Category
Breakfast
56 recipes
BreakfastBogotá-Style Tamales, Colombian Tamal Santafereño for 12
Bogotá-style tamales (tamal santafereño) with soft corn masa, chicken, pork ribs, pork belly and chickpeas, tied in banana leaves and simmered 2 hours. How to wrap and tie them, how to tell they are done, scaling up and freezing.
BreakfastUchepos, Mexican Fresh Corn Tamales from Michoacán
Uchepos are fresh corn tamales from Michoacán, made from raw kernels blended with butter and steamed upright in green husks for 55 minutes. How to fix watery supermarket sweet corn, fold the husks, go sweet or savory and freeze them.
BreakfastMachaca con Huevo, Northern Mexican Dried Beef and Eggs
Machaca con huevo is shredded dried beef fried for 2 minutes, softened in tomato juice and scrambled with 8 eggs and serrano chile. Where to buy machaca, what to use without it, why you skip the salt, and burritos, in 25 minutes for 4.
BreakfastVenezuelan Chicharron Arepas, Corn Cakes with Pork Crackling
Venezuelan chicharron arepas are corn cakes with 7 oz (200 g) of chopped pork crackling kneaded into every 500 g of P.A.N. flour. Makes 10 in 70 minutes, griddled and baked at 350°F (180°C), with US and UK swaps and a salt rule.
BreakfastQueso de Mano, Venezuelan Stretched Cheese Made at Home
Homemade queso de mano, the soft layered Venezuelan cheese for cachapas, from 1 gallon of regular pasteurized milk, citric acid and rennet. Why ultra-pasteurized milk fails, how to stretch curd safely at 175°F and what it yields.
BreakfastVenezuelan Acemas, Andean Sweet Bread with Anise and Panela
Venezuelan acemas are round Andean sweet breads made with raw cane sugar, whole anise seed and a cinnamon syrup. Ten 3½ oz rolls baked at 350°F (180°C), with rise cues, US and UK sugar swaps, what to fill them with and how to freeze them.
BreakfastVenezuelan Wheat Arepas, Soft Andean Griddle Breads
Venezuelan wheat arepas from the Andes, made with all-purpose flour, warm milk, egg and baking powder, rolled ⅜ in thick and cooked on a griddle. Ten in 90 minutes, with doneness cues, US and UK swaps, fillings and freezing.
BreakfastGallo Pinto Recipe, Costa Rican Rice and Beans
Gallo pinto, Costa Rican rice and beans, made with 3 cups of cold day-old rice, 2 of black beans and ½ cup of their liquid. Salsa Lizano and a Worcestershire swap, the Nicaraguan red bean version and safe rice storage. 30 minutes for 4.
BreakfastArgentinian Medialunas, Syrup-Glazed Croissants at Home
Argentinian medialunas are small, sweet butter croissants brushed with hot sugar syrup straight from the oven. Three letter folds, chill times, how to shape and proof, an overnight plan and freezing unbaked, for 24.
BreakfastMangu, Dominican Mashed Plantains with Los Tres Golpes
Mangu is the Dominican breakfast of green plantains boiled 20 to 25 minutes and mashed hot with butter and a cup of their cooking water. With vinegar red onions, los tres golpes, US and UK swaps and reheating, 50 minutes for 4.
BreakfastBolon de Verde, Ecuadorian Plantain Dumplings with Cheese
Bolon de verde is Ecuador's coastal breakfast, green plantain fried until tender and mashed hot with lard into balls stuffed with cheese and pork. Fried vs boiled, US and UK cheese swaps, browning without cracks, 55 minutes for 4.
BreakfastBaleadas Recipe, Honduran Flour Tortillas with Beans
Honduran baleadas made from scratch, with thick, soft flour tortillas folded over refried red beans, salty crema and crumbled hard cheese. Makes 10 in 75 minutes, plain or loaded with egg and avocado, with US and UK swaps.
BreakfastVenezuelan Christmas Bollos, Hallaca Leftovers in a Leaf
Venezuelan Christmas bollos turn leftover hallaca dough and filling into small leaf-wrapped corn parcels, boiled for 30 minutes. How much filling per pound of dough, how to wrap and tie them, the yield, and freezing them raw.
BreakfastArepa Paisa, Thin Colombian White Corn Arepas
Arepa paisa is the thin, plain white corn arepa from Medellín and Antioquia, griddled dry and eaten with butter and cheese. Makes 8 in 45 minutes, with the right flour, a no-crack dough, pressing between plastic and reheating.
