Churros

Spanish origins

The origin of churros is debated. The most supported theory is that Spanish shepherds developed a simple fried dough that could be made without an oven in the mountains. Another theory credits Portuguese traders who returned from China with a technique similar to youtiao (Chinese fried dough sticks) in the 16th century. Whatever the path, churros became embedded in Iberian food culture.

The star nozzle

A churro gets its characteristic ridged surface from being extruded through a star-shaped pastry tip. The ridges dramatically increase the surface area, creating more crispy edges per bite. Spanish churros are thinner (churros finos) or thicker loops (porras); Latin American versions tend to be shorter cylinders.

Chocolate dipping

The canonical Spanish breakfast is churros con chocolate — thick hot chocolate made from dark chocolate and cornstarch, nearly the consistency of pudding, served in a ceramic cup specifically for dunking. Madrid’s Chocolatería San Ginés, open since 1894, is the most famous churro institution.

Worldwide spread

Through Spanish colonisation, churros spread across Latin America, where variations developed: filled churros in Mexico and Colombia, with dulce de leche or Nutella; sugar-and-cinnamon coated churros in the US sold at state fairs. The basic form — hot, crispy fried dough with sugar — proved universally appealing.