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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":505,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":449,"prepMinutes":429,"cookMinutes":429,"difficulty":551,"course":552,"diet":554,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":545,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"Two to three millimetres, wide enough that it hangs over the edge of a dinner plate. That thinness is what defines the dish and what lets a cheap, lean cut cook through in about a minute without toughening. If your steak is still 5 mm thick it will taste fine but it is not silpancho, and it will need longer in the pan, which dries it out.","How thin should the beef actually be?",{"answer":398,"question":399},"Usually because the meat surface was wet, or the crumbs were not pressed on firmly enough. Pat the pounded steak dry, season it, then press it into the crumbs from both sides with the flat of your hand so they bed into the meat. Some cooks dip in beaten egg first, which glues the crumb on more reliably but gives a slightly thicker, softer crust than the Cochabamba standard.","Why does my breaded steak lose its coating in the pan?",{"answer":401,"question":402},"It is deliberate. Doubling starches on one plate is standard across Bolivian cooking, and in Cochabamba especially the portion size is part of the local identity. If you want it lighter, halve the rice rather than dropping the potato, since the crisped potato slices carry much more of the flavour.","Is rice and potato on the same plate not too much starch?",{"answer":404,"question":405},"They contain the same things. Silpancho is served open on a plate with the fried egg on top of the steak; trancapecho packs the identical steak, rice, potato, egg and salsa inside a split marraqueta bread roll and is eaten by hand. Trancapecho is the later, portable version and is strongly associated with Cochabamba street stalls.","What is the difference between silpancho and trancapecho?",{"answer":407,"question":408},"Yes. A heavy rolling pin, the flat base of a small saucepan or an empty wine bottle all work — the goal is broad, even pressure rather than sharp impact. Cover the meat first, work outwards from the middle, and stop when the steak is translucent enough that you can see the paper through the thin spots.","Can I make silpancho without a meat mallet?",[410,411,412,413,414],"Pound between two sheets of baking paper or a split freezer bag, working from the centre outwards. Hitting bare meat with a mallet tears holes in it long before it is thin enough.","Use a lean, even cut — top round, silverside or thin sirloin. Anything marbled or sinewy curls violently in the pan once it is this thin.","The frying pan has to be properly hot before the meat goes in. Sixty to ninety seconds a side is the whole cook; a lukewarm pan steams the crumbs pale and grey.","Boil the potatoes whole and slightly underdone, then cool them before slicing. Fully soft potato collapses into mush the moment it hits the frying pan.","Dress the salsa with vinegar or lime and salt at least ten minutes ahead — it needs that time to soften the onion and pull juice out of the tomato.","🍳","Silpancho is a plate built in layers, and the beef on top of it is the thinnest steak you will ever cook. A single portion is hammered out to two or three millimetres and a diameter wider than the plate it lands on, pressed into breadcrumbs and fried so fast that it stays tender rather than turning to leather. Under it sit white rice and slices of boiled potato crisped in the same pan; over it go a fried egg with a soft yolk and a cold, vinegary chop of tomato, onion and locoto. Nothing in it is complicated, and yet the assembly is exact — break the yolk and it runs down through the breadcrumbs into the rice, which is the entire idea.","Cochabamba has a national reputation for eating more, and better, than anywhere else in Bolivia, and silpancho is its most exported argument. The city sits in a mild valley at around 2,500 metres, with agriculture on all sides and a long tradition of large, cheap, generously stacked plates sold in markets and neighbourhood restaurants. Silpancho belongs to that world rather than to any restaurant canon: it is lunch food, served fast at the busiest hour, and portions in Cochabamba routinely defeat visitors who thought they were ordering a steak.\n\nThe name is usually explained through Quechua, with the sense of something flattened or beaten thin, which matches what actually happens to the meat. Whether the dish descends from a European breaded cutlet adapted to local ingredients, or grew independently out of the Andean habit of pounding tough cuts thin to make them cook quickly, is not settled — both influences are plainly present, and the same argument surrounds breaded steaks across the whole southern cone. What is distinctly Bolivian is the architecture: rice and potato together as a base rather than as alternatives, and salsa cruda instead of a sauce.