In the 19th century, Agapita Juspián and Ignacio Papamija came up with the idea of adding cheese and cassava starch to corn dough to prepare something tasty and quick to eat during long workdays, which they sold in baskets in the town and near the workers’ workplace. Years later, they opened a stall at the Hacienda del Bono near the construction of the Pacific railroad, becoming a tradition to buy the famous pandebono on the way to work. In 2023, pandebono was ranked as the 3rd tastiest bread in the world, according to the international gastronomic guide from Taste Atlas