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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":502,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":539,"countrySlug":540,"region":541,"baseServings":542,"prepMinutes":543,"cookMinutes":544,"difficulty":545,"course":546,"diet":548,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":536,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"Granados describes fresh shell beans — cranberry or borlotti beans that are fully grown and plump inside the pod but have not been dried. They cook in about half an hour, need no soaking, and taste sweeter and creamier than the dried version of the same bean. The dish takes its name from them, which is why it is traditionally a summer dish tied to the few weeks they are in season.","What are porotos granados exactly?",{"answer":398,"question":399},"Yes. Soak dried cranberry or borlotti beans overnight and simmer them until tender, about an hour, before building the stew around them. Canned beans work at a push — add them in the last fifteen minutes so they do not collapse. Both give a good stew; neither has quite the delicate skin and sweetness of fresh shell beans.","Can I make it with dried or canned beans?",{"answer":401,"question":402},"Usually because the squash was too wet or the corn too sweet. Porotos granados thickens from two sources: squash breaking down into the liquid and corn starch released by grated kernels. Use a dense, dry-fleshed squash, let half of it disintegrate completely, and add a tablespoon or two of fine cornmeal if the corn is a sweet supermarket variety.","Why does my stew stay watery?",{"answer":404,"question":405},"In its standard form, yes — beans, squash, corn, onion, basil and oil, with no animal products at all. Some southern households add smoked sausage or cook it with a piece of pork, and restaurant versions sometimes use meat stock, so it is worth asking. Made as written here it is entirely plant-based and also gluten-free.","Is porotos granados vegan?",{"answer":407,"question":408},"At the very end, off the heat, after the pot has stopped bubbling. Basil loses its aroma within a couple of minutes of boiling and its leaves turn dark and slippery. Chop it just before using, stir it through, put the lid on for two minutes, and serve — the residual heat is all it needs to perfume the whole pot.","When should the basil go in?",[410,411,412,413,414,415],"Fresh shelled cranberry beans need only 30 to 40 minutes and no soaking — treat them as a vegetable rather than a pulse.","Salt the beans only once they are tender. Salted early, their skins toughen and stay chewy no matter how long the pot runs.","Use a dense, dry squash such as kabocha or butternut. Watery pumpkin turns the stew thin and sugary instead of thick and savoury.","If the corn tastes sweet rather than starchy, cut it with a tablespoon of cornmeal so the stew still thickens properly.","Stir the base often once the corn goes in — corn starch sinks and catches on the bottom of the pan within a minute of being ignored.","Serve it thick enough that a spoon stood in the middle leans rather than falls. Chileans consider a runny pot underdone.","🫘","This is the stew Chileans cook in February, when fresh cranberry beans are still in their speckled pods and corn is at its starchiest. The beans simmer with onion, paprika and a large quantity of squash, which slowly disintegrates and thickens the pot on its own; grated fresh corn goes in near the end and thickens it further, and a fistful of basil is stirred through at the last moment. The result is dense, sweet-edged and deeply savoury, somewhere between a stew and a very thick soup, with no meat in it at all. It is eaten with a spoon from a shallow bowl, with pebre on the side and a piece of bread.","Corn, beans and squash were farmed together across the Americas long before Europeans arrived, and porotos granados is one of the clearest surviving examples of that partnership on a Chilean table. All three plants are indigenous to the continent, the word poroto comes from Quechua purutu, and the dish requires none of the ingredients the Spanish brought — the onion and paprika that most cooks now add are later refinements to something that worked without them. Granados refers to the state of the bean: fully formed and plump inside the pod, but not yet dried.\n\nThat detail fixes the dish to a season. Fresh cranberry beans, sold in their cream and crimson-streaked pods, appear in Chilean markets for a few weeks in high summer, and the same weeks bring choclo and the first good squash. Households shell beans in quantity during those weeks, often on a table outside, and the dish appears once or twice a week until the pods stop coming. Out of season, Chilean cooks generally accept dried beans and admit the difference rather than pretending there is none.