I’m in NYC. Yeah I was trying to think about how to phrase that thinking about the demographics here… seems pretty international and leaning American?
Thanks for sharing your food and name lore.
I had a buñuelo the other day from that store and took a pic when drafting this then left the post. I liked it less than the pandebono, I think because I expected a pretty cheesy flavor because of the ingredients, and I didn’t get it.
0 sats \ 0 replies \ @k00b 20h
I was surprised by the lack of cheesiness too. They're one of my favorite bread-like things. I love most things made from tapioca flour though, including pao de queijo.
One thing I've been meaning to experiment with is making brownies from colombian bunuelo ingredients. The lack of cheesiness would be an advantage in that case and the cheese would probably enhance the texture.
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