Churros con Chocolate a Delightful Heritage

Churros a delightful part of the Hispanic and Latino American heritage. From Spain, Central and South America, and The Caribbean, Churros have earned a place at our tables.

Golden fried dough, dressed in cinnamon sugar, sounds simple, yet sinking your teeth into this pillowy golden treat, has the potential to hook you in for a lifetime.

During our culinary canvasing trips, I've had the opportunity to taste different variations of Churros. Places like Puerto Rico, Mexico, Barcelona, Palma Mayorca, Argentina, and my own kitchen, I've always had that same time stopping feeling of pure enjoyment. Eating a Churro with or without, hot chocolate is an experience I don't take for granted. I also refrain from eating churros at commercial establishments that mass produce them and leave them seating for hours.

The best Churros I had, are simple, however there are many variations of stuffed churros. Flavors like dulce de leche, Nutella, and fruits can be used to fill the churros after fried.

Here's a simple recipe to get your creativity started. I would also like to note the Argentinian Churros I had, were made by a native Argentinian and she did not add eggs. That was her preference. They were firmer, still delicious.

Get your ingredients together and watch this video published by our friends from the Orange County Library System.

Churros Ingredients

• 1 cup of water

• 1 cup all-purpose flour

• 3 tablespoons of unsalted butter

• 3 tablespoons of avocado oil

• 1 teaspoon salt

• 2 eggs

• 2 cups and 1 tablespoon granulated sugar

• 3 tablespoons ground cinnamon

• 1 ½ teaspoons Vanilla

• 3 tablespoons butter

• 4 cups of oil of your choice for frying

Hot Chocolate Ingredients

• 1 stick from a bar of chocolate Cortes

• 1 cup of oat milk or heavy cream

• Pinch of salt

• 1 teaspoon vanilla

• Pinch of sugar

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