Buñuelos are first known to have been consumed among Spain's Morisco population. They typically consist of a simple, wheat-based yeastdough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savory. They can be round in ball shapes or disc shaped. In Latin America, buñuelos are seen as a symbol of good luck.
In the Dominican Republic, buñuelos are rolled into balls from a dough made of cassava (called yuca) and eggs. They are then covered in a cinnamon sugar syrup, often using coconut milk instead of water.
In Nicaragua, buñuelos are made from a dough containing cassava, eggs, and white grating cheese. The buñuelos are rolled into balls and deep fried. They are served alongside a syrup made of sugar, water, cinnamon sticks, and cloves. They are eaten year-round, and are a typical side-dish or snack served during holidays.
In Puerto Rico, buñuelos are small and round. The dough is often made with milk, baking powder, egg, flour, apio or cassava, or grated corn that has been squeezed through a cheesecloth. They are often filled with cheese, ham, spices, and then baked. Sweet buñuelo dough contains yam or batata filled with guava and cream cheese and usually fried.