[{"data":1,"prerenderedAt":851},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:salvadoran-casamiento:en":392,"recipe:country:el-salvador":562},[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":428,"serveWith":434,"variations":436,"ingredients":446,"instructions":486,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"nativeName":524,"countrySlug":525,"region":526,"baseServings":527,"prepMinutes":528,"cookMinutes":529,"difficulty":530,"course":531,"diet":534,"mainIngredients":539,"images":540,"keywords":550,"publishedAt":557,"updatedAt":557,"authorSlug":558,"summary":559,"localeSlug":522,"alternates":560},[394,397,400,403,406],{"answer":395,"question":396},"They are close cousins. Casamiento is the Salvadoran and Honduran name and is usually made with red silk beans and their broth, fried simply with onion and pepper. Nicaraguan and Costa Rican gallo pinto often includes Salsa Lizano or Worcestershire-style seasoning and more herbs, and Costa Ricans typically use black beans. The technique — frying cooked rice into cooked beans — is the same.","What is the difference between casamiento and gallo pinto?",{"answer":398,"question":399},"The rice was too fresh or too wet. Rice cooked the same day still holds steam inside each grain, and stirring it in a hot pan bursts the starch and glues everything together. Use rice that has spent a night in the fridge, break the clumps up with your fingers before it goes in, and keep the added liquid to what the pan can absorb within a couple of minutes.","Why does my casamiento turn mushy?",{"answer":401,"question":402},"Yes, but the liquid in a can is thin and starchy rather than the dark broth the dish depends on. Drain and rinse the beans, then simmer them for ten minutes with a piece of onion, a garlic clove and a little salt in just enough water to cover — that gives you a serviceable broth. Use it in place of the cooking liquid.","Can I make it with canned beans?",{"answer":404,"question":405},"This version is, since it uses vegetable oil. Traditionally many Salvadoran households fry it in lard or bacon fat, and the breakfast plate it belongs to includes egg, cheese and cream. The rice-and-bean component itself contains no animal products unless the cook adds them.","Is casamiento vegan?",{"answer":407,"question":408},"Ordinary long-grain white rice, the everyday rice of Central America. It holds its grain shape when fried and takes the bean colour cleanly. Avoid short-grain or risotto rice, which are too starchy and clump, and avoid parboiled rice, which resists absorbing the bean broth and stays stubbornly pale.","What rice should I use?",[410,411,412,413,414,415],"Cook the rice the day before and refrigerate it uncovered for an hour first — the drier the grains, the better they separate in the pan.","Keep the bean liquid. It should be dark and slightly thick; if yours is thin and pale, simmer it down for a few minutes before using it.","Add the bean broth first and let it reduce into the rice before you add the beans themselves, so the grains colour evenly and the beans stay whole.","Use a wide pan and give the mixture a minute of stillness now and then — a light crust forming on the base and being scraped back in is where much of the flavour comes from.","Do not add so much liquid that it pools. Casamiento should be moist and glossy, not wet, or it turns to a mush the moment it cools.","Season at the end, not the start. Bean broth is already salty and reduces as you cook.","🍚","Casamiento is rice and beans cooked together until they stop being two things — the name means \"marriage\" and refers to exactly that. Cold, dry, day-old rice goes into a pan with soft red beans and a good ladle of their almost-black cooking liquid, and it is stirred over heat until the grains take on a purple-brown stain and the whole pan smells of fried onion and bean. The texture is loose and slightly sticky rather than fluffy, and it tastes savoury and earthy with a little sweetness from the onion. It is breakfast food first, side dish second.","Rice-and-bean dishes exist across the whole Caribbean and Central American basin, and each country insists its version is distinct. Nicaraguans make gallo pinto, Costa Ricans make gallo pinto and argue about who made it first, Cubans make moros y cristianos, Jamaicans make rice and peas with coconut. Casamiento is the Salvadoran and Honduran entry, and what separates it is the bean: the frijol de seda, a small red bean whose thin skin breaks down into a silky purée and whose cooking liquid is dark, glossy and used deliberately as a seasoning rather than drained away.\n\nThe timing of the meal matters as much as the recipe. A Salvadoran breakfast plate — desayuno típico — is a fixed arrangement: casamiento, fried sweet plantain, a slab of queso duroblando, a spoonful of thick crema, a fried egg, and a stack of tortillas to push it all together. This is not a light meal and it is not meant to be; it is designed for people going out to work in fields or markets. The same casamiento reappears at lunch as a side to grilled meat, and at dinner as the base under whatever is left.