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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":437,"variations":439,"ingredients":449,"instructions":501,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":432,"prepMinutes":430,"cookMinutes":541,"difficulty":542,"course":543,"diet":546,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":535,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"The pot boiled after the milk went in. Milk proteins separate under high heat, and the acidity from the herbs and the starch in the broth makes it happen faster. Add the milk once the potatoes are cooked, drop the heat immediately, and keep the surface barely trembling. Milk straight from the fridge dumped into a hard-boiling pot is the most common way this goes wrong.","Why did my milk curdle in the soup?",{"answer":398,"question":399},"Yes. The soup works perfectly well as potato, herbs, milk and cheese, and plenty of people leave the egg out. If you want the body the egg gives, crush a few more potato cubes against the side of the pot to thicken the broth, or add an extra handful of cheese so the soup is richer. Nothing about the flavour depends on the egg.","Can I make pisca andina without eggs?",{"answer":401,"question":402},"It is, in the Venezuelan Andes. Mérida, Táchira and Trujillo sit high and cold, and a hot milky soup at seven in the morning makes obvious sense there in a way it would not on the Caribbean coast. It is served alongside an arepa and coffee. Elsewhere in Venezuela it is more likely to turn up as a light supper, and it works fine as one.","Is pisca andina really eaten for breakfast?",{"answer":404,"question":405},"Floury or all-purpose varieties such as Maris Piper, russet, King Edward or Yukon Gold. They fray at the edges as they cook and release starch that thickens the broth naturally, which is the texture you are aiming for. Waxy salad potatoes hold their shape too well and leave you with cubes floating in thin milk instead of a soup that has body.","What kind of potatoes should I use?",{"answer":407,"question":408},"It is thinner, and it is not blended or enriched with cream. Most European potato soups are puréed and finished with butter or cream; pisca leaves the potato in visible pieces, uses plain milk for the liquid, and gets its character from a large quantity of cilantro and scallion plus the egg and fresh cheese added at the end. The result is light and herbal rather than smooth and rich.","How is this different from other potato soups?",[410,411,412,413,414,415],"Use a floury or all-purpose potato rather than a waxy one. You want the edges to fray and cloud the broth; waxy potatoes stay in stubborn cubes and the soup never thickens.","Chop the cilantro stems fine and add them with the potatoes, keeping the leaves for the end. The stems carry most of the flavour and need cooking; the leaves only need warming.","Never let the pot boil once the milk is in. Take it down to the barest tremble, or the milk will separate into grains against the acidity of the herbs.","Salt the broth before the milk goes in, and then taste again after. Milk mutes salt noticeably and a bland pisca is a sad thing.","Add the cheese in the bowl, not the pot, so each portion gets cubes that are still recognisable rather than melted threads lost in the broth.","If the soup ends up thinner than you want, crush five or six potato cubes against the side of the pot with a spoon and stir — that is the traditional fix.","🥔","Pisca andina is a thin, milky potato soup eaten at breakfast in the Venezuelan Andes, and it is designed for cold mornings above two thousand metres. Potatoes are cut small and boiled with garlic, scallion and a great deal of cilantro until they start to break at the edges and cloud the broth, then whole milk goes in, an egg is slipped into each bowl to poach, and cubes of fresh white cheese are added last so they soften without dissolving. The taste is gentle and green — sweet milk, potato starch, and the strong herbal note of cilantro stems, with no chile and almost no fat. Everything happens in one pot in under half an hour, and it is eaten with a wheat arepa for pushing the last of it around the bowl.","Venezuela is usually pictured as a Caribbean country, and most of its cooking supports that: corn, plantain, coconut, fish. The Andean states — Mérida, Táchira and Trujillo — belong to a different climate and cook accordingly. Up there the staples are potatoes, wheat, milk, trout and cured cheese, mornings are genuinely cold, and the breakfast that answers those conditions is a hot soup rather than a griddled corn cake. Pisca is a páramo dish in the plainest sense: it uses what a highland smallholding has on hand and it warms you from the inside before work.