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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":488,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":526,"countrySlug":527,"region":528,"baseServings":529,"prepMinutes":530,"cookMinutes":432,"restMinutes":531,"difficulty":532,"course":533,"diet":535,"mainIngredients":540,"images":541,"keywords":551,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":524,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"You can eat it after about an hour, but it is noticeably better after a day and properly good after two. Leave the jar at room temperature with the lid loose for 24 to 48 hours so a mild fermentation starts, then refrigerate. The sourness deepens and the raw onion sharpness softens into something rounder.","How long does curtido need before it is ready to eat?",{"answer":398,"question":399},"Both versions exist. The traditional method salts the cabbage and lets wild lactic bacteria sour it over several days with no vinegar, which is true fermentation. The common home and restaurant method pours hot vinegar brine over the vegetables, which is pickling, with a short mild ferment on top if you leave it out at room temperature. Both are called curtido in El Salvador.","Is curtido actually fermented or just pickled?",{"answer":401,"question":402},"The cabbage was blanched too long or the jar has been in the fridge for over a month. One minute in boiling water is the maximum — the point is to take the raw squeak off, not to cook it. If you prefer maximum crunch, skip the blanching entirely and pour the hot brine directly over raw shredded cabbage.","Why did my curtido go soft and limp?",{"answer":404,"question":405},"A processor with a slicing disc works well and gives a very even shred. The grating blade does not — it tears the cabbage into short shards that go soft immediately and turn the jar mushy. A mandoline or a sharp knife and patience both give better texture than any grater.","Can I use a food processor to shred the cabbage?",{"answer":407,"question":408},"For a batch you will eat within a month, a jar washed in very hot soapy water and dried thoroughly is sufficient, since the vinegar and salt do most of the protective work. If you want to keep it longer, run the jar through a hot dishwasher cycle or pour boiling water through it and let it dry completely before filling.","Do I need to sterilise the jar?",[410,411,412,413,414,415],"Shred the cabbage finely and evenly. Thick, uneven pieces stay raw-tasting in the middle while the thin ones go limp.","Blanch, do not boil. One minute in boiling water then straight into the brine — any longer and you lose the crunch that makes curtido worth eating.","Pack the vegetables down hard so the brine covers them completely. Anything above the liquid line will discolour and can spoil.","Leave the jar at room temperature for 24–48 hours with the lid loose before refrigerating. That is where the gentle fizz and depth come from.","Rub the dried oregano between your palms as you add it — crushing it releases far more aroma than dropping the leaves in whole.","Drain curtido with a fork or tongs when serving. A wet handful waters down whatever it lands on.","🥬","Curtido is shredded white cabbage, carrot and onion doused in a hot brine of vinegar, water, salt and dried oregano, then left in a jar at room temperature for a day or two before it goes in the fridge. That short rest is what separates it from a quick pickle: it softens the raw cabbage bite, sharpens the sourness and starts a mild fermentation that gives a faint fizz on the tongue. It is crunchy, sour, aromatic with oregano, and only as hot as the chile you choose to add. In El Salvador it is not a side dish — it is a required component of pupusas, yuca and fried fish.","Almost every Salvadoran table has a jar of curtido on it, and almost every Salvadoran household makes it slightly differently. It belongs to the broad family of Latin American escabeches and encurtidos that arrived with Spanish vinegar-pickling and then absorbed local ingredients, and the name simply means \"cured\" or \"pickled.\" What is specific here is the role: curtido exists in a fixed relationship with pupusas, and asking for pupusas without it in El Salvador is a bit like ordering fish and chips and refusing the vinegar.