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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":514,"pronunciation":538,"substitutions":539,"slug":552,"title":553,"shortTitle":554,"nativeName":555,"countrySlug":556,"region":557,"baseServings":477,"prepMinutes":489,"cookMinutes":558,"difficulty":559,"course":560,"diet":563,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":582,"updatedAt":582,"authorSlug":583,"summary":584,"localeSlug":552,"alternates":585},[394,397,400,403,406],{"answer":395,"question":396},"The stew was boiling, or the cream was too low in fat. Dairy proteins tighten and separate in acidic liquid at high heat, and shellfish broth with lime is acidic. Take the pot off the heat, let the bubbles subside, then stir the cream in and return it only to a bare steam. Full-fat cream is far more stable than sour cream or milk.","Why did my broth curdle when I added the cream?",{"answer":398,"question":399},"Yes, and most inland cooks do. Thaw it slowly in the fridge overnight and pat it very dry, because water clinging to frozen shrimp dilutes the broth. Frozen shrimp cook a touch faster than fresh, so check them a minute early — they are done the instant they curl and turn opaque.","Can I use frozen seafood?",{"answer":401,"question":402},"Any firm white fish that holds together: snapper, corvina, sea bass, grouper, cod loin or monkfish. Cut it into large chunks. Delicate flatfish like sole or thin tilapia fillets fall apart in the broth and turn the stew cloudy.","What fish should I use for mariscada?",{"answer":404,"question":405},"No. It is a mild, creamy stew seasoned mainly with achiote, garlic, onion and cilantro, and heat is added at the table if at all. The chile bottle at a Salvadoran seafood comedor exists for the diner, not the cook, which makes the dish easy to serve to a mixed table.","Is mariscada spicy?",{"answer":407,"question":408},"They open. Cover the pot and check after 4–5 minutes; any clam that has opened is cooked and any that stays firmly shut after 8 minutes should be thrown away rather than prised open. Cooking them longer than needed makes them shrink and toughen, so lift them out as they open if the rest of the stew needs more time.","How do I know when the clams are ready?",[410,411,412,413,414,415],"Peel the shrimp first and simmer the shells with the heads for 15 minutes while you chop. That stock is what separates a real mariscada from seafood in cream sauce.","Buy clams the day you cook them, soak them in salted water for 20 minutes to purge sand, and discard any that stay open when tapped.","Cut the fish into large 4 cm chunks. Small pieces disintegrate into shreds during the short simmer and cloud the broth.","Add the cream when the broth is steaming but not bubbling, and never let it return to a rolling boil afterwards.","Squeeze lime into the individual bowls rather than the pot — acid added to the whole batch dulls the shellfish sweetness within minutes.","If you cannot get whole crab, a handful of picked crab meat stirred in at the very end gives the flavour without the wrestling.","🦐","Mariscada is the seafood stew of the Salvadoran Pacific: a wide bowl of shrimp, clams, crab and chunks of firm white fish sitting in a broth that is orange from achiote and thickened at the end with cream. It tastes of the shellfish first — sweet, saline, unmistakably fresh — with a soft dairy roundness behind it and a squeeze of lime cutting across the top. Unlike most Latin American seafood soups it is not tomato-driven or spicy; the vegetables melt into the background and the cream is what makes it Salvadoran. It is a lunch dish, served with white rice, a stack of tortillas and lime wedges.","El Salvador is the only country in Central America with no Caribbean coastline, so its entire seafood culture faces the Pacific — a stretch of about 300 kilometres from the surf points of La Libertad down to the mangrove estuaries of the Gulf of Fonseca. That coast supplies shrimp from the estuaries, blue crab, snapper and corvina from the boats, and the black conch that goes into the raw shellfish cocktails sold on the sand. Mariscada is the dish that gathers all of it into one pot: whatever the boats brought in, cooked briefly in a single broth so nothing dominates.