\n\nThe name is usually explained as coming from pizca, a pinch, on the grounds that the soup is built from small amounts of several things rather than one substantial ingredient. That reading is repeated widely but is not settled, and other explanations circulate locally; there is no need to pick a winner to cook it. What is agreed is the shape of the thing. Broth, potato, cebollín — the thin Andean scallion — garlic, cilantro, milk, egg, cheese. Some households add a spoon of butter at the end, some use a light chicken broth instead of water, and some crush a few of the potatoes against the side of the pot to thicken the soup. Those are the only real variables.\n\nIn Mérida it is served in the morning and, in the cheaper posadas and roadside places along the mountain roads, more or less all day. It arrives with a wheat arepa — in the Andes the arepa is often made with wheat flour rather than corn, thin and slightly flaky, which is another thing that separates this region from the rest of the country. The soup travels badly and is rarely found in restaurants on the coast, so most Venezuelans associate it specifically with going up into the mountains.","Pisca is best eaten straight from the pot and does not keep especially well, because the potatoes go grainy and the milk is easy to break on reheating. If you have leftovers, refrigerate them for up to 2 days without the egg or cheese and reheat very gently over low heat, stirring, adding a splash of milk to loosen. Do not freeze it: potato and milk both suffer badly, and the soup thaws into something watery with mealy lumps. Better to make the potato base ahead, keep it without milk, and add milk, egg and cheese when you reheat.",[421,422,423,424],"The potatoes are cut to a size that breaks down on schedule, so the broth thickens itself without any flour or cream.","The milk goes in off a rolling boil, which is the single thing that stops a milk soup from curdling.","Gives both ways of handling the egg — poached whole or stirred into threads — because Andean households do both.","Cilantro stems and leaves are used at different moments, so the herb flavour is deep rather than just a green garnish.",[426,427,428],"Medium heavy saucepan with a lid","Ladle","Sharp knife",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},15,34,4,8,830,18,340,[438],"A wheat arepa or a slice of sturdy bread, and a cup of guayoyo — the long, weak black coffee drunk all morning in the Andes.",[440,443,446],{"name":441,"description":442},"Pisca con papas criollas","Made with small yellow Andean potatoes left whole, which hold their shape and turn the broth a deeper gold. Common where they are grown rather than bought.",{"name":444,"description":445},"Pisca de arroz","A handful of rice cooked alongside the potato, producing a thicker, more filling bowl. Usually made when the soup has to stretch further.",{"name":447,"description":448},"Pisca with beaten egg","Instead of poaching eggs whole, the eggs are beaten and trickled into the simmering broth in a thin stream so they set into fine threads through the soup.",[450,456,461,466,471,476,479,484,489,495,497],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},700,"potato","floury potatoes, peeled and cut into 1.5 cm cubes","g","For the broth",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1.2,"stock","water or light chicken stock","l",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},5,"scallions","scallions, white and green, thinly sliced","piece",{"qty":467,"ref":468,"name":469,"unit":470,"group":455},3,"garlic","garlic, finely chopped","clove",{"qty":472,"ref":473,"name":474,"unit":475,"group":455},1,"cilantro","cilantro, stems finely chopped and leaves kept separate","cup",{"qty":472,"ref":477,"name":477,"unit":478,"group":455},"butter","tbsp",{"qty":480,"name":481,"note":482,"unit":483,"group":455},1.5,"fine salt","season again after the milk goes in","tsp",{"qty":485,"ref":486,"name":487,"unit":488,"group":455},null,"black-pepper","freshly ground black pepper","to taste",{"qty":490,"ref":491,"name":492,"unit":493,"group":494},500,"milk","whole milk","ml","To finish",{"qty":432,"ref":496,"name":496,"unit":465,"group":494},"eggs",{"qty":498,"ref":499,"name":500,"unit":454,"group":494},150,"queso-fresco","fresh white cheese, in 1 cm cubes",[502,505,510,514,518],{"text":503,"title":504},"Melt the butter in a heavy saucepan over medium heat and soften the scallions, garlic and chopped cilantro stems for 3 to 4 minutes, stirring, until the scallion whites turn translucent and the pan smells strongly green. Do not let anything take colour.","Start the aromatics",{"tip":506,"text":507,"title":508,"timerSeconds":509},"If the broth still looks clear at this point, crush five or six cubes with the back of a spoon to cloud it.","Add {qty:potato} of diced potato and the water or stock, season with the salt and a good grind of pepper, and bring to a simmer. Cook uncovered for about 15 minutes, until a cube crushes easily against the side of the pot and