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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":527,"pronunciation":552,"substitutions":553,"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":570,"region":571,"baseServings":494,"prepMinutes":572,"cookMinutes":573,"difficulty":574,"course":575,"diet":578,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":598,"updatedAt":598,"authorSlug":599,"summary":600,"localeSlug":566,"alternates":601},[394,397,400,403,406],{"answer":395,"question":396},"Relajo is a Salvadoran dried spice bundle of sesame and pumpkin seeds, dried chiles, allspice, cloves, thyme and bay, sold in packets at Latin American markets. It is toasted and ground to thicken and flavour stews. If you cannot find it, mix your own from the substitution list — the proportions are forgiving.","What is relajo and can I buy it ready made?",{"answer":398,"question":399},"No. The dried chiles in relajo are mild ones used for colour and depth rather than heat, so the sauce is earthy and slightly sweet. Salvadorans add heat at the table with a bottled chile sauce if they want it, which keeps the sandwich accessible to everyone at a party.","Is this sandwich spicy?",{"answer":401,"question":402},"The seeds or chiles were toasted too far. Sesame in particular goes from fragrant to acrid in under a minute, and dried chiles scorch even faster once they blister. Toast over medium heat, shake constantly, and take the pan off as soon as the aroma turns nutty. Bitter relajo cannot be rescued — it is quicker to start the spice mix again.","Why is my sauce bitter?",{"answer":404,"question":405},"Yes, and that is how they are usually made. Braise the chicken and make the sauce a day ahead, shred the meat and keep it in enough sauce to stay moist. Cut and wash the salad the morning of. Reheat the chicken and set up an assembly line — the rolls should be filled no more than a few minutes before people eat.","Can I make panes con pollo for a crowd in advance?",{"answer":407,"question":408},"Bone-in, skin-on thighs and drumsticks. The bones and connective tissue give the braising liquid body, and dark meat stays juicy through 40 minutes of simmering. If you use breast, add it for the last 15 minutes only and shred it into the sauce off the heat.","Which cut of chicken works best?",[410,411,412,413,414,415],"Toast the seeds and chiles in a dry pan over medium heat and pull them the moment they smell nutty — burnt sesame turns the whole sauce bitter and there is no fixing it.","Grind the toasted relajo as finely as your blender will manage, then push it through a sieve if you want a smooth sauce. A little grit is normal and traditional.","Use bone-in, skin-on thighs. Breast meat goes stringy in a long braise and gives the sauce nothing back.","Season the sauce more aggressively than seems right — it has to season the bread and the salad too, not just the chicken.","Assemble at the very last minute. The roll has to be soaked, but a sandwich that has been sitting for twenty minutes turns to mush.","Make the braise a day ahead if you can. The seed-thickened sauce settles and tastes rounder on the second day.","🥖","Panes con pollo is a sandwich you eat with both hands over a plate, because it is deliberately, unapologetically wet. Chicken is braised in a dark red sauce built on tomato, achiote and relajo — a toasted mix of sesame and pumpkin seeds, dried chiles, allspice and thyme — until it falls off the bone, then shredded and piled into a split French roll lined with watercress, sliced radish, cucumber and a smear of mustard and mayonnaise. Just before it reaches you, more sauce goes over the top so the bread soaks through. The flavour is savoury and faintly sweet, nutty from the seeds, not hot at all.","These sandwiches belong to occasions rather than to restaurants. Panes con pollo — or panes con pavo, made with turkey, which many Salvadorans consider the older and better version — are what gets made for church fundraisers, wakes, birthdays, Christmas Eve and school events, sold from a table by the door wrapped in paper and eaten standing up. The economics are part of the design: one braised bird stretches across twenty rolls once the sauce and salad are doing half the work, which is exactly why they became the default food for feeding a crowd.