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The breakfast of choice here is Foul Madammas. It’s made from fava beans, chickpeas, garlic and lemon. Above you’ll see the dish topped with olive oil, cayenne, tahini sauce, a hard boiled egg, and some diced green veggies.
There are a variety of regional staples to keep your stomach grumbles at bay throughout the day. In Cundinamarca this changua dish is very popular. It’s made from milk, scallions and cheese.
The delightful plate above consists of beef tips, chilaquiles and other assorted goodies eaten in Manzanillo. Nachos, cheese and beans always feature heavily and a delicious, spicy breakfast is the norm.
That eggy looking section is actually perogies. Perogies are boiled, baked or fried dumplings made from unleavened dough and traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Then you’ve got some sausages and toast to mop it all up.
A hearty and hot breakfast to fight off the dark, icy mornings is what’s needed here. Hafragrautur, or oatmeal, is served with a sprinkle of brown sugar with a few raisins or nuts on top, perfect.