The origin of churros is unclear. One theory suggests the concept was brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and as they returned from Ming-dynasty China to Portugal, they brought along with them new culinary techniques, including altering dough for youtiao, also known as yóuzháguǐ in southern China which bears a resemblance to the churro. The new pastry was soon introduced to Spain, where it was modified to have the dough extruded through a star-shaped nozzle rather than pulled. Another theory is that the churro was made by Spanish shepherds to substitute for fresh baked goods. Churro paste was easy to make and fry in an open fire in the mountains, where shepherds spend most of their time. Not dissimilar from a recipe with flour and water fritter from Apicius' Roman cookbook and even older Greek ones, forms of fried dough have been around in the Mediterranean basin since ancestral times.
Etymology
According to the Diccionario de lalengua española, ‘churro’ is a Spanish onomatopoeic voice.
Preparation
Churros are fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted. Like pretzels, churros are sold by street vendors, who may fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, although they may be eaten throughout the day as a snack. Specialized churrerías, in the form of a shop or a trailer, can be found during the holiday period. In addition, countries like Colombia, Peru, Spain, and Venezuela have churrerías throughout their streets. In Portugal, they are commonly eaten at carnivals, fairs and other celebrations, where they are made freshly at street stands. The dough is a mixture of flour, water and salt. Some versions are made of potato dough.
Variations
In Seville, the name "calientes" or "calentitos de rueda" is sometimes used instead of the wordchurro. These tend to refer to the thicker variant, called porra. Calientes are usually fried in the shape of a continuous spiral and cut into portions afterwards. The center of the spiral is thicker and softer, and for many a delicacy in itself. The standard "churro" is also sold under the name "calentitos de papas", the name referring to the softer mashed potato–like texture. In parts of Eastern Andalusia, a much thinner dough is used, which does not allow for the typical ridges to be formed on the surface of the churro. The final result therefore has a smooth surface, and is more pliable and of a slightly thinner diameter than standard Spanish churros. Another difference is that sugar is never sprinkled on them, because the flavour is not considered suitable. Filled, straight churros are found in Cuba, Brazil, and in Argentina, Bolivia, Peru, Chile and Mexico. In Colombia and Venezuela, churros are glazed with arequipe and sweetened condensed milk. In Spain, a considerably wider diameter is used to accommodate the filling. In Uruguay, churros can also come in a savoury version, filled with melted cheese. In the Philippines, churros are typically straight, or bent into U-shapes or circular shapes. They are usually dusted with white sugar. Churros are almost always eaten with tsokolate drinks, which can also serve as a dip. They are popular during the Christmas season. Churros in American theme parks and street fairs are most often rolled in cinnamon sugar or other flavored sugars.
