churros

Churros are a fried-dough pastry popular in Spain, Portugal, and many Latin American countries. They are typically formed into long ridged sticks, though thicker variants exist. The dough is usually made from flour, water, salt, and a small amount of fat; some regional recipes include eggs or milk. The dough is loaded into a churrera or piping bag and squeezed into hot oil, where it is fried until crisp and golden.

After frying, churros are commonly rolled in granulated sugar and often cinnamon. They are frequently eaten hot for breakfast in Spain and Portugal, or as a snack or dessert elsewhere, and are commonly served with thick hot chocolate, dulce de leche, or chocolate sauce. In Spain they may be enjoyed plain or with coffee; in many Latin American countries they are widely sold by street vendors and at fairs.

Variations and regional differences include thicker forms known as porras and dough enriched with ingredients such as eggs or milk. Some churros are filled with dulce de leche, chocolate, or fruit jams, while others remain hollow for dipping. Baked versions exist in some modern cuisines, but traditional churros are typically deep-fried.

Churros have a global presence as a street-food item and dessert. While their exact origins are debated, they are closely associated with Spanish and Portuguese-speaking communities and have become a common offering in cafés, markets, and fairs worldwide. The term churro itself has an uncertain etymology and various regional spellings.