\n\nThe cream is the argument. Purists on the coast will tell you that a mariscada should taste of the sea and that the crema is a concession to inland tastes; others insist the stew is not mariscada at all without it, and that the dairy is exactly what distinguishes the Salvadoran version from the tomato-based cazuelas of neighbouring countries. Both versions are cooked and both are sold, sometimes at the same beachfront comedor under different names. What is not disputed is that the cream goes in at the end, off a hard boil, or it splits.\n\nThe rest of the technique is about restraint and order. Shells and heads make a quick stock so the base actually tastes of shellfish rather than of vegetables. Achiote goes in early for colour. Then the seafood is added in reverse order of how long it needs — fish and clams first, shrimp last, crab whenever it is convenient because it is usually pre-cooked. The whole cooking window from first fish to the table is under ten minutes, which is why mariscada is a dish that rewards having everything cut, cleaned and lined up before the pot goes on the heat. Overcook it and you get a bowl of rubber in a lovely broth.","Mariscada is best eaten the day it is made. Leftovers keep one day in the fridge and should be reheated gently in a covered pan over low heat until just steaming; boiling will make the shrimp tough and split the cream. Do not freeze the finished stew — the seafood turns woolly and the broth separates on thawing. If you want a head start, make the shellfish stock and the achiote vegetable base up to two days ahead and add the seafood and cream fresh.",[421,422,423,424],"Builds a fast shellfish stock from the shrimp shells, so the broth has real depth instead of relying on cream alone.","Stages the seafood by cooking time, which is the only way to get shrimp, fish and clams all correctly done in one pot.","Adds the cream off the boil and explains why — a split broth is the most common failure of this dish.","Honest about the coastal argument over whether cream belongs in mariscada at all, and how to cook it either way.",[426,427,428],"Large wide pot with a lid","Small saucepan for the shell stock","Fine sieve",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},27,12,2,890,42,470,[437],"White rice, warm corn tortillas and a plate of lime wedges — the standard beach-comedor set-up.",[439,442,445],{"name":440,"description":441},"Mariscada roja","The tomato-forward version made without cream, closer to the seafood cazuelas of neighbouring Honduras and Guatemala. Sharper and lighter, and preferred by many coastal cooks.",{"name":443,"description":444},"Sopa de conchas","Built on curiles — the black clams harvested from mangrove mud in the Gulf of Fonseca — which give a much darker, stronger, almost mineral broth.",{"name":446,"description":447},"Mariscada con plátano","Chunks of green plantain simmered in the broth from the start, so they soften and thicken the stew slightly. Common in home kitchens where the seafood has to stretch.",[449,455,458,461,465,470,473,476,481,484,488,491,494,500,504,507,510],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},400,"shrimp","large shell-on shrimp, peeled, shells and heads reserved","g","Seafood",{"qty":450,"ref":456,"name":457,"unit":453,"group":454},"white-fish","firm white fish (snapper, sea bass or cod loin), in 4 cm chunks",{"qty":450,"ref":459,"name":460,"unit":453,"group":454},"clams","clams, purged in salted water",{"qty":432,"ref":462,"name":463,"unit":464,"group":454},"crab","small cooked crabs, halved, or 150 g picked crab meat","piece",{"qty":466,"ref":467,"name":468,"unit":464,"group":469},1,"onion","onion, finely chopped","For the broth",{"qty":466,"ref":471,"name":472,"unit":464,"group":469},"bell-pepper","red bell pepper, finely diced",{"qty":466,"ref":474,"name":475,"unit":464,"group":469},"carrot","carrot, finely diced",{"qty":477,"ref":478,"name":479,"unit":480,"group":469},4,"garlic","garlic, finely chopped","clove",{"qty":432,"ref":482,"name":483,"unit":464,"group":469},"tomato","ripe tomatoes, chopped",{"qty":466,"ref":485,"name":486,"unit":487,"group":469},"achiote","achiote