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A buñuelo (Spanish:, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa.
Romana Acosta, daughter of poor Mexican immigrants, was born in the mining town of Miami, Arizona, on March 20, 1925, to Juan Francisco Acosta and Teresa Lugo. [3] In 1933, during the Great Depression, the U.S. government deported her family, and thousands of other Mexican Americans, even though many of the deportees, like Acosta, had been born in the United States (and were legally U.S ...
Calanda, Spain. Buñuel was born on 22 February 1900 in Calanda, a small town in the Aragon region of Spain. [16]: pp.16–17 His father was Leonardo Buñuel, also a native of Calanda, who had left home at age 14 to start a hardware business in Havana, Cuba, ultimately amassing a fortune and returning home to Calanda at the age of 43, in 1898. [17]
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This dessert is mentioned in the autobiographical memoirs Remembrances of thirty years (1810-1840) (Spanish: Recuerdos de treinta años (1810-1840)) by Chilean José Zapiola, who mentions that picarones were typically eaten in Plaza de Armas de Santiago (Chile) before 1810.
Antonia Bañuelos (1856–1926), Spanish painter; Enrique Bañuelos (born 1966), Spanish businessman and entrepreneur; Fernanda Bañuelos (born 1997), Mexican volleyball player; Julio Bañuelos (born 1970), Spanish footballer; Luis García Bañuelos (born 1993), Mexican footballer; Manny Bañuelos (born 1991), Mexican baseball player
Chefs come to Mexico to investigate the local cuisines as Mexican food in general becomes more appreciated. This includes street foods. [ 9 ] In the United States, Mexican-style street food can be found in small counter-service restaurants and the variety being demanded goes beyond Tex-Mex into the regional foods of Mexico.
Atole (Spanish: ⓘ, believed to come from Nahuatl ātōlli [aːˈtoːlːi] or from Mayan), [1] also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava. [2] Chocolate atole is known as champurrado or simply atole.