22 Dishes

Breakfast

Arepa

Arepa (spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough, eaten in the northern region of south america since pre-columbian times, and notable primarily in the cuisine of colombia and venezuela, but also present in the cuisines of bolivia and other countries.it is commonly eaten in those countries and can be served with accompaniments such as cheese, cuajada (fresh cheese), various meats, chicken, avocado, or diablito (deviled ham spread). it can also be split to make sandwiches. sizes, maize types, and added ingredients vary its preparation. it is similar to the mexican gordita, the salvadoran pupusa, the ecuadorian tortilla de maíz and the panamanian tortilla or changa.

Breakfast

Avena con leche

Avena is a beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar consumed in latin america and caribbean. other spices such as allspice, vanilla, nutmeg, ginger, and citrus peel are popular. avena means oat in the spanish language. it is somewhat similar to horchata, a sweet nut milk drink from spain. avena is prepared using water and milk brought to a boil. sugar and a small amount of oatmeal are added and cooked. if water is used, some amount of milk may optionally be added at the end of cooking. the oats may then be strained out, blended using a blender, or simply allowed to settle to the bottom of the pitcher. a cinnamon stick is sometimes added to the pitcher.

Breakfast

Bollo

Bollo is a bun, popular in latin america, made from corn, yuca or potato. variations are eaten in colombian cuisine, cuban cuisine ( tamal de maíz solamente ) and panamanian cuisine. corn and yuca bollos are an indigenous food of the caribbean coast of colombia and panama, where they are boiled in leaves. this preparation is similar to the humita of the andes, the hallaquita of venezuela and the pamonha of brazil.in colombia, bollos are sold by street vendors along the colombian coast, as well as in stores and supermarkets. they are primarily served for breakfast as an accompaniment with cheese. panamanian bollo has been described as a type of tamale.

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Breakfast

Calentado

Calentao', sometimes spelled calenta'o (colombian spanish creole folk slang for "heated," derived from the standard spanish word calentado) is a paisa and antioquia, colombian cuisine dish made from reheated leftovers including rice, egg, pasta, beans, potatoes and other foods such as arepa, chorizo, and ground beef. it is generally eaten for breakfast and is often accompanied by aguapanela, arepa, coffee, juice or hot chocolate. depending on the region it can also be served with hogao. it is sometimes referred to as fríjoles trasnochaos. a fried egg is usually served on top of the dish and it is called calentao' "a caballo" . it is usually eaten for breakfast using some of the night before's leftovers.

Breakfast

Changua

Changua (milk broth with eggs) is a typical hearty breakfast soup of the central andes region of colombia, in particular in the boyacá and cundinamarca area, including the capital, bogotá. it also has a reputation as a hangover cure, being a popular late night meal.the changua comes from the muisca word xie which means water or river, and nygua that means salt. a mixture of equal amounts of water and milk is heated with a dash of salt. once it comes to a boil, one egg per serving is cracked into the pot without breaking the yolk, and allowed to cook for about a minute while covered. the broth is served in a bowl, garnished with scallions, which may be fried beforehand but usually are not, curly cilantro, and a piece of stale bread called "calado" which softens in the changua. it is sometimes served with pieces of cheese which melt into the broth. modern versions of changua include chicken stock instead of water, tomato concassé, chopped cilantro, almojábana and "choclo" arepas.

Breakfast

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegetarian cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Breakfast

Chocolatada

A hot chocolate drink made with cinnamon, cloves, heavy cream, brandy, butter, sugar, condensed milk, whipped cream, common during christmas (chocolatada navideña)

Breakfast

Chocolate completo

Hot chocolate served with pan blandito (soft milk bread), white cheese and almojábana, a cheese roll made with corn and yucca starch

Breakfast

Chorreada

Corn pancake, serve with, for example, sour cream

Breakfast

Churro

A churro (spanish pronunciation: [ˈtʃuro], portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from spanish and portuguese cuisine. they are also found in latin american cuisine and the cuisine of the philippines and in other areas that have received immigration from spanish and portuguese-speaking countries, especially in the southwestern united states and france. in spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras or jeringos in some regions. they are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. cinnamon sugar is often sprinkled on top. there are also two slightly different snacks in portugal, called porra and fartura, which are filled with jelly instead of the doce de leite, traditional to brazilian churros.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Breakfast

Crema de maiz

Cornmeal porridge or corn soup

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Breakfast

Facturas

Media lunas pastries filled with dulce de leche, drizzled with chocolate, etc

Breakfast

French toast

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Breakfast

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Breakfast

Huevos pericos

In colombian and venezuelan cuisine, huevos pericos (english: "parrot eggs") refers to a dish prepared with scrambled eggs, butter, sautéed diced onions, bell pepper, and tomatoes. scallions are a frequent substitution or addition to the onions, especially in colombia. huevos pericos may also include chopped cilantro greens, annatto for coloring, and occasionally hot peppers. it can be regarded as a tropical version of scrambled eggs and can be eaten alone, with bread, usually at breakfast time; or at any time, as an arepa filling. the name comes from the bright colors of the scallions, tomato, peppers and eggs, mimicking the colors of a parrot (perico).

Breakfast

Pan de queso

Pan de queso (english: cheese bread) is a traditional colombian roll made with tapioca flour and grated cheese. it is served plain or filled with cream cheese or jelly. this food is especially common in the paisa region of colombia as breakfast or parva.pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. fermented starch allows biscuits to become light and voluminous.a similar food is prepared in brazil, known as pão de queijo. pão de queijo is common in the southeast of brazil, especially the minas gerais region.

Breakfast

Pastry

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. sweetened pastries are often described as bakers' confectionery. the word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. small tarts and other sweet baked products are called pastries. common pastry dishes include pies, tarts, quiches, croissants, and pasties.the french word pâtisserie is also used in english (with or without the accent) for the same foods. originally, the french word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. this meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. pastry can also refer to the pastry dough, from which such baked products are made. pastry dough is rolled out thinly and used as a base for baked products. pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. a good pastry is light and airy and fatty, but firm enough to support the weight of the filling. when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. this ensures that the flour granules are adequately coated with fat and less likely to develop gluten. on the other hand, overmixing results in long gluten strands that toughen the pastry. in other types of pastry such as danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Breakfast

Reina pepiada

Arepas (flatbread) filled with chicken and avocado salad

Breakfast

Tamale

A tamale, in spanish tamal, is a traditional mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. the wrapping can either be discarded prior to eating or used as a plate. tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. tamale is an anglicized version of the spanish word tamal (plural: tamales). tamal comes from the nahuatl tamalli. the english "tamale" is a back-formation of tamales, with english speakers interpreting the -e- as part of the stem, rather than part of the plural suffix -es.