[{"data":1,"prerenderedAt":883},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:pollo-a-la-brasa:en":392,"recipe:country:peru":614},[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":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":528,"pronunciation":559,"substitutions":560,"slug":577,"title":578,"shortTitle":579,"nativeName":580,"countrySlug":581,"region":582,"baseServings":434,"prepMinutes":583,"cookMinutes":584,"restMinutes":585,"difficulty":586,"course":587,"diet":589,"mainIngredients":590,"images":591,"keywords":601,"publishedAt":609,"updatedAt":609,"authorSlug":610,"summary":611,"localeSlug":577,"alternates":612},[394,397,400,403,406],{"answer":395,"question":396},"Yes, and this recipe is built for it. A hot oven with the chicken spatchcocked on a rack reproduces the marinade, the lacquered skin and the texture very well. What you cannot reproduce indoors is the charcoal smoke and the constant self-basting of a turning spit, so the flavour is slightly cleaner and less smoky than a polleria bird.","Can I make pollo a la brasa without a rotisserie?",{"answer":398,"question":399},"Huacatay is an Andean herb, sometimes called black mint, from a marigold relative. It smells like mint crossed with basil and tarragon and is the defining flavour of Peruvian ají verde. You do not have to use it, and a mint-and-cilantro blend makes a good green sauce, but it will taste like a Peruvian-style sauce rather than the real one.","What is huacatay and do I have to use it?",{"answer":401,"question":402},"The chicken itself is not spicy at all — ají panca is a mild, fruity dried chilli used for colour and depth. All the heat is in the ají verde served on the side, and even that is usually moderate. Adjust the chilli in the sauce to taste and serve it separately so everyone controls their own.","Is pollo a la brasa spicy?",{"answer":404,"question":405},"Almost always moisture. Pat the bird dry after marinating, let it sit uncovered in the fridge for an hour if you have time, and do not crowd the oven. The final 10 minutes at high heat matter too — the sugars in the soy sauce and beer need that burst to caramelise into a lacquer.","Why is my chicken skin pale instead of dark and glossy?",{"answer":407,"question":408},"Yes. Bone-in thighs and drumsticks work beautifully and take about 40 minutes at 200°C; they are also more forgiving than breast. Keep the skin on regardless, since it carries the marinade, and reduce the marinating time to around 8 hours for smaller pieces.","Can I use chicken pieces instead of a whole bird?",[410,411,412,413,414,415],"Dry the chicken thoroughly before marinating and again before it goes in the oven. Wet skin steams and stays pale no matter how long you cook it.","Marinate 12 to 24 hours. Under 6 hours the soy and cumin sit only on the surface, and past 36 hours the salt starts to cure the breast into something firm and ham-like.","Spatchcock the bird — cut out the backbone and press it flat. It cooks in about 50 minutes instead of 80 and the breast stops drying out while you wait for the thighs.","Roast on a rack over a tray, not directly in the tin. Sitting in its own juices, the underside of the bird will never crisp.","Blend the ají verde cold and use it within a day. The herbs oxidise and the vivid green fades to olive by the second afternoon.","Rest the chicken 10 minutes before carving. Cut immediately and the juices you spent a day building end up on the board.","🍗","Pollo a la brasa is Peru's national roast chicken: a whole bird soaked overnight in a dark marinade of soy sauce, beer, garlic, cumin and ají panca, then cooked until the skin turns glossy and almost black at the edges and the meat underneath stays wet. The flavour is deeply savoury and slightly sweet, more umami than spicy, with cumin as the note you notice on the second bite. It is never served alone — there are always fries, a plain salad, and a bowl of ají verde, the green sauce of huacatay and chilli that Peruvians take more seriously than the chicken. This version adapts the rotisserie to a home oven without pretending the result is identical.","This is a young dish with a documented birthplace, which is rare. It emerged in the 1950s at Granja Azul in Chaclacayo, in the hills east of Lima, where the Swiss immigrant Roger Schuler was raising poultry and began roasting whole birds over wood embers; the mechanical rotisserie that made it scalable was developed by another Swiss resident, Franz Ulrich. What started as a country restaurant where diners ate chicken with their hands became, within two decades, the most widespread restaurant food in Peru. The pollerías that sell it are everywhere, from Lima strip malls to Andean market towns, and in 2010 the state formally recognised pollo a la brasa as cultural heritage of the nation. There is even an official day for it, the third Sunday in July.