Buñuelos de rodilla are just such a recipe. These "knee fritters" are named that way because the flat disks of translucent dough are shaped upon the knees of women. Imagine spending a whole day carefully stretching hundred of buñuelos, crafting them so they fry up crisp, golden, and airy. The picture of this scene is wondrous and really illustrates how even the humblest foods are treated with respect and affection.
'Latin American holidays' on Serious Eats
While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).
Pío V—allegedly named for 16th century Pope Pius V, though there are no written records or even verbal conjectures to explain the odd handle—is a Nicarguan dessert typically served around Christmastime.