty":476,"ref":506,"name":507,"unit":491,"group":498},"lime","lime, juiced",[509,513,516,520,523,528,531],{"tip":510,"text":511,"title":512},"The silverskin will not soften on the grill and turns chewy, so take the time to slide a knife under it and strip it off.","Lay the heart flat and cut away the outer layer of fat, the pale silverskin and any tubes or valves at the top, so you are left with clean, deep-red muscle. Cut it into 3 cm cubes, roughly the size of a large dice.","Trim the heart",{"text":514,"title":515},"Whisk the ají panca paste, vinegar, garlic, cumin, oregano, pepper, oil and salt together until it forms a loose, dark red slurry with no lumps of paste left. It should taste aggressively sharp and salty on its own — the meat will absorb most of it.","Mix the marinade",{"text":517,"title":518,"timerSeconds":519},"Turn the heart cubes through the marinade until every surface is coated, cover, and refrigerate for at least 6 hours and ideally 12. Turn the meat once if you remember.","Marinate overnight",43200,{"text":521,"title":522},"Light the coals and wait until they are covered in grey ash with no flames licking up — you should be able to hold a hand 10 cm above the grate for only two seconds. Meanwhile lift the meat out, pour the leftover marinade into a small pan and boil it for one minute; this is your basting liquid.","Prepare the fire and the baste",{"tip":524,"text":525,"title":526,"timerSeconds":527},"Flare-ups are the enemy. If fat drips and flames rise, move the skewers to the side of the grill for a few seconds rather than letting them burn.","Thread three or four cubes onto each skewer, pressed tightly together, and lay them straight over the hottest part of the fire. Grill 2–3 minutes per side, basting once on each turn, until the outside is glossy with charred edges and the meat feels firm but still springs back when pressed.","Skewer and grill",300,{"text":529,"title":530},"Push the boiled potato halves and corn rounds onto skewers, brush them with the boiled marinade and lay them on the grill for 3–4 minutes, turning until they are streaked with colour and lightly blistered.","Grill the sides",{"text":532,"title":533},"Blitz the ají amarillo paste, cilantro, lime juice and a tablespoon of oil into a loose green sauce, and season with salt. Serve the skewers hot off the grill with the potato and corn, and the sauce in a bowl for dipping.","Blend the ají sauce and serve","an-tee-KOO-chos deh koh-rah-SOHN",[536,540,544],{"note":537,"swap":538,"original":539},"Not traditional, but the marinade is the point and it works on all of them. Sirloin needs the same fast cooking; chicken thigh needs about seven minutes; mushrooms need to be pressed onto the grill to drive off water.","Beef sirloin, chicken thigh, or thick slices of king oyster mushroom","Beef heart",{"note":541,"swap":542,"original":543},"Ají panca is dark red, mild and smoky with a dried-fruit sweetness. Guajillo plus ancho gets remarkably close in both colour and character.","3 dried guajillo chiles plus 1 ancho, soaked in hot water for 20 minutes and blended","Ají panca paste",{"note":545,"swap":546,"original":547},"Choclo has enormous, starchy, barely sweet kernels and a chewy bite. Sweetcorn is sweeter and softer, but grilled alongside the skewers it does the same job on the plate.","Regular sweetcorn cut into thick rounds","Choclo (Andean corn)","peruvian-anticuchos","Anticuchos de Corazón (Grilled Beef Heart Skewers)","Anticuchos de Corazón","Anticuchos de corazón","peru","Lima and the Andes",30,15,720,"easy",[559,560],"street-food","main",[562,563],"dairy-free","gluten-free",[462,467,472,489,494],[566,569,571,573],{"alt":567,"src":568},"Charred beef heart skewers glazed with dark red ají panca marinade beside grilled potato and corn","\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-1x1.jpg",[576,577,578,579,580,581],"anticuchos","beef heart","peruvian street food","aji panca","grilled skewers","charcoal","2026-08-19","dishroute-kitchen","Beef heart marinated overnight in ají