Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0491e1d32b4b4a7ea2e0d6eb258e344f",
    "updated": "2025-05-18T03:28:23.179Z",
    "title": "Pork Mojo Quinoa Bowl",
    "subtitle": null,
    "description": "Pork mojo, a traditional Cuban dish, features slow-cooked pork infused with a tangy, garlicky mojo sauce. This version simplifies the preparation for a quick weeknight meal. Lean pork tenderloin cooks rapidly and shreds easily, while a blend of orange and lime juice substitutes for the less common sour oranges. Gently heating the garlic in olive oil softens its sharpness, and cumin along with oregano add complexity. A colorful mix of bell pepper, poblano, pickled jalapeños, and orange adds texture and heat, all served over nutritious quinoa instead of rice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "oranges (1 orange grated and juiced to get ½ teaspoon zest and ½ cup juice, 1 orange left whole).",
          "red bell pepper, stemmed, seeded, and cut into ½-inch pieces",
          "poblano pepper, stemmed, seeded, and cut into ½-inch pieces",
          "pickled jalapeños, minced",
          "extra-virgin olive oil",
          "garlic cloves, minced",
          "ground cumin",
          "lime juice (2 limes).",
          "minced fresh oregano",
          "cooked quinoa",
          "recipe roast pork tenderloin",
          "chopped fresh cilantro"
        ]
      }
    ],
    "instructions": [
      "Remove the peel and pith from the whole orange.",
      "Cut the orange into quarters, then slice crosswise into ½-inch thick pieces.",
      "Combine the orange slices, bell pepper, poblano, and pickled jalapeños in a bowl; season with salt and pepper to taste and set aside until serving.",
      "Microwave the olive oil, garlic, and cumin in a medium bowl until fragrant, about 1 minute.",
      "Whisk the orange zest and juice, lime juice, and oregano into the oil mixture.",
      "Toss the cooked quinoa with ½ cup of the vinaigrette and season with salt and pepper to taste.",
      "Toss the pork with the remaining vinaigrette and season with salt and pepper to taste.",
      "Divide the quinoa evenly into serving bowls, then top with the pork and orange-bell pepper mixture.",
      "Garnish with chopped cilantro.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "CUSTOMIZE IT\nFor a creamy touch, add a dollop of sour cream.\nFor extra crunch, top with plantain chips.\nIf you prefer, substitute quinoa with brown rice or bulgur."
  }
]