\n\nThe method sits on a line between pickling and fermenting. The traditional country version uses no vinegar at all — cabbage is salted, packed down and left to sour on its own lactic bacteria for several days, the same principle as sauerkraut. The urban and commercial version pours hot vinegar brine over the vegetables for speed and consistency, and lets a mild ferment happen on top of that. Both are called curtido, both are correct, and the vinegar route is what most home cooks use because it is ready overnight and keeps for weeks.\n\nThe seasoning is restrained on purpose. Dried oregano is essential and does most of the aromatic work; Salvadoran oregano is closer in character to Mexican oregano than the Mediterranean kind, with a more resinous, citrusy note. Some cooks add a bay leaf, some add a pinch of sugar to round the vinegar, and many add sliced jalapeño or a whole dried chile. Beyond that, adding more turns curtido into a salad and misses the point: its function is to be sharp, cold and simple against something hot and rich.","Curtido keeps 4 to 6 weeks in a sealed jar in the fridge and is at its best between days two and ten, after which it slowly softens. Always use a clean fork rather than fingers to take portions out, and keep the vegetables pushed under the brine. It does not freeze — the cell walls burst and it thaws into a limp, watery mess. If the brine turns cloudy that is normal fermentation; if it smells of mould or anything grows fuzz on top, discard the jar.",[421,422,423,424],"Blanches the cabbage for exactly one minute — long enough to take the raw edge off, short enough to keep the crunch.","Uses a brine ratio that is sour enough to preserve without stripping the vegetables of their sweetness.","Explains the room-temperature rest, which is where the flavour actually develops and which most recipes skip.","Keeps for weeks in the fridge and gets better for the first ten days, so one batch covers several pupusa nights.",[426,427,428],"Large heatproof bowl","Sharp knife or mandoline","1.5 litre jar with a lid",{"fat":9,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},9,3,5,380,2,45,[437],"Pupusas above all, plus yuca con chicharrón, fried fish, grilled meat or anything that needs cutting through.",[439,442,445],{"name":440,"description":441},"Curtido fermentado","The vinegar-free country method: salt the cabbage, pack it tight under its own brine and leave it 3–5 days at room temperature to sour on wild lactic bacteria, like a sauerkraut.",{"name":443,"description":444},"Curtido de rábano","Sliced radish added with the carrot, giving a peppery bite and pink streaks through the jar. Common alongside fried fish on the coast.",{"name":446,"description":447},"Curtido de repollo morado","Made with red cabbage, which turns the whole batch bright magenta in the acidic brine. Purely cosmetic, and popular at fairs.",[449,455,459,463,466,472,474,478,482,485],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},700,"cabbage","white cabbage, finely shredded","g","Vegetables",{"qty":434,"ref":456,"name":457,"unit":458,"group":454},"carrot","carrots, coarsely grated or julienned","piece",{"qty":460,"ref":461,"name":462,"unit":458,"group":454},1,"onion","onion, halved and thinly sliced",{"qty":460,"ref":464,"name":465,"unit":458,"group":454,"optional":8},"jalapeno","jalapeño, thinly sliced",{"qty":467,"ref":468,"name":469,"unit":470,"group":471},300,"vinegar","white wine, cane or cider vinegar","ml","For the brine",{"qty":467,"name":473,"unit":470,"group":471},"water",{"qty":460,"ref":475,"name":476,"unit":477,"group":471},"oregano","dried oregano, crushed between your palms","tbsp",{"qty":479,"name":480,"unit":481,"group":471},1.5,"fine salt","tsp",{"qty":460,"ref":483,"name":484,"unit":481,"group":471},"brown-sugar","brown sugar",{"qty":460,"ref":486,"name":487,"unit":458,"group":471,"optional":8},"bay-leaf","bay leaf",[489,494,497,500,503,507],{"tip":490,"text":491,"title":492,"timerSeconds":493},"Longer than a minute and you are cooking it. Drain it thoroughly or the brine will be diluted.","Put the shredded cabbage in a large heatproof bowl and pour over boiling water to cover. Leave it exactly one minute, then drain hard in a colander — the cabbage should have lost its raw squeak but still snap when you bite a strand.","Blanch the cabbage