panca, vinegar, cumin and garlic, then grilled hard and fast over coals and basted with the marinade. Peru's great street skewer.",{"en":586},"\u002Frecipe\u002Fperuvian-anticuchos",{"items":588,"total":754,"page":476,"limit":431,"hasMore":857},[589,622,632,661,690,721,748,774,805,831],{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"countrySlug":552,"region":594,"baseServings":483,"prepMinutes":595,"cookMinutes":596,"difficulty":597,"course":598,"diet":599,"mainIngredients":600,"images":605,"keywords":615,"publishedAt":582,"updatedAt":582,"authorSlug":583},"aji-de-gallina","Ají de Gallina (Creamy Yellow Chili Chicken)","Ají de Gallina","Ají de gallina","Lima",20,45,"medium",[560],[],[601,489,602,603,604],"chicken","walnuts","parmesan","milk",[606,609,611,613],{"alt":607,"src":608},"Golden ají de gallina sauce with shredded chicken poured over boiled potato slices, rice, egg and a black olive","\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-1x1.jpg",[616,617,618,619,620,621],"aji de gallina","peruvian chicken","aji amarillo","creamy chicken stew","criollo","walnut sauce",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":483,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":623,"diet":624,"mainIngredients":625,"images":626,"keywords":631,"publishedAt":582,"updatedAt":582,"authorSlug":583},[559,560],[562,563],[462,467,472,489,494],[627,628,629,630],{"alt":567,"src":568},{"alt":567,"src":570},{"alt":567,"src":572},{"alt":567,"src":574},[576,577,578,579,580,581],{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":552,"region":594,"baseServings":483,"prepMinutes":637,"cookMinutes":638,"restMinutes":639,"difficulty":557,"course":640,"diet":642,"mainIngredients":643,"images":645,"keywords":655,"publishedAt":582,"updatedAt":582,"authorSlug":583},"causa-limena","Causa Limeña (Chilled Layered Potato Terrine)","Causa Limeña","Causa limeña",35,25,120,[641],"appetizer",[563],[489,644,506,601],"avocado",[646,649,651,653],{"alt":647,"src":648},"Sliced causa limeña showing yellow potato layers around chicken filling and green avocado, topped with egg and olive","\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-1x1.jpg",[656,657,658,659,618,660],"causa","causa limena","peruvian potato","cold appetizer","layered terrine",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":552,"region":666,"baseServings":483,"prepMinutes":554,"cookMinutes":596,"difficulty":597,"course":667,"diet":669,"mainIngredients":671,"images":673,"keywords":683,"publishedAt":582,"updatedAt":582,"authorSlug":583},"chupe-de-camarones","Chupe de Camarones (Arequipa River Prawn Chowder)","Chupe de Camarones","Chupe de camarones","Arequipa",[668],"soup",[670,563],"pescatarian",[672,489,494,604],"shrimp",[674,677,679,681],{"alt":675,"src":676},"Wide bowl of orange Peruvian prawn chowder with potato, a corn round, cubes of white cheese and a poached egg","\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-1x1.jpg",[684,685,686,687,688,579,689],"chupe de camarones","peruvian soup","arequipa","prawn chowder","picanteria","river prawns",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":552,"region":594,"baseServings":483,"prepMinutes":638,"cookMinutes":638,"difficulty":597,"course":695,"diet":696,"mainIngredients":698,"images":703,"keywords":713,"publishedAt":720,"updatedAt":720,"authorSlug":583},"lomo-saltado","Lomo Saltado (Peruvian Beef Stir-Fry)","Lomo Saltado","Lomo saltado",[560],[562,697],"nut-free",[699,700,701,702],"beef-chuck","tomato","onion","soy-sauce",[704,707,709,711],{"alt":705,"src":706},"Peruvian lomo saltado — seared beef strips with onion and tomato wedges over french fries, rice alongside","\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-1x1.jpg",[714,552,715,716,717,718,719],"lomo saltado","chifa","stir-fry","beef","fries","lima","2026-08-18",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":552,"region":726,"baseServings":483,"prepMinutes":595,"cookMinutes":554,"difficulty":557,"course":727,"diet":729,"mainIngredients":731,"images":733,"keywords":743,"publishedAt":720,"updatedAt":720,"authorSlug":583},"papa-a-la-huancaina","Papa