Start with making the syrup by adding water, dulce de atado, water, and cinnamon sticks into a pot and bring to boil until the atado has dissolved. Then, turn heat down to medium-low for about 20 minutes or until it thickens into a syrup.

Next, for the chilate, add corn flour to a frying pan and turn the stove on to medium heat. Toast flour until golden yellow. Then, add toasted flour to a mixing bowl with 6 cups of water and let sit for 5 minutes. Next, put the mixture and strain through a colander into a sauce pot. Next, add the ginger root and allspice pieces. Bring to a boil at high heat for 10 minutes. Pour into cups and serve hot. Use a few drops of syrup to sweeten the tea as desired.

To make nuegados, use a peeler to remove the skin from the yuca. Then, thoroughly rinse the yuca to remove any of the remaining skin. Dry lightly and cut into 1-inch pieces. Add the cut yuca to a food processor.

Cut queso into smaller pieces. Then, add it to the food processor, along with the crema, eggs, sugar, and baking powder. Pulse a few times at first to break up the hard yuca then continue to mix until it forms into a paste.

Add oil to a non-stick frying pan over medium heat.

Next, form the paste into small patties about 2 inches wide. Gently add to the hot oil and then turn the nuegados after 2 minutes or when golden brown. After you fry the nuegados, place them on a paper towel to remove excessive oil.

Dip each nuegados into the syrup and turn over. Then serve on a small plate with a ramekin of syrup for dipping.