\n\nWhat makes it Peruvian rather than simply good roast chicken is the layering of imported flavours over local ones. Soy sauce — sillao in Peruvian Spanish — comes straight from chifa, the Chinese-Peruvian cooking established by Cantonese labourers who arrived from the mid-nineteenth century and whose vocabulary is now completely domestic. Ají panca, the mild, raisin-dark dried chilli, is Andean and pre-Columbian. Cumin and vinegar are Spanish. Dark beer is a twentieth-century addition that most pollerías guard as part of a secret recipe they will not discuss. The result belongs to the same fusion logic that produced lomo saltado in a wok and nikkei ceviche in a Japanese-Peruvian kitchen: Peru absorbs a technique whole and then seasons it entirely on its own terms.\n\nThe accompaniments are not negotiable in practice. Fries came with the format from the start, the salad exists mainly to be ignored, and the cremas — usually a green ají sauce, sometimes with a mayonnaise-based golden ají amarillo alongside — are what people actually argue about. The green one is built on huacatay, a pungent Andean marigold herb with a flavour somewhere between mint, basil and tarragon that has no real substitute; the honest workaround is a mix of mint and cilantro, which is not the same but is much better than leaving it out. As for the fire: a real polleria bird turns over hot charcoal in a sealed rotisserie, dripping and self-basting for the better part of an hour. A home oven gets you the lacquer and the seasoning but not the smoke, and there is no point pretending otherwise.","Carved chicken keeps 3 days refrigerated. Reheat it uncovered in a 190°C oven for 10 minutes so the skin recovers some crispness; a microwave turns it flabby. The meat freezes acceptably for 2 months, though the skin does not survive. Ají verde is the weak link — mayonnaise-based and full of fresh herbs, it should be eaten within 2 days and never frozen. Leftover chicken is excellent shredded into sandwiches with a heavy spread of the green sauce.",[421,422,423,424],"Marinade quantities balanced so the soy sauce seasons deeply without turning the meat salty or the skin bitter.","Spatchcock method that cooks breast and thigh evenly in a home oven, no rotisserie required.","Ají verde built with a workable huacatay substitute and a clear note on what you gain from the real thing.","A high-heat finish that gets the skin genuinely lacquered rather than merely browned.",[426,427,428,429,430],"Kitchen shears or a heavy knife","Roasting tray with a rack","Blender","Instant-read thermometer","Large zip bag or non-reactive bowl",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},45,41,4,3,1180,52,780,[440],"Thick-cut fries, a plain lettuce and tomato salad, ají verde, and a bottle of Inca Kola.",[442,445,448],{"name":443,"description":444},"Pollo a la brasa on the grill","Cook the spatchcocked bird over indirect charcoal with the lid on for 45 minutes, then move it over the coals to finish. This is the closest a home cook gets to the real thing.",{"name":446,"description":447},"Alitas a la brasa","The same marinade on chicken wings, roasted hot for 30 minutes. Standard bar food in Lima and far quicker on a weeknight.",{"name":449,"description":450},"Pollo broaster","The pressure-fried cousin sold in the same pollerías, breaded and crisp rather than roasted, and ordered by people who came for the fries.",[452,458,464,468,473,478,482,486,489,492,495,498,500,504,507,509,513,517,522,523],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},1.6,"chicken","whole chicken","kg","For the chicken",{"qty":459,"ref":460,"name":461,"unit":462,"group":463},80,"soy-sauce","soy sauce (sillao)","ml","For the marinade",{"qty":465,"name":466,"note":467,"unit":462,"group":463},120,"dark beer","a stout or dark lager; cola also works",{"qty":469,"ref":470,"name":471,"unit":472,"group":463},8,"garlic","garlic, crushed to a paste","clove",{"qty":474,"ref":475,"name":476,"unit":477,"group":463},1,"cumin","ground cumin","tbsp",{"qty":479,"name":480,"note":481,"unit":477,"group":463},2,"ají panca paste","or the smoked paprika substitution",{"qty":479,"ref":483,"name":484,"unit":485,"group":463},"oregano","dried oregano","tsp",{"qty":479,"ref":487,"name":488,"unit":485,"group":463},"black-pepper","freshly