How to make Pan de Bono

Why cooks start here

Pan de Bono is cooked the way Cali bakery counters cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Pan de Bono is a cherished staple from the city of Cali, often found gracing bakery counters and family tables alike. Made with a blend of yuca starch and cornstarch, it captures the essence of Colombian baking with its simple yet satisfying ingredients. This recipe brings the experience to your home, capturing the warmth and generosity that characterize the Colombian approach to food, where salt is judged by hand and fat is used with abandon. Biting into Pan de Bono, you'll experience a delightful contrast of textures: a crispy exterior yields to a soft, chewy interior, enriched by the salty tang of queso costeño. It's a comforting bite, perfect for breakfast or as an afternoon snack, and each piece invites sharing, echoing the communal spirit found at tables across Colombia.