Buñuelos de Viento (Wind Puffs)No one knows exactly when these sweetened dough fritters, which are usually filled with cream, chocolate, pudding and anything else, began to be elaborated. But given that the Royal chef of Spanish king Felipe II made some references to this pastry in some of his recipes towards the beginning of the XVII century, has raised them to be one of the traditional culinary desserts to celebrate Dia de Todos los Santos, as tradition states that when you eat a buñuelo, a soul is released from purgatory.
Huesos de Santo (Saints' Bones)These oddly named sweets, which are made of marzipan dough rolled into thick thumb-size tubes, do not actually resemble a bone in shape, so do not fret over its unappealing name. Its name derives from the final coloring it acquires after its baked in a syrup covering: a bone-like beige hue. Huesos de Santo were also traditionally filled with a sweet egg yolk concoction, but nowadays are elaborated with all types of filling (from chocolate to coconut shavings to marmalade, banana, etc) to being sold in an assortment of colors that hint away at its flavor.
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