These deep-fried, golden-brown fritter-like orbs are savory treats made with cornstarch and salty white cheese (traditionally queso costeño). They are wonderful when still hot from the oven, the crunchy exterior giving way to warm, soft insides. (Beware of cold or old buñuelos: not good.)
Where: Bakeries around the country. (Our pic is from Bakery San Gil on Carrera 11 in San Gil.)
When: They are traditionally made around Christmas (and served with natilla, a thick, sweet custard made of arequipe and coconut), but you can find them year-round, usually for breakfast. They pair very well with hot chocolate.
