We’ve taken a look at the history of the world’s oldest prepared food and gone around part of the world looking at options. We’re going to finish up with this post, but we by no means have covered everything. Remember, breaking bread, sharing bread, is a great way to communicate and commune with each other and so is taking a travel adventure. So travel advisors at GetAway Travel say take the plunge — take that trip of a lifetime — and don’t forget to break bread on the way.

Mexico and South America

 Corn tortillas and tamales formed the basis of Mayan bread. Corn tortillas originated more than 10,000 years ago and they still are staples in Mexico and several South American countries.

In Mexico they are fried or cooked on a griddle while in South America they may be baked in an oven or in coals on a fire. You can get a sweet version of brioche in Mexico.

Conchas is a fluffy brioche-like sweet bread with a crispy streusel topping. It is scored to resemble a sea shell.

During Day of the Dead celebrations you can get pan de muertos, a sweet egg bread that contains anise and orange flower water. It is decorated with a skull and crossbones.

Corn, wheat, cassava, tapioca and yuca flours are used in bread and rolls in South America. Cheese, surprisingly, is in many breads there, too.

In Brazil, pão de queijo is a light, crispy, cheesy ball. It is gluten free since it is made from tapioca flour. Marraqueta is a crusty, white roll found in Chile or Bolivia. They are baked in groups of four. Pan aliñado is a seasoned white bread made in Colombia. It is made with powdered milk, queso fresco and sugar. And, you can get arepas in Colombia as well as Venezuela. The unleavened buns are made with cornmeal and grilled, fried, boiled or steamed and stuffed with a variety of ingredients.

Papusas are so popular in El Salvador they have their own national day. The thick flatbread is made from cornmeal or rice flour. A popular street food, they come filled with cheese or refried beans. They are also served with coleslaw and salsa.

Get fry jack in Belize. This fried dough is a breakfast favorite. It can be sweet or savory and is served with coffee and a glass of mango juice.

Hojalares is a fried dough breakfast bread found in Panama. The exterior is similar to a doughnut.

Try chipás in Argentina and Paraguay. They are small, savory cheese bread rolls made with cassava starch. In Ecuador as well as Colombia you can get similar rolls made with yuca starch called pan de yuca. Argentina also has pan de nigee, a soft, crustless white bread that is great for tea sandwiches.

The Caribbean and Oceania

 Pan cubana or Cuban bread is a soft, fluffy, airy white bread. It is made with lard (pork fat) or vegetable shortening rather than butter.

Many of the Caribbean Islands use potato in their breads rather than grains. Potatoes grow faster than grains on many of the islands.

In Indonesia roti gambang is a dark bread with flavors of cinnamon, vanilla and sesame seeds. Tahitian coconut bread is a mixture of flour and coconut rolled into logs and baked.

Antiguan butter bread is popular for breakfast. It is served with cheese, sardines or salami. On Trinidad your curry or dinner meat will come with dhalpuri roti which is made with ground peas. Coconut bake is a dense, but light bread made with flour, coconut milk, butter and brown sugar. It is served with butter, tomatoes and cheese.

Yaniqueque is a fried bread found in the Dominican Republic. The dough is rolled in flat, thin circles and fried in hot oil.

Jamaican flatbread, bammy, is made with cassava flour. Before it is fried, baked or steamed, it is soaked in coconut milk.

On Guam, titaya is a flatbread made with coconut milk. Spanish and Filipino influences can be seen in the cuisine there. Chamorro is a sweet, buttery bread and pantosta is a hard, crunchy bread. Steamed buns are also popular here

In Australia, bush bread or damper, is a rustic bread made with grains, roots and nuts ground into a flour and cooked directly on hot coals.

Boston bun is a favorite in Australia and New Zealand. It is a moist, fluffy sweet fruit bread or roll. It is dusted with coconut and frosted with pink or vanilla icing. If you order a puftaloon in Australia, you are getting a fried scone that can be either sweet or savory.

Takaku bread, also known as Maori bread is a traditional New Zealand bread. It is made with just flour and water. Another traditional bread is rewena bread. It is a sourdough bread using fermented potato as the starter.

Perhaps you won’t be picking your next vacation because of the area’s bread, but it will certainly be a great part of your trip. Travel advisors at GetAway Travel can help you plan your adventure to any destination, for any reason, even the bread.