Sr Buñuelo

The bright yellow sign marked with a stylized churro identifies Sr Buñuelo. While the storefront sits modestly on the corner, it operates as a specialized laboratory for traditional Antioquian dough. The business focuses on the buñuelo, a deep-fried ball of cornmeal and salty cheese. Owner Luis Fernando Restrepo spent years refining the recipe, balancing the precise ratio of fermented corn flour to costeno cheese. Customers crowd the counter every morning when the first batches hit the oil at precisely six o'clock.