Queso Costeño, Salted Cinnamon Sugar, Condensed Milk
Chef Marc Bruckel of El Caiman Gordo | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Will Blunt
INGREDIENTS
Buñuelos:
Yield: 1 quart
Neutral oil
227 grams queso costeño, crumbled
1½ cups cornstarch
½ cup yuca starch
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 whole egg, whisked
1 cup whole milk
To Assemble and Serve:
Salted cinnamon sugar
Sweetened condensed milk
METHOD
For the Buñuelos:
In a large pot over medium-high flame, heat oil to 350°F. In a large mixing bowl, combine cheese, cornstarch, yuca starch, sugar, salt, and baking powder. Knead until cheese is fully incorporated. Add egg and knead until well combined. Working in batches, stream in milk, kneading between each addition. Portion dough into 18-gram balls. Drop into hot oil and fry until internal temperature reaches 200°F. Transfer to a paper towel-lined sheet tray and let drain.
To Assemble and Serve:
Place Buñuelos on a serving plate. Dust with sugar. Finish with drizzle condensed milk.