BreakfastHuevos Ahogados, Mexican Eggs Poached in Tomato Broth
Huevos ahogados are whole eggs poached in a thin tomato and serrano broth, covered, over low heat until the yolks are how you like them. Ready in 40 minutes for 4, with yolk timings, a salsa verde version, US and UK swaps and a plan for 12.
BreakfastMexican Hotcakes Recipe, Fluffy Pancakes from Scratch
Mexican hotcakes made from scratch with flour, baking powder, milk, eggs and butter, thick and fluffy instead of boxed mix. Makes 12 in 40 minutes, with the pan test, when to flip, cajeta toppings and how to freeze them.
BreakfastBolillo Rolls, Crusty Mexican Bolillos From a Home Oven
Bolillo rolls with a thin crackling crust and soft crumb, 8 Mexican bolillos in 185 minutes (30 hands-on) at 450°F (230°C) with steam. Bread flour vs all-purpose, windowpane test, scoring, doneness, freezing and cost.
BreakfastChorizo and Eggs, Mexican Huevos con Chorizo Recipe
Chorizo and eggs the Mexican way, raw chorizo crumbled and fried in its own fat, then soft-scrambled with eggs and served with beans and tortillas. 20 minutes for 4, with how much grease to pour off, UK swaps and tacos for 12.
BreakfastMexican Bisquets, Tall Flaky Biscuits With an Egg Wash
Mexican bisquets, the egg-washed bakery biscuits served with butter, jam and coffee, 12 in 85 minutes at 375°F (190°C). How they differ from Southern biscuits and scones, why they don't rise, folding, freezing unbaked, and cost.
BreakfastHow to Make Arepas, the Venezuelan Griddle and Oven Method
How to make arepas the Venezuelan way, with pre-cooked corn flour, warm water and salt, seared 5 minutes a side and baked at 350°F (180°C). Makes 8 in 50 minutes. Why masa harina fails, fillings, freezing and a crowd plan.
BreakfastHuevos Motuleños Recipe, Yucatán Eggs with Plantain
Huevos motuleños from Yucatán, fried eggs on crisp tortillas with black beans, a charred tomato-habanero sauce with ham and peas, and fried plantain. 45 minutes for 4, with a 10-plate plan, US and UK swaps and cost.
BreakfastVenezuelan Fried Arepas That Puff Up for Stuffing
Venezuelan fried arepas are thin masarepa discs fried at 350°F (175°C) until they puff into a hollow pocket you split and stuff. Makes 12 in 50 minutes, with dual measures, US and UK swaps, an air fryer test and freeze-ahead discs.
BreakfastBollo de Yuca, Colombian Cassava Rolls Boiled in Corn Husks
Bollo de yuca is boiled cassava ground hot with salt, wrapped in corn husks and simmered 45 minutes until firm. Makes 8 rolls in 115 minutes, with frozen yuca, dried husks or foil, the anise and cheese versions, safety and storage.
BreakfastHuevos Divorciados Recipe, Mexican Divorced Eggs
Huevos divorciados with a red tomato salsa and a green tomatillo salsa made in one pot, beans down the middle and crisp-edged eggs, 40 minutes for 4. Salsa amounts, runny-yolk safety, US and UK swaps and cost.
BreakfastColombian Corn Envueltos, Fresh Corn Steamed in the Husk
Colombian corn envueltos are fresh corn ground with butter and fresh cheese, wrapped in its own husk and steamed for 60 minutes. Makes 12 in 2 hours, with sweet corn fixes for US and UK cooks, dried husks or foil, freezing and costs.
BreakfastGorditas de Nata, Mexican Sweet Cream Griddle Cakes
Gorditas de nata are small Mexican sweet cakes of flour, cream, egg and baking powder cooked on a dry griddle, 20 in 70 minutes. What nata is, US and UK swaps, low heat at 4 minutes a side and how to tell the centers are done.
BreakfastHomemade Flour Tortillas, Soft Recipe with Exact Grams
Homemade flour tortillas from 4 cups (500 g) of flour, 3.5 oz (100 g) of lard and hot water at 115-120°F, rested 30 minutes. Makes 16 soft 8-inch tortillas in 80 minutes, with butter and oil swaps and how to keep them from going stiff.