\n\nThere are two accepted ways to finish it, and the argument between them is friendly but real. Con mazamorra means the corn is grated or blitzed into a paste and stirred in, so the stew becomes thick and uniform; con pilco — also called pirco — keeps the kernels whole and usually adds green beans, giving a looser, chunkier pot. Basil is non-negotiable in either version, and it is added off the heat, because Chilean cooks learned long ago that basil boiled for even a few minutes goes dark and tastes of hay. That a country as committed to beef as Chile keeps a vegetarian stew in its permanent repertoire is worth noticing; nobody here treats porotos granados as a compromise or a lesser dish.","This keeps 4 days refrigerated and thickens noticeably overnight as the corn starch sets; loosen it with a little hot water when reheating and taste again for salt, since a thicker pot tastes blander. It freezes well for 3 months, better than most vegetable stews, because there is no dairy or meat to separate — freeze it before adding the basil and stir fresh basil in after thawing. Reheat over low heat with regular stirring, as the corn base will catch on the bottom of the pan if left alone.",[421,422,423,424],"Squash is added in two stages — half early to melt into the broth, half late to stay in pieces — so the stew has body and texture.","Corn is grated rather than dropped in whole, which is the mazamorra method that gives the pot its thickness.","Basil goes in off the heat, keeping its perfume instead of turning dark and grassy.","A workable dried-bean version with honest timings for when fresh cranberry beans are out of season.",[426,427,428],"Heavy pot or Dutch oven","Box grater or food processor","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},12,76,17,14,420,18,470,[438],"Pebre and bread, and a plate of sliced tomatoes with onion to cut the density of the stew.",[440,443,446],{"name":441,"description":442},"Porotos con pilco","Also called pirco: the corn kernels are left whole and green beans join the pot, giving a looser, chunkier stew rather than a thick one.",{"name":444,"description":445},"Porotos con riendas","A heartier winter relative in which dried beans are cooked with squash and short lengths of spaghetti — the \"reins\" of the name — often with sausage.",{"name":447,"description":448},"With longaniza","Slices of smoked pork sausage browned first and simmered in the stew, which is common in the south and turns the dish decisively non-vegetarian.",[450,456,460,464,469,474,478,483,487,490,493,498],{"qty":451,"name":452,"note":453,"unit":454,"group":455},500,"fresh cranberry beans, shelled","about 1.2 kg in the pod","g","Main",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},700,"pumpkin","dense winter squash, peeled and in 3 cm cubes",{"qty":461,"ref":462,"name":463,"unit":454,"group":455},600,"corn","corn kernels, cut from about 4 ears",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},2,"onion","onions, finely diced","piece",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},3,"garlic","garlic cloves, chopped","clove",{"qty":470,"ref":475,"name":476,"unit":477,"group":455},"olive-oil","olive oil","tbsp",{"qty":479,"ref":480,"name":481,"unit":482,"group":455},1.5,"paprika","sweet paprika (ají de color)","tsp",{"qty":484,"ref":485,"name":486,"unit":482,"group":455},1,"cumin","ground cumin",{"qty":484,"ref":488,"name":489,"unit":482,"group":455},"oregano","dried oregano",{"qty":457,"name":491,"unit":492,"group":455},"water or light vegetable stock","ml",{"qty":494,"ref":495,"name":496,"unit":454,"group":497},25,"basil","fresh basil leaves, chopped","To finish",{"qty":499,"name":500,"unit":501,"group":497},null,"salt and black pepper","to taste",[503,506,511,514,519],{"text":504,"title":505,"timerSeconds":461},"Warm the olive oil in a heavy pot and cook the onion and garlic over medium heat for 10 minutes, until soft and pale gold at the edges. Stir in the paprika, cumin and oregano and fry for 30 seconds, until the oil takes on colour and the spices smell toasted.","Start the base",{"tip":507,"text":508,"title":509,"timerSeconds":510},"Hold back the salt until the beans are soft — added early, it keeps the skins tough.","Add the shelled beans and half the squash cubes, pour in the water, and bring to a simmer. Cook uncovered for 30 minutes, until the beans are creamy right through when crushed against the side of the pot and the first batch of squash has dissolved into the liquid.","Simmer the beans",1800,{"text":512,"title":513},"While the beans cook, blitz {qty:corn} of corn kernels to a coarse paste in a food processor, or grate the cobs on the large holes of a box grater and scrape the cobs with the