We are huge fans of Brazilian pão de queijo, and we were excited to try its Colombian cousin the “pan de bono” or pandebono on a recent trip to Miami. No, not BUENO, bono. Hmmm. Like pão de queijo, the dough is made from tapioca flour, however, the addition of corn flour also gives it a more bready texture, and it is a bit sweeter than pão de queijo. Our first stop to try pan de bono was a Colombian bakery, Ricky (several location, we went to 252 Buena Vista Boulevard #108, Miami). We were hooked instantly on the slightly-sweet cheesy bread. There is nothing better than a cafe con leche and a pan de bono for breakfast in Miami, at least for me. I have not tried any pandebono offerings in Chicago yet, though I am intrigued by this recipe from Lucky Peach. Do you know of a good place for pandebono?