paste or ground annatto","tsp",{"qty":489,"ref":490,"name":490,"unit":453,"group":469},30,"butter",{"qty":466,"name":492,"unit":493,"group":469,"noScale":8},"water, for the shell stock","l",{"qty":495,"ref":496,"name":497,"unit":498,"group":499},250,"heavy-cream","heavy cream or Salvadoran crema","ml","To finish",{"qty":477,"ref":501,"name":502,"unit":503,"group":499},"cilantro","cilantro, chopped","tbsp",{"qty":432,"ref":505,"name":506,"unit":464,"group":499,"optional":8},"culantro","culantro leaves, whole",{"qty":432,"ref":508,"name":509,"unit":464,"group":499},"lime","limes, in wedges",{"qty":511,"name":512,"unit":513,"group":499},null,"salt and white pepper","to taste",[515,519,522,526,531,535],{"text":516,"title":517,"timerSeconds":518},"Simmer the reserved shrimp shells and heads in the water with a pinch of salt for 15 minutes, pressing the heads against the side of the pan to release their juices. Strain and keep the liquid — it should smell strongly of shellfish and be pale coral in colour.","Make a fast shell stock",900,{"text":520,"title":521},"Melt the butter in a wide pot and cook the onion, bell pepper, carrot and garlic over medium heat until soft and glossy but not coloured, about 8 minutes. Stir in the achiote until the vegetables are evenly stained orange and the fat around them turns bright.","Sweat the vegetables",{"text":523,"title":524,"timerSeconds":525},"Add the tomatoes and cook until they collapse and lose their raw edge, about 4 minutes, then pour in the strained shell stock. Simmer uncovered for 10 minutes so the flavours join and the broth reduces slightly.","Build the broth",600,{"tip":527,"text":528,"title":529,"timerSeconds":530},"A tight, tense curl means overcooked. Pull the pot off while they still look slightly underdone; residual heat finishes them.","Slide in the fish chunks and the clams, cover, and cook for 4 minutes. Add {qty:shrimp} of peeled shrimp and the crab, cover again and give it 3 minutes more — the shrimp are done the moment they curl into a loose C and turn opaque.","Add the seafood in order",420,{"tip":532,"text":533,"title":534},"Any return to a rolling boil at this point will split the cream and there is no way back.","Take the pot off the burner and wait until the surface stops bubbling. Stir in the cream, then return it to the lowest heat just until it steams. Taste and correct with salt and white pepper — the broth should be rounded and sweet, not floury.","Cream it off the heat",{"text":536,"title":537},"Scatter the cilantro and culantro over the pot, then ladle into wide bowls making sure each one gets shrimp, fish, clams and a piece of crab. Serve with rice, tortillas and lime wedges to be squeezed at the table.","Serve with lime alongside","mah-rees-KAH-dah",[540,544,548],{"note":541,"swap":542,"original":543},"Salvadoran crema is thick and slightly sour. Heavy cream is the safest home swap; sour cream alone will curdle in the hot broth.","Heavy cream, or crème fraîche loosened with a little milk","Crema salvadoreña",{"note":545,"swap":546,"original":547},"Mussels cook in the same time and open the same way. If neither is available the stew still works, but you lose some of the briny backbone.","Mussels, or an extra 200 g of shrimp","Fresh clams",{"note":549,"swap":550,"original":551},"This matches the colour reasonably well. Achiote has a faint peppery, earthy note that paprika does not fully reproduce.","1 tsp sweet paprika plus a pinch of turmeric","Achiote paste","salvadoran-mariscada","Mariscada Salvadoreña (Creamy Pacific Seafood Stew)","Mariscada Salvadoreña","Mariscada salvadoreña","el-salvador","La Libertad and the Pacific coast",35,"medium",[561,562],"main","soup",[564,565],"pescatarian","gluten-free",[451,459,456,462,496],[568,571,573,575],{"alt":569,"src":570},"Wide bowl of Salvadoran mariscada with shrimp, clams, crab and white fish in creamy orange achiote broth","\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-4x3.