La feria.

Churros

Spain's breakfast of champions — ridged, fried, sugar-rolled, and made to be dragged through something sweet.

Etymology

churroCHOO-rro

Uncertain; popularly from churra sheep, whose ridged horns the pastry resembles

A pastry possibly named after a sheep — proof that Spain names things with love, not committees.

From shepherd's fire to city fair

Legend credits Spanish shepherds with the first churros — dough fried over open fires, named after the churra sheep. Cities added the ridges, the sugar, and the chocolate for dunking, and the churro conquered every Spanish-speaking country on earth.

In the Río de la Plata they're filled with dulce de leche, which we consider the correct ending of the story.

By the order — and yes, filled ones exist here.

Asked at the counter

Do your churros come filled?

Ask for the dulce de leche filling — the Río de la Plata considers it the correct ending of the churro's eight-century story.

Churros for events?

For catering we send churro bites, which hold their crunch — fresh-fried full churros are best eaten at our tables, minutes from the oil.

How it comes

Made in our own kitchen, fresh or frozen, ready for the parrilla or the table.

$6.50–$12 · churro bites $9

Produced under USDA inspection

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