Dish

Pan de yuca

Cheese bread

Pan de yuca is made with a combination of yuca flour, cheese, eggs, and butter. The dough is mixed and then shaped into small rolls before being baked in the oven. The bread has a crispy exterior and a soft, chewy interior, making it perfect for serving with soup or as a snack. Pan de yuca is a staple in Ecuadorian cuisine and is often served with meals.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Bread

Origins and history

Pan de yuca originated in Ecuador and has been a staple in Ecuadorian cuisine for centuries. It is often served with meals and is a popular snack food.

Dietary considerations

Not suitable for those with gluten or dairy allergies. Suitable for those following a vegetarian diet.

Variations

There are many variations of pan de yuca, including adding herbs or spices to the dough. Some recipes also call for the addition of bacon or ham to the dough.

Presentation and garnishing

To make pan de yuca, be sure to use a good quality yuca flour and cheese. The dough should be mixed well and left to rest before being shaped into rolls and baked in the oven. Serve warm with butter or cheese.

Tips & Tricks

Pan de yuca is best served warm. Leftovers can be reheated in the oven or microwave. For a crispier exterior, brush the rolls with egg wash before baking.