Believe it or not, one culinary tradition that united many countries in South America is an affinity for cheese breads.
Made with different types of flours and including a variety of cheeses, these breads are generally eaten either for breakfast or as a side dish along with larger meals.
While they might not be uber-popular outside of their home continent, they are definitely worth trying. Here are some cheese breads from South America that you have to try.
Pão de Queijo (Brazil)
Brazil’s cheese bread par excellence is this creation that hails from the region of Minas Gerais. Eaten as a breakfast food and as a snack, it is made out of cassava flour and Minas cheese, a locally-produced variety made with cow’s milk.
Chipa (Paraguay)
This Paraguayan recipe originates from a traditional recipe made by the Guarani people of the region. Also made with cassava flour, these circular goodies are also made with cheese, lard, milk and egg.
Pandebono (Colombia)
Colombia’s contribution to the cheese bread tradition of South America comes in the form of pandebono. This soft bread roll is often eaten with hot chocolate! It contains cassava flour and corn starch as well as cheese and eggs.