The Latin American fried dough often flavored with anise and served with syrup is a buñuelo.
A buñuelo is a fried dough fritter found across Spain, Latin America, and other regions shaped by Spanish or Sephardic Jewish culinary traditions. Recipes vary widely: some are round balls, some are flat discs, and others are filled or shaped into rings. Sweet versions are commonly finished with sugar, cinnamon, honey, or a syrup made from unrefined cane sugar.
In Mexico, buñuelos may be made from yeast-raised dough flavored with anise, then drenched in syrup containing piloncillo, cinnamon, and sometimes guava. Peruvian versions are often served with chancaca syrup, while Puerto Rican preparations can be made with starches such as cassava, yams, or plantains and served in anise-flavored syrup.
The dessert has deep festive associations. Buñuelos are commonly eaten at Christmas, Easter, Hanukkah, fairs, and other celebrations. They are not the same as churros: churros are generally piped into ridged sticks or loops, whereas buñuelos encompass a broader family of fried dough shapes and recipes. Empanadas and tamales are filled or wrapped dishes, not this fritter family.