Changua – Colombian Breakfast Soup

Changua - Colombian Breakfast Soup
Recipe type: breakfast
Cuisine: Colombian
This soup was served to us on multiple occasions. Typically served at breakfast it could be good any time of the day.
  • 4 cups milk
  • 2 cups water
  • 4 eggs
  • ½ cup chopped fresh cilantro, plus more for serving
  • ¼ cup of white creamy cheese
  • 3 scallions chopped
  • Capers optional
  • Salt and pepper
  1. Bring the milk and water in a medium pot and bring to a boil.
  2. Add the onion, salt and pepper and cook for 3 minutes. Reduce the heat to medium and add the eggs without breaking them.
  3. Let the eggs cook for 3 minutes and add the cilantro.
  4. Add the cheese
  5. Serve warm with bread on the side and garnish with fresh cilantro and optional capers



Hungry Riders Ep 15: Colombia: Diving and Panela

On this episode, we learn why motorcycles are the preferred mode of travel in Colombia, teach some kids photography, and see a puffer fish!

Hungry Riders: Ep 13 – Panamanian Kittens, Rafting, and New Friends

On this episode, we enter Panama, tackle some white water, watch some kittens grow up, and make some new moto friends.

Hungry Riders Ep 12: Nicaragua & Costa Rica

On this episode, we continue the search for a new muffler, and take a dip in a pool with healing powers.

Nicaraguan Cuisine – Indio Viejo

Nicaraguan Cuisine - Indio Viejo
Recipe type: Entree
Cuisine: Nicaraguan
This is a slow cooked meat in a maize mash with many deep and rich flavors. Something very different than what we experienced throughout Central America as Hungry Riders.
  • Ingredients for the meat:
  • 2 pounds of beef (chuck) or chicken
  • 1 onion
  • 1 bell pepper
  • ½ head of garlic
  • salt
  • Ingredients for the masa:
  • 8 onces of maíz dough o
  • 10 tortillas cut into peices
  • ½ tablespoon of oil (olive)
  • 1 onion
  • ½ head of garlic
  • 1 teaspoon of pepper
  • 1 pinch of cumin
  • 1 juice of a sour orange
  • 5 springs of mint
  • 3 tomatoes
  • Ingredients for frying the meat:
  • ½ cup of lard
  • 2 large onions
  • 2 large bell peppers
  • Ingredients for the salsa criolla:
  • 1 teaspoon of oil
  • 2 tomatoes sliced
  • 2 medium onions sliced
  • 3 tablespoons of tomato sauce
  • 1 teaspoon of sugar
  • ½ cup of water
  • salt and pepper to taste
  1. Boil the meat with onion, pepper, garlic and salt with enough water until soft. Remove the meat and shred. Strain the broth and save for later use.
  2. If you have tortilla, cut it into pieces and soak for an hour with some broth or if you are using flour, knead with a little broth. The end result of masa with either method add liquefied onion, pepper, garlic, pepper, cumin, and tomato. Add more broth until it is thick like a porridge.
  3. Heat lard for frying the chopped onion and bell pepper with shredded meat. When onions are clear add the masa and cook stirring constantly about 15 minutes to prevent sticking or until golden.
  4. Finally, add springs of mint and sour orange juice to taste. Season with salt to taste. If too dry, add reserved broth. To serve pour salsa over the indio viejo.
  5. Salsa Ciolla:
  6. Fry onion in oil and sliced ​​tomatoes then add the other ingredients and let rest to let the flavors mix. Pour over the Indio Viejo before serving.


Hungry Riders Ep 11: Honduras – Rambutan, Roatan and a Wreck

On this episode, we take a ferry to Roatan for some diving, then get more adventure than we expected in the mountains of Honduras.

Links for Fellow Travelers

On our trip, we’ve met many fellow travelers, some with similar routes to ourselves, some longer, some shorter. Everyone has a different pace, and everyone has fascinating stories to tell. Below are the links to those we’ve met. Check out our links page for more updates.

Harry, from England, riding a diesel fueled Royal Enfield. We met him in Panama City and rode the Stahlratte together.

Chris and Chloe, from England and Scotland, riding BMW GS 650s. We met them in Panama City just after they had taken the Stahlratte north:

Raymond, from Georgia, USA, riding a Suzuki VStrom. He recognized us on the street in Panama City, which was the end of his route:

Carmen and Michael, from Germany, riding BMW GS 650s. We met them in Boquete, Panama and traveled the country for a few days, then rode the Stahlratte together:

Georg, from Switzerland, riding a BMW GS 1200 Adventure. We met his bike in Tikal, Guatemala, but didn’t meet him until Antigua. We ran into each other again in Grenada, Nicaragua, then again in Panama City before riding the Stahlratte together:

Ryan, from Canada, riding a Triumph Tiger. He rode with Georg through most of Central America, and we met him in Antigua, then Granada, and again in San Juan Del Sur, Nicaragua. He’s taking a slower route, so he stayed in Central America after we left:

Steve, from Norway, riding a BMW G650Xchallenge. We met him in Panama City and rode the Stahlratte together:

Christian and Marjolein, from the Netherlands, riding a BMW R80, and a BMW R100. We met them on the Stahlratte on the way to Colombia:

Shannon and Brenton, from the USA, driving a Toyota 4Runner. We met them in Panajachel, Guatemala, as we were all doing volunteer work for through Muskoka for Mayan Families:

Honorable Mention goes to Billy and Trish, from Australia, who have been riding around the world for six years on a Kawasaki KLR 250 and BMW R80. They go home to work for two months out of the year, then travel the other 10 months, always picking up where they left off. Alas, they have no website.

Episode 10: Guatemala: Waterfalls and a candle-lit cave

On this episode, we visit some of Guatemala’s waterfalls, volunteer with the local community, and get our toes nibbled on by some flesh-eating fish.

Guatemalan Chirmol Sauce

Photo coming soon

Guatamalan Chirmol Sauce
Recipe type: Sauce / Salsa
Cuisine: Guatamalan
Prep time: 
Cook time: 
Total time: 
Serves: 10
Very simple and delicious sauce to put over any type of grilled meat.
  • 1 small onion or 3 scallions
  • 12 medium tomatoes
  • 2 cloves of minced garlic
  • 1 lime, juiced
  • ½ cup cilantro
  • 3 tablespoons oil, (olive oil likely the best)
  • ½ jalepeno (optional)
  • salt and pepper to taste
  1. Grill onions and tomatoes till soft. Remove the skin of the tomatoes, its ok if it is blackened.
  2. Puree in blender or smash together in a bowl, tomatoes, onions, and garlic.
  3. Add olive oil, cilantro, lime juice and salt and pepper to taste.
  4. Serve either hot or cold over grilled meats such as beef, pork, chicken or fish.