\n\nThe cooking logic is thrift, and it shows in the details. The rice must be leftover, because freshly cooked rice is too wet and turns to porridge in the pan. The bean broth is treated as a resource — Salvadoran cooks routinely keep a jar of it in the fridge. And the dish scales infinitely, which is why it is the default food for large families. The one genuine variable is fat: many households fry it in lard or bacon drippings for depth, while plenty of others use plain oil, which is what keeps this version entirely plant-based without anyone regarding that as a modification.","Casamiento keeps 4 days refrigerated and reheats better than most rice dishes — add a splash of water or bean broth and warm it in a covered pan over medium heat until steaming, breaking up clumps with a fork. It also fries well: press cold casamiento into a pan and let it form a crust on one side. Freeze in flat portions for up to 2 months. Reheat rice thoroughly and only once, and cool leftovers quickly rather than leaving them out.",[421,422,423,424],"Insists on day-old rice and explains why fresh rice collapses into paste in the pan.","Uses the dark bean cooking liquid as the seasoning, which is what actually colours and flavours the grains.","Frying the onion and pepper to real sweetness first gives a depth that stirring beans into rice never achieves.","Works as a fifteen-minute breakfast on a weekday and scales up to feed a table without changing anything.",[426,427],"Wide heavy frying pan or sauté pan","Wooden spoon",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":432,"estimated":8},11,70,9,420,12,[435],"Fried ripe plantain, a fried egg, crumbled fresh cheese, thick crema and warm tortillas — the full Salvadoran breakfast plate.",[437,440,443],{"name":438,"description":439},"Casamiento con chile","Green bell pepper is standard, but some cooks add a chopped jalapeño with the onion for a gentle background heat.",{"name":441,"description":442},"With bacon or chorizo","Diced bacon or crumbled chorizo rendered before the onion, so the whole dish fries in that fat. A weekend rather than weekday version.",{"name":444,"description":445},"Casamiento negro","Made with black beans and their inky broth, which stains the rice a deep purple-grey. More common near the Guatemalan border.",[447,454,458,462,467,470,475,478,482],{"qty":448,"ref":449,"name":450,"note":451,"unit":452,"group":453},600,"rice","cooked long-grain white rice, cold from the fridge","about 250 g uncooked","g","Base",{"qty":455,"ref":456,"name":457,"unit":452,"group":453},350,"black-beans","cooked red silk beans (or small red beans), drained",{"qty":459,"name":460,"unit":461,"group":453},200,"dark bean cooking liquid","ml",{"qty":463,"ref":464,"name":465,"unit":466,"group":453},1,"onion","onion, finely chopped","piece",{"qty":463,"ref":468,"name":469,"unit":466,"group":453},"bell-pepper","green bell pepper, finely diced",{"qty":471,"ref":472,"name":473,"unit":474,"group":453},3,"garlic","garlic, finely chopped","clove",{"qty":471,"name":476,"unit":477,"group":453},"neutral oil","tbsp",{"qty":471,"ref":479,"name":480,"unit":477,"group":481},"cilantro","cilantro, chopped","To finish",{"qty":483,"name":484,"unit":485,"group":481},null,"salt and black pepper","to taste",[487,490,494,497,502,505],{"text":488,"title":489},"Tip the cold rice into a bowl and rub it between your fingers until every clump has separated into loose grains. Cold rice that goes into the pan in lumps will never colour evenly.","Break up the rice",{"text":491,"title":492,"timerSeconds":493},"Heat the oil in a wide pan and cook the onion, bell pepper and garlic over medium heat for 7–8 minutes, until the onion is translucent, sweet-smelling and just beginning to gold at the edges. Do not rush this — pale onion leaves the dish flat.","Fry the aromatics properly",450,{"text":495,"title":496},"Pour in the dark bean cooking liquid and let it bubble for 2 minutes until it reduces, darkens and thickens slightly and the pan smells strongly of beans.","Reduce the bean broth",{"tip":498,"text":499,"title":500,"timerSeconds":501},"If it looks dry before the colour is even, add another splash of bean liquid rather than water.","Add the rice and stir constantly for 3–4 minutes until every grain has taken on a purple-brown stain and there is no dry white rice visible anywhere in the pan.","Marry the rice",210,{"text":503,"title":504},"Add the drained beans and fold them through gently so they stay whole. Let the pan sit undisturbed for a minute so a light crust forms on the base, then scrape it up and stir it back through.","Fold in the beans",{"text":506,"title":507},"Taste and correct with salt and black pepper, then stir in the cilantro off the heat. Serve hot with fried plantain, a fried egg, cheese and crema for the full breakfast plate.","Season and serve","kah-sah-mee-EN-toh",[510,514,518],{"note":511,"swap":512,"original":513},"Black beans give a much