You know that feeling of waking up and realizing it’s the weekend or going hungry for days, then cramming your mouth full of warm buttered toast. That’s how we feel when anyone says the word Churros. Traditionally deep-fried dough sticks, Churros are an institution in Spain. Apart from being one of Spain’s best-loved sweets, Churros are also popular as a mid-morning snack (merienda), a festival treat, an after clubbing pick-me-up, or a warming indulgence on a cold autumn/winter’s day. They are made from a choux-like pastry, piped through a star-shaped nozzle into hot oil where they’re fried until golden brown and then sprinkled with sugar. They are traditionally eaten for breakfast, dipped or drizzled with hot chocolate. Over time Churros have become really popular in Latin America, particularly Mexico, Colombia, and Guatemala. You’re bound to find them served by street vendors or in cafes in each of these countries.
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