When I visited the region of Arequipa, Peru this time last year (where has a year gone!?) I have a wonderful memory of the day three of us went for a long walk around the town. We went to a look-out point common to the tourists visiting the area. From there, several of the volcanos could be seen and the panorama of the city was beautiful on a clear day.
I was taking pictures of flowers and mountains but all the while hoping to find something a bit more up my alley. As we were walking back towards the main street, I noticed a line forming around a screen room. Of course, intrigue set in and as I got closer, I realized that it was an upscale streetfood stand. Not only did they sell something delicious on the side of the road but there was a picnic table set inside the half wall to allow customers the option of sitting and eating instead of walking with their wares.
Instead of calmly waiting in line, I marched my way right to the front of the line. No, not because I am a cutter! To take pictures of course! We weren’t just the gringas standing in line…now I was the nosy gringa who was snapping pictures of everything around – customers, oil, dough, hands, even the sign. It only got better when I began to ask questions about how they prepare the dough, what time she has to start to have it ready in time, how they differ from picarones, and even what their names were. How many do you sell each day? What time do you open?
The conversation shifted when I shared my passion for cooking. I got a chuckle or two from them. By the time we were served, I couldn’t tell if they were happy we came or they were happy to be done with the gringa chismosa. We sat and enjoyed these delicious delights and chatted.
For about $.60, you could purchase a plate of 4 bunuelos (boon u WELL oz) to eat. They are served hot out of the oil, stacked on the plate. On the side, there is a bottle of raw sugar syrup to pour over them. It combines the deliciousness of fried food with sweet syrup. Perfect fair food!
She had to start preparing the dough incredibly early in the morning to be sure it was able to rise sufficiently before she had to carry the bucket to their selling spot. One prepared them while the other spun them in the oil and prepared the plates and dealt with the customers. They obviously had the business down to a science and their customers attested to their success. This was truly an amazing find that afternoon!
What a great story. Fabulous looking donuts too and cheap!
Those are definitely a reason to visit Peru. Yum!
Those buñuelos (tilde over the “n”) look so tempting. I find it interesting how you made the pronunciation for this word. It is hard to explain the pronunciation since the “ñ” is a sound that rarely exists, if at all, in the English language. The syllabification is a bit off in your post, though. I think it should be something like “boo-ñue-los” because the “ñ” is not part of the first syllable. I guess the “ñ” sounds like a baby saying “waa” haha, just not as loud and emphatic hahaha. What do you think?
Anyway, these buñuelos look so good. If I were more into frying foods at home, I would make some of these. Have you found a good recipe for them?
These look so yummy. I was wondering if you have a recipe you could share with us. I would love to give them a try. Thank you.
they look like Picarones to me >..< ..but then again I don't know the difference since I don't know the Arequipan Doughnuts
They are close but picarones use the zapallo squash and sweet potato while the Buñuelos are made with just flour. ~Gretchen Noelle