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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":507,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":434,"difficulty":551,"course":552,"diet":554,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":543,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"Pique refers to the food being chopped or diced into pieces, and macho signals that it is aggressively spicy. Together the name is a warning about the raw locoto chilli scattered over the top. Bolivian restaurants routinely serve a milder version on request, and asking for it that way is unremarkable rather than embarrassing.","What does the name pique macho mean?",{"answer":398,"question":399},"As spicy as you make it, because the heat comes from raw locoto added at the end rather than cooked into a sauce. Locoto is significantly hotter than a jalapeño, roughly in habanero territory in some fruits, so a whole one sliced with its seeds will dominate the platter. Deseeding it and using half gives noticeable warmth without pain.","How spicy is pique macho really?",{"answer":401,"question":402},"You can, and plenty of Bolivian kitchens do when they are busy. Cook them to the darker end of the packet instructions so they are properly rigid, since they need to hold up under hot meat and wet tomato. Freshly cut, twice-fried potatoes stay crisp noticeably longer and taste considerably better.","Can I use frozen chips?",{"answer":404,"question":405},"Peruvian rocoto is the same chilli and the best substitute if a Latin grocer stocks it. Otherwise combine red jalapeños, which have the right thick, juicy flesh, with a small amount of habanero for the heat level. Ordinary chilli flakes are a poor stand-in because the raw, crunchy texture is part of the dish.","What can I use instead of locoto chilli?",{"answer":407,"question":408},"Neither exactly. It is a shared platter ordered for a table, usually alongside drinks in the evening, and everyone eats from the same dish with their own fork. A single restaurant portion is generous enough to feed two or three people as a full meal, which is why it is almost never ordered individually.","Is pique macho eaten as a starter or a main course?",[410,411,412,413,414,415],"Cut the beef into generous 3 cm cubes and sear them in two batches. Crowd the pan and the meat releases water, greys over, and never picks up any crust.","Twice-cook the chips: a gentle first fry to cook them through, a hard second fry to armour the outside. Single-fried chips turn to paste under the toppings.","Add the sausage to the pan only after the beef is out — it is already cooked, and it only needs to blister and take on colour at the cut faces.","Slice the locoto and taste a sliver before deciding how much to use. The heat varies enormously between chillies, even from the same plant.","Assemble at the very last moment and carry the platter straight to the table. Every minute it stands, the chips soften under the tomato juice.","Serve it with several forks and no side plates — eating it directly off the shared platter is how it is done and it keeps the chips hot longer.","🌶️","Pique macho arrives as a heap rather than a composed dish: a bed of thick-cut chips, then cubes of seared beef and slices of sausage still hissing from the pan, then a raw tangle of onion, tomato and locoto chilli thrown over the top with wedges of hard-boiled egg pushed in around the edges. Mustard and mayonnaise are squeezed over in stripes, and the whole thing is set in the middle of the table for everyone to attack at once. The flavour is savoury, greasy in the good way, sharpened by raw onion and vinegar, and then repeatedly interrupted by the chilli — the \"macho\" in the name is not decorative, and asking for it mild is entirely normal.","This is bar food, and it behaves like bar food: it appears late, it is meant for a group, and it exists partly to keep drinkers upright. It comes from Cochabamba, in the second half of the twentieth century, which makes it modern by the standards of most dishes on a Bolivian menu. A specific origin is repeated in the city — a particular restaurant, a particular cook improvising a large plate for hungry customers — but the details vary depending on who is telling it and the documentation is not there, so it is safer to say only that Cochabamba invented it recently and the rest of the country adopted it fast.\n\nWhat makes it interesting is how openly assembled it is. There is no simmering, no marinade, no sauce built in a pan; there are components cooked separately at high heat and then piled, and the seasoning arrives at the table in the form of squeezed condiments and raw chilli. That puts it in the same global family as loaded chips, poutine and other late-night platters, but the Bolivian version is distinguished by the locoto — a thick-fleshed, properly hot chilli eaten raw in slices rather than cooked into anything — and by the sausage, which is usually a soft frankfurter-style link rather than anything cured.