Seemingly overnight the city has sprouted buñuelo stands everywhere you turn. Buñuelos are a fried doughnut made (at least in theory) from dough made with squash (calabacín). I suspect that in practice they’re made with the same 50 kilo bags of powdered mix as the churros the stalls also sell.

We tried a few from “our” bakery and decided they were chewy and interesting, but thought maybe they would be better freshly fried. We decided to try a few more from the stand outside a church, for comparison purposes (really, for research only), but noticed that the health inspector, large digital thermometer in hand, was in the process of shutting them down. Oops. Dodged one there?