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Costa Rican Plantain Buñuelos

A recipe for bunuelos with plantains.

You can find this recipet at El Restaurante

Recipe courtesy of National Honey Board (

Makes 6 servings

2 large plantains

2 tablespoons water

1-1/2 cups queso fresco, crumbled

1/4 cup guayaba paste, cut into 1/2-inch squares

1/2 cup pure honey

Frying oil, enough to fill 1/3 of frying pan

Peel and cut the plantains in half. Cook plantains for 30-40 minutes, or until plantains are soft enough to puree. Add plantains and water into blender or food processor. Puree plantains to a ‘mashed potato’ consistency (be careful not to over-blend).

Take 3 to 4 tablespoons (depending size preference) of the mixture, 1/2 tablespoon cheese, and a square of the paste to create small ‘buñuelos’ (balls). Make enough buñuelos to use all of the plantain mixture and set aside. Heat oil in a frying pan over medium heat. Slowly place buñuelos on the frying pan (make sure to have room to cook evenly). Fry the buñuelos until golden brown and set aside on a shallow serving dish. When finished frying all buñuelos, pour honey over buñuelos. Serve warm.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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