Breakfast cholas in Guano, according to two Argentines

When we arrived at the small town of Guano, near Riobamba in the highlands region, we began to see many places offering cholas, but we were very interested in any kind of footwear at any kiosk or warehouse

This is what  the cholas,

are for the Argentines, but in this town the cholas turned out to be a bakery originally from this place. We decided that we had to try them, so the next day we asked where there was a bakery to buy some for breakfast. A woman kindly pointed out one that was just over a block away. With destiny in our favor, this lady marked the way to "rich cholas" which turned out to be the pioneer place in making cholas . We arrived, we settled on a table and requested 5 cholas to try them plus a black coffee for each. You had to wait a few minutes for the first of the day to come out, no problem. Upon arrival, we hoped they cool a little and we literally owe them! That hot bread and the panela candy with a hint of half melted cinnamon were a delicacy. Soon Mario arrived, the son of the founder of the bakery and pioneer in the preparation of this stuffed bread cooked in the wood oven, which is called chola because Quechua means mixture, and this dough is the result of a mixture of different flours, and it was she who taught him the recipe and asked him to continue the tradition without letting him down, and he did not do it (as an article in the Riobamba newspaper says that can be seen on its walls).  He took us to tour the facilities, but when asked about the secret of this specialty, he answered literally, “when you cut your hands.”

If you pass near Riobamba, stop after 8 or 9 in the morning and buy some at least to try them, you will want to buy more.   

Source:

http://odisea-2014.blogspot.com/2015/02/sabores-del-ecuador-las-cholas.htm