\n\nThere is also a variant with a small but fierce local following. Trancapecho takes exactly the same components and jams them inside a marraqueta, the crusty split roll that La Paz and Cochabamba both eat by the sackful, turning the whole plate into a sandwich you can carry. Order silpancho in Cochabamba and you may be asked which of the two you want; order it anywhere else in Bolivia and it will arrive on a plate with the egg already sliding off the edge of the meat.","Silpancho does not survive as leftovers in one piece, because the breaded steak goes soft under the salsa within an hour. Store the components separately for up to 2 days: reheat the rice with a splash of water, crisp the potato and steak in a dry pan over medium heat, and fry a fresh egg. Never microwave the meat — it turns rubbery and the crumb slides off. Breaded raw steaks freeze well between sheets of paper for a month and fry from frozen with an extra minute per side.",[420,421,422,423],"Pounding technique and thickness are specified, because a 3 mm steak and a 1 cm steak are two entirely different dishes.","The potato is boiled first and then pan-fried, which is how it gets a crisp face without a raw, starchy centre.","Salsa is dressed and left to sit, so the onion loses its harshness before it hits the hot plate.","Everything is timed so the egg lands on the meat still runny, rather than sitting in a warm oven going hard.",[425,426,427],"Meat mallet or heavy rolling pin","Large heavy frying pan","Saucepan for the rice",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},30,82,5,690,42,780,[436],"A bowl of llajua on the side, and a cold beer or mocochinchi — the sweet dried-peach drink sold on Bolivian streets.",[438,441,444],{"name":439,"description":440},"Trancapecho","The same components crammed into a split marraqueta roll — steak, rice, potato, egg and salsa in one hand, sold late at night in Cochabamba.",{"name":442,"description":443},"Silpancho a lo pobre","Two eggs instead of one and slices of fried plantain or banana alongside, borrowing from the a lo pobre plates found across the Andes.",{"name":445,"description":446},"Silpancho de pollo","Chicken breast opened flat and pounded to the same thinness, popular where beef is expensive and the plate is meant to be lighter.",[448,453,458,463,468,472,477,481,485,488,493,496,498,502],{"qty":449,"name":450,"unit":451,"group":452},4,"lean beef steaks (top round or silverside), about 120 g each","piece","For the steak",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},2,"garlic","garlic, crushed to a paste","clove",{"qty":459,"ref":460,"name":461,"unit":462,"group":452},1,"cumin","ground cumin","tsp",{"qty":464,"ref":465,"name":466,"unit":467,"group":452},200,"breadcrumbs","fine dried breadcrumbs","g",{"qty":469,"name":470,"unit":471,"group":452},null,"salt and black pepper","to taste",{"qty":473,"ref":474,"name":475,"unit":467,"group":476},300,"rice","long-grain white rice","For the base",{"qty":478,"ref":479,"name":480,"unit":467,"group":476},700,"potato","waxy potatoes, whole and unpeeled",{"qty":482,"name":483,"unit":484,"group":476,"noScale":8},120,"neutral oil for frying","ml",{"qty":449,"ref":486,"name":486,"unit":451,"group":487},"eggs","To finish",{"qty":489,"ref":490,"name":491,"unit":451,"group":492},3,"tomato","firm ripe tomatoes, finely diced","For the salsa cruda",{"qty":459,"ref":494,"name":495,"unit":451,"group":492},"onion","small onion, finely diced",{"qty":459,"name":497,"unit":451,"group":492,"optional":8},"locoto chilli, deseeded and finely chopped",{"qty":489,"ref":499,"name":500,"unit":501,"group":492},"parsley","flat-leaf parsley, chopped","tbsp",{"qty":459,"ref":503,"name":504,"unit":501,"group":492},"vinegar","white wine vinegar, or the juice of half a lime",[506,510,515,518,521,524,528],{"text":507,"title":508,"timerSeconds":509},"Combine the tomato, onion, locoto, parsley, vinegar and a good pinch of salt in a bowl and leave it on the counter while you cook everything else. After 10 minutes the onion should smell sweet rather than sharp and there should be a pool of pink juice at the bottom.","Dress the salsa first",600,{"tip":511,"text":512,"title":513,"timerSeconds":514},"Stopping the potatoes just short of fully soft is deliberate — they get their last few minutes of cooking in the frying pan.","Rinse {qty:rice} of rice until the water runs clear, then cook it your usual way and keep it covered and warm. At the same time boil the potatoes whole in salted water for about 20 minutes, until a knife enters with slight resistance, then drain, cool briefly and cut into 1 cm slices.","Cook rice and potatoes",1200,{"text":516,"title":517},"Lay each steak between two sheets of baking paper and beat it outwards from the centre with a mallet or rolling pin