The velvety, eggy Creme Catalana ($9) is what this Casa Mono dessert is named after, but it's the Buñuelos that will have you talking. Buñuelos is the Spanish name for fritters, fried sweets. Here they come five to an order, shaped like leaves, and with good reason. A fresh bay leaf is dipped into the fritter batter and deep-fried, finished with a dusting of sugar.
Bite and the fluffy, tender dough will slide off, leaving the essence of bay leaf on your tongue. The leaf isn't mean to be eaten; the herbal-y sweet fragrance it imparts to the buñuelos is statement enough. Alternate with silky spoonfuls of the Creme Catalana, the surface of burnt sugar evenly torched, just a dance of vanilla and cinnamon beneath.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.