a la Huancaína (Potatoes in Ají Cheese Sauce)","Papa a la Huancaína","Papa a la huancaína","Central highlands \u002F Lima",[641,728],"side",[730],"vegetarian",[489,732],"eggs",[734,737,739,741],{"alt":735,"src":736},"Sliced boiled potatoes covered in golden huancaína sauce with hard-boiled egg and black olives on lettuce","\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-1x1.jpg",[744,552,618,745,746,641,747],"papa a la huancaina","potatoes","queso fresco","huancaina sauce",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"countrySlug":552,"region":753,"baseServings":483,"prepMinutes":554,"cookMinutes":595,"restMinutes":754,"difficulty":597,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":720,"updatedAt":720,"authorSlug":583},"ceviche","Peruvian Ceviche (Classic Fish Ceviche)","Peruvian Ceviche","Ceviche","Lima and the Pacific coast",10,[641,560],[670,563,562],[758,506,701],"white-fish",[760,763,765,767],{"alt":761,"src":762},"Bowl of Peruvian fish ceviche in milky leche de tigre with red onion, cilantro, sweet potato and corn","\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-1x1.jpg",[749,552,770,771,506,772,773],"raw fish","leche de tigre","cevicheria","seafood",{"slug":775,"title":776,"shortTitle":777,"nativeName":777,"countrySlug":552,"region":594,"baseServings":778,"prepMinutes":637,"cookMinutes":554,"restMinutes":779,"difficulty":597,"course":780,"diet":782,"mainIngredients":784,"images":788,"keywords":798,"publishedAt":582,"updatedAt":582,"authorSlug":583},"picarones","Picarones (Peruvian Squash and Sweet Potato Doughnuts)","Picarones",6,90,[781,559],"dessert",[730,783,562],"vegan",[785,786,787],"pumpkin","sweet-potato","flour",[789,792,794,796],{"alt":790,"src":791},"Stack of golden fried Peruvian picarones rings on a plate with dark chancaca syrup poured over them","\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-1x1.jpg",[775,799,800,801,802,803,804],"peruvian dessert","chancaca","squash doughnuts","sweet potato fritters","street food","buñuelos",{"slug":806,"title":807,"shortTitle":808,"nativeName":809,"countrySlug":552,"region":594,"baseServings":483,"prepMinutes":638,"cookMinutes":810,"restMinutes":556,"difficulty":557,"course":811,"diet":812,"mainIngredients":813,"images":814,"keywords":824,"publishedAt":582,"updatedAt":582,"authorSlug":583},"pollo-a-la-brasa","Pollo a la Brasa (Peruvian Charcoal-Style Roast Chicken)","Pollo a la Brasa","Pollo a la brasa",60,[560],[],[601,702,467,472],[815,818,820,822],{"alt":816,"src":817},"Quartered Peruvian roast chicken with dark lacquered skin, thick-cut fries and a bowl of bright green ají sauce","\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero.jpg",{"alt":816,"src":819},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-16x9.jpg",{"alt":816,"src":821},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-4x3.jpg",{"alt":816,"src":823},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-1x1.jpg",[825,826,827,828,829,715,830],"pollo a la brasa","peruvian roast chicken","aji verde","huacatay","polleria","soy sauce marinade",{"slug":832,"title":833,"shortTitle":834,"nativeName":835,"countrySlug":552,"region":666,"baseServings":483,"prepMinutes":596,"cookMinutes":810,"difficulty":836,"course":837,"diet":838,"mainIngredients":839,"images":842,"keywords":852,"publishedAt":582,"updatedAt":582,"authorSlug":583},"rocoto-relleno","Rocoto Relleno (Arequipa Stuffed Hot Peppers)","Rocoto Relleno","Rocoto relleno","hard",[560],[563],[840,489,732,604,841],"ground-beef","queso-fresco",[843,846,848,850],{"alt":844,"src":845},"Baked red rocoto pepper stuffed with spiced beef and melted cheese, sitting on a layered potato gratin","\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero.jpg",{"alt":844,"src":847},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-4x3.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-1x1.jpg",[853,854,686,855,688,856],"rocoto relleno","stuffed peppers","peruvian","pastel de papa",false,1788563757844]