Seba Seba

Two Colombian brothers, Luis and Rubén Velázquez, started Seba Seba in Jackson Heights nearly four decades ago, and it has grown into a small Queens chain that is part bakery, part counter diner. This one on Northern Boulevard does the full spread, from whole cakes in the case to a bandeja on the steam table.

Come in the morning for pandebono — the warm, chewy cheese bread made with cassava starch and corn — and an agua de panela, the hot cane-sugar drink many Colombians start the day with. Add a beef empanada for later. If you're staying for lunch, the bandeja comes loaded with rice, beans, steak, chicharrón, two sausages, sweet plantains, avocado and a fried egg.