Natilla and buñuelos are Colombia's Christmas treats. Natilla is a set dessert made with milk, panela, cinnamon and cornstarch, cut into squares; buñuelos are fried balls of cheese and starch, golden on the outside and soft on the inside. They're eaten together during the novena de aguinaldos, from December 16 to 24. We serve them in our Las Rozas Christmas menus.
At a glance
| Natilla | Milk, panela, cinnamon and cornstarch, set and cut into squares |
| Buñuelos | Fried balls of cheese and starch |
| When they're eaten | In December, especially during the novena de aguinaldos (December 16-24) |
| At Tequendama | In the Christmas menus at Las Rozas, from November 25 to December 23 |
Colombian Christmas
It starts on the night of December 7 with the Día de las Velitas, when candles and lanterns are lit in windows and streets. From the 16th to the 24th, families or neighbors pray the novena de aguinaldos, with carols, and at the end natilla and buñuelos are handed out. Many homes also always have hojuelas and manjar blanco.
Natilla and buñuelos at Tequendama
Natilla and buñuelos are always part of the Christmas menus at Tequendama Las Rozas. They're for groups of 10 people or more, from November 25 to December 23.
Frequently asked questions
Is Colombian natilla like Spanish natillas?
No. The Spanish one is a runny egg custard; the Colombian one is firm, made without egg, with cornstarch and panela, and cut into portions.
What are Colombian buñuelos made of?
Cheese (traditionally queso costeño) and yuca or corn starch, with a little egg. They're fried in plenty of oil until they puff up.
Where to eat natilla and buñuelos in Madrid?
In the Christmas menus at Tequendama Las Rozas, from November 25 to December 23.
Updated October 7, 2026 · By the Tequendama Team · Next: Christmas menus · More from the guide