back of a knife to catch the milk.","Grate the corn",{"tip":515,"text":516,"title":517,"timerSeconds":518},"From here it will catch and scorch if you leave it — keep the spoon moving across the base of the pot.","Stir in the remaining squash cubes and cook 10 minutes, then add the corn paste and season with salt and pepper. Simmer a final 12–15 minutes, stirring frequently, until the stew is thick enough that a spoon drawn across the bottom leaves a track and the squash pieces are tender but still recognisable.","Add the second squash and the corn",900,{"text":520,"title":521},"Take the pot off the heat, stir through the chopped basil, cover and leave for 2 minutes so the aroma spreads. Taste and adjust the salt — a thick stew usually needs more than you expect. Serve in shallow bowls, thick enough to hold the mark of the spoon.","Finish with basil","poh-ROH-tohs grah-NAH-dohs",[524,528,532],{"note":525,"swap":526,"original":527},"Soak them, then simmer 60–75 minutes in unsalted water before starting the recipe. The texture is close; what you lose is the faint sweetness and the creamy skin of a bean picked fresh.","250 g dried cranberry or borlotti beans, soaked overnight","Fresh cranberry beans",{"note":529,"swap":530,"original":531},"Sweetcorn carries more sugar and less starch. The cornmeal restores the thickening power and keeps the finished stew from tasting like a dessert.","Sweetcorn kernels plus 1–2 tbsp fine cornmeal","Choclo (starchy Chilean corn)",{"note":533,"swap":534,"original":535},"Not traditional, and clearly different, but it keeps the stew fresh at the finish. Dried basil is not a useful substitute here.","A large handful of flat-leaf parsley with a pinch of dried oregano","Fresh basil","porotos-granados","Porotos Granados (Chilean Bean, Corn and Squash Stew)","Porotos Granados","Porotos granados","chile","Zona Central",4,30,55,"medium",[547],"main",[549,550,551,552],"vegan","vegetarian","dairy-free","gluten-free",[462,458,466,495],[555,558,560,562],{"alt":556,"src":557},"Shallow bowl of thick porotos granados with cranberry beans, squash cubes and grated corn, scattered with basil","\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-4x3.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fporotos-granados\u002Fhero-1x1.jpg",[565,566,567,568,569,570],"porotos granados","cranberry beans","chilean stew","squash","summer corn","vegan chilean","2026-08-20","dishroute-kitchen","Fresh shelled cranberry beans simmered with winter squash until it melts into the pot, thickened with grated corn and scented heavily with basil. Chile's summer stew, and meatless by tradition.",{"en":575},"\u002Frecipe\u002Fporotos-granados",{"items":577,"total":646,"page":484,"limit":854,"hasMore":855},[578,609,639,670,703,734,767,794,820,830],{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":540,"region":583,"baseServings":542,"prepMinutes":494,"cookMinutes":584,"difficulty":545,"course":585,"diet":586,"mainIngredients":588,"images":592,"keywords":602,"publishedAt":571,"updatedAt":571,"authorSlug":572},"caldillo-de-congrio","Caldillo de Congrio (Chilean Conger Chowder)","Caldillo de Congrio","Caldillo de congrio","Valparaíso",40,[547],[587,552],"pescatarian",[589,590,591,466],"white-fish","potato","tomato",[593,596,598,600],{"alt":594,"src":595},"Bowl of caldillo de congrio with a thick white fish steak in coral tomato broth with potato slices and cilantro","\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fcaldillo-de-congrio\u002Fhero-1x1.jpg",[603,604,605,606,607,608],"caldillo de congrio","chilean fish soup","conger","neruda","seafood chowder","valparaiso",{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"countrySlug":540,"region":541,"baseServings":542,"prepMinutes":614,"cookMinutes":615,"difficulty":616,"course":617,"diet":619,"mainIngredients":620,"images":623,"keywords":633,"publishedAt":571,"updatedAt":571,"authorSlug":572},"chilean-cazuela","Cazuela de Vacuno (Chilean Beef, Corn and Pumpkin Broth)","Cazuela de Vacuno","Cazuela de vacuno",20,95,"easy",[618,547],"soup",[551,552],[621,458,462,590,622],"beef-shank","cilantro",[624,627,629,631],{"alt":625,"src":626},"Deep bowl of Chilean cazuela with beef on the bone, corn round, pumpkin wedge and whole potato in clear broth","\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fchilean-cazuela\u002Fhero-1x1.jpg",[634,635,636,458,637,638],"cazuela","chilean soup","beef broth","corn on the cob","one pot",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":540,"region":644,"baseServings":542,"prepMinutes":645,"cookMinutes":646,"difficulty":616,"course":647,"diet":649,"mainIngredients":650,"images":653,"keywords":663,"publishedAt":571,"updatedAt":571,"authorSlug":572},"completo-italiano","Completo Italiano (Chilean Hot Dog with Avocado and