Mogolla is a popular Colombian bread made from wheat flour, whole wheat flour, or cornmeal flour, characterized by its small size and a slightly sweet flavor. One of the most popular varieties is called mogolla chicharrona, where the bread is stuffed with tiny pieces of crispy pork belly.

Bollo is a traditional bun that can be made with corn, yuca, or potatoes. The bun is also very popular in Panama in Spain. Typically, it is served for breakfast, when it is accompanied by cheese on the side. All along the Colombian coast, bollo can be bought from numerous street vendors who are selling it freshly prepared from corn leaves in which the buns were wrapped before cooking, although it can also be easily found in various supermarkets.

Pan aliñado is a Colombian bread that is usually made with flour, yeast, butter, sugar, salt, powdered milk, and queso fresco. Once kneaded, the dough should be elastic and smooth, and it is then baked until golden brown. Crunchy on the outside, tender on the inside, cheese-filled and buttery, this bread can be found in almost every bakery in Colombia.

One of the most omnipresent local dishes in the Paisa region of Colombia is the traditional arepa paisa, made from soaked threshed corn that is shaped and grilled until golden brown. This crispy and luscious corn cake can be eaten on its own, served as a side dish, or stuffed with variable fillings such as cheese, meat, or eggs - you can eat it with whatever choice of filling you want.