Top 14 Colombian Breads

Pan de bono is a traditional bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side. Some claim that the name pan de bono was created after an Italian baker in Cali who used to yell pane del buono (good bread), while others say that it is named after a place called Hacienda El Bono, where it was first made.Expand

Almojábana is a traditional and Puerto Rican bread (although it is also popular in other countries of Latin America) that is very similar to pandebono. Pandebono is usually made with yuca flour and costeño cheese, while almojábanas are made with cuajada white cheese and cornmeal flour. Almojábanas are baked until they develop a spongy texture and a golden brown color of the exterior. This small, round bread is traditionally served warm.Expand

Pan de queso is a cheese bread from Colombia, namely the Paisa region where it is extremely popular. The main ingredients are tapioca flour and grated cheese, but it is the fermented cassava starch that gives these rolls their lightness and volume. They are eaten for breakfast or as a parva—a quick breakfast snack, either plain or filled with cream cheese or jelly.Expand

Pan de yuca is a traditional bread consisting of cassava flour, eggs, and cheese. It is usually shaped into small, round balls. The bread is popular throughout Colombia and Ecuador, although there are variations on pan de yuca throughout Latin America. It makes for a delicious warm appetizer or an afternoon snack, preferably paired with a cup of hot chocolate, tea, or coffee.Expand

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country. It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor. They can be eaten plain with a beverage, wrapped around a filling, or topped like an open-faced sandwich with things like cheese, shredded pork, sour cream, and eggs. They can be eaten any time of day, but typically they're eaten for breakfast, as a snack, or a quick dinner.Expand

Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. In Venezuela, arepa is eaten at any time of the day, throughout the whole country, and across all socio-economic groups. The golden disks with a crispy, browned crust are commonly stuffed with a variety of ingredients, and the combinations are seemingly infinite, from beans, cheese, and avocado to shredded beef and onions. For a Venezuelan breakfast, arepas are traditionally paired with a cup of strong coffee and hot dipping chocolate. Since they are not filled with anything for breakfast, they are commonly referred to as the viuda (widow). The name arepa comes from the word erepa, which is the indigenous word for this corn bread, as its origins are believed to be from the indigenous tribes across Venezuela, such as Timoto-Cuicas, Arawak, Carib, and Karina. Today, arepas are usually served at traditional eateries called areperas.Expand

Arepa Santandereana is a Colombian arepa variety from the El Santander department. These arepas are made with yellow corn masa, cassava, and crispy pork belly – also known as chicharrón. They are usually grilled, and it is recommended to consume them while fresh and hot. Arepa Santandereana is traditionally eaten as a snack, but it can also be served as an accompaniment to traditional Colombian dishes.Expand

One of the most omnipresent local dishes in the Paisa region of Colombia is the traditional arepa paisa, made from soaked threshed corn that is shaped and grilled until golden brown. This crispy and luscious corn cake can be eaten on its own, served as a side dish, or stuffed with variable fillings such as cheese, meat, or eggs - you can eat it with whatever choice of filling you want. The versatility of the arepa paisa is only matched by the love the locals have for it - a typical breakfast in this region is centered on it (topped with butter, salt, and slices of cheese), and sometimes the dish is part of all meals of the day! And because you can find arepa paisa at every supermarket, street vendor or restaurant, there's always a perfect one available at all times.Expand

Pan trenza is a traditional braided bread made with a combination of flour, sugar, salt, yeast, oil, and eggs. Apart from these basic ingredients, some people also like to add guava, raisins, or cheese to the bread in order to enrich it with more flavor. Once the dough has been prepared, it is rolled into strands, braided, brushed with egg wash, then baked until golden brown. This simple bread can be found in most bakeries throughout Colombia.Expand

Pan aliñado is a Colombian bread that is usually made with flour, yeast, butter, sugar, salt, powdered milk, and queso fresco. Once kneaded, the dough should be elastic and smooth, and it is then baked until golden brown. Crunchy on the outside, tender on the inside, cheese-filled and buttery, this bread can be found in almost every bakery in Colombia. It is recommended to consume it with coffee or hot chocolate as a tasty mid-afternoon snack.Expand