Churro Patrol: Reporting for Duty
Those who know me best know that I have a soft spot in my heart for churros, the long, cylindrical Spanish donuts, also popular in Mexican culture. I blame the Mexican grocery store next to my high school for my addiction. They sold five giant churros for $1 which I often enjoyed after soccer practice. (Oh how I miss my speedy metabolism!) In more recent times, I have been known to leave the George and Dragon English pub in Seattle to savor a Tacos Guayamas churro in between pints. That might seem like a non sequitor to you, but I find that churros go well with everything.
I was therefore thrilled to run into the churro cart on my recent trip to Sayulita, Mexico. Now, this was my fifth trip to Sayulita, and I have *never* seen the churro cart. On my birthday afternoon I was traipsing down one of the calles on the way to the plaza with Seema, Martin and Antanas when I turned my head slightly to the left and spied a quarter-pan full of cinnamon and sugar. "No, it couldn't be!" I thought. I quickly back-pedaled my way to the make-shift stand (out of the back of a pickup truck) to further investigate. Sure enough, I saw a vat of boiling oil, and a man with a DIY churro gun the size of a rocket launcher. Since it was my birthday, it seemed the perfect occasion to start my dinner with dessert. The vendor piped a spiraling mass of dough into the vat where it floated until the ridges turned golden brown. After a quick toss in the cinnamon and sugar, he wrapped the churro in a piece of brown paper and handed it to me for a bite. Crispy, on the outside, light and creamy in the center. Divine.
Last week, my brother dropped by with a surprise serving of churros. They were more like churro bites actually. "Try one," he said. "You'll never guess where they are from." I could tell that they were from a fast food joint based on their uniform shape and size. But, damn if they weren't amazing in both flavor and texture, oozing cinnamon and sugar out of the gooey center. I had nothing but praise for those Jack in the Box mini churros.
Is anyone out there churro-obsessed like me? Who do you think makes the best churros?
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Photo credits (top and center): StellaCadente*
--StellaCadente*
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Tracy Schneider on May 16, 2010 at 06:48 PM
I, too, am churro-obsessed! The best are in Madrid and served from 3 or 4 am to 8 or 9 am with thick, custard-like hot chocolate. If a quick trip to Spain is out of the question, then I've found a wonderful version stuffed with dulce de leche at the Argentinian gelato shop, Dolcezza, in Washington, D.C. And my sister raves about Rosa Mexicano's churros served with chocolate, caramel and raspberry sauces. They have lots of locations, including New York, Miami and Los Angeles. As far as the Jack-in-the-Box version goes, I would have to agree with you. They're pretty terrific. Plus, they're cheap, and they're just around the corner!
StellaCadente* on May 16, 2010 at 07:44 PM
@Tracy Shneider: I can't wait to get to Spain to do some "research." Until then, I have plenty of options in Southern California...and JITB will do in a pinch! ;)
terracotta army on May 16, 2010 at 10:14 PM
Thanks for sharing.Good post as usual.
Maxx Shredder on May 17, 2010 at 03:52 AM
Spanish Donuts? (Churros?)?
Hiee. I remember making Spanish Donuts the other day, and it had orange juice, cinnamon, lemon zest and buttermilk in it, and they actually RESEMBLED donuts. I don't have the recipe anymore, and I've searched the net for it as well. Sooo. Anyone got the recipe?
yas on May 17, 2010 at 12:57 PM
best churros in argentina!!
with Dulce de leche inside..and dipped in chocolate!!!
StellaCadente* on May 19, 2010 at 08:27 AM
@Terracotta--Thanks for reading! @yas: just another reason for me to buy a ticket to buenos aires! @max shredder, I will see what I can find out.
letmelissacook on May 20, 2010 at 12:01 PM
I thought your photo looked familiar. I was in Sayulita in January and saw the churro man. Unfortunately, was seated in a restaurant when he was spotted and by the time we were finished with dinner he was gone and was never to be seen again the entire trip. So jealous you were able to taste the elusive Sayulita churro. My mouth is watering from your description.
Betsy on May 20, 2010 at 06:30 PM
I made your Pasta e Fagioli, again today. This time to give to my inlaws. They loved it and, now, my mother-in-law is going to follow your blog!! That's three generations of Wilsons...
I came up with my quick version of Churros: For a yummy dessert that takes no time. One package of Pillsbury refrigerator biscuits. I roll them, dip them in cinnamon and sugar, then deep fry, and roll in cinnamon and sugar once more. I then serve
with a warm chocolate sauce - I want them right now!!
StellaCadente* on May 21, 2010 at 05:56 PM
@letmelissacook: Bummer! Well, like I said...it was my *fifth* trip and my first churro in Sayulita. @Betsy: Wow--that is so great to hear. I am honored to have the Wilsons as faithful readers! And thanks for the churro shortcut. I will have to try that out!
Disfuncion on August 04, 2010 at 11:12 AM
In the Urals it is called chak-chak.
Wartrol on August 02, 2011 at 10:35 PM
I've been known to be a little churro obsessed at some times. Especially at Disneyland, they have these delicious bites of heaven everywhere!