ground black pepper",{"qty":479,"ref":490,"name":491,"unit":477,"group":463},"vinegar","red wine vinegar",{"qty":479,"ref":493,"name":494,"unit":477,"group":463},"lime","lime juice",{"qty":435,"ref":496,"name":497,"unit":477,"group":463},"olive-oil","olive oil",{"qty":474,"name":499,"unit":485,"group":463},"salt",{"qty":501,"name":502,"unit":462,"group":503},150,"mayonnaise","For the ají verde",{"qty":479,"name":505,"note":506,"unit":477,"group":503},"huacatay paste","or a large handful each of mint and cilantro",{"qty":479,"name":508,"unit":477,"group":503},"ají amarillo paste",{"qty":474,"ref":510,"name":511,"unit":512,"group":503},"cilantro","cilantro, leaves and stems","cup",{"qty":474,"ref":514,"name":515,"unit":516,"group":503},"jalapeno","jalapeño, seeds removed","piece",{"qty":518,"ref":519,"name":520,"unit":521,"group":503,"optional":8},40,"queso-fresco","queso fresco","g",{"qty":474,"ref":493,"name":494,"unit":477,"group":503},{"qty":524,"ref":525,"name":526,"unit":521,"group":527},800,"potato","floury potatoes, cut into thick chips","To serve",[529,533,536,540,544,548,552,555],{"tip":530,"text":531,"title":532},"Keep the backbone — it makes excellent stock and takes no extra effort to freeze.","Set the chicken breast down and cut along both sides of the backbone with shears to remove it. Turn the bird over and press hard on the breastbone with the heel of your hand until it cracks and the chicken lies flat, then prick the thighs a few times with a knife tip.","Spatchcock the bird",{"text":534,"title":535},"Whisk the soy sauce, beer, garlic paste, cumin, ají panca, oregano, pepper, vinegar, lime juice, oil and salt into a dark, slightly thick marinade. Rub it over the chicken on both sides and push some directly under the breast and thigh skin with your fingers.","Mix and apply the marinade",{"text":537,"title":538,"timerSeconds":539},"Seal the chicken in a bag or covered dish and refrigerate for 12 to 24 hours, turning once. The skin will darken noticeably and the flesh at the thickest part of the thigh should look faintly stained when you peek.","Marinate overnight",43200,{"tip":541,"text":542,"title":543},"Reserve the scraped-off marinade — boil it for 2 minutes in a small pan and use it to baste.","Take the chicken out an hour before cooking, scrape off excess marinade and pat the skin thoroughly dry with paper towel. Set it skin side up on a rack over a roasting tray and heat the oven to 200°C.","Dry and set up",{"text":545,"title":546,"timerSeconds":547},"Roast for 45–50 minutes, basting twice with the boiled marinade, until the skin is deep brown and the thickest part of the thigh reads 74°C on a thermometer. The joint between thigh and body should move freely when you wiggle the leg.","Roast until the juices run clear",2700,{"text":549,"title":550,"timerSeconds":551},"Turn the oven up to 230°C for a final 8–10 minutes, watching closely, until the skin tightens, darkens to mahogany and takes on a hard shine with a few near-black patches at the edges of the wings and drumsticks.","Blast the skin",540,{"text":553,"title":554},"While the chicken roasts, blend the mayonnaise, huacatay, ají amarillo, cilantro, jalapeño, queso fresco and lime juice until the sauce is uniformly bright green and thick enough to hold a ridge from the spoon. Season with salt and chill until serving.","Blend the ají verde",{"text":556,"title":557,"timerSeconds":558},"Let the chicken rest on the rack for 10 minutes, then cut it into quarters through the joints. Serve with hot thick-cut fries, a simple lettuce and tomato salad, and the ají verde in a bowl on the table.","Rest, carve and serve",600,"POH-yoh ah lah BRAH-sah",[561,565,569,573],{"note":562,"swap":563,"original":564},"Huacatay is a black-mint marigold with no true equivalent. Latin groceries sell it as a jarred paste and it keeps for months once opened, so it is worth seeking out.","A large handful of mint plus a larger handful of cilantro, blended into the sauce","Huacatay paste",{"note":566,"swap":567,"original":568},"Ají panca is dark red, fruity and barely hot at all. It contributes colour and a raisin-like depth rather than heat, which is what the substitute is trying to mimic.","1 tbsp smoked paprika + 1 tsp tomato paste + a pinch of cayenne","Ají panca paste",{"note":570,"swap":571,"original":572},"Ají amarillo is fruity and moderately hot with a distinctive floral note. Jalapeño lands close enough in heat, though the sauce will taste greener and less sunny.","Two jalapeños, seeds removed, plus a pinch of turmeric for colour","Ají amarillo paste (in the