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Buñuelos (Colombian and Mexican Christmas Fritters)
Mexican

Buñuelos (Colombian and Mexican Christmas Fritters)

Buñuelos — fried cheese dough fritters — are one of Latin America's great Christmas preparations, consumed across Colombia, Mexico, Ecuador, and Venezuela during the holiday season. The Colombian version (buñuelos de nata) and the Mexican version (buñuelos) differ significantly: Colombian buñuelos are made from fresh cheese, corn starch, egg, and milk, producing a puffed, slightly hollow ball with a crisp exterior and soft interior; Mexican buñuelos are thin, flat, fried flour discs sprinkled with cinnamon sugar and served with piloncillo (unrefined cane sugar) syrup. Both are consumed from December through January, prepared in large batches and shared across extended families, their fragrance (hot oil, sugar, and spice) one of the sensory markers of the season across Latin America. The preparation is simple but requires confidence at the fryer: the temperature must be correct for the Colombian version to puff properly.

‹Swipe for the next dish›
Serves4 (makes 16 fritters)
Total40 min
Sourced2of 10 in BC
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

400g
waxy potatoes
peeled and grated
Origin · FranceLekker · Vancouver →
1
large egg
Your own market
40g
all-purpose flour
Your own market
1 teaspoon
salt
Your own market
1/4 teaspoon
Tellicherry black pepper
freshly ground
Your own market
1/4 teaspoon
ground cumin
Your own market
1 litre
neutral oil
for deep frying
Not yet stocked in British Columbia
Serving: 100g dulce de leche or panela honey
Origin · New ZealandPurely Artisan Foods · San Diego →
30g
fresh cilantro
chopped
Your own market
1
lime
cut into wedges
Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Squeeze grated potatoes firmly in kitchen cloth to remove excess moisture, pressing over sink; transfer to mixing bowl.
2
Add egg, flour, salt, pepper, and cumin; mix gently with fork until just combined, being careful not to overwork or potatoes will become gluey.
3
Preheat oil in heavy pot or wok to 170°C, checking temperature with instant-read thermometer; line plate with paper towels.
4
Using two spoons dipped in hot oil, shape potato mixture into golf-ball-sized fritters and carefully drop into oil; do not crowd pan, fry in batches of 4–5.
5
Fry for 3 minutes per side until deep golden brown and crispy; remove with slotted spoon and drain on paper towels, seasoning immediately with fleur de sel.
6
Warm dulce de leche gently in small saucepan over low heat, thinning with 30ml water if needed; alternatively, warm panela honey with 15ml water and a pinch of salt.
7
Transfer hot buñuelos to serving platter; drizzle with warm dulce de leche or panela honey, scatter cilantro over top, and serve immediately with lime wedges.
IV

Sensory Tests

◇Where it lives or dies. For the most reliable puffing of Colombian buñuelos: test one ball first before frying the batch — it should sink, then rise and puff within 2 minutes; adjust temperature if it doesn't For Mexican buñuelos: the piloncillo syrup (dark sugar with cinnamon and anise) is half the dish — it should be thick enough to pour and coat Both types are best at the moment of production, eaten standing around the kitchen while they're still hot — this is the traditional consumption and the best experience
VI

What to Pour

The pairing
El Silencio Espadin Mezcal
El Silencio Mezcal · Oaxaca — Mezcal
Bridge — the dish's smoke meets 'smoke' in the pour; smoke speaking to smoke.
Not yet stocked in British Columbia
Agave spirit
From British Columbia
Fort Berens Riesling
Fort Berens Estate Winery · Lillooet
Cut — the acidity ('lime zest') scrubs the fat between bites; the palate arrives clean at every pass.
Not yet stocked in British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Cut — the bead ('effervescent') scrubs the fat between bites; the palate arrives clean at every pass.
Not yet stocked in British Columbia
Non-alcoholic
The whole pairing
VII

Origin & Lineage

Latin America; buñuelos derive from Spanish fritter traditions brought to the Americas; the two distinct styles (Colombian and Mexican) evolved independently in their respective colonial contexts; Christmas association universal across the region.

Sourced through Provenance

The hands behind the plate.

Lekker
Vancouver · waxy potatoes
→
Purely Artisan Foods
San Diego · Serving: 100g dulce de leche or panela honey
→
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