In Mexico, Christmas Eve is called Noche Buena, and the main courses in the big holiday feast may include pozole, tamales, and romeritos. Of course, dessert also plays an important role in the celebration, and in Mexico and many Latin American countries, buñuelos — delicious treats made of fried dough — may grace the table.

Mexican buñuelos are made from dough that is rolled thin and deep-fried, almost like fried tortillas, in contrast to other Latin American versions, which tend to be thick, puffy, and closer to American donuts. Mexican buñuelos are often topped with piloncillo, a sweet, slightly bitter, molasses-esque syrup made from raw sugar.

Some Mexican buñuelos are even more unique due to regional preferences; for instance, in the province of Veracruz, sweet potato and pumpkin buñuelos are fried in lard and topped with sugar. Other countries also have their own versions, including Colombian-style buñuelos, which contain a mix of melted soft cheeses inside.