The Portland Phoenix tries to decode culinary secret behind the bollos de yuca from La Bodega Latina.
Now that I know this thing is basically a meat-filled doughnut, I get why that Saturday my five-year-old daughter gobbled up nearly the whole thing before I intercepted the last bite. The crispy, golden outside gives way to a soft, steamy layer of deliciousness (a little bit more chewy than fried potato) and inside, magically seasoned ground beef.
The article’s author, Lindsay Sterling, has launched her own blog, Inside Immigrant Kitchens, where you can find some additional photos and a recipe for bollos de yuca.