\n\nThe sauce is where the Salvadoran identity lives. Relajo is a bundle of dried aromatics sold pre-mixed in every market — sesame seeds, pumpkin seeds, guajillo or pasilla chiles, allspice berries, cloves, thyme, bay and sometimes cumin — that gets toasted, ground and let down with tomato to make a thickened, earthy gravy rather than a spicy one. The ground seeds give body without flour and a nutty background you cannot get any other way, and the same mix turns up in gallo en chicha and in the country's festival stews. Achiote colours it the deep brick red that makes the sandwich instantly recognisable.\n\nThe salad layer is not decoration. Watercress, radish and cucumber are all sharp, cold and crunchy, and they exist to fight the sauce; skip them and the sandwich collapses into something one-note and heavy. Some families add pickled beetroot or a slice of hard-boiled egg, and the mustard-mayonnaise smear on the bread is standard rather than a foreign import. Salvadoran bakeries make a soft, slightly sweet roll called pan francés for exactly this purpose — sturdy enough to hold, soft enough to drink up the gravy.","Keep the braised chicken and sauce refrigerated for up to 3 days, or freeze for 2 months — the sauce thickens as it chills, so loosen it with a splash of stock when reheating over low heat. Never store assembled sandwiches: the bread disintegrates within an hour. Prepare the salad components a few hours ahead and keep them in cold water so they stay crisp, then drain and assemble to order.",[421,422,423,424],"Toasts and grinds the relajo from scratch, which is the difference between a nutty, layered sauce and plain tomato chicken.","Braises bone-in thighs so the gravy picks up body and the meat shreds without drying out.","Keeps enough sauce back for the mandatory pour over the assembled sandwich, instead of using it all in the pan.","Builds the cold salad layer properly so the finished pan is sharp and crunchy rather than heavy.",[426,427,428],"Dry frying pan for toasting","Blender or spice grinder","Heavy casserole or deep sauté pan",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},32,48,5,920,38,640,[437],"A cold hibiscus or tamarind refresco, and extra sauce in a jug for the second pour.",[439,442,445],{"name":440,"description":441},"Panes con pavo","The Christmas and celebration version, made with turkey braised in the same relajo sauce. Many Salvadorans regard it as the original and the sandwich with chicken as the everyday substitute.",{"name":443,"description":444},"With pickled beetroot and egg","Some families line the roll with thin slices of pickled beetroot and hard-boiled egg alongside the salad, which makes the sandwich sweeter and richer.",{"name":446,"description":447},"Roasted rather than braised","The bird is rubbed with relajo paste and roasted whole, then carved and dressed with sauce made separately from the pan juices. Drier meat, deeper flavour.",[449,455,457,461,465,469,474,477,482,487,490,493,498,501,506,508,512,515,518,521,523,525],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},2,"sesame-seeds","sesame seeds","tbsp","For the relajo",{"qty":450,"name":456,"unit":453,"group":454},"pumpkin seeds (pepitas)",{"qty":450,"ref":458,"name":459,"unit":460,"group":454},"guajillo-chiles","dried guajillo chiles, stemmed and seeded","piece",{"qty":462,"ref":463,"name":464,"unit":460,"group":454},6,"allspice","allspice berries",{"qty":466,"ref":467,"name":468,"unit":460,"group":454},3,"cloves","whole cloves",{"qty":470,"ref":471,"name":472,"unit":473,"group":454},1,"thyme","dried thyme","tsp",{"qty":450,"ref":475,"name":476,"unit":460,"group":454},"bay-leaf","bay leaves",{"qty":470,"ref":478,"name":479,"unit":480,"group":481},"chicken","bone-in, skin-on chicken thighs and drumsticks","kg","For the braise",{"qty":483,"ref":484,"name":485,"unit":486,"group":481},700,"tomato","ripe tomatoes, quartered","g",{"qty":470,"ref":488,"name":489,"unit":460,"group":481},"onion","large onion, roughly chopped",{"qty":470,"ref":491,"name":492,"unit":460,"group":481},"bell-pepper","green bell pepper, chopped",{"qty":494,"ref":495,"name":496,"unit":497,"group":481},4,"garlic","garlic cloves","clove",{"qty":470,"ref":499,"name":500,"unit":473,"group":481},"achiote","achiote (annatto) paste or ground annatto",{"qty":502,"ref":503,"name":504,"unit":505,"group":481},400,"stock","chicken