Amasijos or Parva

Whatever you call them, Colombian breads belong next to a cup of coffee.

By Mireya Báez

Colombian amasijos (a term used in central and southern Colombia) are the result of a fusion of indigenous, African and European influences that intertwined and evolved to become a fundamental part of Colombian gastronomy.

Corn and cassava, mixed by hand

This cultural exchange led to the creation of a variety of corn and cassava starch breads that are hand-mixed with other ingredients such as cheese, butter, eggs and milk. As a result, we enjoy a variety of doughs such as pandebono, pandeyuca, arepa, pandequeso, almojábana and buñuelos.

Pandebono, one of our amasijos.

What is a parva?

Parva is used colloquially in Antioquia and the Coffee Axis to refer to the set of these breads that are eaten for breakfast or as an afternoon snack, with a cup of coffee or hot chocolate. There are versions that say that this word comes from the Hebrew Parve, but other versions say that it comes from the Latin word Parvus, which means small.

Come try a little bit of Colombia

Regardless of the term we use, whether it is amasijos or parva, they are delicious creations that we Colombians offer with taste and pride to our own and strangers. Do you want to try a little bit of Colombia? We are waiting for you at Milohas.

Find us at 4662 Meridian Ave in San Jose.

Visit and contact

Milohas, 4662 Meridian Ave, San Jose, CA 95118. Phone: (408) 784-3736. Email: info@milohaspastries.com.

Hours

• Monday: Closed
• Tuesday – Friday: 7:30 AM – 7:00 PM
• Saturday: 8:30 AM – 7:00 PM
• Sunday: 8:30 AM – 6:00 PM