{"id":771,"date":"2026-10-07T08:42:56","date_gmt":"2026-10-07T08:42:56","guid":{"rendered":"https:\/\/tequendama.es\/?p=771"},"modified":"2026-10-07T08:42:56","modified_gmt":"2026-10-07T08:42:56","slug":"pandebono","status":"publish","type":"post","link":"https:\/\/tequendama.es\/en\/pandebono\/","title":{"rendered":"Pandebono: the cheese bread from Valle del Cauca"},"content":{"rendered":"

Pandebono<\/strong> 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<\/a> you'll find them freshly baked, alongside the almoj\u00e1banas.<\/p>\n\n\n\n

\n

At a glance<\/h2>\n\n\n\n
What it is<\/td>A cheese bread made with yuca starch<\/td><\/tr>
Where it's from<\/td>From Valle del Cauca, in southwestern Colombia<\/td><\/tr>
When it's eaten<\/td>At breakfast or as an afternoon snack, warm<\/td><\/tr>
At Tequendama<\/td>Pandebonos and almoj\u00e1banas freshly baked at Moments, by the portion of four or individually<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n\n\n\n

Pandebono and almoj\u00e1bana<\/h2>\n\n\n\n

They're cousins. Pandebono is made with cassava starch and comes out chewier; almoj\u00e1bana<\/a> is made with fresh curd cheese and cornmeal and is fluffier. Both are \u201camasijos,\u201d as baked breads and buns are called in Colombia.<\/p>\n\n\n\n

How to enjoy it<\/h2>\n\n\n\n

Fresh out of the oven, while the cheese is still warm. With a Colombian coffee<\/a>, a hot chocolate or, in Valle del Cauca, with kumis.<\/p>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\n
Does pandebono contain wheat?<\/summary>

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<\/a> or ask us.<\/p><\/details>

Where to buy pandebonos in Madrid?<\/summary>

At Tequendama Moments (Av. de Felipe II, 4, Goya), freshly baked, by the portion or individually.<\/p><\/details>

How is it different from Brazilian cheese bread?<\/summary>

They're similar: both are made with yuca starch and cheese. Pandebono usually also has corn flour and a different texture.<\/p><\/details><\/div>\n\n\n\n

Updated October 7, 2026 \u00b7 By the Tequendama Team \u00b7 Next: almoj\u00e1bana<\/a> \u00b7 More from the guide<\/a><\/p>","protected":false},"excerpt":{"rendered":"

El pandebono es un pan de queso del Valle del Cauca, hecho con almid\u00f3n de yuca, harina de ma\u00edz, queso y huevo. Es peque\u00f1o, redondo y algo el\u00e1stico, y se come reci\u00e9n hecho con caf\u00e9 o chocolate. En Tequendama Moments los tienes reci\u00e9n horneados, junto a las almoj\u00e1banas. En resumen Qu\u00e9 es Un pan de […]<\/p>\n","protected":false},"author":2,"featured_media":558,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[5],"tags":[],"class_list":["post-771","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nPandebono: Where to Buy It in Madrid | Tequendama<\/title>\n<meta name=\"description\" content=\"Pandebono is the cheese bread of Valle del Cauca, made with cassava starch. 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