No active participants at this time. User will appear here as they join the Chef’s Table.


recipe c/o Evelyn Garcia


4 cups Milk

2 ounce Piloncillo

6 ounce Abuelita Mexican Chocolate

1 stick Cinnamon

4 cups Warm Water

1/2 cups Masa Harina

1 tsps Vanilla Extract

1 pinch Salt


In a large pot, combine the milk, piloncillo, Mexican chocolate, and whole cinnamon stick. Heat over low-medium heat, stirring frequently to make sure nothing sticks to the bottom of the pan, until the piloncillo and chocolate have completely dissolved.

Meanwhile, in a large bowl, whisk together the warm water and masa harina until smooth.

Once the piloncillo and chocolate have dissolved, add the masa harina mixture, vanilla extract, and salt to the pot and whisk to combine.

Bring to a simmer, then reduce the heat to low. Cook, whisking frequently, until thick, creamy, velvety, and smooth, 20-25 minutes. The champurrado should be thick enough to coat the back of a spoon.

Remove and discard the cinnamon stick from the champurrado, then serve and enjoy!

recipes icon View Recipe


recipe c/o Evelyn Garcia


2 cups AP flour, plus more for rolling out the dough

1/2 tbsps Baking powder

1/2 tsps Salt

3/4 cups Warm water

4 tbsps Oil

1/2 cups Granulated sugar

1 tbsps Ground cinnamon


In a large bowl, mix together the flour, baking powder, and salt to combine. Add the warm water and 4 tablespoons of oil, using a spoon or your hands to mix the ingredients until the dough comes together.

Transfer the dough to a clean work surface and knead until smooth and elastic, 8-10 minutes.

Roll the dough into a ball and place it in a bowl. Cover the bowl with a clean kitchen towel and let it rest for 20-30 minutes.

While the dough rests, line a large plate with paper towels. Fill a large rondeau or high-sided pan with 2-3 inches of frying oil.

In a small bowl, mix together the sugar and cinnamon to combine; set aside.

Divide the dough into 12 equal-sized pieces, then roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8-inch circle.

Heat the frying oil to 350°F. Working in batches as needed, add the dough circles to the hot oil and fry, turning halfway through, until golden on both sides, about 1 minute total.

Immediately transfer the buñuelos to the paper towel–lined plate to drain any excess oil, then sprinkle heavily with cinnamon-sugar topping and serve.

recipes icon View Recipe

Get cooking

Buy this stream’s ingredients

$10off your

Mexican Holiday Traditions: Champurrado and Buñuelos

Chef Evelyn Garcia is sharing her Mexican holiday traditions —Champurrado and Buñuelos — live on Thursday, December 22 at 5 p.m. ET as part of Walmart 12 days of Kittchmas.

Show full description

$10off your