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-1x1.jpg",[578,579,451,459,485,580,581],"mariscada","salvadoran seafood stew","pacific coast","creamy stew","2026-08-20","dishroute-kitchen","Shrimp, clams, crab and white fish poached in an achiote-stained broth enriched with cream — the pale orange bowl served at every beach comedor on the Salvadoran coast.",{"en":586},"\u002Frecipe\u002Fsalvadoran-mariscada",{"items":588,"total":594,"page":466,"limit":871,"hasMore":872},[589,624,654,685,720,748,758,786,815,844],{"slug":590,"title":591,"shortTitle":592,"nativeName":592,"countrySlug":556,"region":593,"baseServings":477,"prepMinutes":594,"cookMinutes":595,"difficulty":596,"course":597,"diet":600,"mainIngredients":604,"images":607,"keywords":617,"publishedAt":582,"updatedAt":582,"authorSlug":583},"salvadoran-casamiento","Casamiento (Salvadoran Rice Married with Red Beans)","Casamiento","Nationwide",10,15,"easy",[598,599],"breakfast","side",[601,602,565,603],"vegetarian","vegan","dairy-free",[605,606,467,471],"rice","black-beans",[608,611,613,615],{"alt":609,"src":610},"Plate of Salvadoran casamiento, red beans fried into stained rice, with plantain, fried egg and crema","\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-1x1.jpg",[618,619,620,621,622,623],"casamiento","rice and beans","salvadoran breakfast","red silk beans","gallo pinto","leftover rice",{"slug":625,"title":626,"shortTitle":627,"nativeName":627,"countrySlug":556,"region":593,"baseServings":628,"prepMinutes":629,"cookMinutes":630,"restMinutes":631,"difficulty":596,"course":632,"diet":633,"mainIngredients":634,"images":637,"keywords":647,"publishedAt":582,"updatedAt":582,"authorSlug":583},"salvadoran-curtido","Curtido (Salvadoran Lightly Fermented Cabbage Slaw)","Curtido",8,20,5,1440,[599],[601,602,565,603],[635,474,467,636],"cabbage","vinegar",[638,641,643,645],{"alt":639,"src":640},"Jar of Salvadoran curtido, shredded cabbage carrot and onion in cloudy vinegar brine with oregano","\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-1x1.jpg",[648,649,650,651,652,653],"curtido","cabbage slaw","salvadoran pickle","fermented cabbage","pupusa topping","vinegar brine",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":556,"region":593,"baseServings":477,"prepMinutes":558,"cookMinutes":489,"restMinutes":489,"difficulty":559,"course":659,"diet":662,"mainIngredients":663,"images":668,"keywords":678,"publishedAt":582,"updatedAt":582,"authorSlug":583},"salvadoran-empanadas-de-platano","Empanadas de Plátano (Plantain Parcels with Milk Custard)","Empanadas de Plátano","Empanadas de plátano",[660,661],"dessert","snack",[601],[664,665,666,667],"plantain","milk","cornstarch","cinnamon",[669,672,674,676],{"alt":670,"src":671},"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":670,"src":673},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-1x1.jpg",[679,680,681,682,683,684],"empanadas de platano","plantain dessert","leche poleada","salvadoran sweets","fried plantain","milk custard",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":556,"region":690,"baseServings":691,"prepMinutes":692,"cookMinutes":693,"restMinutes":694,"difficulty":695,"course":696,"diet":697,"mainIngredients":698,"images":703,"keywords":713,"publishedAt":582,"updatedAt":582,"authorSlug":583},"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",[561],[603],[699,700,701,702],"chicken","corn","brown-sugar","sesame-seeds",[704,707,709,711],{"alt":705,"src":706},"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":705,"src":708},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-1x1.jpg",[714,715,716,717,718,719],"gallo en chicha","salvadoran festival food","fermented corn","chicha","sweet and sour stew","panela",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":556,"region":593,"baseServings":691,"prepMinutes":629,"cookMinutes":595,"restMinutes":693,"difficulty":596,"course":725,"diet":727,"mainIngredients":728,"images":731,"keywords":741,"publishedAt":582,"updatedAt":582,"authorSlug":583},"salvadoran-horchata-de-morro","Horchata de Morro (Toasted Morro Seed Drink)","Horchata de Morro","Horchata de morro",[726],"drink",[601,602,565,603],[702,729,605,730,667],"cocoa","peanuts",[732,735,737,739],{"alt":733,"src":734},"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":733,"src":736},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-1x1.jpg",[742,743,744,745,746,747],"horchata de