green sauce)",{"note":574,"swap":575,"original":576},"You are after malt sweetness and colour, not alcohol. Peruvian pollerías vary here and several use cola, so this is a substitution with precedent.","Cola, or strong black coffee with a teaspoon of sugar","Dark beer","pollo-a-la-brasa","Pollo a la Brasa (Peruvian Charcoal-Style Roast Chicken)","Pollo a la Brasa","Pollo a la brasa","peru","Lima",25,60,720,"easy",[588],"main",[],[454,460,470,475],[592,595,597,599],{"alt":593,"src":594},"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":593,"src":596},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-1x1.jpg",[602,603,604,605,606,607,608],"pollo a la brasa","peruvian roast chicken","aji verde","huacatay","polleria","chifa","soy sauce marinade","2026-08-19","dishroute-kitchen","Whole chicken marinated overnight in soy sauce, dark beer, cumin and ají panca, roasted until the skin lacquers deep mahogany, and eaten with fries and a fiercely green huacatay chilli mayonnaise.",{"en":613},"\u002Frecipe\u002Fpollo-a-la-brasa",{"items":615,"total":795,"page":474,"limit":881,"hasMore":882},[616,646,678,705,734,763,789,815,846,856],{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":581,"region":582,"baseServings":434,"prepMinutes":621,"cookMinutes":432,"difficulty":622,"course":623,"diet":624,"mainIngredients":625,"images":629,"keywords":639,"publishedAt":609,"updatedAt":609,"authorSlug":610},"aji-de-gallina","Ají de Gallina (Creamy Yellow Chili Chicken)","Ají de Gallina","Ají de gallina",20,"medium",[588],[],[454,525,626,627,628],"walnuts","parmesan","milk",[630,633,635,637],{"alt":631,"src":632},"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":631,"src":634},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-4x3.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-1x1.jpg",[640,641,642,643,644,645],"aji de gallina","peruvian chicken","aji amarillo","creamy chicken stew","criollo","walnut sauce",{"slug":647,"title":648,"shortTitle":649,"nativeName":650,"countrySlug":581,"region":651,"baseServings":434,"prepMinutes":652,"cookMinutes":653,"restMinutes":585,"difficulty":586,"course":654,"diet":656,"mainIngredients":659,"images":661,"keywords":671,"publishedAt":609,"updatedAt":609,"authorSlug":610},"peruvian-anticuchos","Anticuchos de Corazón (Grilled Beef Heart Skewers)","Anticuchos de Corazón","Anticuchos de corazón","Lima and the Andes",30,15,[655,588],"street-food",[657,658],"dairy-free","gluten-free",[490,470,475,525,660],"corn",[662,665,667,669],{"alt":663,"src":664},"Charred beef heart skewers glazed with dark red ají panca marinade beside grilled potato and corn","\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-1x1.jpg",[672,673,674,675,676,677],"anticuchos","beef heart","peruvian street food","aji panca","grilled skewers","charcoal",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":581,"region":582,"baseServings":434,"prepMinutes":683,"cookMinutes":583,"restMinutes":465,"difficulty":586,"course":684,"diet":686,"mainIngredients":687,"images":689,"keywords":699,"publishedAt":609,"updatedAt":609,"authorSlug":610},"causa-limena","Causa Limeña (Chilled Layered Potato Terrine)","Causa Limeña","Causa limeña",35,[685],"appetizer",[658],[525,688,493,454],"avocado",[690,693,695,697],{"alt":691,"src":692},"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":691,"src":694},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-1x1.jpg",[700,701,702,703,642,704],"causa","causa limena","peruvian potato","cold appetizer","layered terrine",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":581,"region":710,"baseServings":434,"prepMinutes":652,"cookMinutes":432,"difficulty":622,"course":711,"diet":713,"mainIngredients":715,"images":717,"keywords":727,"publishedAt":609,"updatedAt":609,"authorSlug":610},"chupe-de-camarones","Chupe de Camarones (Arequipa River Prawn Chowder)","Chupe de Camarones","Chupe de camarones","Arequipa",[712],"soup",[714,658],"pescatarian",[716,525,660,628],"shrimp",[718,721,723,725],{"alt":719,"src":720},"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":719,"src":722},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-1x1.jpg",[728,729,730,731,732,675,733],"chupe de camarones","peruvian soup","arequipa","prawn chowder","picanteria","river prawns",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":581,"region":582,"baseServings":434,"prepMinutes":583,"cookMinutes":583,"difficulty":622,"course":739,"diet":740,"mainIngredients":742,"images":746,"keywords":756,"publishedAt":762,"updatedAt":762,"authorSlug":610},"lomo-saltado","Lomo Saltado (Peruvian Beef