These crispy Yucatecan fritters are mixed with cooked black beans and topped with shaved ice and pickled shallots. They originated in the Yucatecan markets in the early 1900s, where vendors would make use of old beans by pureeing them and topping them with fried corn tortillas with hard-boiled eggs and some onions. As their popularity grew, more focused panucherías opened up around the area, and the top layer expanded to include things like the Oriental Pavo en Escapebeche or shredded chicken.
Store Latin American cookbook below let’s make these delicious Fried Donuts and experience the taste!
Adapted/Republished from Virgilio Martínez’s Latin American Cookbook. © 2021 Phaidon Press