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4–5 cups
Easy
Published 2001
If you are lucky enough to eat Buñuelos at Las Brisas del Mar, the fritters themselves will be only half of the experience. You will also taste a rare piece of Veracruzan history in the exquisite brown syrup that comes with them. It is true caña (cane syrup) from a local artisanal sugar mill. In this country I use a syrup made from commercial piloncillo (brown loaf sugar) — not so flowery and delicate, but still excellent.
Reme