stock","ml",{"qty":450,"name":507,"unit":453,"group":481},"neutral oil",{"qty":509,"name":510,"unit":511,"group":481},null,"salt and black pepper","to taste",{"qty":494,"name":513,"unit":460,"group":514},"soft French rolls (pan francés), split lengthways","To assemble",{"qty":470,"name":516,"unit":517,"group":514},"watercress, thick stems removed","cup",{"qty":470,"ref":519,"name":520,"unit":460,"group":514},"cucumber","cucumber, thinly sliced",{"qty":462,"name":522,"unit":460,"group":514},"radishes, thinly sliced",{"qty":494,"name":524,"unit":453,"group":514},"mayonnaise",{"qty":450,"name":526,"unit":473,"group":514},"yellow mustard",[528,532,535,539,542,546,549],{"text":529,"title":530,"timerSeconds":531},"Toast the sesame seeds, pumpkin seeds, guajillo chiles, allspice, cloves, thyme and bay leaves together in a dry pan over medium heat, shaking constantly. Pull the pan off after 2–3 minutes, the moment the seeds smell nutty and the pumpkin seeds start to pop — any darker and the sauce turns bitter.","Toast the relajo",150,{"text":533,"title":534},"Grind the cooled relajo to a fine powder, then blend it with the tomatoes, half the onion, the garlic and 200 ml of the stock until smooth. It should look like thick brick-coloured cream.","Grind and blend the sauce",{"tip":536,"text":537,"title":538},"Do not crowd the pan — chicken that steams instead of browning leaves the sauce pale and flat.","Season the chicken well and brown it skin side down in the oil over medium-high heat until the skin is deep gold and releases easily from the pan, about 6 minutes. Turn, give it 2 more minutes and lift it out.","Brown the chicken",{"text":540,"title":541},"Soften the remaining onion and the bell pepper in the same fat until they slump and start to colour. Stir in the achiote until it stains the vegetables orange, then pour in the blended sauce and cook it hard for 5 minutes, stirring, until it darkens and thickens enough to leave a trail behind the spoon.","Build the braise",{"text":543,"title":544,"timerSeconds":545},"Return the chicken with the remaining stock, cover and simmer gently for 40 minutes, turning the pieces once. It is done when the meat pulls away from the bone with no resistance and the sauce is glossy and coats the back of a spoon.","Simmer until it shreds",2400,{"text":547,"title":548},"Lift out the chicken, discard skin and bones, and pull the meat into coarse strands. Return about half of it to the pan with just enough sauce to keep it wet, and taste for salt — it needs to be assertive enough to carry the bread. Keep the remaining sauce hot for pouring.","Shred and season",{"text":550,"title":551},"Spread mayonnaise and mustard inside each roll, line it with watercress, cucumber and radish, then heap in the saucy chicken. Spoon a generous ladle of the reserved sauce over the filling so it soaks into the crumb, close the roll and serve straight away with a plate underneath.","Assemble and drench","PAH-nehs kon POH-yoh",[554,558,562],{"note":555,"swap":556,"original":557},"This is essentially what the market bundle contains. Toast everything together, then grind.","2 tbsp sesame seeds, 2 tbsp pumpkin seeds, 2 dried guajillo chiles, 6 allspice berries, 3 cloves, 1 tsp dried thyme, 2 bay leaves","Ready-made relajo mix",{"note":559,"swap":560,"original":561},"Avoid a hard, crackly crust — the roll has to absorb sauce. A ciabatta is too open-crumbed and lets everything run out.","Small soft baguette, bolillo or a French roll with a thin crust","Pan francés (Salvadoran roll)",{"note":563,"swap":564,"original":565},"You want something peppery and cold. Iceberg works for crunch but adds nothing else.","Rocket, mâche or tender lettuce leaves","Watercress","salvadoran-panes-con-pollo","Panes con Pollo (Salvadoran Braised Chicken Sandwiches)","Panes con Pollo","Panes con pollo","el-salvador","San Salvador",30,55,"medium",[576,577],"main","street-food",[579],"dairy-free",[478,484,451,499],[582,585,587,589],{"alt":583,"src":584},"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":583,"src":586},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fsalvadoran-panes-con-pollo\u002Fhero-1x1.jpg",[592,593,594,595,596,597],"panes con pollo","salvadoran sandwich","relajo","braised chicken","central american","pan con pavo","2026-08-20","dishroute-kitchen","Chicken