darker, almost purple casamiento and are entirely acceptable. Kidney beans hold their shape more and break down less.","Small red beans, kidney beans or black beans","Frijoles de seda (red silk beans)",{"note":515,"swap":516,"original":517},"The traditional choice in many households and noticeably richer. It stops the dish being vegetarian, which for most Salvadoran cooks is not a consideration.","Lard or bacon fat","Neutral oil",{"note":519,"swap":520,"original":521},"Not as good, but workable in a hurry. Use slightly less water than usual when cooking it and let the steam escape fully.","Freshly cooked rice, spread on a tray and cooled for 30 minutes","Day-old rice","salvadoran-casamiento","Casamiento (Salvadoran Rice Married with Red Beans)","Casamiento","el-salvador","Nationwide",4,10,15,"easy",[532,533],"breakfast","side",[535,536,537,538],"vegetarian","vegan","gluten-free","dairy-free",[449,456,464,468],[541,544,546,548],{"alt":542,"src":543},"Plate of Salvadoran casamiento, red beans fried into stained rice, with plantain, fried egg and crema","\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero.jpg",{"alt":542,"src":545},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-16x9.jpg",{"alt":542,"src":547},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-4x3.jpg",{"alt":542,"src":549},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-1x1.jpg",[551,552,553,554,555,556],"casamiento","rice and beans","salvadoran breakfast","red silk beans","gallo pinto","leftover rice","2026-08-20","dishroute-kitchen","Day-old rice fried into red silk beans and their dark broth until every grain takes the colour. The Salvadoran breakfast plate, eaten with plantain, crema and a fried egg.",{"en":561},"\u002Frecipe\u002Fsalvadoran-casamiento",{"items":563,"total":528,"page":463,"limit":849,"hasMore":850},[564,574,605,639,675,703,735,764,793,822],{"slug":522,"title":523,"shortTitle":524,"nativeName":524,"countrySlug":525,"region":526,"baseServings":527,"prepMinutes":528,"cookMinutes":529,"difficulty":530,"course":565,"diet":566,"mainIngredients":567,"images":568,"keywords":573,"publishedAt":557,"updatedAt":557,"authorSlug":558},[532,533],[535,536,537,538],[449,456,464,468],[569,570,571,572],{"alt":542,"src":543},{"alt":542,"src":545},{"alt":542,"src":547},{"alt":542,"src":549},[551,552,553,554,555,556],{"slug":575,"title":576,"shortTitle":577,"nativeName":577,"countrySlug":525,"region":526,"baseServings":578,"prepMinutes":579,"cookMinutes":580,"restMinutes":581,"difficulty":530,"course":582,"diet":583,"mainIngredients":584,"images":588,"keywords":598,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-curtido","Curtido (Salvadoran Lightly Fermented Cabbage Slaw)","Curtido",8,20,5,1440,[533],[535,536,537,538],[585,586,464,587],"cabbage","carrot","vinegar",[589,592,594,596],{"alt":590,"src":591},"Jar of Salvadoran curtido, shredded cabbage carrot and onion in cloudy vinegar brine with oregano","\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero.jpg",{"alt":590,"src":593},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-4x3.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-1x1.jpg",[599,600,601,602,603,604],"curtido","cabbage slaw","salvadoran pickle","fermented cabbage","pupusa topping","vinegar brine",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":525,"region":526,"baseServings":527,"prepMinutes":610,"cookMinutes":611,"restMinutes":611,"difficulty":612,"course":613,"diet":616,"mainIngredients":617,"images":622,"keywords":632,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-empanadas-de-platano","Empanadas de Plátano (Plantain Parcels with Milk Custard)","Empanadas de Plátano","Empanadas de plátano",35,30,"medium",[614,615],"dessert","snack",[535],[618,619,620,621],"plantain","milk","cornstarch","cinnamon",[623,626,628,630],{"alt":624,"src":625},"Fried plantain empanadas rolled in cinnamon sugar, one broken open to show thick milk custard inside","\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-1x1.jpg",[633,634,635,636,637,638],"empanadas de platano","plantain dessert","leche poleada","salvadoran sweets","fried plantain","milk custard",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":525,"region":644,"baseServings":645,"prepMinutes":646,"cookMinutes":647,"restMinutes":648,"difficulty":649,"course":650,"diet":652,"mainIngredients":653,"images":658,"keywords":668,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-gallo-en-chicha","Gallo en Chicha (Rooster Stewed in Fermented Corn Wine)","Gallo en Chicha","Gallo en chicha","Western highlands",6,40,120,720,"hard",[651],"main",[538],[654,655,656,657],"chicken","corn","brown-sugar","sesame-seeds",[659,662,664,666],{"alt":660,"src":661},"Dark glossy stew of rooster pieces with prunes in fermented corn sauce, served in a shallow bowl with rice","\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-1x1.jpg",[669,670,671,672,673,674],"gallo en chicha","salvadoran festival food","fermented corn","chicha","sweet and sour