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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 cassava, eggs, and white grating cheese. The buñuelos are rolled into balls and deep fried.
A fried dough side dish or dessert popular among Mexican-Americans in the Southwest. Sopaipillas puff with air when fried, the finished product resembling a pillow. They are often served with honey, but may also be sprinkled with a cinnamon and sugar mixture. Sopaipillas are characteristic of Tex-Mex or New Mexican cuisine. Struffoli: Italy
Hungary – Fánk, a round doughnut (without a hole) dusted with sugar, and Lángos, a flat fried bread made from yeast dough, served with sour cream and toppings like cheese, ham or chopped onions. Iceland – Kleinuhringir (doughnut), Kleinur, Berlínarbollur and Ástarpungar. Ástarpungar traditionally contain raisins.
Peter Piper Pizza: When you buy a heart-shaped pizza through Feb. 28, Peter Piper will donate $1 to local Children’s Miracle Network Hospitals in 11 cities across Arizona, California, New Mexico ...
15. Taco Dip. No Midwestern party is complete without taco dip, including the holidays. Taco seasoning is mixed into sour cream for the base of the dip.
Carefully drop each doughnut into hot oil and fry until golden brown, about 2-3 minutes. Remove from oil, and drain on a paper towel. Dust with powdered sugar, if desired, and eat while warm.
Tamales feature a filling and are wrapped in corn-based masa dough and steamed in corn husks. Tamales come in sweet and savory versions, some spicy and some bland. Versions with pork or chicken with a salsa or mole sauce are the most popular, along with a version called "rajas" that are filled with strips of poblano chili pepper and cheese.
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).