stewed in a toasted relajo and tomato sauce, pulled apart and packed into soft rolls with watercress, radish and cucumber, then flooded with more of the gravy.",{"en":602},"\u002Frecipe\u002Fsalvadoran-panes-con-pollo",{"items":604,"total":610,"page":470,"limit":888,"hasMore":889},[605,640,670,702,734,762,793,803,832,861],{"slug":606,"title":607,"shortTitle":608,"nativeName":608,"countrySlug":570,"region":609,"baseServings":494,"prepMinutes":610,"cookMinutes":611,"difficulty":612,"course":613,"diet":616,"mainIngredients":620,"images":623,"keywords":633,"publishedAt":598,"updatedAt":598,"authorSlug":599},"salvadoran-casamiento","Casamiento (Salvadoran Rice Married with Red Beans)","Casamiento","Nationwide",10,15,"easy",[614,615],"breakfast","side",[617,618,619,579],"vegetarian","vegan","gluten-free",[621,622,488,491],"rice","black-beans",[624,627,629,631],{"alt":625,"src":626},"Plate of Salvadoran casamiento, red beans fried into stained rice, with plantain, fried egg and crema","\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fsalvadoran-casamiento\u002Fhero-1x1.jpg",[634,635,636,637,638,639],"casamiento","rice and beans","salvadoran breakfast","red silk beans","gallo pinto","leftover rice",{"slug":641,"title":642,"shortTitle":643,"nativeName":643,"countrySlug":570,"region":609,"baseServings":644,"prepMinutes":645,"cookMinutes":432,"restMinutes":646,"difficulty":612,"course":647,"diet":648,"mainIngredients":649,"images":653,"keywords":663,"publishedAt":598,"updatedAt":598,"authorSlug":599},"salvadoran-curtido","Curtido (Salvadoran Lightly Fermented Cabbage Slaw)","Curtido",8,20,1440,[615],[617,618,619,579],[650,651,488,652],"cabbage","carrot","vinegar",[654,657,659,661],{"alt":655,"src":656},"Jar of Salvadoran curtido, shredded cabbage carrot and onion in cloudy vinegar brine with oregano","\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fsalvadoran-curtido\u002Fhero-1x1.jpg",[664,665,666,667,668,669],"curtido","cabbage slaw","salvadoran pickle","fermented cabbage","pupusa topping","vinegar brine",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"countrySlug":570,"region":609,"baseServings":494,"prepMinutes":675,"cookMinutes":572,"restMinutes":572,"difficulty":574,"course":676,"diet":679,"mainIngredients":680,"images":685,"keywords":695,"publishedAt":598,"updatedAt":598,"authorSlug":599},"salvadoran-empanadas-de-platano","Empanadas de Plátano (Plantain Parcels with Milk Custard)","Empanadas de Plátano","Empanadas de plátano",35,[677,678],"dessert","snack",[617],[681,682,683,684],"plantain","milk","cornstarch","cinnamon",[686,689,691,693],{"alt":687,"src":688},"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":687,"src":690},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fsalvadoran-empanadas-de-platano\u002Fhero-1x1.jpg",[696,697,698,699,700,701],"empanadas de platano","plantain dessert","leche poleada","salvadoran sweets","fried plantain","milk custard",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":570,"region":707,"baseServings":462,"prepMinutes":708,"cookMinutes":709,"restMinutes":710,"difficulty":711,"course":712,"diet":713,"mainIngredients":714,"images":717,"keywords":727,"publishedAt":598,"updatedAt":598,"authorSlug":599},"salvadoran-gallo-en-chicha","Gallo en Chicha (Rooster Stewed in Fermented Corn Wine)","Gallo en Chicha","Gallo en chicha","Western highlands",40,120,720,"hard",[576],[579],[478,715,716,451],"corn","brown-sugar",[718,721,723,725],{"alt":719,"src":720},"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":719,"src":722},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fsalvadoran-gallo-en-chicha\u002Fhero-1x1.jpg",[728,729,730,731,732,733],"gallo en chicha","salvadoran festival food","fermented corn","chicha","sweet and sour stew","panela",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":570,"region":609,"baseServings":462,"prepMinutes":645,"cookMinutes":611,"restMinutes":709,"difficulty":612,"course":739,"diet":741,"mainIngredients":742,"images":745,"keywords":755,"publishedAt":598,"updatedAt":598,"authorSlug":599},"salvadoran-horchata-de-morro","Horchata de Morro (Toasted Morro Seed Drink)","Horchata de Morro","Horchata de morro",[740],"drink",[617,618,619,579],[451,743,621,744,684],"cocoa","peanuts",[746,749,751,753],{"alt":747,"src":748},"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":747,"src":750},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fsalvadoran-horchata-de-morro\u002Fhero-1x1.jpg",[756,757,758,759,760,761],"horchata