I was cruising around my neighbourhood the other day after warming myself up with a cheeky caldo de costilla when I noticed a new street cart had popped up right around the corner. Being the curious foodie, I quickly went over to ask the gentleman manning the cart to see what he was frying up.
I was pleased to find that the pools of little golf ball sized batter that were swimming in the deep fryer were buñuelos, a famous snack normally eaten as morning tea or an express breakfast. While buñuelos are basically just deep-fried balls of batter, they do have a subtle flavour which comes from the queso costeño (Colombian white cheese) that’s mixed into the dough.
Traditionally, buñuelos make a common appearance during the Colombian Christmas season when families get-together to sing songs, tell stories and fry up these cheese balls. Even though my buñuelo intake goes up during Christmas, I don’t need to hear carols to wet my appetite for these delicious golden balls of oily goodness. As long as they are fresh and hot, buñuelos make a gem of a snack. They are best enjoyed before mid-day when they are still fairly fresh out of they fryer. Otherwise, a cold buñuelo can be cold, stale and dry and about as exciting as walking around on a cold with wet socks.
If you happen to come across fresh buñuelos, grab a hot bag of them and wash it down with some creamy avena. You won’t regret it.