Street Snacks
Buñuelos Colombianos
Colombia
Colombian cheese fritters: dense little balls of cassava starch and queso fresco deep-fried until the crust blisters and puffs. Year-round bakery fare that doubles as the essential Christmas onces treat beside natilla.
Original eatfuls sticker artwork
What it is
A closer look at Buñuelos Colombianos.
Colombian cheese fritters: dense little balls of cassava starch and queso fresco deep-fried until the crust blisters and puffs. Year-round bakery fare that doubles as the essential Christmas onces treat beside natilla.
What to look for
Know it when you find it.
Deep-golden, faintly greasy sphere with a hollow, chewy interior and savoury cheese pull; sold warm in paper bags from bakeries and school-gate carts.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Buñuelos Colombianos.
Colombia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Deep-fried Thai zebra tarantula, a street food of Skuon in Kampong Cham province, seasoned with garlic, salt, and sugar.
Bahia, Brazil
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A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.
Togo
Ablo
Rice or corn flour beignets; steamed then sometimes fried; small, round, slightly sweet; a popular street food; served with sauce or as a snack.
Colombia
Aborrajado
Ripe plantain slices stuffed with cheese and guava paste (bocadillo), battered and deep-fried until golden. A sweet-savoury Valle del Cauca specialty, beloved in Cali and along the Caribbean coast.
Bahia, Brazil
Acarajé
Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.
Guinea-Bissau
Accara
Black-eyed peas peeled, ground and whipped with onion and chilli, then dropped into hot oil and served in bread with pepper sauce.
Italy
Acciughe sotto pesto
Acciughe sotto pesto is a named Italian street snack from Province of Siena, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Antigua and Barbuda
Black Angelhair Fritters
Deep-fried fritters made from black angelhair, a local sea moss or seaweed; mixed with seasoned batter and fried until crisp; a distinctive Antiguan appetizer and street food; found at local restaurants and roadside stalls; the angelhair fritters of Antigua; a crispy, oceanic snack.