Buñuelos were one of my first favorite Nicaraguan foods. I used to order them pretty regularly when my training group went out for drinks. But then I fell in love with tostones and batidos, and the buñuelos fell off my radar for five months.
I was handed a cup full of fresh, homemade buñuelos and I swear they’re by far the best I’ve ever had. Hot. Crispy on the outside. Soft and doughy on the inside. Dripping in honey. I ate most of them before I thought to take a picture.
According to the child of the house, the family makes them every year on the first of March. I asked why and she said, “it’s the start of Easter.” That puzzled me because yes, today is technically the first day of Lent, but that date changes every year.
Regardless, they were delicious.