Churro

A churro is a fried dough pastry originating from Spanish and Portuguese cuisine, prepared by piping choux pastry dough through a star-shaped nozzle into hot oil. The resulting ridged surface, created by the nozzle, gives the churro its characteristic texture. While common in Latin America and the Philippines, churros are also found in regions influenced by Spanish and Portuguese immigration, such as France and the Southwestern United States. In Spain, two main varieties exist: thin churros, sometimes knotted, and thicker versions called porras, jeringos, or tejeringos depending on the region. These are typically eaten for breakfast with coffee or as an afternoon snack dipped in hot chocolate. The dough itself is a simple mixture of flour, water, and salt, though some recipes incorporate potato dough or non-vegan ingredients like butter, milk, or eggs. The origin of churros is unclear, but food historian Michael Krondl notes similarities to ancient Roman and Greek fried fritters. One theory suggests Spanish shepherds created them as an easy-to-make substitute for fresh bread while tending flocks in the mountains, though the large amount of oil needed makes this unlikely. Another theory, considered a hoax by some, holds that Portuguese explorers brought the concept from Ming-dynasty China, adapting the Chinese fried dough youtiao by extruding it through a star-shaped nozzle. In Seville, thicker churros are called calientes or calentitos de rueda, often fried in a continuous spiral. Filled churros are common in Cuba, Brazil, Argentina, and Mexico, with sweet fillings like fruit, chocolate, or dulce de leche, while Uruguay offers a savory version with melted cheese. In the Philippines, churros are typically straight or U-shaped and dusted with white sugar, popular during Christmas. In American theme parks, they are often rolled in cinnamon sugar.