By Stefanie Ellis
It never ceases to amaze me how the simple combination of milk, eggs, flour and oil can serve as the basis of so many culinary treats. In Hispanic culture, one of the most popular uses of this mixture is buñuelos, a versatile fritter that can be sweet or savory. Much like our country’s variations on the same general recipe—doughnuts, elephant ears, funnel cakes—every Latin country has its own recipe for and style of making buñuelos. In Cuba, they tend to be pretzel-shaped and topped with caramel and anise. In Colombia they are generally round and puffy and filled with cheese.
And at Mirasol, the nuevo latino restaurant in the Delmar Loop, they’re coaster-size apple fritters drizzled with cajeta (also known as dulce de leche), a thick syrup made of milk and sugar, and served with brandy ice cream.
Though fried, the buñuelos at Mirasol are surprisingly light and hardly greasy. The apples are tart and tender, and the dough is as sweet as that of a funnel cake. The ice cream has hints of caramel that pair nicely with the cajeta. Rumor has it that the buñuelos at Mirasol were originally offered as a special but became so popular that they’re now here to stay. One bite, and you may want to do the same.