morro","salvadoran drink","morro seeds","toasted seed drink","cacao","agua fresca",{"slug":552,"title":553,"shortTitle":554,"nativeName":555,"countrySlug":556,"region":557,"baseServings":477,"prepMinutes":489,"cookMinutes":558,"difficulty":559,"course":749,"diet":750,"mainIngredients":751,"images":752,"keywords":757,"publishedAt":582,"updatedAt":582,"authorSlug":583},[561,562],[564,565],[451,459,456,462,496],[753,754,755,756],{"alt":569,"src":570},{"alt":569,"src":572},{"alt":569,"src":574},{"alt":569,"src":576},[578,579,451,459,485,580,581],{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":556,"region":763,"baseServings":477,"prepMinutes":489,"cookMinutes":764,"difficulty":559,"course":765,"diet":767,"mainIngredients":768,"images":769,"keywords":779,"publishedAt":582,"updatedAt":582,"authorSlug":583},"salvadoran-panes-con-pollo","Panes con Pollo (Salvadoran Braised Chicken Sandwiches)","Panes con Pollo","Panes con pollo","San Salvador",55,[561,766],"street-food",[603],[699,482,702,485],[770,773,775,777],{"alt":771,"src":772},"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":771,"src":774},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-1x1.jpg",[780,781,782,783,784,785],"panes con pollo","salvadoran sandwich","relajo","braised chicken","central american","pan con pavo",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":556,"region":791,"baseServings":477,"prepMinutes":558,"cookMinutes":489,"restMinutes":594,"difficulty":559,"course":792,"diet":793,"mainIngredients":794,"images":798,"keywords":808,"publishedAt":582,"updatedAt":582,"authorSlug":583},"salvadoran-pupusas","Pupusas (Salvadoran Stuffed Corn Cakes)","Pupusas","Pupusas de queso con frijol","Central Valley",[766,561],[601,565],[795,796,797,606],"masa-harina","mozzarella","queso-fresco",[799,802,804,806],{"alt":800,"src":801},"Stack of griddled Salvadoran pupusas with melted cheese escaping the seam, curtido and tomato salsa alongside","\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero.jpg",{"alt":800,"src":803},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-16x9.jpg",{"alt":800,"src":805},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-4x3.jpg",{"alt":800,"src":807},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-1x1.jpg",[809,810,811,812,648,813,814],"pupusas","salvadoran","masa","street food","stuffed corn cakes","national dish",{"slug":816,"title":817,"shortTitle":818,"nativeName":819,"countrySlug":556,"region":820,"baseServings":691,"prepMinutes":692,"cookMinutes":821,"difficulty":695,"course":822,"diet":823,"mainIngredients":824,"images":827,"keywords":837,"publishedAt":582,"updatedAt":582,"authorSlug":583},"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,[562,561],[565,603],[825,826,700,635],"tripe","cassava",[828,831,833,835],{"alt":829,"src":830},"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":829,"src":832},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-16x9.jpg",{"alt":829,"src":834},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-4x3.jpg",{"alt":829,"src":836},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-1x1.jpg",[838,839,840,841,842,843],"sopa de pata","cow foot soup","tripe soup","salvadoran soup","green banana","gelatinous broth",{"slug":845,"title":846,"shortTitle":847,"nativeName":848,"countrySlug":556,"region":849,"baseServings":477,"prepMinutes":850,"cookMinutes":851,"difficulty":559,"course":852,"diet":853,"mainIngredients":854,"images":856,"keywords":866,"publishedAt":582,"updatedAt":582,"authorSlug":583},"salvadoran-yuca-con-chicharron","Yuca con Chicharrón (Cassava with Fried Pork)","Yuca con Chicharrón","Yuca con chicharrón","Nationwide, especially town fairs",25,75,[561,766],[565,603],[826,855,482,635],"pork-belly",[857,860,862,864],{"alt":858,"src":859},"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":858,"src":861},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-16x9.jpg",{"alt":858,"src":863},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-4x3.jpg",{"alt":858,"src":865},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-1x1.jpg",[867,826,868,869,648,870],"yuca con chicharron","fried pork","salvadoran street food","banana leaf",24,false,1788563754302]