stew","panela",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":525,"region":526,"baseServings":645,"prepMinutes":579,"cookMinutes":529,"restMinutes":647,"difficulty":530,"course":680,"diet":682,"mainIngredients":683,"images":686,"keywords":696,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-horchata-de-morro","Horchata de Morro (Toasted Morro Seed Drink)","Horchata de Morro","Horchata de morro",[681],"drink",[535,536,537,538],[657,684,449,685,621],"cocoa","peanuts",[687,690,692,694],{"alt":688,"src":689},"Tall glass of Salvadoran horchata de morro, opaque nutty brown drink over ice with a cinnamon stick","\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-1x1.jpg",[697,698,699,700,701,702],"horchata de morro","salvadoran drink","morro seeds","toasted seed drink","cacao","agua fresca",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":525,"region":708,"baseServings":527,"prepMinutes":611,"cookMinutes":610,"difficulty":612,"course":709,"diet":711,"mainIngredients":713,"images":719,"keywords":729,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-mariscada","Mariscada Salvadoreña (Creamy Pacific Seafood Stew)","Mariscada Salvadoreña","Mariscada salvadoreña","La Libertad and the Pacific coast",[651,710],"soup",[712,537],"pescatarian",[714,715,716,717,718],"shrimp","clams","white-fish","crab","heavy-cream",[720,723,725,727],{"alt":721,"src":722},"Wide bowl of Salvadoran mariscada with shrimp, clams, crab and white fish in creamy orange achiote broth","\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-1x1.jpg",[730,731,714,715,732,733,734],"mariscada","salvadoran seafood stew","achiote","pacific coast","creamy stew",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":525,"region":740,"baseServings":527,"prepMinutes":611,"cookMinutes":741,"difficulty":612,"course":742,"diet":744,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-panes-con-pollo","Panes con Pollo (Salvadoran Braised Chicken Sandwiches)","Panes con Pollo","Panes con pollo","San Salvador",55,[651,743],"street-food",[538],[654,746,657,732],"tomato",[748,751,753,755],{"alt":749,"src":750},"Split Salvadoran roll filled with shredded chicken in red relajo sauce, watercress, radish and cucumber slices","\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-1x1.jpg",[758,759,760,761,762,763],"panes con pollo","salvadoran sandwich","relajo","braised chicken","central american","pan con pavo",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":525,"region":769,"baseServings":527,"prepMinutes":610,"cookMinutes":611,"restMinutes":528,"difficulty":612,"course":770,"diet":771,"mainIngredients":772,"images":776,"keywords":786,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-pupusas","Pupusas (Salvadoran Stuffed Corn Cakes)","Pupusas","Pupusas de queso con frijol","Central Valley",[743,651],[535,537],[773,774,775,456],"masa-harina","mozzarella","queso-fresco",[777,780,782,784],{"alt":778,"src":779},"Stack of griddled Salvadoran pupusas with melted cheese escaping the seam, curtido and tomato salsa alongside","\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-1x1.jpg",[787,788,789,790,599,791,792],"pupusas","salvadoran","masa","street food","stuffed corn cakes","national dish",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"countrySlug":525,"region":798,"baseServings":645,"prepMinutes":646,"cookMinutes":799,"difficulty":649,"course":800,"diet":801,"mainIngredients":802,"images":805,"keywords":815,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-sopa-de-pata","Sopa de Pata (Salvadoran Cow Foot and Tripe Soup)","Sopa de Pata","Sopa de pata","San Miguel and the east",240,[710,651],[537,538],[803,804,655,585],"tripe","cassava",[806,809,811,813],{"alt":807,"src":808},"Deep bowl of Salvadoran sopa de pata with cow foot, tripe, corn rounds, cassava and cabbage in clear broth","\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero.jpg",{"alt":807,"src":810},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-4x3.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-1x1.jpg",[816,817,818,819,820,821],"sopa de pata","cow foot soup","tripe soup","salvadoran soup","green banana","gelatinous broth",{"slug":823,"title":824,"shortTitle":825,"nativeName":826,"countrySlug":525,"region":827,"baseServings":527,"prepMinutes":828,"cookMinutes":829,"difficulty":612,"course":830,"diet":831,"mainIngredients":832,"images":834,"keywords":844,"publishedAt":557,"updatedAt":557,"authorSlug":558},"salvadoran-yuca-con-chicharron","Yuca con Chicharrón (Cassava with Fried Pork)","Yuca con Chicharrón","Yuca con chicharrón","Nationwide, especially town fairs",25,75,[651,743],[537,538],[804,833,746,585],"pork-belly",[835,838,840,842],{"alt":836,"src":837},"Boiled cassava chunks topped with crackling fried pork and curtido on a banana leaf, tomato salsa poured over","\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero.jpg",{"alt":836,"src":839},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-1x1.jpg",[845,804,846,847,599,848],"yuca con chicharron","fried pork","salvadoran street food","banana leaf",24,false,1788563738655]