briefly",60,{"text":495,"title":496},"Return the drained cabbage to the bowl and toss it with the carrot, sliced onion and jalapeño if using, separating the onion into loose half-rings as you go.","Combine the vegetables",{"text":498,"title":499,"timerSeconds":493},"Bring the vinegar, water, salt, sugar, crushed oregano and bay leaf to a boil in a small pan, stirring until the salt and sugar dissolve. Let it boil for one minute so the oregano infuses.","Make the hot brine",{"text":501,"title":502},"Pour the boiling brine over the vegetables and press them down with a spoon until everything is submerged. Let the bowl stand until cool enough to handle, about 20 minutes.","Pour over and pack down",{"text":504,"title":505,"timerSeconds":506},"Pack the vegetables tightly into a clean jar and pour the brine over, making sure nothing sits above the liquid line. Close the lid loosely and leave it at room temperature for 24 to 48 hours — small bubbles at the surface and a slightly cloudy brine mean the fermentation has started.","Jar it and let it work",86400,{"text":508,"title":509},"Move the jar to the fridge, where it will keep for weeks and improve for the first ten days. Lift portions out with a fork, letting the brine drain, and pile it onto pupusas, yuca or fried fish.","Chill and serve","koor-TEE-doh",[512,516,520],{"note":513,"swap":514,"original":515},"Cider vinegar gives a slightly fruitier result. Plain distilled vinegar is sharper and needs the pinch of sugar more than the others do.","Apple cider vinegar, or distilled white vinegar diluted with a little extra water","White wine or cane vinegar",{"note":517,"swap":518,"original":519},"Mediterranean oregano is sweeter and less citrusy. It works, but use about two thirds as much or it dominates.","Mediterranean dried oregano, used a little more sparingly","Mexican or Salvadoran oregano",{"note":521,"swap":522,"original":523},"Heat is entirely optional in curtido. Many Salvadoran households make it completely mild and offer chile sauce separately.","A whole dried chile, a pinch of chile flakes, or nothing at all","Jalapeño","salvadoran-curtido","Curtido (Salvadoran Lightly Fermented Cabbage Slaw)","Curtido","el-salvador","Nationwide",8,20,1440,"easy",[534],"side",[536,537,538,539],"vegetarian","vegan","gluten-free","dairy-free",[451,456,461,468],[542,545,547,549],{"alt":543,"src":544},"Jar of Salvadoran curtido, shredded cabbage carrot and onion in cloudy vinegar brine with oregano","\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero.jpg",{"alt":543,"src":546},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-4x3.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-1x1.jpg",[552,553,554,555,556,557],"curtido","cabbage slaw","salvadoran pickle","fermented cabbage","pupusa topping","vinegar brine","2026-08-20","dishroute-kitchen","Shredded cabbage, carrot and onion softened in hot vinegar brine with oregano, then left a day or two to turn tangy. The condiment no Salvadoran table serves pupusas without.",{"en":562},"\u002Frecipe\u002Fsalvadoran-curtido",{"items":564,"total":570,"page":460,"limit":849,"hasMore":850},[565,596,606,640,675,703,735,764,793,822],{"slug":566,"title":567,"shortTitle":568,"nativeName":568,"countrySlug":527,"region":528,"baseServings":569,"prepMinutes":570,"cookMinutes":571,"difficulty":532,"course":572,"diet":574,"mainIngredients":575,"images":579,"keywords":589,"publishedAt":558,"updatedAt":558,"authorSlug":559},"salvadoran-casamiento","Casamiento (Salvadoran Rice Married with Red Beans)","Casamiento",4,10,15,[573,534],"breakfast",[536,537,538,539],[576,577,461,578],"rice","black-beans","bell-pepper",[580,583,585,587],{"alt":581,"src":582},"Plate of Salvadoran casamiento, red beans fried into stained rice, with plantain, fried egg and crema","\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-1x1.jpg",[590,591,592,593,594,595],"casamiento","rice and beans","salvadoran breakfast","red silk beans","gallo pinto","leftover