Turrón de Doña Pepa is named after Josefa Marmanillo, an enslaved Afro-Peruvian woman known as Doña Pepa, who according to tradition created the recipe in the eighteenth century after being miraculously cured of paralysis through her devotion to Señor de los Milagros — the Lord of Miracles, the most venerated religious image in Peru. In […]

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Cuban buñuelos share a name with Spanish and Latin American fritters but are a distinct preparation — the dough is made from yuca and malanga rather than wheat flour, which produces a completely different texture and flavor. Yuca contributes starchiness and structure. Malanga, a taro-like root native to Cuba and the Caribbean, contributes a slightly […]

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