One of the many gastronomical delights I've experienced since arriving in Medellín was biting into a freshly-fried buñuelo for the first time in a panadería (bakery) near my university. When I walk to work each morning, I pass at least five different panaderías selling fresh buñuelos for the equivalent of just $0.15 USD. The savory aroma of cheesy fried goodness makes it very hard to resist taking a detour to indulge in one as I go about my day. Luckily, though, I've managed to make buñuelos more of a special treat than an everyday habit, which my body appreciates since they're not very healthy.
Buñuelos are fried doughballs made with tapioca flour (from the yucca plant), corn flour and aged queso fresco. They are popular year-round here in Colombia, but the treat becomes especially prevalent around the holiday season in Medellín. Buñuelos are most common at breakfast, often accompanied with a slice of queso fresco and some coffee or hot chocolate. I hope that I'm not making you too hungry!
