Nuégado is of Latin origin and means walnuts. The word nuégado is used in Spain to refer to a baked dough primarily made with walnuts; however, the Salvadoran version does not include nuts.
Where do they come from?
The origin of Salvadoran nuégados is not documented, but it is believed they stem from European morning buns of medieval origin. Over time, they evolved from small fried dough balls into what we now know as Salvadoran nuégados.
Unlike European buñuelos, which are made with wheat flour, Salvadoran nuégados are made with cassava and finished with a sweet honey made from panela.
The popularity
The recipe became known and spread throughout El Salvador around the 18th century. It is a sweet that has accompanied the Day of the Dead celebrations, with grandparents traditionally preparing it for that day, thus passing down the tradition from generation to generation.
The commercialization began with selling this treat outside cemeteries, driven by the belief that the spirits longed for this dessert. They started making and selling them in those areas.
In El Salvador, you can find various types of nuégados—made from cassava, corn, or eggs. Their flavor varies depending on the main ingredient used for the dough, and of course, they are dipped in honey made from panela.
