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Aborrajado is a Colombian dish consisting of cheese-stuffed sweet plantain slices that are battered and deep-fried. Although the name aborrajado means battered, the dish can also be baked or grilled. Aborrajado is traditionally served as an appetizer or a snack, but some people like to add slices of bocadillo guava paste, so this dish can also be served as a dessert.
MOST ICONIC Aborrajados
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Picarones are a staple of Peruvian street food, the tasty, deep-fried treats that are also often referred to as the "Peruvian doughnuts". The dough is shaped into a ring and fried in hot oil, and picarones are then drizzled with a sweet cane syrup.
It is believed that they were first prepared during the Spanish Viceroyalty in Lima and they were probably based on the Spanish buñuelos. The recipe was adapted by the locals who added sweet potatoes and squash to the dough, and a new dish was created.
MOST ICONIC Picarones
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These crispy Argentinian pastries are typically star-shaped, while the center is filled with quince or sweet potato preserve (dulce). They are usually deep-fried and then brushed with a sugar glaze. Optionally, they can be filled with dulce de leche and topped with colorful sprinkles.
Pastelitos are traditionally enjoyed on May 25, a day commemorating the May Revolution and the establishment of the first independent Argentinian government.
Rabanada is the Portuguese and Brazilian version of french toast. It's made with round or oval stale bread cut in thick slices that's dipped in milk (or milk, sugar, and vanilla) and beaten eggs, fried in oil, then sprinkled with cinnamon sugar.
As a result, rabanada is sweeter and crunchier than the American french toast. The first mention of rabanada dates back to the 15th century, when it was described by Juan del Encina as a dish that's helpful for recovery from childbirth, which is why rabanada is alsko known as fatia parida, meaning slices for the new mom.
MOST ICONIC Rabanada
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Bolinhos de chuva are traditional Portuguese and Brazilian sweet fritters. These easy-to-make pastries call for dough made of eggs, wheat flour, sugar, milk, baking powder, and salt, shaped into small balls and fried in vegetable oil until golden brown and crispy on the outside.
When done, bolinhos de chuva are dusted with powdered sugar and cinnamon. The legend says that the name (which roughly translates to "rain cakes") originates from the times when the whole family used to gather in the kitchen during rain storms and prepare these delicious treats.
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Bolas de fraile is the Argentine and Uruguayan version of a doughnut. It is made without a hole in the center, and the doughnut is usually filled with dulce de leche, then dusted with powdered sugar. It is believed that bolas de fraile is derived from a popular Germany pastry called Berliner Pfannkuchen.
The name of these tasty doughnuts means balls of weakness, and it is said that the name was invented by anti-clergy anarchists who wanted to oppose a harsh regime that was imposed by the Catholic church.
This unique version of the famous buñuelos fritters is prepared with puréed or grated cassava, eggs, sugar, baking powder, and occasionally grated cheese or wheat flour. Even though plain buñuelos originate from Spain, this cassava variety is traditionally associated with Venezuela and is commonly prepared in many Latin American countries.
They are usually enjoyed as a warm dessert served doused in a rich, sugary syrup spiced with cinnamon, anise, and cloves.
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Guargüeros are Peruvian fried pastries that are traditionally filled with dulce de leche. The dough consists of flour, salt, egg yolks, and Pisco – Peruvian national beverage. When prepared, the dough is twisted so it looks very similar to the Italian cannoli.
After they have been fried and filled with manjar blanco (reduced sugared milk), guargüeros are usually sprinkled with powdered sugar. The tradition of making these sweet treats came from the south with the arrival of cow’s milk, so people used leftover egg yolks from the winemaking process.
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At the same time crispy and spongy, prestiños are traditional Huánucan teatime snacks that are shaped into doughnuts, inspired by the similar Spanish treat called Pestiños. The dough is made with a combination of flour, baking powder, egg whites, egg yolks, and a pinch of salt.
It is fried over high heat until it becomes lightly golden. These tasty snacks are often dipped in a glaze made with sugar, water, and lime juice before serving. Once prepared, it is recommended to let the prestiños cool down until the glaze becomes dry.
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