Breakfast in Spanish Speaking Countries By: Stephanie Monique Ruff

Breakfast in Mexico Breakfast in Mexico is very similar to that of the United States. For breakfast most of the time, they may have cereal, hot chocolate with bread, arroz con leche, canela, and maizena.

Arroz con Leche 2 cups of water 5 cups of milk. For a richer flavor, use evaporated milk. 2 cups of sugar 1 cup of rice 3 slivers of cinnamon 3 cloves 1 teaspoon of vanilla extract slice of peal of a lemon (optional) Ground cinnamon

Hot Chocolate w/ Bread 1 pack of Hot Cocoa 1 Slice of Polvoron

Cereal Milk Cereal( Fruit Loops, Frosted Flakes, Captain Crunch, Fruity Pebbles, etc…)

Canela Cinnamon Pipes

Maizena Maizena (used to make chocolate)

Breakfast in Central America All Spanish-speaking countries have similar breakfast foods. Central American foods consist of creamy rice cereal, hojaldre, plaintain fritter, and funche.

Funche 2 cups coconut 1 cup cornmeal 1 tsp. cinnamon 1/2 tsp. salt 3/4 cup brown sugar

Creamy Rice Cereal 1 cup coconut milk or soymilkcoconut milk soymilk 1 bananabanana 1 cup pineapple juice 1/2 teaspoon coconut extract 4 cups cooked rice crushed pineapple, and raisins, to your likingcooked rice crushed pineappleraisins

Hojaldre 2 cups all-purpose flourall-purpose flour 1/2 teaspoon saltsalt 1 tablespoon vegetable oil 1 teaspoon baking powderbaking powder 1 teaspoon white sugarwhite sugar 1 cup water oil (for frying)water

Plaintain Fritter 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking Powder 1/4 teaspoon salt 1 large plantain 1/2 cup milk 1 egg 1 Tablespoon cooking oil

Breakfast in South America The South American breakfast tends to be light in the Continental style, just a cup of coffee with plenty of milk and some bread or pan dulce (sweet bread). Medialunas, small croissants that are available either sweet or plain, are popular for breakfast, and also saltenas.

Pan Dulce 1 tablespoon or one package dry yeast 1 tablespoon sugar 1/3 cup sugar 2 tablespoons vegetable shortening 1 teaspoon salt 1/2 cup lukewarm water 3 1/2 cups flour 4 eggs, beaten and at room temperature Topping (please see below)

Medialunas Croissants Honey glaze

Saltenas 8 cups flour 1 lb. vegetable shortening 1/2 cup sugar 1 1/2 cups water mixed with 1 teaspoon salt 1 tablespoon achiote or oruco seeds