Pandebono is a cheese bread from Valle del Cauca, made with cassava starch, cornmeal, cheese and egg. It's small, round and a little chewy, and it's eaten fresh with coffee or hot chocolate. At Tequendama Moments you'll find them freshly baked, alongside the almojábanas.
At a glance
| What it is | A cheese bread made with yuca starch |
| Where it's from | From Valle del Cauca, in southwestern Colombia |
| When it's eaten | At breakfast or as an afternoon snack, warm |
| At Tequendama | Pandebonos and almojábanas freshly baked at Moments, by the portion of four or individually |
Pandebono and almojábana
They're cousins. Pandebono is made with cassava starch and comes out chewier; almojábana is made with fresh curd cheese and cornmeal and is fluffier. Both are “amasijos,” as baked breads and buns are called in Colombia.
How to enjoy it
Fresh out of the oven, while the cheese is still warm. With a Colombian coffee, a hot chocolate or, in Valle del Cauca, with kumis.
Frequently asked questions
Does pandebono contain wheat?
The traditional recipe is made with cassava starch and corn. Even so, all 14 allergens are handled in our kitchen: if you have an allergy, check the allergen menu or ask us.
Where to buy pandebonos in Madrid?
At Tequendama Moments (Av. de Felipe II, 4, Goya), freshly baked, by the portion or individually.
How is it different from Brazilian cheese bread?
They're similar: both are made with yuca starch and cheese. Pandebono usually also has corn flour and a different texture.
Updated October 7, 2026 · By the Tequendama Team · Next: almojábana · More from the guide