Edmund Tijerina

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A Modern Take on an 1881 Buñuelos Recipe

Posted on April 8, 2021April 9, 2021 by EdmundTijerina.com

For today’s cooks, the directions for making milk buñuelos in an 1881 recipe found in the Mexican Cookbook archives at UTSA are frustratingly brief: “Make the dough and fry the buñuelos.”

As Mixtli co-owner and chef Chef Rico Torres explains, “these recipes weren’t written for me; they were written for them.” In other words, the historic cookbooks assume that cooks already knew their techniques. I spent some time working through the recipe in my own kitchen to come up with more detailed instructions you can actually follow at home.

Read more at: https://www.sanantoniomag.com/a-modern-take-on-an-1881-bunuelos-recipe/

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