Everything You Need to Make Authentic Buñuelos de Viento

There is no single-word English equivalent. They are commonly called “Mexican fritters,” “rosette cookies,” or “wind fritters,” a translation of “buñuelos de viento.” Most English speakers use the Spanish name directly.

In Mexico, “buñuelos” usually refers to a thin, crisp fried treat served during the holidays. There are two common styles: a flat, tortilla-like disc made without a mold, and the flower-shaped buñuelos de viento made by dipping a mold, like this one, into batter.

In Spain, buñuelos are typically round, puffed fritters made from a choux-like dough, deep-fried and often filled with cream, chocolate, or pastry cream. This differs from the mold-made, flower-shaped Mexican version.

There is no single “most famous” answer, but flan, buñuelos, churros, and tres leches cake are among the most widely recognized Mexican desserts internationally.

Flour, eggs, milk, sugar, and salt for the batter; oil for frying; and cinnamon and sugar for coating once fried.

Sopapillas are more closely associated with Mexican-American and Southwestern U.S. cuisine than with Mexico itself, though similar fried doughs appear in Mexican cooking under other names, including buñuelos.

“Buñuelos” is one term used, though it can also refer to a flat, tortilla-like fried dough disc in some regions, distinct from the mold-shaped rosette version made with this tool.

No. Beignets are a French-origin fried dough pastry, typically square and dusted with powdered sugar. Sopapillas are a Latin American fried dough associated with Mexican and Southwestern U.S. cuisine. They are similar in concept but differ in dough and tradition.

Spain is known for a range of desserts, including churros con chocolate, flan, and buñuelos de viento, which are traditionally eaten around All Saints’ Day.

Approximately “boon-WEH-lo.” The “ñ” makes an “ny” sound, similar to the “ny” in “canyon.”

Light, crisp, and slightly sweet on their own, with a delicate, almost airy texture from frying. The cinnamon-sugar coating adds most of the sweetness.

Buñuelos arrived with Spanish colonization and were adapted using local ingredients and techniques. Over time, buñuelos de viento made with a rosette mold became a distinct tradition, especially associated with the Christmas season and Día de los Muertos.

Buñuelos de viento are one of the simpler options once you have the mold. The batter comes together in minutes, and the frying technique is quick to learn.

Conchas, churros, buñuelos, polvorones, and pan dulce more broadly are among Mexico’s best-known baked and fried treats.

Popular Mexican desserts include flan, buñuelos, churros, arroz con leche, and tres leches cake, often served during holidays and family gatherings.