Latin American breakfasts feature many items seen in North American and continental European breakfasts in regional variations, according to their own culture.
In northern South America, maize-based breads, such as tortillas or 'arepas', may dominate or be augmented with wheat breads or pastries. Caffè, caffè e latte, hot chocolate, and tea are common beverages.
Argentina and Uraguay
In Argentina and Uraguay, breakfast consists mainly of espresso coffee, café con leche, or 'yerba mate'. There are also croissants, brioches, or 'facturas' with 'dulce de leche', filled churros, French bread with jam and butter, grilled sandwiches of ham and cheese known as tostados, and sweet cookies or crackers.
Brazil
Brazilians use the term café-da-manhã (morning coffee) or, less often, desjejum (fasting) to refer to breakfast. Morning meals are different in the various regions of Brazil. Black coffee, cow milk, yogurt and white cheese are quite popular, and so are fruit juices (especially orange, guava, cashew and passion fruit). The coffee or juice accompanies french bread or sliced bread with jam or butter, grilled sandwiches of ham and cheese called 'misto-quente', slices of cake such as corn cake, orange cake and carrot cake. As for children, the most popular are sweet cookies or crackers with jam, toasts with fruit compote called 'tostadinha' or 'torrada com geléia/compota' accompanying chocolate milk or hot chocolate,"mingau", a hot porridge made with cow's milk, corn starch, sugar and vanilla with cinnamon sprinkled on top, as well as cornflakes or sucrilhos(frosted flakes) with milk. In the Southern States, adults use to drink a steaming yerba mate infusion in a typical gourd, called 'chimarrao'. The cold version is called 'terere'.
Chile
In Chile, breakfast is a light meal consisting of milk, coffee or tea, juice (typically orange), and two types of bread: marraqueta and hallulla, or toasts. They are accompanied withmarmalade, manjar (dulce de leche), butter, cheese, ham, margerine, eggs, avocado, cream or jelly.
Costa Rica
In Costa Rica breakfast is traditionally Gallo Pinto which is black beans and rice. Some people may add natilla (sour cream),Salsa Lizano (a sauce commonly used in Costa Rican cuisine) and a corn tortilla. Black coffee or coffee with milk are the preferred beverages, although orange juice is also common. Another traditional drink is "Aguadulce", made from sugar cane syrup which is warmed up in water or milk. Usually breakfasts are complimented with things like avocado, fried ripe plantain, ham or some type of cold meat like sausages or salchichón, cheese, bread, eggs, etc.
Colombia
In Columbia there are various breakfast staples. In the Cundinamarca region people eat 'changua': a soup of milk, scallions, and cheese. In the Tolima region, a tamal tolimense is eaten in the company of hot chocolate and arepas. Tamales tolimenses are made with rice, dry legumes, beef, chicken and pork, egg, potato, and seasonings, covered with a maize dough, cooked while wrapped in a banana leaf. In Antioquia the usual fare includes arepa (arepa antioqueña, a typically home-made corn bread), with either cheese, fried eggs, or fried meat as well as hot chocolate as drink.
Cuba
Breakfast in urban areas traditionally consisted of cafe con leche that was sweetened and included a pinch of salt. Toasted buttered Cuban bread, cut into lengths, was dunked in the coffee. In rural Cuba, farmers ate roasted pork, beans and white rice, café con leche and cuajada sweetened with caramel.
Dominican Republic
In Dominican Republic the main dish for breakfast is called mangu (mashing boiled plantains). It is prepared with ground plantain mixed with butter and is usually eaten with salami, fried cheese, eggs (fried eggs or scrambled eggs). This dish is usually accompanied by cafe con leche, hot chocolate, or juice. Another main breakfast dish is the sandwich, prepared with cheese, ham, salami, or scrambled eggs. This is often accompanied with coffee, hot chocolate or juice. To make this particular sandwich the Dominican people use a bread called pan de agua (water bread—a simple bread made with water, flour, yeast, and salt). Other kinds of bread are also used to make this simple meal.
Ecuador
In Ecuador breakfast depends on the region it is served. Along the Pacific Coast, breakfast mainly consists of strong black coffee brewed in a special little aluminium pot (café de olla), fried plantain and white hard cheese made locally. It can include also an omelette and fresh fruit juices. In the highlands, breakfast may include some black coffee or herbal teas (infusiones) with some fresh bread rolls, scrambled eggs and even a kind of corn called mote.
Guatemala
In Guatemala they eat scrambled eggs with frijoles (beans) and tortillas with some chesse, fried banana and sometimes chirmol (tomato sauce with condiments).
Mexico
In the past, when Mexico's population was predominantly rural and agricultural, breakfast tradition included a light 'desayuno' of hot beverages and breads at dawn and a heavier almuerzo mid-morning, with egg dishes such as 'huevos rancheros', chilaquiles, meats, beans, tortillas, pastries, and fruits. Commercial cereals are widely spread now, and consumed in the belief of nutrition factors, regarding of it being a product of marketing. Today, almuerzo generally means "lunch," and the Mexican breakfast may be the lighter or heavier version, depending on the person or occasion. 'Menudo', a tripe stew considered a folk remedy for a hangover, has become a breakfast dish as well as one eaten at other meals.
As in other countries, breakfast in Mexico differs according to the region. In the north it is usual to eat salchicha con huevo (scrambled eggs with hot dog) or machaca con huevo(scrambled eggs with beef jerky, in some places also called machacado), these with wheat tortillas. In the central and southern regions of the country, corn tortillas are used. Most breakfast dishes in the state of Veracruz are called antojitos (this word can be used for other meals, which consist of pastries made with corn flour) and are very fatty. The most common ones are picadas (or pellizcadas, a tortilla with a sauce, onion and fresh cheese topping) and "empanadas" (tortillas filled with an ingredient like cheese, chicken orhuitlacoche); in the northwest 'birria' (beef or goat stew) and 'barbacoa' (steamed beef or lamb) are also very popular.
Perú
In Lima and other coastal cities of Peru, daily breakfast is a fast and simple meal: sourdough bread with jam, butter, ham or a little bit of cheese on it and sometimes scrambled or fried eggs on it, served with a cup of coffee, tea or oatmeal.
Kids in school age use to have milk (plain or with cocoa powder) or thick oatmeal served on a bowl (with milk, coffee or cocoa powder) or a lighter oatmeal prepared with apple, quice, quinoa or kiwicha.
In working-class areas of Lima city, 'emoliente' is a common breakfast, which consists on boiled barley with linseed, alfalfa, boldo, horsetail, key lime juice and an infusion of assorted herbs or boiled quinoa, served with wheat bread or sourdough bread with fresh farmhouse cheese or fried eggs.
Sunday breakfasts are much bigger; They consist of 'tamales' or a 'pan con chicharron'.
Other common Sunday breakfasts are the 'salchicha huachana' scrambled with eggs and served with bread, the 'lomo saltado', 'humitas' with cheese on it, boiled choclo (corn) and a lot more dishes.
During Sunday breakfast in Arequipa (in the south of the country), they eat a dish known as abodo de chancho .
In the central mountain range area, it is typical to have breakfast very early in the morning, when they eat thick soups made out of mote (hominy) and some meat (e.g. tripe, chicken, sheep, etc.). It is also common in the andean area to have potatoes, hominy and boiled broad beans as a breakfast.
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