Traditional Colombian Breakfast Recipe | Desert Botanical Garden

OPEN DAILY 8 A.M.|7 A.M. FOR MEMBERS WED. & SUN.

Born and raised in Bogota, Colombia, Angelica Urrego arrived to the United States in 2016 without the expectation of staying. Ange, as she prefers to be called, started casual home gatherings to share her food and culture with her friends in Phoenix without knowing 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 paying homage to las matronas y cocineras colombianas by being a voice and cultural ambassador here in the Southwest.

In 2020, Arepa Babe, a food concept focused on the traditional street foods of Colombia was born. After two successful years of managing her food stall at different local farmers markets, Ange has recently transitioned her passion for sharing her food to more private settings, offering unique personalized experiences and teaching cooking classes.

Ange also has taught several adult education classes for the Garden, featuring her famous Colombian arepas. Check out her recipe for a traditional savory Colombian breakfast to celebrate the opening Fernando Botero: The Master at the Garden.

Bogotano Breakfast Recipe

Huevos Pericos con Mazorca Dulce (Pericos Scrambled Eggs with Sweet Corn) + Pandeyucas

For the eggs
Portion for two people

  • 4 Eggs or ‘just eggs’ or tofu as a vegan option
  • 1/4 Cup organic sweet corn
  • 1/4 Cup organic finely chopped roma tomatoes
  • 1/4 Cup organic finely chopped green onions
  • 1 Teaspoon chopped fresh parsley
  • 1 Tablespoon butter or vegan butter
  • Small drizzle of avocado oil
  • Pinch of cumin
  • Salt and pepper

In a non-stick pan melt the butter and the small drizzle of avocado oil.

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

Add the tomatoes and the pinch of cumin to taste. Sauté and mix these ingredients evenly for three or four minutes.

Beat the eggs with a whisk, usually two eggs per person. Season with salt and pepper. Add the eggs to the pan. Incorporate all the ingredients, but at this point you decide if you want do more like an omelet or regular scramble eggs.

When they begin to set, use the spatula to slowly scrape sections of eggs, to create large curds. Remove from the heat just before they fully harden.

Garnish with some finely chopped parsley or micro greens.

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For the bread: Pandeyuca or Pan de Yuca – Cassava Cheese Bread
This traditional bread is an amasijo (from the word amasar -to knead) from the region where my grandmother Emma Chavarro de Urrego was born and raised, Caqueta-Huila).
8-10 portions

  • 2 Pounds of finely shredded Mexican queso fresco
  • 1 Pound Tapioca starch or Cassava flour
  • 2 Egg yolks
  • 4 Tablespoons butter

Preheat the oven at 350 degrees.

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

Knead until it becomes a smooth dough. If the dough is a bit dry or hard add some milk.

Let it rest for about 20 minutes.

Portion the dough into 2 ounce balls.

Using a baking sheet, place a parchment paper and add some cooking spray.

Place them evenly spaced. Bake in the preheated oven for about 15-20 minutes.

Let it rest and eat warm.

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

 

Vegan Eatery (3)

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