BreakfastVenezuelan Pastelitos Andinos, Blistered Fried Turnovers
Venezuelan pastelitos andinos are Andean breakfast turnovers of wheat dough rolled to 2 mm that blisters in oil at 350°F (175°C). Makes 24 in 105 minutes, with four fillings, freezer and air fryer notes, a plan for 20-40 and US costs.
BreakfastVenezuelan Sweet Arepitas with Anise, How to Make Them Puff
Venezuelan sweet arepitas are small corn-flour discs with papelón and anise seed, fried at 350°F (175°C) until they puff. Makes 30 in 70 minutes, with dual measures, US and UK swaps, an air fryer test and make-ahead dough.
BreakfastChilaquiles Verdes Recipe, Crisp or Soft by the Minute
Chilaquiles verdes recipe with a reduced tomatillo salsa and homemade chips that stay crisp, ready in 45 minutes for 4 plates. Timing for crisp or soft, baked vs fried chips, UK tomatillo swaps and amounts for 8 to 20.
BreakfastColombian Almojábanas, Cheese and Corn Buns with Cuajada
Colombian almojábanas are soft cheese and corn buns made with fresh curd cheese and masarepa, baked 20 minutes at 400°F (200°C) for 12 buns. Which US or UK cheese to use, why they go flat or hard, costs and freezing raw.
BreakfastEnfrijoladas Recipe, Corn Tortillas in Black Bean Sauce
Enfrijoladas are corn tortillas dipped in a smoky blended black bean sauce, folded over queso fresco and topped with crema and onion. Ready in 30 minutes for 4. The sauce ratio, canned vs dried beans, sodium, swaps and cost.
BreakfastHuevos a la Mexicana, Mexican Scrambled Eggs Recipe
Huevos a la mexicana are Mexican scrambled eggs with tomato, onion and serrano chile, ready in 20 minutes for 4 and never watery. How long to cook the tomato, a kid-friendly mild version, US and UK swaps and what to serve with them.
BreakfastHuevos Pericos, Colombian Scrambled Eggs with Scallions
Huevos pericos are Colombian scrambled eggs cooked into a quick tomato and scallion base, so they stay juicy and never watery. Ready in 15 minutes for 4, with the Venezuelan perico, US and UK onion swaps, scaling for 20, cost and storage.
BreakfastHuevos Rancheros Recipe with Homemade Ranchero Sauce
Huevos rancheros recipe with a cooked tomato-serrano ranchero sauce, oil-dipped corn tortillas that stay whole and eggs your way, in 30 minutes for 4. Yolk timing by the minute, beans or not, US and UK swaps and a brunch plan for 8.
BreakfastConchas Recipe, Mexican Sweet Bread That Keeps Its Topping
Conchas recipe for 12 soft Mexican sweet buns with vanilla and chocolate topping, ready in 205 minutes (45 hands-on) at 350°F (180°C). Gram and cup amounts, the finger test, why the topping cracks, overnight fridge proof and freezing.
BreakfastMolletes Recipe, Mexican Bean and Cheese Toast
Molletes recipe for Mexican bean and cheese toast, with bolillo rolls toasted in butter at 400°F (200°C) before the beans go on. Serves 4 in 30 minutes, with air fryer times, cheese swaps and a brunch plan for 20.
BreakfastVenezuelan Cachapas, Sweet Corn Pancakes with Cheese
Venezuelan cachapas are sweet corn pancakes folded over soft white cheese, made from 1.75 lb (800 g) of blended kernels and little flour. Four in 60 minutes. Fresh, frozen or canned corn, US and UK cheese swaps, crowd amounts.
BreakfastVenezuelan Cachitos, Ham-Filled Bakery Rolls from Scratch
Venezuelan cachitos are soft, slightly sweet ham-filled crescent rolls, not flaky croissants, baked 20 minutes at 350°F (180°C). Makes 16, with an overnight fridge rise, a shaping guide, freezing tips and real US costs.
BreakfastVenezuelan Empanadas, Crispy Corn Dough That Won't Crack
Venezuelan empanadas are crisp half-moons of precooked corn dough with a spoonful of sugar, fried at 350°F (175°C) for 4-5 minutes. Twenty in 70 minutes once the filling is made, with beef, chicken, cheese or bean fillings and freezer tips.
BreakfastGolfeados recipe, Venezuelan cheese and anise sticky buns
Golfeados are Venezuelan sticky buns rolled with unrefined cane sugar, anise seed and salty white cheese, then glazed with papelón syrup. 12 buns in 185 minutes, overnight option, US and UK swaps, °F and °C, cost and freezing.
