It’s the holiday season, so we are indulging in some sweet tasty nuégados.

Nuégados de yuca (cassava) are a Salvadoran delicacy drizzled with panela honey which can normally be accompanied with a cup of Chilate, a typical drink made from corn and spices.

The word “nuégados” originally comes from the Latin word “nux” or “nucis” which means nuts, but this particular recipe calls for no nuts. You can find many variations of nuegados or buñuelos through Latin American and Spain.

This nuegado recipe is a combination of Spanish cuisine and Pipil–Salvadoran’s prominent indigenous group–cuisine.

Let’s dive in!



  • 1lb of cassava
  • 1/2 cup of cheese (we used mozzarella)
  • 2 – 4 eggs (to liking)
  • Salt
  • Oil for frying

Panela Honey

  • Panela pieces – ½ lb
  • 1 cup of water
  • 2 Cinnamon sticks
  • 3 Cloves, whole


Panela Honey

1. Pour the panela pieces into a large saucepan.

2. Add the water and spices.

3. Simmer over medium heat until the panela is dissolved.

4. Stir frequently for about 10 to 15 minutes on low heat, until the mixture thickens.

5. Set aside.



1. Peel and grate the cassava

2. Grate the cheese and mix into the cassava.

3. Beat the eggs into the mix

4. Add salt to taste.

5. Shape the nuégados into small round shapes.

6. Add them to the hot oil pan and fry them until golden brown.

7. Serve the nuégados and drizzle the panela honey over it.

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