Pandebono is a South American roll made with two types of flour and cheese, often enjoyed at breakfast or lunch. Its origin is uncertain, but it is generally agreed to have originated in Colombia. The dough is made with tapioca flour and masarepa, cheese, and eggs, and shaped into small rolls or rings before baking.
Pandebono is a type of South American roll or bagel made using two different types of flour and cheese. They are typically eaten within minutes of coming out of the oven, although they can also be reheated, and are often enjoyed at breakfast or lunch with coffee or hot chocolate. There are several stories about the origin of the name and where these rolls were made and served. Pandebono can be quite quick and easy to make, and is often available in South American bakeries or some specialty bakeries in the United States.
While it is generally agreed that pandebono originated in Colombia, there is much speculation and disagreement about its precise origin. According to one story, an Italian baker who came to Colombia invented these buns. It is said that he sold the sandwiches shouting “pane del buon”, which means “good bread” in Italian, and that he transformed into “pandebono” through repetition. Other stories claim that it was first created by the owner of a small restaurant named Hacienda El Bono and that the sandwiches were called pan del Bono or “El Bono bread,” which was eventually shortened to “pandebono.”
Regardless of the precise origin of these rolls, they are typically prepared quite simply. Pandebono begins with a dough made from two types of flour, a little cheese, an egg or two, and sometimes a small amount of sugar. Tapioca flour, also called cassava or yucca starch, is used together with masarepa, or precooked cornstarch. Both of these flours can be hard to find in some areas outside of South America, even though specialty food stores can carry them.
Eggs and cheese are added to this combination of flours. The type of cheese used in pandebono often depends on the recipe and the region where it is made. Some regions have local farm cheeses that work well, often due to a relatively high amount of saltiness, and Mexican cheese known as queso fresco is also often used. If you are using a low salt cheese, you can add more salt to the mix to achieve the right level of saltiness. Once this dough is sufficiently mixed, it is then shaped into small rolls or rings, similar to a bagel, baked on a baking sheet, and served fresh from the oven.
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