the edges of the potatoes have started to fray into the broth.","Simmer the potatoes",900,{"tip":511,"text":512,"title":513},"A rolling boil from here on will split the milk into grains. Keep it barely moving.","Pour in the milk and immediately turn the heat down until the surface only trembles, with a bubble breaking every second or two. Let it warm through for 3 minutes, then taste and add more salt — milk flattens seasoning and the soup will need it.","Add the milk gently",{"text":515,"title":516,"timerSeconds":517},"Crack the eggs one at a time onto a saucer and slide each into a different part of the simmering soup. Cover and leave undisturbed for 4 to 5 minutes, until the whites are opaque and firm and the yolks still wobble when you shake the pan.","Poach the eggs in the pot",270,{"text":519,"title":520},"Ladle the soup into warm bowls, giving each one an egg, then scatter the cubed cheese and the reserved cilantro leaves over the top. Leave it a minute so the cheese softens and slumps slightly, and serve with an arepa on the side.","Serve with cheese and cilantro","PEES-kah ahn-DEE-nah",[523,527,531],{"note":524,"swap":525,"original":526},"Use the whole thing, white and green. The green part is not garnish here — it contributes most of the soup's aroma.","Regular scallions, or the green tops of a leek","Cebollín (Andean scallion)",{"note":528,"swap":529,"original":530},"The cheese should soften and go slightly stringy without melting away. Anything aged or hard stays rubbery in a thin broth.","Queso fresco, a mild feta rinsed of brine, or fresh mozzarella cut small","Queso blanco fresco",{"note":532,"swap":533,"original":534},"Oat milk holds up to heat better than nut milks and keeps the soup vegan if you also drop the egg and cheese, though it becomes a different dish.","Half milk and half single cream for a richer bowl, or unsweetened oat milk","Whole milk","pisca-andina","Pisca Andina (Mérida Potato, Milk and Egg Breakfast Soup)","Pisca Andina","Pisca andina","venezuela","Mérida and the Venezuelan Andes",25,"easy",[544,545],"soup","breakfast",[547,548],"vegetarian","gluten-free",[452,491,496,499,473],[551,554,556,558],{"alt":552,"src":553},"Bowl of pale milky potato soup with a poached egg, cubes of white cheese and chopped cilantro on top","\u002Fimages\u002Frecipes\u002Fpisca-andina\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fpisca-andina\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fpisca-andina\u002Fhero-1x1.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fpisca-andina\u002Fhero-4x3.jpg",[561,562,563,564,565,566,567],"pisca andina","potato soup","venezuelan breakfast","andes","merida","milk soup","egg soup","2026-08-20","dishroute-kitchen","Diced potato simmered with scallion, garlic and cilantro, then finished with hot milk, an egg slipped in whole and cubes of fresh cheese softening on the surface. Andean cold-morning food.",{"en":572},"\u002Frecipe\u002Fpisca-andina",{"items":574,"total":651,"page":472,"limit":861,"hasMore":862},[575,610,646,674,707,736,764,794,804,833],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":539,"baseServings":432,"prepMinutes":580,"cookMinutes":581,"restMinutes":462,"difficulty":542,"course":582,"diet":585,"mainIngredients":587,"images":592,"keywords":602,"publishedAt":568,"updatedAt":568,"authorSlug":569},"venezuelan-arepas","Arepa Reina Pepiada (Chicken and Avocado Stuffed Corn Pocket)","Arepa Reina Pepiada","Arepa reina pepiada",20,35,[583,584],"bread","street-food",[548,586],"dairy-free",[588,589,590,591],"cornmeal","chicken","avocado","lime",[593,596,598,600],{"alt":594,"src":595},"Split griddled arepa overflowing with shredded chicken and avocado filling scattered with cilantro","\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-1x1.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-4x3.jpg",[603,604,605,606,607,608,609],"arepa","reina pepiada","venezuelan arepas","corn cake","avocado chicken salad","masarepa","gluten free bread",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":539,"region":615,"baseServings":616,"prepMinutes":541,"cookMinutes":617,"restMinutes":618,"difficulty":619,"course":620,"diet":622,"mainIngredients":623,"images":628,"keywords":638,"publishedAt":568,"updatedAt":568,"authorSlug":569},"asado-negro","Asado Negro (Caracas Beef Braised in Burnt Sugar)","Asado Negro","Asado negro","Caracas",6,195,30,"medium",[621],"main",[586,548],[624,625,626,627],"beef-brisket","brown-sugar","red-wine","onion",[629,632,634,636],{"alt":630,"src":631},"Thin slices of dark asado negro beef fanned in glossy near-black onion sauce beside white rice","\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-1x1.