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/