Buñuelos de viento — the Mexican rosette version — are made from a loose, egg-based batter poured around a specially shaped cast iron or aluminum mold that has been preheated in oil. The mold is submerged in batter just to its rim, then immediately plunged back into hot oil, where the batter sizzles against the […]

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Cuban buñuelos are made from boiled and riced yuca and malanga — two starchy root vegetables common across the Caribbean — combined with egg, anise extract, salt, and just enough flour to bind the dough into a workable mass. The dough is rolled into ropes and twisted by hand into figure eights, then deep fried […]

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