BreakfastVenezuelan mandocas, sweet plantain and cheese fritters
Mandocas recipe for Venezuelan ring-shaped fritters of very ripe plantain, corn flour, papelón and salty white cheese, fried at 350°F (175°C). 18 fritters in 65 minutes, with freezer, air fryer and US/UK swap notes.
BreakfastPisca Andina, Venezuelan Andean Breakfast Soup Recipe
Pisca andina is the Venezuelan Andean breakfast soup of potatoes, scallions, milk and water with eggs poached right in the pot, 20 minutes for 4. How to keep the milk from splitting, which cheese won't go stringy and safe egg timings.
BreakfastReina Pepiada Arepas, Venezuelan Chicken and Avocado Arepas
Reina pepiada arepas are Venezuelan corn cakes stuffed with shredded chicken, avocado and mayo in a 4-3-1 ratio, 8 in 60 minutes. Breast or thigh, keeping the filling green, P.A.N. swaps, air fryer and a plan for 20.
BreakfastColombian Cheese Arepas, the 30-Minute Breakfast
Colombian cheese arepas made with masarepa, queso fresco in the dough and mozzarella melted inside. Ready in 30 minutes for 4 large arepas. Which corn flour actually works, which US cheeses melt, dough troubleshooting and freezing.
BreakfastColombian Pandeyuca, Crisp Cheese Rings From Cassava
Pandeyuca is a crisp Colombian cheese bread made with plain tapioca starch, cheese and baking powder, baked 13 minutes at 445 °F. Why it uses sweet starch rather than sour, why the dough chills, and how it differs from pandebono.
BreakfastColombian Pandebono, Cheese Bread That Puffs Without Yeast
Colombian pandebono is a gluten-free cheese bread that rises on steam alone, from sour cassava starch fermented for a month and dried in the sun. Which bag to buy, which cheese works and the oven heat that makes it puff.
BreakfastColombian Chicken Tamales in Banana Leaf
Colombian chicken tamales with corn masa, bone-in thighs, potato, carrot and peas wrapped in banana leaf, a dozen per batch. Why breast dries out over a two-hour steam and why three quarters of the sofrito belongs in the masa.
BreakfastColombian Arepa de Huevo, a Whole Egg Fried Inside
Arepa de huevo is a Caribbean-coast corn arepa fried twice with a whole egg sealed inside its own steam pocket. How that pocket forms, the five-minute window for cutting it open, US substitutions and every way it fails.
BreakfastColombian Pork Tamales in Banana Leaf
Colombian pork tamales built on leg and spare ribs, with the masa hydrated by the pork's own broth and checked with the float test. Why this tamale needs no added lard, and how much broth per cup of masarepa.
BreakfastColombian Sweet Corn Arepas, Griddled With Cheese
Arepas de chócolo: fresh sweet corn blended with a little precooked corn flour, cooked in butter over medium-low heat and topped with cheese. Why tender corn sweetens itself, when the cheese goes on and how it differs from a cachapa.
BreakfastGarullas, Colombian Cheese and Corn Rolls
Garullas are the cheese roll of Soacha, near Bogotá: corn and wheat flour, fresh curd and creamed butter, baked 24 minutes at 350°F. Why creaming instead of kneading makes them crumbly, and which cheese to use outside Colombia.
BreakfastArepas Boyacenses, Stuffed with Fresh Cheese and Panela
Boyacense arepas are yellow corn dough with 28% wheat flour, stuffed with fresh curd and panela and browned in butter. Why the wheat is what lets you seal them, and which cheese softens without melting. Eight arepas.
BreakfastArepa Santandereana, with Cassava and Pork Cracklings
The santandereana arepa rests on three ingredients that each do a job: hulled corn for texture, cassava for the starch that binds, cracklings for fat. Cooked dry on a griddle, eight at a time, in three hours.
BreakfastColombian Calentado, Yesterday's Beans and Rice
Calentado paisa: leftover beans and rice fried with chorizo until a crust forms, topped with a fried egg and an arepa. The 2-hour rule, the 165 °F reheat and why Colombians cook extra beans on purpose.
BreakfastChangua Recipe, Colombian Milk and Egg Soup in 15 Minutes
Changua is Bogotá's breakfast soup, a whole egg poached in milk and water with scallion and cilantro, ready in 15 minutes for two. The ingredients, how to keep the yolk soft without boiling the milk and what calado bread is.