Stir-Fry)","Lomo Saltado","Lomo saltado",[588],[657,741],"nut-free",[743,744,745,460],"beef-chuck","tomato","onion",[747,750,752,754],{"alt":748,"src":749},"Peruvian lomo saltado — seared beef strips with onion and tomato wedges over french fries, rice alongside","\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-1x1.jpg",[757,581,607,758,759,760,761],"lomo saltado","stir-fry","beef","fries","lima","2026-08-18",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":581,"region":768,"baseServings":434,"prepMinutes":621,"cookMinutes":652,"difficulty":586,"course":769,"diet":771,"mainIngredients":773,"images":775,"keywords":785,"publishedAt":762,"updatedAt":762,"authorSlug":610},"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",[685,770],"side",[772],"vegetarian",[525,774],"eggs",[776,779,781,783],{"alt":777,"src":778},"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":777,"src":780},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-1x1.jpg",[786,581,642,787,520,685,788],"papa a la huancaina","potatoes","huancaina sauce",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":581,"region":794,"baseServings":434,"prepMinutes":652,"cookMinutes":621,"restMinutes":795,"difficulty":622,"course":796,"diet":797,"mainIngredients":798,"images":800,"keywords":810,"publishedAt":762,"updatedAt":762,"authorSlug":610},"ceviche","Peruvian Ceviche (Classic Fish Ceviche)","Peruvian Ceviche","Ceviche","Lima and the Pacific coast",10,[685,588],[714,658,657],[799,493,745],"white-fish",[801,804,806,808],{"alt":802,"src":803},"Bowl of Peruvian fish ceviche in milky leche de tigre with red onion, cilantro, sweet potato and corn","\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero.jpg",{"alt":802,"src":805},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-16x9.jpg",{"alt":802,"src":807},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-4x3.jpg",{"alt":802,"src":809},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-1x1.jpg",[790,581,811,812,493,813,814],"raw fish","leche de tigre","cevicheria","seafood",{"slug":816,"title":817,"shortTitle":818,"nativeName":818,"countrySlug":581,"region":582,"baseServings":819,"prepMinutes":683,"cookMinutes":652,"restMinutes":820,"difficulty":622,"course":821,"diet":823,"mainIngredients":825,"images":829,"keywords":839,"publishedAt":609,"updatedAt":609,"authorSlug":610},"picarones","Picarones (Peruvian Squash and Sweet Potato Doughnuts)","Picarones",6,90,[822,655],"dessert",[772,824,657],"vegan",[826,827,828],"pumpkin","sweet-potato","flour",[830,833,835,837],{"alt":831,"src":832},"Stack of golden fried Peruvian picarones rings on a plate with dark chancaca syrup poured over them","\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero.jpg",{"alt":831,"src":834},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-16x9.jpg",{"alt":831,"src":836},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-4x3.jpg",{"alt":831,"src":838},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-1x1.jpg",[816,840,841,842,843,844,845],"peruvian dessert","chancaca","squash doughnuts","sweet potato fritters","street food","buñuelos",{"slug":577,"title":578,"shortTitle":579,"nativeName":580,"countrySlug":581,"region":582,"baseServings":434,"prepMinutes":583,"cookMinutes":584,"restMinutes":585,"difficulty":586,"course":847,"diet":848,"mainIngredients":849,"images":850,"keywords":855,"publishedAt":609,"updatedAt":609,"authorSlug":610},[588],[],[454,460,470,475],[851,852,853,854],{"alt":593,"src":594},{"alt":593,"src":596},{"alt":593,"src":598},{"alt":593,"src":600},[602,603,604,605,606,607,608],{"slug":857,"title":858,"shortTitle":859,"nativeName":860,"countrySlug":581,"region":710,"baseServings":434,"prepMinutes":432,"cookMinutes":584,"difficulty":861,"course":862,"diet":863,"mainIngredients":864,"images":866,"keywords":876,"publishedAt":609,"updatedAt":609,"authorSlug":610},"rocoto-relleno","Rocoto Relleno (Arequipa Stuffed Hot Peppers)","Rocoto Relleno","Rocoto relleno","hard",[588],[658],[865,525,774,628,519],"ground-beef",[867,870,872,874],{"alt":868,"src":869},"Baked red rocoto pepper stuffed with spiced beef and melted cheese, sitting on a layered potato gratin","\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero.jpg",{"alt":868,"src":871},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-16x9.jpg",{"alt":868,"src":873},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-4x3.jpg",{"alt":868,"src":875},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-1x1.jpg",[877,878,730,879,732,880],"rocoto relleno","stuffed peppers","peruvian","pastel de papa",24,false,1788563782575]