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-4x3.jpg",[639,640,641,642,643,644,645],"asado negro","venezuelan beef","burnt sugar braise","caracas","papelon","sunday roast","slow braise",{"slug":647,"title":648,"shortTitle":649,"nativeName":650,"countrySlug":539,"baseServings":432,"prepMinutes":580,"cookMinutes":580,"restMinutes":651,"difficulty":542,"course":652,"diet":653,"mainIngredients":654,"images":657,"keywords":667,"publishedAt":568,"updatedAt":568,"authorSlug":569},"cachapas","Cachapas (Venezuelan Fresh Corn Pancakes with Melting Cheese)","Cachapas","Cachapas de jojoto",10,[545],[547,548],[655,491,656,477],"corn","mozzarella",[658,661,663,665],{"alt":659,"src":660},"Folded golden corn pancake on a plate with white cheese stretching from the open edge","\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-1x1.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-4x3.jpg",[668,669,563,670,671,672,673],"cachapa","corn pancake","fresh corn","queso de mano","jojoto","gluten free pancake",{"slug":675,"title":676,"shortTitle":677,"nativeName":677,"countrySlug":539,"baseServings":678,"prepMinutes":679,"cookMinutes":680,"restMinutes":681,"difficulty":682,"course":683,"diet":684,"mainIngredients":685,"images":690,"keywords":700,"publishedAt":568,"updatedAt":568,"authorSlug":569},"hallacas","Hallacas (Venezuelan Christmas Corn Parcels in Banana Leaf)","Hallacas",12,120,180,720,"hard",[621],[586,548],[588,686,687,589,688,689],"beef-chuck","pork-shoulder","olives","raisins",[691,694,696,698],{"alt":692,"src":693},"Opened hallaca on its banana leaf showing orange corn dough around a meat guiso with olives and raisins","\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-1x1.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-4x3.jpg",[675,701,702,703,704,705,706],"venezuelan christmas","banana leaf","corn dough","guiso","tamale","navidad",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":539,"region":712,"baseServings":432,"prepMinutes":581,"cookMinutes":498,"difficulty":619,"course":713,"diet":714,"mainIngredients":715,"images":719,"keywords":729,"publishedAt":568,"updatedAt":568,"authorSlug":569},"venezuelan-pabellon-criollo","Pabellón Criollo (Venezuelan Shredded Beef, Beans and Plantain)","Pabellón Criollo","Pabellón criollo","Caracas and the central coast",[621],[586,548],[624,716,717,718],"black-beans","rice","plantain",[720,723,725,727],{"alt":721,"src":722},"Plate of pabellón criollo with white rice, black beans, shredded beef and fried sweet plantain in separate bands","\u002Fimages\u002Frecipes\u002Fvenezuelan-pabellon-criollo\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fvenezuelan-pabellon-criollo\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fvenezuelan-pabellon-criollo\u002Fhero-1x1.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fvenezuelan-pabellon-criollo\u002Fhero-4x3.jpg",[730,731,732,733,734,718,735],"pabellon criollo","venezuelan food","carne mechada","shredded beef","black beans","national dish",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":539,"region":615,"baseServings":433,"prepMinutes":741,"cookMinutes":581,"restMinutes":498,"difficulty":619,"course":742,"diet":743,"mainIngredients":744,"images":748,"keywords":758,"publishedAt":568,"updatedAt":568,"authorSlug":569},"pan-de-jamon","Pan de Jamón (Venezuelan Christmas Ham, Olive and Raisin Loaf)","Pan de Jamón","Pan de jamón",40,[583],[],[745,746,747,688,689],"flour","ham","bacon",[749,752,754,756],{"alt":750,"src":751},"Sliced rolled loaf showing a spiral of ham, bacon, green olives and raisins under a shiny dark crust","\u002Fimages\u002Frecipes\u002Fpan-de-jamon\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fpan-de-jamon\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fpan-de-jamon\u002Fhero-1x1.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fpan-de-jamon\u002Fhero-4x3.jpg",[759,760,701,761,762,643,763],"pan de jamon","ham bread","rolled bread","olives and raisins","holiday baking",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":539,"region":769,"baseServings":616,"prepMinutes":741,"cookMinutes":770,"restMinutes":430,"difficulty":619,"course":771,"diet":772,"mainIngredients":774,"images":777,"keywords":787,"publishedAt":568,"updatedAt":568,"authorSlug":569},"pastel-de-chucho","Pastel de Chucho (Margarita Ray and Sweet Plantain Bake)","Pastel de Chucho","Pastel de chucho","Isla de Margarita, Nueva Esparta",60,[621],[773],"pescatarian",[775,718,491,776],"white-fish","tomato",[778,781,783,785],{"alt":779,"src":780},"Square of pastel de chucho showing layers of sweet plantain and shredded fish under browned melted cheese","\u002Fimages\u002Frecipes\u002Fpastel-de-chucho\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fpastel-de-chucho\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fpastel-de-chucho\u002Fhero-1x1.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fpastel-de-chucho\u002Fhero-4x3.jpg",[788,789,790,791,792,793],"pastel de chucho","margarita island","ray fish","plantain casserole","venezuelan seafood","bechamel 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