Nicaraguan Bunuelo Recipe

Unlike the thin, crispy wheat pastries found in other Latin American countries, the Nicaraguan Buñuelo is a savory-sweet dumpling made from a dough of grated yuca (cassava) and salty, dry cheese. These balls are deep-fried until they achieve a golden, crunchy exterior while remaining soft and airy on the inside. They are the perfect example of the indigenous influence on Nicaraguan cuisine, utilizing native root vegetables as a primary ingredient.

Buñuelos are traditionally served warm, drenched in a homemade syrup made from sugar, water, and cinnamon sticks. The magic of this dish lies in the contrast between the salty, sharp flavor of the cheese and the warm, spiced sweetness of the syrup. They are a popular street food and a festive treat often enjoyed during holidays and family celebrations, representing the perfect harmony of contrasting flavors.