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In many parts of Mexico bunuelos are made of a stiffer dough, which is rolled out thin anywhere up to 12 inches in diameter and then fried crisp and staked up ready for use.
In Uruapan..are broken into small pieces and heated\ quickly in a thick syrup of piloncillo, the raw sugar of Mexico.
They are meant to be purchased immediately after frying, usually by the dozens, and are munched on by visitors as they wander about taking tin the sights.
Smith [Mexican American Food] Pre-Hispanic Cooking, Ana M. fritters were known to many cultures and cuisines; each evolving according to local tastes and customs.
One Tex-Mex item that may someday rival the pizza as an extraordinarily successful ethnic dish is the fajita...introduced at Ninfa's in Houston on July 13, 1973, as tacos al carbon.
No one knows when or where it acquired the name fajita, which means girdle' or'strip' in Spanish and refers to the skirt steak originally used in the preparation...
In other countries, simliar recipes evolved as doughnuts, funnel cake, and waffles.
About bunuelos "Most countries have their version of bunuelos, or fritters, either sweet or savory, and they are certainly great favorites throughout Spain and Latin America.