rice",{"slug":524,"title":525,"shortTitle":526,"nativeName":526,"countrySlug":527,"region":528,"baseServings":529,"prepMinutes":530,"cookMinutes":432,"restMinutes":531,"difficulty":532,"course":597,"diet":598,"mainIngredients":599,"images":600,"keywords":605,"publishedAt":558,"updatedAt":558,"authorSlug":559},[534],[536,537,538,539],[451,456,461,468],[601,602,603,604],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[552,553,554,555,556,557],{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"countrySlug":527,"region":528,"baseServings":569,"prepMinutes":611,"cookMinutes":612,"restMinutes":612,"difficulty":613,"course":614,"diet":617,"mainIngredients":618,"images":623,"keywords":633,"publishedAt":558,"updatedAt":558,"authorSlug":559},"salvadoran-empanadas-de-platano","Empanadas de Plátano (Plantain Parcels with Milk Custard)","Empanadas de Plátano","Empanadas de plátano",35,30,"medium",[615,616],"dessert","snack",[536],[619,620,621,622],"plantain","milk","cornstarch","cinnamon",[624,627,629,631],{"alt":625,"src":626},"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":625,"src":628},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-1x1.jpg",[634,635,636,637,638,639],"empanadas de platano","plantain dessert","leche poleada","salvadoran sweets","fried plantain","milk custard",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"countrySlug":527,"region":645,"baseServings":646,"prepMinutes":647,"cookMinutes":648,"restMinutes":649,"difficulty":650,"course":651,"diet":653,"mainIngredients":654,"images":658,"keywords":668,"publishedAt":558,"updatedAt":558,"authorSlug":559},"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",[652],"main",[539],[655,656,483,657],"chicken","corn","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":527,"region":528,"baseServings":646,"prepMinutes":530,"cookMinutes":571,"restMinutes":648,"difficulty":532,"course":680,"diet":682,"mainIngredients":683,"images":686,"keywords":696,"publishedAt":558,"updatedAt":558,"authorSlug":559},"salvadoran-horchata-de-morro","Horchata de Morro (Toasted Morro Seed Drink)","Horchata de Morro","Horchata de morro",[681],"drink",[536,537,538,539],[657,684,576,685,622],"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":527,"region":708,"baseServings":569,"prepMinutes":612,"cookMinutes":611,"difficulty":613,"course":709,"diet":711,"mainIngredients":713,"images":719,"keywords":729,"publishedAt":558,"updatedAt":558,"authorSlug":559},"salvadoran-mariscada","Mariscada Salvadoreña (Creamy Pacific Seafood Stew)","Mariscada Salvadoreña","Mariscada salvadoreña","La Libertad and the Pacific coast",[652,710],"soup",[712,538],"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":527,"region":740,"baseServings":569,"prepMinutes":612,"cookMinutes":741,"difficulty":613,"course":742,"diet":744,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":558,"updatedAt":558,"authorSlug":559},"salvadoran-panes-con-pollo","Panes con Pollo (Salvadoran Braised Chicken Sandwiches)","Panes con Pollo","Panes con pollo","San Salvador",55,[652,743],"street-food",[539],[655,746,657,732],"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":527,"region":769,"baseServings":569,"prepMinutes":611,"cookMinutes":612,"restMinutes":570,"difficulty":613,"course":770,"diet":771,"mainIngredients":772,"images":776,"keywords":786,"publishedAt":558,"updatedAt":558,"authorSlug":559},"salvadoran-pupusas","Pupusas (Salvadoran Stuffed Corn Cakes)","Pupusas","Pupusas de queso con frijol","Central Valley",[743,652],[536,538],[773,774,775,577],"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",[787,788,789,790,552,791,792],"pupusas","salvadoran","masa","street food","stuffed corn cakes","national dish",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"countrySlug":527,"region":798,"baseServings":646,"prepMinutes":647,"cookMinutes":799,"difficulty":650,"course":800,"diet":801,"mainIngredients":802,"images":805,"keywords":815,"publishedAt":558,"updatedAt":558,"authorSlug":559},"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,[710,652],[538,539],[803,804,656,451],"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":527,"region":827,"baseServings":569,"prepMinutes":828,"cookMinutes":829,"difficulty":613,"course":830,"diet":831,"mainIngredients":832,"images":834,"keywords":844,"publishedAt":558,"updatedAt":558,"authorSlug":559},"salvadoran-yuca-con-chicharron","Yuca con Chicharrón (Cassava with Fried Pork)","Yuca con Chicharrón","Yuca con chicharrón","Nationwide, especially town fairs",25,75,[652,743],[538,539],[804,833,746,451],"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",[845,804,846,847,552,848],"yuca con chicharron","fried pork","salvadoran street food","banana leaf",24,false,1788563793377]