Tomato)","Completo Italiano","Completo italiano","Santiago",15,10,[648,547],"street-food",[],[651,591,652],"avocado","eggs",[654,657,659,661],{"alt":655,"src":656},"Chilean hot dog loaded with mashed avocado, diced tomato and a thick zigzag of mayonnaise in a soft bun","\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fcompleto-italiano\u002Fhero-1x1.jpg",[664,665,666,651,667,668,669],"completo italiano","chilean hot dog","palta","street food","santiago","sandwich",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"countrySlug":540,"region":675,"baseServings":676,"prepMinutes":677,"cookMinutes":678,"difficulty":679,"course":680,"diet":681,"mainIngredients":682,"images":687,"keywords":697,"publishedAt":571,"updatedAt":571,"authorSlug":572},"curanto","Curanto (Chiloé Shellfish, Meat and Potato Feast)","Curanto","Curanto en hoyo","Chiloé",6,60,75,"hard",[547],[551],[683,684,685,590,686],"mussels","clams","chicken","smoked-pork",[688,691,693,695],{"alt":689,"src":690},"Curanto served on a platter with open mussels and clams, smoked pork ribs, sausage, potatoes and milcao patties","\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fcuranto\u002Fhero-1x1.jpg",[671,698,699,700,701,702],"chiloe","pulmay","shellfish feast","milcao","earth oven",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":540,"region":541,"baseServings":676,"prepMinutes":677,"cookMinutes":708,"restMinutes":709,"difficulty":545,"course":710,"diet":712,"mainIngredients":713,"images":717,"keywords":727,"publishedAt":571,"updatedAt":571,"authorSlug":572},"chilean-empanadas-de-pino","Empanadas de Pino (Chilean Baked Beef and Olive Turnovers)","Empanadas de Pino","Empanadas de pino",35,480,[711],"appetizer",[],[714,466,715,716,652],"beef-chuck","flour","olives",[718,721,723,725],{"alt":719,"src":720},"Rectangular baked Chilean empanadas on a tray, one broken open to show beef, onion, olive and egg","\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fchilean-empanadas-de-pino\u002Fhero-1x1.jpg",[728,729,730,731,732,733],"empanadas de pino","chilean empanadas","baked empanadas","pino filling","fiestas patrias","beef turnover",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":540,"region":541,"baseServings":542,"prepMinutes":646,"cookMinutes":739,"restMinutes":740,"difficulty":616,"course":741,"diet":744,"mainIngredients":745,"images":749,"keywords":759,"publishedAt":571,"updatedAt":571,"authorSlug":572},"mote-con-huesillo","Mote con Huesillo (Chilean Dried Peach and Wheat Cooler)","Mote con Huesillo","Mote con huesillo",70,720,[742,743],"drink","dessert",[550,549,551],[746,747,748],"peach","cinnamon","brown-sugar",[750,753,755,757],{"alt":751,"src":752},"Tall glass of amber syrup with a whole dried peach floating on top and cooked wheat grains settled at the bottom","\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fmote-con-huesillo\u002Fhero-1x1.jpg",[760,761,762,763,764,765,766],"mote con huesillo","chilean drink","dried peach","husked wheat","chancaca","summer","street cart",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":540,"region":541,"baseServings":676,"prepMinutes":584,"cookMinutes":772,"restMinutes":646,"difficulty":545,"course":773,"diet":774,"mainIngredients":775,"images":777,"keywords":787,"publishedAt":571,"updatedAt":571,"authorSlug":572},"chilean-pastel-de-choclo","Pastel de Choclo (Chilean Corn-Topped Beef Casserole)","Pastel de Choclo","Pastel de choclo",65,[547],[552],[462,776,466,716,495],"ground-beef",[778,781,783,785],{"alt":779,"src":780},"Baked pastel de choclo in a clay dish, its caramelized corn crust cut open to show beef, olive and egg beneath","\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fchilean-pastel-de-choclo\u002Fhero-1x1.jpg",[788,789,790,791,792,793],"pastel de choclo","chilean corn pie","pino","choclo","corn casserole","chilean food",{"slug":795,"title":796,"shortTitle":797,"nativeName":797,"countrySlug":540,"region":798,"baseServings":676,"prepMinutes":645,"cookMinutes":9,"restMinutes":543,"difficulty":616,"course":799,"diet":801,"mainIngredients":802,"images":803,"keywords":813,"publishedAt":571,"updatedAt":571,"authorSlug":572},"chilean-pebre","Pebre (Chilean Cilantro, Onion and Chilli Relish)","Pebre","Nationwide",[800],"sauce",[549,550,552,551],[622,466,591,471],[804,807,809,811],{"alt":805,"src":806},"Bowl of Chilean pebre with chopped cilantro, diced onion, tomato and red chilli in an oily dressing","\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero.jpg",{"alt":805,"src":808},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-4x3.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Fchilean-pebre\u002Fhero-1x1.jpg",[814,815,816,817,818,819],"pebre","chilean salsa","cilantro relish","merken","table 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