Bollo
 Yuca bollo | |
| Type | Bread |
|---|---|
| Place of origin |  Colombia |
| Region or state | Latin America |
| Associated cuisine | Colombia, Panama, Cuba, Ecuador, Spain, Portugal |
| Main ingredients | Yuca, corn or potatoes |
A bollo is a bun, common in Latin America, made from corn, yuca, or potato. Variations are found in the cuisines of Colombia, Ecuador, Cuba (tamal de maíz solamente) and Panama. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves.[1] This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.[2][better source needed]
In Colombia, bollos are sold by street vendors along the Colombian coast, as well as in stores and supermarkets. They are primarily served for breakfast as an accompaniment to cheese.[citation needed]
Panamanian bollo has been described as a type of tamale.[3][4]
In Spain and Portugal, bollo is typically a sweet or savory bun, sometimes spiced with anise.[5]
Bollo Maimón-Salamanca
Bollo
Bollos Requena
Bollo of Mazorca
Angelito bollo
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See also
[edit]
References
[edit]- ↑ "Bollo de mazorca - Recetas Cocina Colombiana". recetascocinacolombiana.blogspot.com. 17 August 2009.
- ↑ "Appetizers - Pleasing Bollos Recipe Recipe - Recipe4Living". recipe4living.com. 7 April 2020.
- ↑ Kraig, B.; D, C.T.S.P. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 82. ISBN 978-1-59884-955-4. Retrieved October 17, 2018.
- ↑ Howard, A. (1999). Central America. Fodor's Up Close Series. Fodor's Travel Publications. p. 307. ISBN 978-0-679-00311-3. Retrieved October 17, 2018.
- ↑ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6.
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