Editing Pandebono (section)

==Etymology==
The version documented by Edouard André in "Equinoctial America" published in ''Picturesque America'' <ref>''Picturesque America'' (Barcelona: Montaner y Simon, 1884) volume 3, p. 704</ref> is that there was a place called "Hacienda El Bono" on the road between [[Dagua]] and [[Cali]] where this product was first prepared. In this [[hacienda]], a bread was made that was consumed by the [[Arriero|muleteers]] who passed by on their way to [[Buenaventura, Valle del Cauca|Buenaventura]], and everyone knew it as 'El pan de El Bono' (the bread of El Bono). Oral tradition merged the terms to popularize it as 'pandebono'.

The somewhat valid historical records suggest that it was Genoveva, the matron-cook of Hacienda El Bono, who, in an attempt to enhance the nutritional and sensory value of traditional bread, added cassava starch, then corn, and cheese. Moreover, for the day laborers, pandebono represented a more substantial food, midway between a snack and a meal, capable of lasting all day in their satchels.