\n\nPortion size is part of the joke. A pique macho ordered for one person in Cochabamba can defeat two, and restaurants list it as a plate for sharing without irony. Bolivians will also tell you it has restorative properties the morning after, which puts it in direct competition with fricasé for the country's unofficial hangover cure — a rivalry decided mostly by whether you want your recovery hot and brothy or fried and salty.","This platter is built to be finished, not saved — the chips are irredeemable once they have sat under tomato and mayonnaise. If you have leftovers, pick out the meat and sausage, refrigerate them for up to 3 days and reheat in a hot dry pan; discard the soaked chips and cut fresh vegetables. The beef can also be seared several hours ahead and reheated hard at the last minute, which is a reasonable shortcut when cooking for a crowd.",[421,422,423,424],"Components are cooked separately at high heat, so the beef browns instead of stewing in its own liquid on the chips.","The chips are twice-cooked, which is the only way they survive under wet toppings for more than a minute.","Beer deglazes the pan into a thin pan juice, catching the fond that would otherwise be scrubbed away.","The raw layer goes on at the last second, so the onion stays crunchy against the hot meat rather than wilting into it.",[426,427,428],"Deep pan or fryer for the chips","Large heavy frying pan","Wide serving platter",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},46,58,6,980,40,810,[437],"Cold beer, and a bowl of llajua for anyone who thinks the locoto on top was not enough.",[439,442,445],{"name":440,"description":441},"Pique de pollo","Chicken thigh cubes replacing the beef, seared just as hard, for a lighter and slightly cheaper platter.",{"name":443,"description":444},"Pique with charque","A lowland spin using rehydrated dried beef instead of fresh, which makes the meat saltier and much chewier against the soft chips.",{"name":446,"description":447},"Extra picante","Locoto sliced into rings with the seeds left in and scattered on top, plus a bowl of llajua on the side for people who want more.",[449,455,458,463,466,471,475,478,482,486,492,495,497,500,502,504],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1,"potato","floury potatoes, cut into thick chips","kg","For the chips",{"qty":450,"name":456,"unit":457,"group":454,"noScale":8},"neutral oil for deep frying","l",{"qty":459,"name":460,"unit":461,"group":462},600,"beef sirloin or rump, in 3 cm cubes","g","For the meat",{"qty":464,"name":465,"unit":461,"group":462},250,"frankfurter-style sausages, in thick diagonal slices",{"qty":467,"ref":468,"name":469,"unit":470,"group":462},3,"garlic","garlic, finely chopped","clove",{"qty":450,"ref":472,"name":473,"unit":474,"group":462},"cumin","ground cumin","tsp",{"qty":450,"ref":476,"name":477,"unit":474,"group":462},"oregano","dried oregano",{"qty":479,"name":480,"unit":481,"group":462},100,"lager beer","ml",{"qty":450,"name":483,"note":484,"unit":485,"group":462,"optional":8},"soy sauce","a common modern addition in Bolivian kitchens for colour and salt","tbsp",{"qty":487,"ref":488,"name":489,"unit":490,"group":491},2,"onion","red onions, sliced into half-moons","piece","For the topping",{"qty":467,"ref":493,"name":494,"unit":490,"group":491},"tomato","ripe tomatoes, cut into wedges",{"qty":487,"name":496,"unit":490,"group":491},"locoto chillies, sliced into rings",{"qty":467,"ref":498,"name":499,"unit":490,"group":491},"eggs","eggs, hard-boiled and quartered",{"qty":467,"name":501,"unit":485,"group":491},"mayonnaise",{"qty":487,"name":503,"unit":485,"group":491},"yellow mustard",{"qty":467,"ref":505,"name":506,"unit":485,"group":491},"parsley","flat-leaf parsley, chopped",[508,512,516,519,522,526],{"text":509,"title":510,"timerSeconds":511},"Heat the oil to 150 °C and cook the chips in batches for 6–7 minutes, until they are cooked through but still pale and floppy. Lift them out onto a rack and leave them to steam dry while you cook the meat.","First-fry the chips",400,{"tip":513,"text":514,"title":515},"The pan should smell of roasted meat, not of boiling liquid. If liquid pools in the bottom, the heat is too low or the pan too full.","Season the beef generously with salt, then sear it in a very hot, lightly oiled pan in two batches. Leave each batch untouched for 2 minutes before turning, until the cubes have a dark brown crust and no grey patches, then set them aside.","Sear the beef hard",{"text":517,"title":518},"Add the sausage slices to the same pan and fry until their cut faces blister and brown, about 3 minutes. Stir in the garlic, cumin and oregano for 30 seconds, then pour in the beer