de morro","salvadoran drink","morro seeds","toasted seed drink","cacao","agua fresca",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":570,"region":767,"baseServings":494,"prepMinutes":572,"cookMinutes":675,"difficulty":574,"course":768,"diet":770,"mainIngredients":772,"images":778,"keywords":788,"publishedAt":598,"updatedAt":598,"authorSlug":599},"salvadoran-mariscada","Mariscada Salvadoreña (Creamy Pacific Seafood Stew)","Mariscada Salvadoreña","Mariscada salvadoreña","La Libertad and the Pacific coast",[576,769],"soup",[771,619],"pescatarian",[773,774,775,776,777],"shrimp","clams","white-fish","crab","heavy-cream",[779,782,784,786],{"alt":780,"src":781},"Wide bowl of Salvadoran mariscada with shrimp, clams, crab and white fish in creamy orange achiote broth","\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fsalvadoran-mariscada\u002Fhero-1x1.jpg",[789,790,773,774,499,791,792],"mariscada","salvadoran seafood stew","pacific coast","creamy stew",{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":570,"region":571,"baseServings":494,"prepMinutes":572,"cookMinutes":573,"difficulty":574,"course":794,"diet":795,"mainIngredients":796,"images":797,"keywords":802,"publishedAt":598,"updatedAt":598,"authorSlug":599},[576,577],[579],[478,484,451,499],[798,799,800,801],{"alt":583,"src":584},{"alt":583,"src":586},{"alt":583,"src":588},{"alt":583,"src":590},[592,593,594,595,596,597],{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"countrySlug":570,"region":808,"baseServings":494,"prepMinutes":675,"cookMinutes":572,"restMinutes":610,"difficulty":574,"course":809,"diet":810,"mainIngredients":811,"images":815,"keywords":825,"publishedAt":598,"updatedAt":598,"authorSlug":599},"salvadoran-pupusas","Pupusas (Salvadoran Stuffed Corn Cakes)","Pupusas","Pupusas de queso con frijol","Central Valley",[577,576],[617,619],[812,813,814,622],"masa-harina","mozzarella","queso-fresco",[816,819,821,823],{"alt":817,"src":818},"Stack of griddled Salvadoran pupusas with melted cheese escaping the seam, curtido and tomato salsa alongside","\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-4x3.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Fsalvadoran-pupusas\u002Fhero-1x1.jpg",[826,827,828,829,664,830,831],"pupusas","salvadoran","masa","street food","stuffed corn cakes","national dish",{"slug":833,"title":834,"shortTitle":835,"nativeName":836,"countrySlug":570,"region":837,"baseServings":462,"prepMinutes":708,"cookMinutes":838,"difficulty":711,"course":839,"diet":840,"mainIngredients":841,"images":844,"keywords":854,"publishedAt":598,"updatedAt":598,"authorSlug":599},"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,[769,576],[619,579],[842,843,715,650],"tripe","cassava",[845,848,850,852],{"alt":846,"src":847},"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":846,"src":849},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-16x9.jpg",{"alt":846,"src":851},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-4x3.jpg",{"alt":846,"src":853},"\u002Fimages\u002Frecipes\u002Fsalvadoran-sopa-de-pata\u002Fhero-1x1.jpg",[855,856,857,858,859,860],"sopa de pata","cow foot soup","tripe soup","salvadoran soup","green banana","gelatinous broth",{"slug":862,"title":863,"shortTitle":864,"nativeName":865,"countrySlug":570,"region":866,"baseServings":494,"prepMinutes":867,"cookMinutes":868,"difficulty":574,"course":869,"diet":870,"mainIngredients":871,"images":873,"keywords":883,"publishedAt":598,"updatedAt":598,"authorSlug":599},"salvadoran-yuca-con-chicharron","Yuca con Chicharrón (Cassava with Fried Pork)","Yuca con Chicharrón","Yuca con chicharrón","Nationwide, especially town fairs",25,75,[576,577],[619,579],[843,872,484,650],"pork-belly",[874,877,879,881],{"alt":875,"src":876},"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":875,"src":878},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-16x9.jpg",{"alt":875,"src":880},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-4x3.jpg",{"alt":875,"src":882},"\u002Fimages\u002Frecipes\u002Fsalvadoran-yuca-con-chicharron\u002Fhero-1x1.jpg",[884,843,885,886,664,887],"yuca con chicharron","fried pork","salvadoran street food","banana leaf",24,false,1788563762803]