I haven’t made a dessert in a while. What? Sadness. Remember when I asked you what I should bake? The answer was croissants. Argentinian croissants. Medialunas. Which is not really dessert, but breakfast. A dessert-y breakfast. Here’s the deal. I never really eat croissants (except…
Bolivia’s version of steak and eggs, this silpancho cochabambino is thin beef patties, pan fried, topped with eggs and served with potatoes.
Pão de Queijo are easy, gluten-free Brazilian cheese buns, made with stretchy tapioca flour for an interesting taste and texture.
Not-too-sweet Bolo de Manga is a Brazilian mango bundt cake, similar to an orange cake and perfect for breakfast, brunch or any time!
Arepas are a South American staple, particularly in Columbia and Venezuela, and are stuffed cornmeal cakes that are crispy outside and fluffy inside.
Traditional Polish Paczki are a Fat Tuesday favorite, filled with apricot or rosehip ham and dusted generously with powdered sugar.
Papas con chorizo, or potatoes and sausage, is a twist on a Costa Rican favorite, swapping sweet potatoes for regular ones and spicy chicken chorizo for pork.
Belizean powder buns are a hearty breakfast roll that has been sweetened up with coconut and flavored with infused oils, cinnamon and nutmeg.
Gluten-free ricotta crepes are both made with and filled with ricotta, along with some homemade orange curd and fresh blueberries.
Mexican Atole Cornmeal breakfast drink is a traditional beverage in central Mexico made from masa harina, the finely ground corn flour.