Bakery Cart · Cheese Bread
Cuñapé
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It's made from cassava starch rather than wheat flour, making it naturally gluten-free centuries before that became a selling point.
Cassava starch is kneaded with cheese and egg into small rolls, then baked until they puff up chewy and golden. Vendors in Santa Cruz sell them warm from baskets each morning.
Why it's made this way: Cassava grows abundantly in Santa Cruz's tropical lowlands, unlike the wheat- and potato-dominant highlands, giving the region its own bread tradition.
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