and soy sauce and scrape the base of the pan until the stuck brown bits dissolve into a thin, glossy juice.","Colour the sausage and build the pan juice",{"text":520,"title":521},"Return the beef and any resting juices to the pan and toss for 1–2 minutes, until everything is coated and the liquid has reduced to just a few spoonfuls clinging to the meat. Taste and correct the salt now — nothing gets seasoned after this point.","Reunite and reduce",{"text":523,"title":524,"timerSeconds":525},"Raise the oil to 190 °C and fry the chips again for 2–3 minutes, until they are deep gold, rigid and audibly rattle against each other in the basket. Drain briefly and salt immediately.","Second-fry the chips",180,{"text":527,"title":528},"Spread the chips across a wide platter, tip the meat and sausage over them with all the pan juice, then scatter on the onion, tomato and locoto and tuck the egg quarters around the edge. Zigzag the mayonnaise and mustard over the top, throw on the parsley and carry it to the table immediately.","Pile and serve at once","PEE-keh MAH-cho",[531,535,539],{"note":532,"swap":533,"original":534},"Rocoto is effectively the same chilli under another name and is the closest available match. Removing seeds and white pith drops the heat sharply while keeping the flavour.","Rocoto from a Peruvian grocer, or red jalapeños plus a small piece of habanero","Locoto chilli",{"note":536,"swap":537,"original":538},"Avoid heavily cured or chorizo-style sausages here; their spicing overwhelms the plate and their fat renders out too aggressively.","Any soft, mild pre-cooked sausage — bratwurst, wieners or a smoked pork sausage","Frankfurter-style sausage",{"note":540,"swap":541,"original":542},"Any quick-cooking cut works as long as it can take fierce heat for a couple of minutes. Stewing cuts stay tough at this cooking time.","Rump, skirt or flank steak, cut across the grain","Beef sirloin","pique-macho","Pique Macho (Bolivian Beef and Chip Sharing Platter)","Pique Macho","Pique a lo macho","bolivia","Cochabamba",4,30,"medium",[553],"main",[],[451,493,488,498],[557,560,562,564],{"alt":558,"src":559},"Bolivian pique macho platter piled with chips, seared beef cubes, sausage slices, raw onion, tomato, chilli rings and boiled egg","\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-4x3.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-1x1.jpg",[567,568,569,570,571,572],"pique macho","bolivian platter","locoto","loaded chips","cochabamba","sharing food","2026-08-20","dishroute-kitchen","Chopped beef and sausage tipped over a mound of hot chips, buried under onion, tomato, boiled egg and enough raw locoto to make a table sweat. One platter, several forks, no side plates.",{"en":577},"\u002Frecipe\u002Fpique-macho",{"items":579,"total":862,"page":450,"limit":863,"hasMore":864},[580,618,651,684,713,742,771,781,810,834],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":547,"region":585,"baseServings":549,"prepMinutes":550,"cookMinutes":586,"restMinutes":550,"difficulty":587,"course":588,"diet":592,"mainIngredients":595,"images":600,"keywords":610,"publishedAt":573,"updatedAt":573,"authorSlug":574},"api-con-pastel","Api con Pastel (Purple Corn Drink and Fried Cheese Pastry)","Api con Pastel","Api con pastel","La Paz, Oruro and Potosí",35,"easy",[589,590,591],"breakfast","drink","street-food",[593,594],"vegetarian","nut-free",[596,597,598,599],"corn","cinnamon","flour","queso-fresco",[601,604,606,608],{"alt":602,"src":603},"Glass of steaming deep purple Bolivian api beside a blistered fried cheese pastel dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-4x3.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-1x1.jpg",[611,612,613,614,615,616,617],"api","api con pastel","purple corn drink","bolivian breakfast","maiz morado","fried cheese pastry","altiplano",{"slug":619,"title":620,"shortTitle":621,"nativeName":621,"countrySlug":547,"region":622,"baseServings":432,"prepMinutes":623,"cookMinutes":623,"restMinutes":624,"difficulty":587,"course":625,"diet":628,"mainIngredients":630,"images":634,"keywords":644,"publishedAt":573,"updatedAt":573,"authorSlug":574},"cunape","Cuñapé (Santa Cruz Cassava and Cheese Rolls)","Cuñapé","Santa Cruz and the eastern lowlands",20,15,[626,627],"bread","snack",[593,629,594],"gluten-free",[631,632,498,633],"tapioca-starch","cheddar","butter",[635,638,640,642],{"alt":636,"src":637},"Warm Bolivian cuñapé rolls with cracked golden shells, one torn open to show the stretchy hollow cheese interior","\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-1x1.jpg",[619,645,646,647,648,649,650],"cuñapé","cassava starch","cheese bread","santa cruz","bolivian baking","gluten free",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":547,"region":656,"baseServings":432,"prepMinutes":657,"cookMinutes":658,"restMinutes":659,"difficulty":551,"course":660,"diet":662,"mainIngredients":664,"images":666,"keywords":676,"publishedAt":573,"updatedAt":573,"authorSlug":574},"fricase-paceno","Fricasé