Traditional Colombian Breakfast Recipe | Desert Botanical Garden

Born and raised in Bogota, Colombia, Angelica Orrego arrived in the United States in 2016 without expecting to stay. Ang, as she prefers to be called, started informal home gatherings to share her food and culture with her friends in Phoenix not knowing that those foods would become a magnet for Colombians and curious people. Angelica is driven by her mission to create cultural experiences centered around the traditional flavors of Colombia while honoring Vegas Colombian midwives and chefs By being a voice and cultural ambassador here in the Southwest.

In 2020, Arepa Babe was born, a food concept focusing on traditional Colombian street food. After two successful years of running her own food stand at various local farmers’ markets, Angie has recently taken her passion for sharing her food to more private spaces, offering unique personal experiences and teaching cooking classes.

Angie has also taught several adult education classes at The Garden, which includes a well-known Colombian ariba. Check out her recipe for a delicious traditional Colombian breakfast to celebrate the opening Fernando Botero: Mr In the garden.

Bogotano breakfast recipe

Huevos Pericos con Mazurca Dulce (Pericos Scrambled Eggs with Sweet Corn) + Pandiocas

for eggs
Portion for two

• 4 eggs or “eggs only” or tofu as a vegetarian option
• A quarter cup of organic sweet corn
• 1/4 cup finely chopped organic tomatoes
• 1/4 cup finely chopped organic green onions
• 1 teaspoon of chopped fresh parsley
• 1 tablespoon butter or vegetable butter
• A small spoonful of avocado oil
• A pinch of cumin
• Salt and Pepper

In a non-stick frying pan, melt the butter and a little avocado oil.

Add the corn and fry until slightly brown using a spatula. Add green onions and stir for three minutes.

Add tomatoes and a little cumin to taste. These ingredients are fried and mixed evenly for three or four minutes.

Beat the eggs with an electric mixer, usually two eggs per person. Season with salt and pepper. Add the eggs to the skillet. Combine all the ingredients, but at this point you need to decide if you want to make more like an omelet or plain scrambled eggs.

When they start to set, use the spoon to slowly scrape up bits of the egg to create a large curd. Remove it from the fire before it hardens completely.

Garnish with some finely chopped parsley or young greens.

For baking: Pandeyuca or Pan de Yuca – cassava cheese bread
This traditional bread is an amasijo (from the word amasar – to knead) from the area where my grandmother, Emma Chavarro de Orrego, Caqueta Huila, was born and raised.
8-10 servings

• 2 pounds Mexican couscous cheese, finely shredded
• 1 pound tapioca starch or cassava flour
• 2 egg yolks
• 4 tablespoons of butter

Preheat the oven to 350 degrees.

In a large bowl or flat surface, mix all ingredients together.

Knead until it becomes a soft dough. If the dough is a bit dry or hard, add a little more milk.

Let it rest for about 20 minutes.

Divide the dough into 2-ounce balls.

Using a baking tray, line the parchment paper and add a little cooking spray to it.

Put them at an equal distance. Bake in the preheated oven for approximately 15-20 minutes.

Let it rest and eat it warm.

This traditional breakfast is a call from home: Nice Bogota. This is usually served with some hot chocolate and a piece of fresh cheese.