until it is 2–3 mm thick and clearly wider than a dinner plate. Rub both sides with the garlic, cumin, salt and pepper.","Pound the beef flat",{"text":519,"title":520},"Spread the breadcrumbs on a large tray and press each steak into them firmly on both sides, pushing with your palm so the crumbs bed into the surface rather than sitting on it. Shake off the loose excess and set the steaks aside in a single layer.","Crumb the steaks",{"text":522,"title":523},"Heat a few tablespoons of oil in a wide pan over medium-high heat and fry the potato slices in batches until each side is deep gold and crusted, about 3 minutes a side. Lift onto kitchen paper and salt them straight away.","Fry the potato slices",{"tip":525,"text":526,"title":527},"Covering the fried steak traps steam and softens the crust within a minute. Leave it open to the air.","Add fresh oil to the pan and raise the heat until a crumb dropped in sizzles immediately. Fry each steak for 60–90 seconds a side, until the crust is even amber and the edges have crisped and curled slightly. Drain and keep somewhere warm but uncovered.","Fry the steaks fast",{"text":529,"title":530},"Fry the eggs in the same pan until the whites are set and lacy at the edges but the yolks still move. Spread rice over each plate, fan the potato slices beside it, lay the steak over the top so it overhangs, crown it with an egg and spoon the salsa cruda across the meat.","Fry the eggs and build the plate","seel-PAHN-cho",[533,537,541],{"note":534,"swap":535,"original":536},"Locoto is thick-walled and hot with a green, grassy edge. Jalapeño gets the texture right and habanero gets the heat right; neither is exact, and leaving it out entirely is a normal Bolivian request anyway.","One red jalapeño or half a habanero, finely chopped","Locoto chilli",{"note":538,"swap":539,"original":540},"The coating needs to be fine and dry. Panko is too coarse and shatters off the thin steak when you cut it.","Fine cracker crumbs, or crushed corn flakes for a gluten-light version","Dried breadcrumbs",{"note":542,"swap":543,"original":544},"Both are cooked this way in Bolivia. Pork needs an extra 30 seconds a side; chicken needs the pan slightly cooler so the crumb does not burn first.","Thin pork loin steaks or chicken breast butterflied and pounded","Beef top round","silpancho","Silpancho (Cochabamba Breaded Steak Plate)","Silpancho","Silpancho cochabambino","bolivia","Cochabamba","easy",[553],"main",[555],"dairy-free",[479,474,486,465,490],[558,561,563,565],{"alt":559,"src":560},"Bolivian silpancho plate with a wide breaded steak over rice and fried potato slices, topped with a fried egg and chopped tomato salsa","\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero-1x1.jpg",[545,568,569,570,571,572],"cochabamba","breaded steak","bolivian lunch","fried egg","salsa cruda","2026-08-20","dishroute-kitchen","Beef pounded out until it is wider than the plate, breaded and fried in under two minutes, then stacked over rice and pan-fried potato with a runny egg and sharp raw tomato salsa on top.",{"en":577},"\u002Frecipe\u002Fsilpancho",{"items":579,"total":862,"page":459,"limit":863,"hasMore":864},[580,617,651,684,714,744,771,794,823,833],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":549,"region":585,"baseServings":449,"prepMinutes":429,"cookMinutes":586,"restMinutes":429,"difficulty":551,"course":587,"diet":591,"mainIngredients":594,"images":599,"keywords":609,"publishedAt":573,"updatedAt":573,"authorSlug":574},"api-con-pastel","Api con Pastel (Purple Corn Drink and Fried Cheese Pastry)","Api con Pastel","Api con pastel","La Paz, Oruro and Potosí",35,[588,589,590],"breakfast","drink","street-food",[592,593],"vegetarian","nut-free",[595,596,597,598],"corn","cinnamon","flour","queso-fresco",[600,603,605,607],{"alt":601,"src":602},"Glass of steaming deep purple Bolivian api beside a blistered fried cheese pastel dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-4x3.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-1x1.jpg",[610,611,612,613,614,615,616],"api","api con pastel","purple corn drink","bolivian breakfast","maiz morado","fried cheese pastry","altiplano",{"slug":618,"title":619,"shortTitle":620,"nativeName":620,"countrySlug":549,"region":621,"baseServings":622,"prepMinutes":623,"cookMinutes":623,"restMinutes":624,"difficulty":551,"course":625,"diet":628,"mainIngredients":630,"images":634,"keywords":644,"publishedAt":573,"updatedAt":573,"authorSlug":574},"cunape","Cuñapé (Santa Cruz Cassava and Cheese Rolls)","Cuñapé","Santa Cruz and the eastern lowlands",6,20,15,[626,627],"bread","snack",[592,629,593],"gluten-free",[631,632,486,633],"tapioca-starch","cheddar","butter",[635,638,640,642],{"alt":636,"src":637},"Warm Bolivian cuñapé rolls with cracked golden shells, one torn open to show the stretchy hollow cheese interior","\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-1x1.jpg",[618,645,646,647,648,649,650],"cuñapé","cassava