Paceño (La Paz Yellow Chilli Pork Stew)","Fricasé Paceño","Fricasé paceño","La Paz",25,150,480,[553,661],"soup",[663],"dairy-free",[665,596,451],"pork-shoulder",[667,670,672,674],{"alt":668,"src":669},"Deep bowl of Bolivian fricasé paceño with bone-in pork in orange chilli broth over hominy corn and freeze-dried potato","\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-1x1.jpg",[677,678,679,680,681,682,683],"fricasé","la paz","pork stew","ají amarillo","chuño","mote","hangover food",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":547,"region":689,"baseServings":690,"prepMinutes":434,"cookMinutes":691,"difficulty":551,"course":692,"diet":693,"mainIngredients":694,"images":695,"keywords":705,"publishedAt":573,"updatedAt":573,"authorSlug":574},"bolivian-humintas","Humintas al Horno (Baked Corn and Cheese Parcels)","Humintas al Horno","Humintas al horno","La Paz and the highlands",8,55,[627],[593,629],[596,599,633],[696,699,701,703],{"alt":697,"src":698},"Baked Bolivian humintas in charred corn husks, one opened to show the moist corn and melted cheese inside","\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-1x1.jpg",[706,707,708,709,710,711,712],"humintas","humitas","corn parcels","bolivian snack","queso fresco","corn husk","andean baking",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":547,"region":718,"baseServings":432,"prepMinutes":719,"cookMinutes":9,"difficulty":587,"course":720,"diet":722,"mainIngredients":724,"images":726,"keywords":736,"publishedAt":573,"updatedAt":573,"authorSlug":574},"llajua","Llajua (Bolivian Locoto and Tomato Table Salsa)","Llajua","Llajwa","Nationwide, strongest in the highlands",12,[721],"sauce",[723,593,629,663,594],"vegan",[493,725],"cilantro",[727,730,732,734],{"alt":728,"src":729},"Bowl of deep red Bolivian llajua salsa with visible chilli seeds and flecks of green herb, beside a stone grinding batan","\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-1x1.jpg",[714,737,569,738,739,740,741],"llajwa","bolivian salsa","raw chilli sauce","quirquina","batan",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":547,"region":747,"baseServings":549,"prepMinutes":657,"cookMinutes":748,"restMinutes":749,"difficulty":551,"course":750,"diet":751,"mainIngredients":752,"images":756,"keywords":766,"publishedAt":573,"updatedAt":573,"authorSlug":574},"majadito","Majadito (Beni Rice with Dried Beef and Plantain)","Majadito","Majadito beniano","Beni and Santa Cruz",80,120,[553],[663,629],[753,754,755,493,498],"rice","achiote","plantain",[757,760,762,764],{"alt":758,"src":759},"Plate of Bolivian majadito — orange annatto rice with shredded dried beef, fried plantain slices and a fried egg on top","\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-1x1.jpg",[743,767,768,648,769,770,755],"charque","beni","bolivian rice","annatto",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":434,"difficulty":551,"course":772,"diet":773,"mainIngredients":774,"images":775,"keywords":780,"publishedAt":573,"updatedAt":573,"authorSlug":574},[553],[],[451,493,488,498],[776,777,778,779],{"alt":558,"src":559},{"alt":558,"src":561},{"alt":558,"src":563},{"alt":558,"src":565},[567,568,569,570,571,572],{"slug":782,"title":783,"shortTitle":784,"nativeName":784,"countrySlug":547,"region":785,"baseServings":719,"prepMinutes":786,"cookMinutes":657,"restMinutes":787,"difficulty":788,"course":789,"diet":790,"mainIngredients":791,"images":794,"keywords":804,"publishedAt":573,"updatedAt":573,"authorSlug":574},"bolivian-saltenas","Salteñas (Bolivian Juicy Baked Meat Pastries)","Salteñas","Tarija and La Paz",60,720,"hard",[591],[],[792,451,598,793],"beef-chuck","peas",[795,798,800,802],{"alt":796,"src":797},"Golden baked Bolivian salteñas with braided top seams, one bitten open to show the beef and potato broth inside","\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero.jpg",{"alt":796,"src":799},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-16x9.jpg",{"alt":796,"src":801},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-4x3.jpg",{"alt":796,"src":803},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-1x1.jpg",[805,806,807,808,680,678,809],"salteña","bolivian pastry","baked empanada","street food","tarija",{"slug":811,"title":812,"shortTitle":813,"nativeName":814,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":550,"difficulty":587,"course":815,"diet":816,"mainIngredients":817,"images":819,"keywords":829,"publishedAt":573,"updatedAt":573,"authorSlug":574},"silpancho","Silpancho (Cochabamba Breaded Steak Plate)","Silpancho","Silpancho cochabambino",[553],[663],[451,753,498,818,493],"breadcrumbs",[820,823,825,827],{"alt":821,"src":822},"Bolivian 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