starch","cheese bread","santa cruz","bolivian baking","gluten free",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":549,"region":656,"baseServings":622,"prepMinutes":657,"cookMinutes":658,"restMinutes":659,"difficulty":660,"course":661,"diet":663,"mainIngredients":664,"images":666,"keywords":676,"publishedAt":573,"updatedAt":573,"authorSlug":574},"fricase-paceno","Fricasé Paceño (La Paz Yellow Chilli Pork Stew)","Fricasé Paceño","Fricasé paceño","La Paz",25,150,480,"medium",[553,662],"soup",[555],[665,595,479],"pork-shoulder",[667,670,672,674],{"alt":668,"src":669},"Deep bowl of Bolivian fricasé paceño with bone-in pork in orange chilli broth over hominy corn and freeze-dried potato","\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-1x1.jpg",[677,678,679,680,681,682,683],"fricasé","la paz","pork stew","ají amarillo","chuño","mote","hangover food",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":549,"region":689,"baseServings":690,"prepMinutes":691,"cookMinutes":692,"difficulty":660,"course":693,"diet":694,"mainIngredients":695,"images":696,"keywords":706,"publishedAt":573,"updatedAt":573,"authorSlug":574},"bolivian-humintas","Humintas al Horno (Baked Corn and Cheese Parcels)","Humintas al Horno","Humintas al horno","La Paz and the highlands",8,40,55,[627],[592,629],[595,598,633],[697,700,702,704],{"alt":698,"src":699},"Baked Bolivian humintas in charred corn husks, one opened to show the moist corn and melted cheese inside","\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-1x1.jpg",[707,708,709,710,711,712,713],"humintas","humitas","corn parcels","bolivian snack","queso fresco","corn husk","andean baking",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":549,"region":719,"baseServings":622,"prepMinutes":720,"cookMinutes":9,"difficulty":551,"course":721,"diet":723,"mainIngredients":725,"images":727,"keywords":737,"publishedAt":573,"updatedAt":573,"authorSlug":574},"llajua","Llajua (Bolivian Locoto and Tomato Table Salsa)","Llajua","Llajwa","Nationwide, strongest in the highlands",12,[722],"sauce",[724,592,629,555,593],"vegan",[490,726],"cilantro",[728,731,733,735],{"alt":729,"src":730},"Bowl of deep red Bolivian llajua salsa with visible chilli seeds and flecks of green herb, beside a stone grinding batan","\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-1x1.jpg",[715,738,739,740,741,742,743],"llajwa","locoto","bolivian salsa","raw chilli sauce","quirquina","batan",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":549,"region":749,"baseServings":449,"prepMinutes":657,"cookMinutes":750,"restMinutes":482,"difficulty":660,"course":751,"diet":752,"mainIngredients":753,"images":756,"keywords":766,"publishedAt":573,"updatedAt":573,"authorSlug":574},"majadito","Majadito (Beni Rice with Dried Beef and Plantain)","Majadito","Majadito beniano","Beni and Santa Cruz",80,[553],[555,629],[474,754,755,490,486],"achiote","plantain",[757,760,762,764],{"alt":758,"src":759},"Plate of Bolivian majadito — orange annatto rice with shredded dried beef, fried plantain slices and a fried egg on top","\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-1x1.jpg",[745,767,768,648,769,770,755],"charque","beni","bolivian rice","annatto",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":549,"region":550,"baseServings":449,"prepMinutes":429,"cookMinutes":691,"difficulty":660,"course":776,"diet":777,"mainIngredients":778,"images":779,"keywords":789,"publishedAt":573,"updatedAt":573,"authorSlug":574},"pique-macho","Pique Macho (Bolivian Beef and Chip Sharing Platter)","Pique Macho","Pique a lo macho",[553],[],[479,490,494,486],[780,783,785,787],{"alt":781,"src":782},"Bolivian pique macho platter piled with chips, seared beef cubes, sausage slices, raw onion, tomato, chilli rings and boiled egg","\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-1x1.jpg",[790,791,739,792,568,793],"pique macho","bolivian platter","loaded chips","sharing food",{"slug":795,"title":796,"shortTitle":797,"nativeName":797,"countrySlug":549,"region":798,"baseServings":720,"prepMinutes":799,"cookMinutes":657,"restMinutes":800,"difficulty":801,"course":802,"diet":803,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":573,"updatedAt":573,"authorSlug":574},"bolivian-saltenas","Salteñas (Bolivian 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Bolivian peanut soup with beef, potato and noodles under a pile of crisp fried potato matchsticks and parsley","\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero.jpg",{"alt":848,"src":851},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-16x9.jpg",{"alt":848,"src":853},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-4x3.jpg",{"alt":848,"src":855},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-1x1.jpg",[857,858,859,860,568,861],"sopa de maní","peanut soup","bolivian soup","beef broth","andean food",10,24,false,1788563748631]